Classic Italian Wedding Soup is a comforting bowl filled with tender meatballs, leafy greens like spinach or escarole, and tiny pasta shapes all swimming in a flavorful broth. It’s one of those dishes that brings warm, homey vibes with every spoonful, perfect for chilly days or anytime you want a cozy meal.
I love making the little meatballs from scratch and seasoning them just right—they add a special touch that makes the soup feel homemade and extra tasty. Adding fresh greens right before serving keeps everything bright and fresh, and the small pasta pieces add a nice little bite that everyone always enjoys. It’s simple, but each ingredient shines.
When I serve this soup, I often pair it with crusty bread to soak up all that good broth. It’s also a favorite in our family because it feels like a hug in a bowl, bringing everyone around the table together. If you’re looking for a dish that’s easy to make but still feels special, this is a great one to try.
Key Ingredients & Substitutions
Ground beef and pork: Using both adds great flavor and a tender texture to the meatballs. If you want a lighter option, try ground turkey or chicken instead. I like mixing beef and pork for the classic taste.
Italian breadcrumbs: These help bind the meatballs and add a nice texture. If you don’t have Italian seasoning, plain breadcrumbs mixed with a pinch of dried oregano or basil work well.
Parmesan cheese: It adds a salty, nutty flavor to the meatballs and the soup finish. You can substitute Pecorino Romano if you like a sharper taste, or skip it for a dairy-free option.
Greens: Spinach is popular here, but escarole or kale are great alternatives. Just chop them finely so they cook quickly and blend well into the soup.
Small pasta: Acini di pepe or small elbow macaroni work best since they cook quickly and are easy to eat with a spoon. If you don’t have these, use orzo or small ditalini pasta.
How Do I Get Tender, Flavored Meatballs Without Overcooking?
The key is to mix the ingredients gently—over-mixing makes meatballs tough. Use your hands or a spoon to combine just until everything holds together.
- Form small, even-sized 1-inch meatballs so they cook through quickly and evenly.
- Brown them in batches over medium heat but don’t cook fully; this seals the juices and adds flavor.
- Finish cooking the meatballs by simmering them gently in the soup broth, which keeps them tender and moist.
This two-step cooking—browning then simmering—gives meatballs great texture and flavor without drying out.
Equipment You’ll Need
- Large soup pot – great for cooking the meatballs and simmering the soup all in one place.
- Mixing bowl – to combine and season the meatball ingredients easily.
- Spoon or small ice cream scoop – helps shape uniform-sized meatballs quickly.
- Sharp knife and cutting board – for chopping onions, carrots, celery, and greens neatly.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef and pork to lighten the meatballs and add a milder flavor.
- Add cooked orzo or ditalini pasta instead of acini di pepe if that’s easier to find; both work well in the soup.
- Stir in chopped kale or swiss chard as an alternative to spinach or escarole for different greens texture and flavor.
- Include a pinch of crushed red pepper flakes or a splash of hot sauce for a little gentle heat when you want a spicy kick.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For The Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 large egg
- Salt and black pepper, to taste
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth (low sodium preferred)
- 3 cups water
- 3 cups fresh spinach or escarole, chopped
- 1/2 cup small pasta (acini di pepe, or small elbow macaroni)
- Optional: crushed red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. It includes about 15 minutes for shaping and browning the meatballs, 10 minutes for sautéing vegetables and simmering, plus additional time to cook the pasta and greens in the soup. Overall, it’s an easy, comforting meal you can have ready in just half an hour.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground beef, ground pork, Italian breadcrumbs, Parmesan cheese, minced garlic, fresh parsley, egg, salt, and black pepper. Mix gently with your hands or a spoon just until everything is combined. Then, shape the mixture into small 1-inch meatballs and set them aside.
2. Brown the Meatballs:
Heat olive oil in a large soup pot over medium heat. Add the meatballs carefully in batches so you don’t crowd the pot. Brown them on all sides, about 3 to 4 minutes per batch. Once browned, remove the meatballs and set them aside—they don’t need to be cooked all the way through yet.
3. Sauté the Vegetables:
In the same pot, add diced onion, carrots, and celery. Cook while stirring occasionally for about 5 to 7 minutes, until the vegetables soften and the onions become translucent.
4. Add Broth and Simmer:
Pour in the chicken broth and water. Bring the soup to a gentle boil. Carefully add the browned meatballs back into the pot. Lower the heat and let everything simmer gently for 15 minutes.
5. Cook the Pasta:
Add your small pasta to the soup. Cook following the package instructions (usually 6 to 8 minutes) until the pasta is al dente.
6. Add Greens and Finish:
Stir in the fresh chopped spinach or escarole, and cook for another 2 to 3 minutes until the greens are wilted but still bright and fresh.
7. Season and Serve:
Taste the broth, then add salt, black pepper, or crushed red pepper flakes if you want a little spice. Ladle the soup into bowls and sprinkle extra grated Parmesan on top. Serve hot, with crusty bread if you like.
Can I Use Frozen Meatballs Instead of Making Fresh Ones?
Yes, you can use frozen cooked meatballs to save time! Just add them directly to the simmering broth and heat through until warmed. Be sure they are fully thawed or cooked before adding to avoid lowering the soup’s temperature too much.
What Can I Substitute for Fresh Spinach or Escarole?
Kale, Swiss chard, or even baby arugula work well as greens in this soup. Just chop them finely and add towards the end of cooking to keep their vibrant color and fresh flavor.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of broth if it’s thickened too much.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the meatballs in advance and keep them refrigerated or frozen. You can also make the soup base ahead and add the cooked meatballs and pasta right before serving to keep everything fresh and avoid overcooking.
