If you’re looking for a cozy, comforting soup that feels like a warm hug, you’ve got to try this Italian Wedding Soup with Meatballs Recipe. I absolutely love how the tender, perfectly seasoned meatballs meet the bright fresh spinach and tiny pasta pearls in a flavorful broth. When I first tried this soup, it quickly became a family favorite — it’s both simple to make and packed with flavor. Stick around, because I’ll walk you through every step and share my best tips to make sure your soup turns out just right!
Why You’ll Love This Recipe
- Comforting and Nourishing: This soup is like a warm hug in a bowl, perfect for chilly days or any time you want a hearty meal.
- Simple Ingredients, Big Flavor: The combination of fresh herbs, garlic, and Parmesan cheese creates layers of deliciousness without any fuss.
- Versatile Cooking Methods: Whether you want to make it on the stovetop, Crock Pot, or Instant Pot, this recipe adapts to your kitchen style.
- Family Favorite: My kids couldn’t get enough the first time I made it, and I think yours will love it just as much.
Ingredients You’ll Need
The magic behind this Italian Wedding Soup with Meatballs Recipe is really in the balance of fresh vegetables, tender meatballs, and a flavorful broth. I like to use fresh parsley whenever I can — it adds such brightness. And don’t skimp on the Parmesan cheese, it’s a total game-changer for depth of flavor.
- Olive oil: I use a good quality extra virgin olive oil to sauté the veggies and brown the meatballs – it brings richness without overpowering.
- Ground beef: Choose 85% lean for juicy, flavorful meatballs that stay tender in the soup.
- Ground pork: Adds moisture and a subtle sweetness to the meatballs, balancing the beef perfectly.
- Egg: Acts as a binder in the meatballs so they hold together nicely while cooking.
- Italian breadcrumbs: These keep the meatballs light and tender. If you want, you can grind up some old Italian bread yourself for extra freshness.
- Parmesan cheese: Grated freshly for both the meatballs and garnishing the soup — it’s an essential umami punch.
- Garlic: Use fresh minced garlic to elevate the flavors; it’s one of my favorite aromatics that really wakes up the whole soup.
- Fresh parsley: Finely chopped, it gives a nice herbal brightness to the meatballs and the soup.
- Salt and pepper: Of course, seasoning is key — don’t forget to taste as you go!
- Yellow onion, carrots, celery: The classic soffritto trio that forms the hearty vegetable base of the broth.
- Chicken broth: I recommend homemade or a good-quality store-bought to add plenty of savory depth.
- Italian seasoning: Blends perfectly into the broth and meatballs for that signature herbal flavor.
- Acini di pepe pasta: These tiny pasta pearls are perfect — they soften just right without overpowering the soup. You can substitute with ditalini or orzo if you like.
- Fresh spinach: Adds color and nutrition; it wilts quickly and pairs beautifully with the other ingredients.
- Parmesan cheese for garnish: Freshly grated on top before serving — don’t rush this step, it really ties it all together.
Variations
I love that this Italian Wedding Soup with Meatballs Recipe is easy to personalize. Over time, I’ve tried different variations to suit whatever we had on hand or dietary needs, and honestly, each one brings its own charm. Feel free to make it your own!
- Chicken Meatballs: I once swapped in ground chicken for a lighter twist. They came out just as tender, and my family loved the subtle change.
- Frozen Spinach: If fresh spinach isn’t available, I use frozen — just thaw it well and squeeze out excess moisture; it still works great.
- Spice Boost: Adding a splash of hot sauce or mustard powder to the meatball mix gives a lovely depth without making it spicy — it’s my secret flavor booster.
- Vegetable Variations: Feel free to toss in zucchini or kale for an extra veggie punch; just add them toward the end so they don’t overcook.
How to Make Italian Wedding Soup with Meatballs Recipe
Step 1: Prepare and Roll the Meatballs
Mixing the meatball ingredients gently is key here — I learned the hard way that overworking the meat makes the meatballs tough. Use your hands to combine ground beef, pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper just until everything is evenly mixed. Then, roll it into small ¾-inch balls. I like to line them up on a plate so they’re ready for the skillet.
Step 2: Brown the Meatballs
Heat olive oil in a large pot over medium-high heat. Brown the meatballs in batches — about 2 minutes each side — just enough to get a golden crust. Don’t worry if they aren’t cooked through inside; they’ll finish cooking in the simmering soup. Set the browned meatballs aside on a plate.
Step 3: Sauté the Vegetables
In the same pot, add the diced onions, carrots, and celery. Cook on medium heat for about 6 minutes, stirring occasionally, until the veggies soften nicely. If things get dry, add a splash more olive oil. Then toss in the garlic and Italian seasoning — cook just for a minute until fragrant. This step fills your kitchen with the most inviting aroma.
Step 4: Simmer the Soup
Pour in the chicken broth and bring everything to a boil. Add your browned meatballs back to the pot, then reduce the heat and let it simmer gently. Meanwhile, in a separate pot, boil the acini di pepe pasta until just al dente — this keeps your pasta from soaking up too much broth if you plan on leftovers. Drain the pasta and keep it ready for serving.
Step 5: Finish with Spinach and Serve
Once the meatballs are cooked through in the simmering broth (about 10 minutes), stir in the fresh spinach and cook until it wilts, which only takes around 2 minutes. Serve the soup by ladling broth and meatballs over a scoop of pasta in each bowl, then top with plenty of freshly grated Parmesan cheese.
Pro Tips for Making Italian Wedding Soup with Meatballs Recipe
- Keep Meatballs Small: Rolling meatballs about ¾-inch ensures they cook evenly and fit perfectly in spoons for a great bite.
- Cook Pasta Separately: Boiling the pasta apart prevents it from soaking all the broth, which helps if you’re reheating leftovers.
