Name: Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small onion (diced); 2 carrots (peeled and diced); 2 celery stalks (diced); 3 garlic cloves (minced); 8 cups chicken broth; 1/2 cup dry acini di pepe or orzo pasta; 5 oz baby spinach; Salt and pepper to taste; 1 lb ground chicken or pork; 1/4 cup plain breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 2 tablespoons chopped fresh parsley; 1 garlic clove (minced); 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Print Recipe

If ever there were a soup that delivered pure comfort in a bowl, it’s Italian Wedding Soup. Tender homemade meatballs, delicate pasta, vibrant vegetables, and a swirl of fresh spinach simmer in golden broth, creating a dish that feels like an Italian hug. This hearty soup is packed with flavor, easy enough for a weeknight, and delightfully impressive for guests. Whether you grew up eating it or are just discovering its charms, this Italian Wedding Soup is destined to become a favorite at your table.

Italian Wedding Soup Recipe - Recipe Image

Ingredients You’ll Need

Italian Wedding Soup shines because of simple, quality ingredients working together in perfect harmony. Each one adds flavor, texture, or that bit of something special — the result is so much more than the sum of its parts.

Olive oil: Adds richness and helps sauté the vegetables for a fragrant base.
Onion: Classic aromatic, providing savory depth and sweetness as it cooks.
Carrots: Bring gentle sweetness and a lovely pop of color to the soup.
Celery: Lends a subtle herbal note and rounds out the vegetable medley.
Garlic: Infuses every spoonful with unmistakable Italian flavor.
Chicken broth: Forms the backbone of the soup, so use a flavorful, good-quality broth for the best results.
Acini di pepe or orzo pasta: These tiny pastas create a beautiful texture and soak up the delicious broth.
Baby spinach: Wilts into the soup at the very end, adding fresh greens and lovely color.
Salt and pepper: Essential for seasoning every layer, so don’t skimp or forget to taste as you go.
Ground chicken or pork: The heart of the meatballs; use your favorite or even a combination.
Plain breadcrumbs: Help bind the meatballs and keep them tender.
Grated Parmesan cheese: Adds savory, cheesy flavor right inside every bite of meatball.
Egg: Acts as a binder to keep the meatballs together while they simmer.
Fresh parsley: Brings brightness and a pop of herbal freshness to the meatballs.
Garlic (for meatballs): A little extra garlic in the meatballs really brings out classic Italian notes.
Salt and black pepper (for meatballs): Be sure to season the meatballs well for the best flavor throughout.

How to Make Italian Wedding Soup

Step 1: Mix and Shape the Meatballs

In a large bowl, combine your ground chicken or pork, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and black pepper. Use clean hands or a fork to gently mix everything just until combined—don’t overmix or the meatballs can get tough. Form into small meatballs, about 3/4-inch wide. These petite meatballs will cook through quickly and are just the right size for soup. Set them aside on a platter; you’re just moments away from meatball magic!

Step 2: Sauté the Vegetables

Heat a tablespoon of olive oil in your largest soup pot over medium heat. Add the diced onion, carrots, and celery. Stir occasionally and cook for 5 to 7 minutes, until the vegetables are soft and smelling absolutely irresistible. Then, toss in the minced garlic and let it cook for one fragrant minute more—this step is the secret to building a flavorful base.

Step 3: Simmer the Broth and Add Meatballs

Pour in the chicken broth and crank up the heat to bring everything to a gentle boil. Carefully drop in the meatballs, making sure they’re well distributed and not stuck together. Reduce the heat to a simmer; watch as the meatballs slowly bob to the surface, cooking right in the broth for ultimate tenderness. Let it all cook for around 10 minutes, which is just enough time for the meatballs to finish cooking through.

Step 4: Cook the Pasta

Now, sprinkle in the acini di pepe or orzo pasta. Simmer for another 10 minutes, stirring occasionally so the pasta cooks evenly and doesn’t clump. The pasta will absorb some of that gorgeous broth and plump up perfectly, turning the soup into a satisfying meal.

