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Italian Wedding Soup is a wholesome, flavorful classic that perfectly balances comfort with nutrition.
Tender, savory meatballs float in a fragrant chicken broth alongside vibrant vegetables, fresh spinach, and tiny pasta pearls, making each spoonful deeply satisfying.
This dish delivers a healthy dose of protein from lean beef and pork, plus fiber-rich vegetables and spinach packed with vitamins A and C.
It’s a well-rounded option for those seeking a hearty yet balanced meal, with good fats from olive oil and relatively low saturated fat when using lean meats.
Best of all, it’s quick enough for a weeknight dinner yet elegant enough for special occasions.
Its flexibility—stove top or slow cooker—makes it a practical choice for meal prep, as leftovers store beautifully without losing flavor.
Must-Have Tools for Perfect Results
Lodge Enameled Cast Iron Dutch Oven
Ideal for browning meatballs evenly and simmering the soup gently, retaining heat for consistent cooking. Its versatility makes it perfect for soups, stews, roasts, and even baking bread.
OXO Good Grips Wooden Spoon
Perfect for stirring vegetables and meatballs without scratching cookware. Durable and comfortable, it’s a kitchen staple for all kinds of mixing and sautéing tasks.
KitchenAid Garlic Press
Speeds up mincing garlic, ensuring even flavor distribution in soups, sauces, and marinades without the mess of hand-chopping.
All-Clad Stainless Steel Ladle
Allows you to serve soups neatly without spills, doubling as a great tool for chili, punch, or stew service.
Cuisinart Fine Grater
Essential for grating Parmesan over the finished soup, also great for zesting citrus or shredding chocolate.
Authentic Italian Wedding Soup for Weeknights
Equipment
- 1 Large Dutch oven or soup pot
- 1 Wooden spoon
- 1 Garlic Press
- 1 Ladle
- 1 Fine grater
Ingredients
For the Meatballs:
- ½ lb 225 g lean ground beef (85% lean)
- ½ lb 225 g ground pork
- 1 large egg beaten
- ½ cup 50 g Italian-style breadcrumbs
- ¼ cup 25 g Parmesan cheese, grated
- 3 cloves garlic minced
- ⅓ cup 15 g fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1¼ cups 150 g carrots, diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 8 cups 1.9 L chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup 125 g acini de pepe pasta, uncooked
- 4 –5 cups 120–150 g fresh spinach
- Salt and pepper to taste
To Garnish:
- Freshly grated Parmesan cheese
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and ground pork. Add the beaten egg, breadcrumbs, grated Parmesan cheese, minced garlic, and finely chopped parsley. Season the mixture with salt and black pepper. Using a large spoon or your hands, gently fold the ingredients together until just combined. Avoid overmixing, as this can make the meatballs tough. The goal is to keep them tender and juicy once cooked.
- Shape the Meatballs: With clean hands, roll the mixture into small, bite-sized balls—about ¾ inch in diameter—so they cook evenly and fit neatly onto a soup spoon. Place the shaped meatballs on a plate or baking sheet lined with parchment paper to prevent sticking.
- Sear the Meatballs for Flavor: Place a large Dutch oven or soup pot over medium-high heat and drizzle in the olive oil. Once hot, add the meatballs in a single layer, leaving space between them to ensure even browning.Cook for about 2 minutes per batch, turning gently to sear multiple sides. You’re not cooking them through at this stage; the browning adds flavor and locks in juices. Transfer browned meatballs to a clean plate and set aside.
- Sauté the Aromatic Vegetables: Reduce the heat to medium. If the pot seems dry, add a small splash of olive oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes or until the vegetables begin to soften and release their natural sweetness. This step builds the base flavor of the soup.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant and slightly golden. This short cooking time prevents burning while unlocking the full aroma of the herbs and garlic.
- Add the Broth and Simmer: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot—these bits are packed with flavor.Increase the heat to bring the soup to a gentle boil, then reduce to a simmer.
