Nothing beats a bowl of soul-warming goodness like a classic Italian Wedding Soup with Meatballs Recipe. This soup brings together tender, flavorful meatballs, fresh greens, and tiny pasta pearls in a savory broth that feels like a warm hug in a bowl. Trust me, once you try it, you’ll understand why it’s a kitchen favorite!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Italian Wedding Soup with Meatballs Recipe
- Top Tip
- How to Serve Italian Wedding Soup with Meatballs Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Italian Wedding Soup with Meatballs Recipe
Why You'll Love This Recipe
From the very first simmer, this Italian Wedding Soup with Meatballs Recipe feels like an invitation to slow down and savor each bite. I've made it countless times and it never fails to please the crowd—perfect for cozy dinners or when you want to impress with comfort food made from scratch.
- Homemade Meatballs: Small, tender meatballs seasoned just right add rich flavor and texture to every spoonful.
- Fresh Ingredients: Using fresh parsley, oregano, and spinach lifts the entire soup to the next level of taste and vibrancy.
- Quick to Make: Despite feeling like a fancy recipe, it comes together in under an hour.
- Versatile and Crowd-Pleasing: This soup satisfies kids and adults alike, making it a guaranteed win for family meals.
Ingredients & Why They Work
Every ingredient here plays its part perfectly. The ground beef and pork create juicy meatballs, while the fresh herbs infuse brightness and depth. The trio of carrots, celery, and onion form the classic Italian “soffritto” base, giving the broth a robust heartiness. Plus, the tiny pasta and spinach add great texture and nutrition to round things out.
- Lean Ground Beef: Adds flavor and leanness; choose fresh ground for tenderness.
- Ground Pork: Keeps meatballs juicy; the fat balances the beef perfectly.
- Fresh White Bread Crumbs: Using fresh instead of dried crumbs keeps meatballs light and tender. I love grinding up a slice of rustic bread in my food processor for this.
- Fresh Parsley: Gives a bright herbal note that freshens the soup beautifully.
- Fresh Oregano: Adds authentic Italian flair; if unavailable, dried works too—just use less.
- Parmesan Cheese: Both inside the meatballs and sprinkled on top, it imparts savory umami richness.
- Egg: Acts as a binder in the meatballs, helping them hold together without becoming dense.
- Olive Oil: For that gentle, fruity sauté base and browning the meatballs.
- Carrots, Onion, Celery: Classic base vegetables that lend sweetness and aromatic depth.
- Garlic: Adds warmth and a punch of flavor; don’t skip this!
- Low-Sodium Chicken Broth: Keeps the soup flavorful but not salty—you can always adjust seasoning later.
- Acini di Pepe or Orzo Pasta: Tiny pastas that soak up broth and add a lovely bite without overpowering the soup.
- Baby Spinach: Adds freshness and color, slightly wilted right before serving.
Make It Your Way
I like to tweak this Italian Wedding Soup with Meatballs Recipe a little depending on the season and my mood. It’s really flexible, so don’t hesitate to make it your own!
- Variation: Sometimes I swap the pork for turkey for a leaner take, and honestly, it still comes out delicious and tender.
- Vegetarian Option: Use veggie broth and skip the meatballs, or swap with mushroom “meatballs” if you want a plant-based twist.
- Herb Swap: If you don’t have fresh oregano, try fresh thyme or basil for a different aromatic vibe.
- Pasta Amount: I often reduce the pasta slightly if I want a brothier soup, especially on warmer days.
Step-by-Step: How I Make Italian Wedding Soup with Meatballs Recipe
Step 1: Mix and Shape Tiny Meatballs
Start by combining the ground beef and pork in a large bowl. Add fresh bread crumbs, chopped parsley, oregano, shredded parmesan, egg, salt, and pepper. I like to gently mix this with my hands to keep the texture light—don’t overwork it! Then, shape into very small meatballs, roughly ¾ to 1 inch. The size matters here because smaller meatballs cook faster and fit nicely with the pasta later.
Step 2: Brown the Meatballs Carefully
Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Brown half the meatballs, turning gently to get a few sides nicely seared—about 4 minutes total. They won’t be cooked through yet, so they finish cooking in the soup. Transfer to a plate with paper towels and repeat with the rest. This step adds incredible flavor and texture!
Step 3: Build the Soup Base
While meatballs brown, heat another tablespoon of olive oil in a large pot over medium-high. Toss in chopped carrots, onions, and celery—this soffritto blends and softens for about 6 to 8 minutes. Add minced garlic and sauté for just a minute more to avoid bitterness. This aromatic base really forms the soul of the soup.
Step 4: Bring It All Together and Simmer
Pour in your chicken broth and season with salt and pepper. Bring the mixture to a gentle boil. Add the pasta and meatballs, then reduce heat to medium-low. Cover and let simmer for about 10 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. In the last minute, stir in the chopped spinach—it wilts beautifully without losing its color.
Step 5: Serve with a Sprinkle of Parmesan
Ladle into bowls and top each serving with a generous sprinkle of finely shredded parmesan. The cheese melts just a bit, adding that perfect finishing touch. I like to serve this with rustic bread that I toasted with butter—the perfect scoop for soaking up flavorful broth.
Top Tip
From years of making this soup, I’ve learned a few key pointers to help you nail that perfect finish every time. These little tricks make a big difference.
- Meatball Size Matters: Keeping meatballs small ensures they cook evenly and quickly inside the soup, avoiding toughness.
