This Italian Wedding Soup is a comforting, protein-packed meal that balances tender homemade meatballs with fresh vegetables and tiny pasta.
Rich in fiber from hearty veggies and healthy fats from olive oil, it’s both nourishing and satisfying.
Quick to prepare and ideal for meal prep, this soup is perfect for busy weeknights, offering a cozy, wholesome dish that the whole family will love.
Italian Wedding Soup
Equipment
- Large mixing bowl (1)
- Non-stick skillet — 1
- Large pot – 1
- Wooden spoon or spatula (1)
- Knife (1)
- Cutting board (1)
- Plate – 1
- Paper Towels (as needed)
Ingredients
For the Meatballs:
- 8 oz lean ground beef
- 8 oz ground pork
- ½ cup fresh white bread crumbs from fresh bread
- ¼ cup chopped fresh parsley
- 1 ½ tsp minced fresh oregano or 3/4 tsp dried
- ½ cup finely shredded Parmesan cheese
- 1 large egg
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp olive oil
For the Soup:
- 1 Tbsp olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic minced (about 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
Instructions
- Prepare the Meatball Mixture: Start by gathering all ingredients for the meatballs. In a large mixing bowl, combine the lean ground beef and ground pork. Add the fresh white bread crumbs, chopped parsley, minced oregano, finely shredded Parmesan, and one large egg. Season the mixture with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.Using your hands, gently toss and press the mixture together until all ingredients are evenly incorporated. Avoid overmixing, as this can make the meatballs tough.
- Shape the Mini Meatballs: Once your mixture is well combined, form it into very small meatballs, roughly 3/4 to 1 inch in diameter. Place each formed meatball on a large plate, leaving a little space between them so they don’t stick together. These bite-sized meatballs will cook quickly and absorb the flavors of the soup perfectly.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. When the oil shimmers, carefully add half of the meatballs to the pan. Let them sear, turning occasionally so that each side develops a golden-brown crust. This should take about 4 minutes total. Remove the browned meatballs and place them on a plate lined with paper towels to absorb excess oil.Repeat the process with the remaining meatballs. Note: The meatballs do not need to be fully cooked at this stage, as they will finish cooking in the soup.
- Sauté the Aromatic Vegetables: While the meatballs are browning, heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chopped carrots, onions, and celery. Sauté the vegetables for 6 to 8 minutes, stirring occasionally, until they are softened and fragrant. Add the minced garlic and sauté for an additional minute, allowing its aroma to bloom without burning.
- Add Broth and Seasoning: Pour in all the chicken broth and stir gently to combine with the sautéed vegetables. Taste the broth and season with salt and freshly ground black pepper according to your preference. Bring the mixture to a gentle boil over medium-high heat, creating the perfect base for the soup.
- Incorporate Pasta and Meatballs: Once the broth is boiling, carefully add the dry pasta and the partially cooked meatballs to the pot. Stir gently to ensure the pasta is submerged and the meatballs are evenly distributed. Reduce the heat to medium-low, allowing the soup to simmer.
- Simmer Until Tender: Cover the pot with a lid, leaving a small gap for steam to escape. Let the soup simmer for about 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The meatballs should cook through completely, and the pasta should be tender yet firm to the bite.
- Add Fresh Spinach: During the last minute of cooking, stir in the roughly chopped fresh baby spinach. Allow it to wilt gently in the hot soup. This addition not only brightens the flavor but also boosts the soup’s nutritional value with vitamins, minerals, and fiber.
- Final Taste and Adjustments: Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or a pinch of dried oregano if desired. Stir well to ensure even distribution of flavors throughout the soup.
- Serve Warm and Garnish: Ladle the soup into individual bowls. Finish each serving with a generous sprinkle of finely shredded Parmesan cheese. Serve immediately, accompanied by rustic bread or your favorite side, for a comforting and wholesome meal.
Notes
- Use fresh bread for the meatballs for a light, tender texture; stale or dried bread can make them dense.
- Mini meatballs cook quickly—browning is just to seal flavor; they finish cooking in the soup.
- For a more brothy soup, reduce the pasta amount slightly; pasta absorbs liquid as the soup sits.
- Adding a parmesan rind to the simmering soup boosts depth of flavor and richness.
- Spinach should be added at the last minute to preserve color, nutrients, and texture.
- Adjust salt gradually; canned broths can vary in sodium.
- Leftovers taste even better the next day as flavors meld together.
Chef’s Secrets To Perfect Soup
The key to a truly delicious Italian Wedding Soup lies in layering flavors.
Start by browning the meatballs to create a rich, caramelized exterior that locks in juiciness.
Sautéing the aromatic vegetables slowly allows their natural sweetness to develop, balancing the savory broth.
Fresh herbs, especially parsley and oregano, add brightness—always use fresh if possible.
Lastly, never overcook the pasta; al dente is ideal, as it will continue to absorb liquid without turning mushy.
Small tweaks, like a parmesan rind simmered in the broth, elevate the soup from everyday to restaurant-quality.
Serving Suggestions For Best Flavor
Serve this soup piping hot with a sprinkle of freshly grated Parmesan for an added savory punch.
Rustic, crusty bread or garlic toast pairs beautifully, perfect for dipping into the broth.
For a heartier meal, offer a side salad of mixed greens with a simple vinaigrette.
Leftovers can also be served as a light lunch with a wedge of lemon for brightness.
Garnishing with extra fresh herbs like parsley or a pinch of crushed red pepper adds visual appeal and subtle flavor depth.
Storage Tips To Keep Soup Fresh
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Keep the pasta separate if you plan to reheat later to prevent it from becoming mushy.
For longer storage, freeze the soup without spinach and pasta for up to 3 months; add fresh spinach and cook pasta when reheating.
Reheat gently on the stovetop over low to medium heat, stirring occasionally to maintain texture.
Always taste and adjust seasoning before serving after storage, as flavors can mellow over time.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Replace the meatballs with plant-based protein alternatives like lentil or chickpea “meatballs” and use vegetable broth instead of chicken broth.
Sauté the vegetables as usual and add hearty mushrooms or zucchini for extra texture.
2. Can I use frozen spinach instead of fresh?
While fresh spinach offers the best flavor and texture, you can use frozen spinach.
Thaw and drain it thoroughly before adding it to the soup at the end of cooking to avoid excess water diluting the broth.
3. How can I make the meatballs more tender?
Use a combination of ground beef and pork, and incorporate fresh bread crumbs and an egg. Gently mix ingredients—overmixing can make meatballs dense.
Browning them quickly seals in juices, and simmering them in the soup finishes the cooking perfectly.
4. Can I prepare this soup ahead of time?
Absolutely! You can make the meatballs and chop vegetables a day in advance.
Assemble the soup and refrigerate before simmering. For meal prep, cook the soup fully, then store it in individual portions for easy reheating.
5. What pasta works best in this soup?
Small pasta shapes like acini di pepe, orzo, or tiny ditalini are ideal, as they complement the mini meatballs and vegetables without overpowering the soup.
Avoid large pasta, which can make the soup feel heavy.