- Return the Meatballs to the Pot: Carefully add the browned meatballs back into the simmering broth. Let them cook gently for about 10–12 minutes, or until fully cooked through. Avoid vigorous boiling, as this can break apart the delicate meatballs.
- Cook the Pasta Separately: While the meatballs simmer, bring a separate pot of salted water to a boil. Add the acini de pepe pasta and cook until al dente according to package directions. Drain well. Cooking the pasta separately keeps it from absorbing too much broth during storage, ensuring leftovers remain flavorful and not overly thickened.
- Add the Spinach: Once the meatballs are cooked, stir in the fresh spinach.It will wilt quickly—usually within 1–2 minutes—adding vibrant color and a boost of nutrients.
- Assemble and Serve: Place a portion of the cooked pasta into each serving bowl. Ladle the hot soup with meatballs and vegetables over the pasta. Sprinkle generously with freshly grated Parmesan cheese before serving.
- Enjoy and Store Leftovers: Serve immediately while hot. Store any leftover soup and pasta separately in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stovetop, adding more broth if needed.
Notes
- Use lean ground beef (around 85% lean) for tender meatballs that aren’t overly greasy.
- Handle the meatball mixture gently—overmixing can make them dense.
- Browning meatballs before simmering adds a rich, savory flavor to the broth.
- Cooking pasta separately helps prevent the soup from becoming too thick when stored.
- Fresh spinach wilts quickly—add it just before serving for bright color and texture.
- For extra depth of flavor, use homemade chicken broth.
- If making ahead, store pasta and soup in separate containers.
- You can swap acini de pepe with orzo or ditalini pasta if preferred.
Chef’s Secrets for Exceptional Flavor
The beauty of Italian Wedding Soup lies in its layers of flavor, built step by step.
The key to exceptional taste starts with browning the meatballs.
This caramelization not only seals in juices but also creates delicious browned bits at the bottom of the pot that enrich the broth.
Use fresh herbs like parsley in the meatballs to brighten the flavor, and mince the garlic finely for even distribution.
Cooking the vegetables slowly before adding broth allows their natural sweetness to develop, creating a more complex base.
Finally, add spinach at the last moment to preserve its vibrant color and delicate texture.
Serving Suggestions for Any Occasion
Italian Wedding Soup works beautifully as both a main course and a starter.
For a full meal, serve it alongside crusty bread or warm garlic knots to soak up the savory broth.
A crisp side salad with a tangy vinaigrette balances the richness of the meatballs.
If serving for a gathering, set out grated Parmesan and red pepper flakes so guests can customize their bowls.
For a cozy dinner, pair it with roasted vegetables or a light pasta dish.
This soup also makes an elegant first course for a holiday meal, offering comfort and sophistication in one bowl.
Storage Tips to Keep It Fresh
To maintain the best texture, store the pasta and soup separately.
Once cooled, transfer the soup to airtight containers and refrigerate for up to 3–4 days. Keep the cooked pasta in a separate sealed container to prevent it from absorbing too much broth.
For longer storage, freeze the soup without the pasta for up to 3 months—thaw overnight in the refrigerator before reheating.
When reheating, do so gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
Always add fresh spinach after reheating to retain its freshness.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! The flavors deepen after a day in the fridge. Just store pasta separately and add before serving.
2. Can I use turkey or chicken for the meatballs?
Absolutely. Ground turkey or chicken makes for a lighter version while still providing plenty of protein.
3. What can I substitute for acini de pepe pasta?
Orzo, ditalini, or small shell pasta work well and maintain the soup’s traditional texture.
4. Can I make this soup gluten-free?
Yes—use gluten-free breadcrumbs in the meatballs and swap the pasta for a gluten-free variety or rice.
5. How do I keep the meatballs tender?
Avoid overmixing the meat mixture, use fresh breadcrumbs if possible, and cook them gently in the broth.
This recipe is inspired by thecozycook and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