- Use Fresh Bread Crumbs: I love using leftover rustic bread for fresh crumbs—it keeps meatballs tender and adds a rustic flavor.
- Don’t Overcrowd the Pan: When browning meatballs, give them space so they sear rather than steam, for that delicious golden crust.
- Simmer Gently: Keep your soup at a gentle simmer to prevent pasta from overcooking and meatballs from becoming dry.
How to Serve Italian Wedding Soup with Meatballs Recipe
Garnishes
I almost always top my soup with a fresh shaving or sprinkle of parmesan—it just melts into the broth so nicely. Sometimes I add a twist of freshly cracked black pepper or a drizzle of high-quality olive oil for richness. Fresh chopped parsley on top adds a pop of color and brightness, especially if you like a fresh herbal note with every bite.
Side Dishes
This soup pairs beautifully with classic crusty Italian bread, garlic breadsticks, or even a light Caesar salad. Whenever I make this for guests, I love serving it alongside a simple antipasto plate with olives and cheeses to make it feel like a full Italian meal experience.
Creative Ways to Present
For special dinners, I’ve served this soup in rustic mini bread bowls—so charming and perfect for a family-style meal. Another fun idea is layering the meatballs and pasta first, then ladling broth over at the table so you can keep portions looking perfect while letting guests control their own soup-to-inside ratio.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. I usually keep the pasta separate if I plan on eating it more than a day later to prevent it from getting mushy. When I’m ready to eat, I just add the pasta back in and warm gently on the stove.
Freezing
Freezing works well too, but I recommend freezing the meatballs and broth separately from the pasta and spinach. Pasta tends to lose texture in the freezer and reheating spinach can be tricky. When ready, thaw broth and meatballs overnight, then add fresh spinach and freshly cooked pasta when warming up.
Reheating
For reheating, I use low heat on the stove, stirring occasionally, to warm the soup evenly. Adding a splash of chicken broth or water helps loosen the consistency, especially if the pasta has soaked up too much liquid. A quick re-stir of fresh spinach right at the end keeps it bright and fresh.
Frequently Asked Questions:
Absolutely! You can prepare and brown the meatballs a day ahead. Store them in the fridge and add to the soup just before simmering. This saves time on busy days while keeping flavor intact.
Acini di pepe or orzo are traditional tiny pastas that work best because they cook quickly and fit nicely with the small meatballs and vegetables. If you can’t find these, other small pastas like ditalini or small elbow macaroni can work as substitutes.
I recommend freezing the soup without pasta to maintain the best texture. Pasta tends to get mushy when frozen and reheated. You can cook fresh pasta when you reheat the soup for a fresh, tasty result.
Gently mixing the meatball ingredients without overworking them helps keep the texture light. Browning them quickly over medium-high heat locks in juices. Finally, simmering them gently in broth finishes cooking without drying them out.
Final Thoughts
This Italian Wedding Soup with Meatballs Recipe holds a special place in my heart for its cozy, comforting flavors that bring people together. Whenever I make it, it reminds me how simple ingredients, a little love, and some patience can create magic. I hope you love making and sharing it as much as I do—it’s truly a bowl full of happiness.
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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
Italian Wedding Soup is a comforting and flavorful soup featuring tender meatballs, fresh vegetables, and pasta simmered in a savory chicken broth. This classic Italian recipe combines lean beef and pork meatballs with a medley of sautéed carrots, onion, and celery, finished with fresh spinach and parmesan cheese for a heartwarming meal perfect for any season.
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- ½ cup fresh white bread crumbs (from fresh bread not dried)
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano (or ¾ teaspoon dried)
- ½ cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper (1 teaspoon salt, ¼ teaspoon pepper)
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic, minced (1 ½ Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan, egg, salt, and freshly ground black pepper. Gently toss and break up the mixture with your hands to evenly coat and distribute all ingredients.
- Shape the meatballs: Form the mixture into very small meatballs, about ¾ inch to 1 inch in diameter, and place them on a large plate.
- Brown the meatballs: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally to brown on 2 or 3 sides, for about 4 minutes total. Transfer browned meatballs to a paper towel-lined plate to drain excess oil. Repeat with remaining meatballs. Note that the meatballs will not be cooked through during this step; they will finish cooking in the soup.
- Sauté the vegetables: While browning meatballs, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chopped carrots, onions, and celery, sautéing until the vegetables soften, about 6 to 8 minutes. Add minced garlic and sauté for an additional 1 minute.
- Add broth and bring to boil: Pour in the low-sodium chicken broth, season the soup with salt and pepper to taste, and bring the mixture to a boil.
- Cook pasta and meatballs: Add the dry acini di pepe or orzo pasta along with the browned meatballs to the pot. Reduce heat to medium-low, cover, and simmer. Stir occasionally to prevent sticking. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.
- Finish with spinach: In the last minute of cooking, stir in the roughly chopped fresh baby spinach to wilt.
- Serve: Ladle the soup warm into bowls and sprinkle each serving generously with finely shredded parmesan cheese.
Notes
- Use a hearty rustic bread for the fresh bread crumbs; grind a slice finely in a food processor. Save remaining bread for serving or freeze for later use.
- If you prefer a more brothy soup, reduce pasta to ¾ cup to prevent thickening.
- As the soup sits, pasta will absorb broth; add extra broth to thin soup as needed when reheating.
- For added flavor, simmer a parmesan rind with the soup broth.
- This recipe makes about 12 cups of soup, approximately 6 servings.
Nutrition
- Serving Size: 2 cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
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