Why You’ll Love This Recipe
Italian Wedding Soup is the kind of dish that feels timeless and deeply comforting. It balances delicate homemade-style meatballs, tender greens, and a light yet flavorful broth in a way that feels both nourishing and elegant. I love how this soup manages to be hearty without feeling heavy, making it perfect for both weeknight dinners and special family meals. The combination of meat and greens is where the “wedding” truly happens, creating a harmony of flavors that improves as the soup simmers. I tested this recipe several times to get the meatballs just right, and I found that keeping them small ensures they stay tender and evenly cooked. Whether you serve it as a starter or as a main course with crusty bread, this Italian Wedding Soup delivers warmth, balance, and classic Italian-inspired comfort in every bowl.
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Italian Wedding Soup Recipe That Brings Comfort to Every Spoonful
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
Italian Wedding Soup is a comforting classic made with tender meatballs, leafy greens, small pasta, and a flavorful chicken broth. Despite its name, it refers to the harmonious ‘marriage’ of ingredients rather than an actual wedding tradition.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 8 cups chicken broth
- 1 cup acini di pepe pasta
- 4 cups fresh spinach or escarole, chopped
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- Salt to taste
- Black pepper to taste
Instructions
- In a bowl, mix ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
- Form the mixture into small meatballs about 1 inch in diameter.
- Heat olive oil in a large pot over medium heat and lightly brown the meatballs. Remove and set aside.
- In the same pot, sauté onion, carrot, and celery until softened.
- Add chicken broth and bring to a gentle boil.
- Return meatballs to the pot and simmer for 10 minutes.
- Add pasta and cook according to package instructions.
- Stir in spinach or escarole and cook until wilted.
- Season with additional salt and pepper if needed and serve hot.
Notes
- You can substitute turkey or chicken for a lighter version.
- Escarole is traditional, but spinach works well.
- Add extra broth if soup thickens after standing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground chicken or ground beef forms the base of the meatballs. I prefer ground chicken for a lighter texture, but beef adds deeper flavor if you want something richer.
Breadcrumbs help bind the meatballs and keep them tender. Plain breadcrumbs work best, as they allow the herbs and cheese to shine.
Egg acts as the binder that holds the meatballs together while keeping them moist during cooking.
Grated Parmesan cheese adds a savory, nutty depth to the meatballs and subtly seasons the soup as they cook.
Garlic brings warmth and aroma. Finely minced garlic distributes evenly throughout the meatballs and broth.
Fresh parsley adds brightness and a clean herbal note that balances the richness of the meatballs.
Salt and black pepper are essential for seasoning every layer, from the meatballs to the broth.
Olive oil is used lightly to sauté the vegetables, adding a smooth, fruity undertone.
Onion creates a sweet, aromatic foundation for the soup base.
Carrots contribute subtle sweetness and color, making the broth more rounded and visually appealing.
Celery adds freshness and a gentle crunch that softens as the soup simmers.
Chicken broth forms the backbone of the soup. A good-quality broth makes a noticeable difference in flavor.
Small pasta such as acini di pepe or orzo gives the soup body and turns it into a satisfying meal.
Fresh spinach or escarole provides the signature green element, wilting gently into the hot broth.
Directions
Start by preparing the meatballs. In a bowl, combine the ground meat, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture. Roll into small, bite-sized meatballs and set aside.
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened and fragrant. This step builds the flavor base of the soup.
Pour in the chicken broth and bring it to a gentle boil. Add the pasta and cook until just tender, stirring occasionally to prevent sticking.
Carefully drop the meatballs into the simmering soup. Lower the heat slightly and let them cook through. They will float to the surface when nearly done.
Add the spinach or escarole and stir until wilted. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 to 6 people. Preparation takes about 20 minutes, and cooking time is approximately 30 minutes, making it a practical option for a comforting homemade meal in under an hour.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to three days. When reheating, warm gently over low heat, adding a splash of broth or water if the pasta has absorbed too much liquid.
Variations and Customizations
Italian Wedding Soup is highly adaptable, which is one reason I return to it so often. You can change the protein by using ground turkey, pork, or a mixture of meats for more complex flavor. For a richer broth, add a small Parmesan rind while simmering and remove it before serving.
The greens are another area for customization. Spinach is mild and quick-cooking, while escarole offers a pleasant bitterness that balances the savory meatballs. Kale can also be used if you prefer a heartier texture.
Pasta choices allow further flexibility. Acini di pepe is traditional, but orzo or small shells work just as well. For a low-carb option, reduce or omit the pasta and add extra greens instead.
If you enjoy a touch of heat, a pinch of red pepper flakes added to the broth can elevate the flavor without overpowering the soup. This recipe is forgiving and encourages experimentation while still delivering comforting results.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein (g) | 22 |
| Carbs (g) | 28 |
| Fat (g) | 14 |
| Saturated Fat (g) | 4 |
| Fiber (g) | 3 |
| Sugar (g) | 4 |
| Sodium (mg) | 720 |
Expert Tips & Customizations
Perfectly sized meatballs: Keep the meatballs small to ensure even cooking and a delicate texture.
Broth balance: Taste the broth before serving and adjust seasoning gradually to avoid over-salting.
Make-ahead option: Prepare the meatballs in advance and refrigerate them to save time.
Texture control: Cook pasta separately if you plan to store leftovers to prevent it from becoming too soft.
FAQs
What makes Italian Wedding Soup unique?
It combines small meatballs and greens in a light broth, creating balance rather than heaviness.
Can I freeze this soup?
Yes, but it is best to freeze it without the pasta and add fresh pasta when reheating.
Which greens are most traditional?
Escarole is traditional, though spinach is widely used.
Can I make it gluten-free?
Yes, use gluten-free breadcrumbs and pasta.
Is this soup suitable as a main dish?
Yes, especially when served with bread.
Can I use store-bought meatballs?
You can, but homemade meatballs offer better texture and flavor.
How do I keep meatballs tender?
Avoid overmixing the meat mixture.
Can I add cheese when serving?
A sprinkle of grated Parmesan works beautifully.
How thick should the soup be?
It should be brothy, not thick or stew-like.
Can I make it vegetarian?
Yes, substitute vegetable broth and plant-based meatballs.
Conclusion
Italian Wedding Soup is a beautifully balanced dish that delivers comfort, nutrition, and classic flavor in every bowl. With its tender meatballs, vibrant greens, and light broth, it is a recipe worth keeping in regular rotation. Whether you follow it closely or adapt it to your preferences, this soup consistently brings warmth and satisfaction to the table.
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