Can I make the meatballs ahead of time?

Absolutely! The meatballs can be rolled and refrigerated a day ahead, or even frozen (raw or cooked) for future soup-making marathons. Just brown straight from the fridge or let thaw if frozen.

What pasta is best if I don’t have acini di pepe?

Not a problem! Ditalini, orzo, or even broken angel hair work wonderfully. You want something small that nestles right up to the meatballs and veggies.

Can I use frozen spinach instead of fresh?

Yes—frozen spinach (about 10 oz.) is a great swap. Thaw first, squeeze out extra liquid, and stir it in at the very end.

Is it necessary to brown the meatballs first?

Browning the meatballs adds tons of flavor and helps them hold together, but if you’re really pressed for time, you can gently drop them raw into the simmering broth. They’ll still be delicious, though a bit less golden.

Italian Wedding Soup Recipe

Is there anything more comforting than a steaming bowl of Italian Wedding Soup? This is my go-to soup when I want something deeply satisfying yet light enough for any season. With tender homemade meatballs, delicate pasta, and lots of fresh spinach swirling in a fragrant, savory broth—this soup comes together surprisingly quickly and is a genuine lifeline for busy weeknights. It’s all about incredible flavor without any fuss, and I can’t wait to share every bit of it with you.

Why You’ll Love This Recipe

Quick, Homemade Goodness: Don’t let the meatballs fool you—this is weeknight-friendly and surprisingly fast! There’s nothing quite like rolling your own meatballs and knowing you’re minutes away from something wonderful.
One Pot Wonder: Most of the magic happens in a single pot, meaning less cleanup (who ever wants more dishes?).
Cozy and Nutritious: Loaded with fresh veggies, lean protein, and a sprinkle of pasta, this soup will warm you right up and is perfectly balanced for a wholesome meal.
Flexible and Forgiving: Whether you’re using up what’s in your fridge or catering to picky eaters, every part of this soup is open to little tweaks and swaps.

Ingredients You’ll Need

You don’t need anything fancy—just good, everyday ingredients, each playing a vital role:

Olive Oil: For sautéing and adding lovely depth to both meatballs and veggies.
Ground Beef & Ground Pork: The classic combo for juicy, flavorful meatballs. Don’t skip that pork—its fat brings unbeatable tenderness.
Egg: Holds the meatballs together. Crucial for that perfect, fluffy bite.
Italian Breadcrumbs: Infuse the meatballs with herby, savory flavor. Seasoned is best for big flavor—go for it!
Parmesan Cheese (Grated): Adds a salty, nutty richness to the meatballs—freshly grated is divine.
Garlic (Fresh, Minced): For both meatballs and soup base. Never too much garlic, if you ask me.
Fresh Parsley: Brightens the meatballs and makes them extra aromatic.
Salt & Pepper: Essential for waking up every flavor in the pot.
Yellow Onion, Carrots, Celery: The trio that’s the aromatic backbone of Italian soups—chopped small so every spoonful is hearty.
Chicken Broth: Go for good-quality broth—homemade or store-bought, just make sure it’s tasty!
Italian Seasoning: Brings unmistakable, herby warmth and perfectly ties everything together.
Acini di Pepe Pasta: These tiny pasta balls float like little pearls. Ditalini or orzo also work beautifully!
Fresh Spinach: Adds color and a gentle, almost-sweet freshness. If using frozen spinach, thaw and squeeze dry.
Parmesan Cheese (for Garnish): A last sprinkle gives the soup a beautiful finish. Trust me—don’t skip this!

Optional flavor enhancers: Try a dash of hot sauce, a drizzle of Worcestershire, or a pinch of mustard powder to deepen the broth—you won’t taste them directly, but you’ll notice the flavor boost!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This soup is so adaptable! Here are some favorite tweaks:

Chicken Meatballs: Swap beef and pork for ground chicken or turkey for a lighter spin.
Green Switch: Use kale or escarole instead of spinach for a more robust green.
Veggie Power: Add a handful of peas or small-diced zucchini for extra color and texture.
Pasta Swap: Ditalini, orzo, or even small shells work if you can’t find acini di pepe.
Gluten-Free: Use gluten-free breadcrumbs and pasta for a totally gluten-free bowl.
Spicy Version: Add red pepper flakes—or even Italian sausage—in place of some pork for a gentle kick.