- Add Flavor Boosters: A little hot sauce, Worcestershire, or mustard powder mixed into the meatball mix adds incredible depth without obvious heat.
- Don’t Overwork the Meat: Gently folding ingredients keeps meatballs tender instead of dense and chewy.
How to Serve Italian Wedding Soup with Meatballs Recipe
Garnishes
I always sprinkle a generous handful of freshly grated Parmesan cheese right on top before serving — it adds that melt-in-your-mouth richness that your taste buds will rejoice over. Sometimes a tiny drizzle of olive oil or a sprinkle of fresh parsley can lift the presentation and flavor even more. And if you like a little zing, a few red pepper flakes are fantastic too.
Side Dishes
Nothing beats serving this soup alongside some crusty bread — I’m a huge fan of my no-knead bread recipe because the airy crumb is perfect for dipping into the broth. A simple green salad with a light vinaigrette also pairs beautifully to keep the meal balanced and fresh.
Creative Ways to Present
For special occasions, I like serving this soup in mini soup crocks or even inside hollowed-out sourdough bread bowls. It makes the meal feel extra festive and special — plus, everyone loves scooping up the bread soaked with flavorful broth at the end!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for 3 to 4 days. Just keep the pasta separate if you had it cooked with the soup, to avoid it turning mushy. When ready to eat, reheat gently on the stove or microwave until warmed through.
Freezing
Freezing this soup works amazingly well — I always freeze it without the pasta, which I boil fresh whenever I thaw leftovers. It freezes for up to 3 to 4 months, making it a perfect make-ahead meal for busy nights.
Reheating
My favorite way to reheat is on the stovetop over low-medium heat, stirring occasionally. Adding a splash of chicken broth or water helps loosen the broth if it has thickened. If you prepared the pasta separately, boiling fresh pasta right before serving keeps the texture just right.
FAQs
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Can I make Italian Wedding Soup with Meatballs Recipe in a slow cooker?
Absolutely! After browning the meatballs and sautéing the vegetables, transfer everything to the slow cooker with chicken broth and Italian seasoning. Cook on low for 8 hours or high for 4 hours. Add spinach at the end and cook until just wilted. Just remember to cook the pasta separately and add it to bowls when serving to prevent it from getting mushy.
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What pasta works best in Italian Wedding Soup?
Acini di pepe is the traditional choice because its tiny size complements the meatballs perfectly without overpowering the soup. You can also substitute with ditalini or orzo pasta if that’s what you have on hand. Just make sure to cook it separately if you plan to store leftovers.
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Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works fine — just thaw it completely and squeeze out any excess water before adding it to the soup. It won’t have quite the same fresh flavor, but it’s a great substitute that’s convenient and still nutritious.
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How do I keep the meatballs from falling apart in soup?
The key is rolling the meatballs small (around ¾-inch), not over-mixing the meat, and browning them first to form a nice crust. They’ll finish cooking gently in the broth and hold their shape beautifully.
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Can I add other vegetables to this soup?
Definitely! Zucchini, kale, or even green beans can add a nice twist. Just add any extra veggies toward the end of cooking so they stay tender-crisp and vibrant.
Final Thoughts
This Italian Wedding Soup with Meatballs Recipe holds a special place in my heart because it’s both nostalgic and incredibly satisfying. I remember making it on a rainy Sunday with my family, and the whole house would fill with that amazing aroma of garlic and herbs. I really hope you give this one a shot — it’s easy enough for a weeknight but special enough to share with folks you love. Trust me, you’ll come back to it again and again.
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Italian Wedding Soup with Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Italian Wedding Soup features tender homemade beef and pork meatballs simmered in a flavorful chicken broth with diced vegetables, fresh spinach, and small pasta. It’s a beloved classic perfect for family meals, offering a hearty yet light soup that combines robust flavors and vibrant ingredients. This recipe provides multiple cooking methods including stovetop, Crock Pot, and Instant Pot for convenience and flexibility.
Ingredients
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare the meatballs: In a bowl, gently combine ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Avoid overworking the mixture to keep the meatballs tender. Roll the mixture into ¾-inch diameter balls and set aside.
- Brown the meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes until they develop a crust. They will finish cooking in the soup. Remove browned meatballs and set aside.
- Sauté the vegetables: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for about 6 minutes until softened, adding a splash of olive oil if needed. Then add minced garlic and Italian seasoning, cooking for another minute to release their flavors.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and return the browned meatballs to the pot.
- Cook pasta separately: Boil acini de pepe pasta in a separate pot until al dente. Drain and keep ready to add to serving bowls. This prevents pasta from absorbing excess broth during storage.
- Wilt spinach: Stir fresh spinach into the simmering soup and cook for approximately 2 minutes until wilted and tender.
- Serve: Place cooked pasta into individual serving bowls, ladle the soup with meatballs and vegetables over the pasta, and garnish generously with freshly grated Parmesan cheese. Serve immediately.
Notes
- Flavor Enhancers: Add 1 tsp each of hot sauce, Worcestershire sauce, and mustard powder with Italian seasoning for subtle depth without spiciness.
- Meatballs should be small (about ¾-inch) for appropriate cooking and texture in the soup.
- Frozen spinach (10 oz) can substitute fresh spinach; thaw and drain well before adding.
- Alternative pasta options include ditalini or orzo for similar small shapes that cook well in soup.
- For chicken meatballs, try adapting the recipe with ground chicken as an alternative.
- Pair this soup perfectly with crusty no-knead bread for dipping.
- Storage: Refrigerate in airtight containers for 3-4 days or freeze for 3-4 months. Do not freeze with pasta; cook fresh pasta when serving leftovers.
- Crock Pot and Instant Pot variations are available for convenience and time-saving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
