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Italian Wedding Soup

How to Make the Best Homemade Italian Wedding Soup

Italian Wedding Soup is a hearty and comforting dish featuring tender meatballs, fresh greens, and tiny pasta simmered in a flavorful broth. It's a classic Italian-American favorite, perfect for any time of year!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 360 kcal

Ingredients
  

  • For the Meatballs:
  • ½ lb ground beef
  • ½ lb ground pork or Italian sausage
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg beaten
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the Soup:
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • ¾ cup acini di pepe or orzo pasta
  • 4 cups fresh spinach or escarole
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes optional
  • ¼ cup Parmesan cheese for garnish
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Prepare the Meatballs:
  • In a bowl, combine ground beef, pork, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and black pepper.
  • Mix well and form into small 1-inch meatballs (about 30-35 meatballs).
  • Place them on a parchment-lined baking sheet.
  • Brown the Meatballs:
  • Heat olive oil in a large pot over medium heat.
  • Add meatballs in batches and cook until browned on all sides (about 3-4 minutes per batch). Transfer to a plate.
  • Make the Soup Base:
  • In the same pot, sauté onion, carrots, and celery until softened (5 minutes).
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Pour in chicken broth, bring to a simmer, and add salt, black pepper, and red pepper flakes.
  • Add Pasta And Meatballs:
  • Add acini di pepe (or orzo) and return meatballs to the pot. Simmer for 10-12 minutes, until pasta is tender.
  • Finish And Serve:
  • Stir in spinach and cook for 2 minutes until wilted.
  • Taste and adjust seasoning if needed.
  • Serve hot, topped with grated Parmesan and fresh parsley.

Notes

  • Make Ahead: Meatballs can be made and stored in the fridge 1-2 days in advance or frozen for later use.
  • Gluten-Free Option: Use gluten-free breadcrumbs and gluten-free pasta.
  • Low-Carb Version: Skip the pasta and add cauliflower rice or extra veggies.
  • Extra Flavor: Add a splash of lemon juice before serving for brightness!

Nutrition

Calories: 360kcalCarbohydrates: 28gProtein: 25gFat: 17gFiber: 3g
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