How to Make Italian Wedding Soup

Making this soup is much simpler than it looks—and the results are pure comfort.

Step 1: Make the Meatballs

Gently mix together ground beef, ground pork, beaten egg, breadcrumbs, grated Parmesan, garlic, parsley, salt, and pepper until just combined. Don’t overwork it—a light hand keeps them tender. Roll into small, bite-sized balls.

Step 2: Brown the Meatballs

Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches until golden on the outside, about 2 minutes—they’ll finish cooking in the broth. Remove and set aside.

Step 3: Build the Soup Base

In the same pot, sauté diced onion, carrot, and celery until softened and aromatic, about 6 minutes. Add a splash more olive oil if needed. Stir in garlic and Italian seasoning, cooking for another minute to bloom the herbs.

Step 4: Simmer and Combine

Pour in the chicken broth and bring to a gentle boil. Lower the heat to a simmer. Slide the browned meatballs back into the pot.

Step 5: Cook the Pasta Separately

The smart secret: Cook pasta in a separate pot until just al dente. Drain and set aside. (This keeps it from soaking up all your lovely broth as the soup sits!)

Step 6: Finish with Spinach

Stir the spinach into the simmering soup, cooking just until wilted—about 2 minutes.

Step 7: Serve and Enjoy

Add cooked pasta to serving bowls, ladle the soup over the top, and shower with extra Parmesan. Serve hot and enjoy every bite!

Pro Tips for Making the Recipe

Make Small Meatballs: They cook fast and give you the perfect ratio of meatball to broth in every spoonful.
Don’t Overmix: Gently combine meatball ingredients to keep them light and not dense.
Separate the Pasta: It’s worth the extra step. Pasta stored in the soup will quickly soak up the broth and get mushy.
Sneak in Flavor: Don’t hesitate to add a splash of hot sauce or Worcestershire to deepen the broth.
Batch and Freeze: Double the meatballs, freeze half—future-you will thank you!

How to Serve

This soup is a meal all on its own, but it’s even better with a little something on the side:

For Dipping:

Crusty bread is non-negotiable! Try a slice of no-knead bread or a warm baguette to soak up that golden broth.

With Salad:

A crisp green salad with a tangy vinaigrette pairs beautifully, keeping things fresh and balanced.

To Garnish:

Always finish with more freshly grated Parmesan and a sprinkle of extra parsley for color.

Make Ahead and Storage

Storing Leftovers

Refrigerate cooled soup (without pasta, if possible) in an airtight container for 3-4 days.

Freezing

This soup freezes like a dream! Let it cool, stash in freezer-safe containers without the pasta, and freeze for up to 4 months. Thaw overnight in the fridge.

Reheating

Gently reheat soup on the stovetop or in the microwave until hot. Boil a fresh batch of pasta for serving—just ladle the hot soup over and you’re set!

Pasta can be stored separately in the fridge and added to bowls just before serving to keep it from getting soft and soggy.

FAQs

Can I make the meatballs ahead of time?

Absolutely! The meatballs can be rolled and refrigerated a day ahead, or even frozen (raw or cooked) for future soup-making marathons. Just brown straight from the fridge or let thaw if frozen.
What pasta is best if I don’t have acini di pepe?

Not a problem! Ditalini, orzo, or even broken angel hair work wonderfully. You want something small that nestles right up to the meatballs and veggies.
Can I use frozen spinach instead of fresh?

Yes—frozen spinach (about 10 oz.) is a great swap. Thaw first, squeeze out extra liquid, and stir it in at the very end.
Is it necessary to brown the meatballs first?

Browning the meatballs adds tons of flavor and helps them hold together, but if you’re really pressed for time, you can gently drop them raw into the simmering broth. They’ll still be delicious, though a bit less golden.

Final Thoughts

There’s nothing like a homemade bowl of Italian Wedding Soup—simple, hearty, and bursting with flavor. It’s the kind of meal that brings a little joy to even the busiest midweek evening. Give it a try, play around with the flavors, and let yourself feel like a soup-making pro. Your kitchen will smell amazing, and someone’s bound to ask for seconds!