Step 5: Finish with Spinach

With only a minute or two left, stir in the fresh baby spinach. Watch it wilt into the broth, adding a beautiful green color and even more nutrition. Taste and adjust seasoning with salt and pepper. Your Italian Wedding Soup is ready to serve!

How to Serve Italian Wedding Soup

Garnishes

A shower of freshly grated Parmesan cheese never goes amiss on a steaming bowl of Italian Wedding Soup. For a burst of freshness, sprinkle with extra chopped parsley or a squeeze of lemon juice. A grind of black pepper on top adds an inviting aroma and just the right kick to each spoonful.

Side Dishes

For a cozy lunch, I love serving Italian Wedding Soup with a thick slice of crusty Italian bread or warm focaccia—perfect for soaking up every last drop of broth. If you want to round out the meal for dinner, a crisp green salad dressed with a simple vinaigrette is the ideal sidekick.

Creative Ways to Present

Try serving your soup in shallow bowls for a rustic, trattoria vibe, or ladle it into small mugs for an adorable appetizer at a dinner party. For a family-style touch, bring the whole pot to the table and let everyone serve themselves, adding extra cheese or herbs as they like. However you serve Italian Wedding Soup, it’s sure to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Let leftover Italian Wedding Soup cool to room temperature before transferring it to airtight containers. Store in the fridge for up to 4 days. The flavors meld wonderfully, making it even tastier the next day! Just know the pasta may absorb some broth, so feel free to add a splash of stock when reheating.

Freezing

Italian Wedding Soup freezes beautifully. For best texture, freeze the soup without the pasta, which can become mushy if frozen and thawed. Freeze meatballs, vegetables, and broth in airtight containers for up to 3 months. Add freshly cooked pasta and spinach when reheating for a taste just like fresh.

Reheating

Reheat your soup gently on the stovetop over low to medium heat, stirring now and again. If it’s thickened up, add chicken broth to loosen it. You can also microwave individual portions in 90-second bursts, stirring in between. Always heat until the meatballs are hot all the way through.

FAQs

Can I use ground beef for the meatballs?

Absolutely! Traditional Italian Wedding Soup recipes often use pork, chicken, beef, or even a mix of meats in the meatballs. Choose whichever fits your taste or what you have on hand.

Is there a gluten-free option?

Yes, just swap the breadcrumbs and pasta for your favorite gluten-free varieties. Italian Wedding Soup is easily adaptable for gluten-free diets without sacrificing an ounce of flavor.

What if I don’t have acini di pepe or orzo?

No worries—any small pasta shape will work. Tiny stars (stelline), ditalini, or even broken spaghetti can stand in for acini di pepe in this soup.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach is a great substitute if fresh isn’t available. Just be sure to thaw and squeeze out any excess water before stirring it into your soup.

How can I make the soup richer or lighter?

For a richer Italian Wedding Soup, add extra Parmesan or stir in a swirl of butter at the end. To lighten it up, use ground turkey for the meatballs and low-sodium broth—the soup will still be wonderfully flavorful.

Final Thoughts

There’s something truly special about putting together a steaming pot of Italian Wedding Soup. Whether you’re cooking for family or friends, this cozy classic fills your kitchen with amazing aromas and your table with joyful smiles. Give it a try — I promise, you’ll find yourself craving this soul-warming tradition again and again.

Italian Wedding Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and flavorful Italian Wedding Soup recipe featuring tender chicken meatballs, pasta, and nutritious spinach in a savory broth. This classic soup is perfect for chilly days or whenever you crave a heartwarming meal.

Ingredients

Scale

Main Soup Ingredients:

1 tablespoon olive oil
1 small onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
3 garlic cloves (minced)
8 cups chicken broth
1/2 cup dry acini di pepe or orzo pasta
5 oz baby spinach
Salt and pepper to taste

For the meatballs:

1 lb ground chicken or pork
1/4 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons chopped fresh parsley
1 garlic clove (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper. Roll into small meatballs.
Cook Soup: Heat olive oil in a pot, sauté onion, carrots, and celery. Add garlic, pour in the broth, bring to a boil. Add meatballs, simmer. Add pasta, cook until done. Stir in spinach, season, and serve hot.