Italian Wedding Soup is a hearty, flavorful dish that combines tender meatballs, vegetables, and tiny pasta simmered in a savory chicken broth.
Despite its name, the soup isn’t actually served at weddings; the term “wedding” refers to the harmonious marriage of flavors between the meat and greens.
This classic comfort food is perfect for cooler weather or anytime you’re craving a cozy, nutritious meal.
The homemade meatballs and fresh vegetables make this soup a wholesome, satisfying option for lunch or dinner.
How to make Italian Wedding Soup
Ingredients :
Meatballs
8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
Soup
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic , minced (1 1/2 Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz fresh spinach , chopped
Finely shredded parmesan , for serving
Instructions
For the meatballs:
Add beef and pork to a large mixing bowl.
Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
Gently toss and break up mixture with hands to evenly coat and distribute.
Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat.
Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
Transfer meatballs to a plate lined with paper towels while leaving oil in skillet.
Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).
For the soup:
While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat.
Add carrots, onions and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer.
Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil.
Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking.
Serve warm, sprinkle each serving with parmesan cheese.
For Italian Wedding Soup, there are several ways to customize the recipe to suit your preferences.
You can substitute the traditional beef and pork meatballs with ground turkey or chicken for a lighter version, and swap the acini de pepe or orzo pasta with other small pasta shapes like ditalini or couscous.
For a heartier green, try using kale or escarole instead of spinach.
If you want to enhance the flavor, opt for homemade chicken broth or add a splash of white wine, and for those who enjoy a spicy kick, you can mix in red pepper flakes or use spicy Italian sausage.
To accommodate gluten-free diets, simply use gluten-free pasta and breadcrumbs.
When preparing the soup, ensure the meatballs are small to cook evenly, and brown them just enough for flavor, allowing them to finish cooking in the broth.
Additionally, cooking the pasta separately prevents it from becoming too soft, especially if storing leftovers.
These variations and tips allow for flexibility while ensuring the soup stays flavorful and delicious.
Italian Wedding Soup can be stored in an airtight container in the refrigerator for up to 3 days.
If you plan on having leftovers, it’s best to cook the pasta separately and add it to individual servings, as pasta tends to absorb broth and can become soggy.
For longer storage, you can freeze the soup without the pasta.
Once cooled, transfer the soup to freezer-safe containers and store for up to 3 months.
When you’re ready to eat, thaw the soup in the refrigerator overnight, reheat on the stovetop, and cook the pasta fresh to add before serving.