Name: Italian Wedding Soup with Meatballs Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 oz. lean ground beef; 8 oz. ground pork; 1/2 cup fresh white bread crumbs (from fresh bread not dried); 1/4 cup chopped fresh parsley; 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried); 1/2 cup finely shredded parmesan; 1 large egg; Salt and freshly ground black pepper (1 tsp salt, 1/4 tsp pepper); 1 Tbsp olive oil; 1 Tbsp olive oil; 1 1/4 cups chopped carrots; 1 1/4 cups chopped yellow onion; 3/4 cup chopped celery; 4 cloves garlic, minced (1 1/2 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

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!

A white pot filled with clear broth soup showing several small, round, brown meatballs with a slightly browned texture floating along with bright orange carrot pieces, vibrant green spinach leaves, translucent celery slices, and small pearl-like pasta. A metal ladle scoops up a portion in the center, holding a mix of meatballs, spinach, carrots, celery, and pasta, all surrounded by the clear liquid. The inside rim of the pot shows light stains and droplets. The photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh lean ground beef and ground pork portions, a small mound of fresh white bread crumbs from rustic bread, a bunch of bright green chopped fresh parsley sprigs, a few sprigs of minced fresh oregano, a small pile of finely shredded parmesan cheese, one large whole uncracked brown egg, a small white ceramic bowl of golden olive oil, chopped bright orange carrots, diced yellow onion pieces, roughly chopped pale green celery stalks, four peeled garlic cloves, a small white ceramic bowl filled with dry acini di pepe pasta pearls, a handful of fresh vibrant baby spinach leaves, and a simple white ceramic bowl holding coarse salt and freshly ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with a clear broth soup that has three main layers: at the bottom, small round pasta pearls; in the middle, bright orange carrot cubes, green spinach leaves, and light green celery pieces; and on the top, small browned meatballs scattered evenly across the soup. The broth is light and slightly oily, reflecting soft light. A silver spoon rests inside the bowl on the right side. Around the bowl, there is a dark green cloth and pieces of crusty bread with a golden-brown crust placed on a wooden board on a white marbled surface. In the background, there is a small wooden bowl with grated white cheese and another white bowl with more soup. photo taken with an iphone --ar 2:3 --v 7

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

Italian Wedding Soup - Serving Suggestion

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:

Can I make the meatballs in advance?

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.

What’s the best pasta to use for Italian Wedding Soup?

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.

Can I freeze the entire soup with pasta included?

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.

How do I keep meatballs tender and not dry?

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.