Italian Wedding Soup – Have you ever eaten something that felt like it gave you a hug? That’s exactly what Italian Wedding Soup is for me. And no, it’s not just for weddings—although I did once serve it at a family party, and it got more compliments than the cake.

The first time I made this soup, I was nervous about all the tiny meatballs. Rolling them felt like a chore, and I kept thinking, Does anyone actually notice if they’re perfectly round? (Spoiler: They don’t.) But as soon as I took that first bite—savory broth, tender meatballs, and just the right amount of pasta—I knew it was worth every second.

Now, it’s my go-to recipe when I want to impress without breaking a sweat. My kids love the mini meatballs (they call them “tiny flavor bombs”), and it’s one of the few dishes that gets my whole family at the table with zero complaints.

Why You’ll Love This Italian Wedding Soup Recipe?

Total Comfort Food: This soup is cozy, hearty, and perfect for chilly nights.
Surprisingly Easy: Don’t let the meatballs fool you—this recipe is straightforward and forgiving.
Packed with Flavor: From the Parmesan in the meatballs to the seasoned broth, every bite is a burst of savory goodness.
Customizable: You can easily swap ingredients to suit your taste or what you have on hand.

Ingredient Notes:

Let’s talk about the stars of this soup and why they work so well together:

Meatballs:

Ground Beef and Pork: The combo makes for juicy, flavorful meatballs. You could use turkey or chicken, but trust me—beef and pork are the OGs for a reason.
Italian Breadcrumbs: These bring a subtle herby flavor and help bind the meatballs together.
Parmesan Cheese: Adds a salty, nutty richness that’s just chef’s kiss.
Fresh Parsley: Brightens everything up and makes you feel like you’re eating something fancy.

Soup Base:

Chicken Broth: This is the backbone of the soup. A good-quality broth makes all the difference.
Vegetables: Carrots, celery, and onions add a classic, comforting flavor.
Italian Seasoning: Brings everything together with a blend of dried herbs.

Add-Ins:

Acini de Pepe Pasta: These tiny pearls are perfect for this soup. Orzo or ditalini are great substitutes if you can’t find them.
Spinach: Adds a pop of green and some nutrients. Kale or escarole work, too.

How To Make Italian Wedding Soup?

This Italian Wedding Soup is a lot easier than you’d think. Here’s how to make it:

Prep the Meatballs

Mix the ground beef, pork, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper in a big bowl. Don’t overmix—it’s okay if it looks a little rustic. Roll the mixture into small ¾-inch meatballs. Yes, it takes a little patience, but trust me, it’s worth it.

Brown the Meatballs
Heat olive oil in a large soup pot over medium-high heat. Add the meatballs in batches, browning them for about 2 minutes on each side. They don’t need to cook all the way through—they’ll finish in the soup. Remove and set aside.
Sauté the Veggies
In the same pot, toss in the diced onion, carrots, and celery. Sauté for about 6 minutes, stirring occasionally, until they soften. Add a splash more olive oil if the pot looks dry.
Build the Broth
Stir in the garlic and Italian seasoning and cook for 1 minute, just until fragrant. Then pour in the chicken broth and bring everything to a gentle boil. Reduce the heat to a simmer.
Add the Meatballs
Carefully add the browned meatballs to the pot. Let them simmer gently while you cook the pasta.
Cook the Pasta
Boil the acini de pepe in a separate pot until al dente. Drain and keep it separate. This little trick keeps the pasta from soaking up all your broth if you have leftovers.
Finish with Spinach
Stir the fresh spinach into the soup and cook for 2 minutes, just until it wilts. Taste the broth and adjust the seasoning with salt and pepper.
Serve and Garnish
Ladle the soup into bowls over the cooked pasta. Sprinkle with freshly grated Parmesan, and serve it piping hot. Pair it with some crusty bread or garlic knots for the ultimate cozy meal.

Storage Options:

Refrigerator: Store the soup (without pasta) in an airtight container for up to 4 days. Keep the pasta in a separate container.
Freezer: Freeze the soup without pasta for up to 3 months. Let it thaw in the fridge overnight, then reheat gently on the stovetop.

Variations and Substitutions:

Want to make it your own? Here’s how:

Lighter Meatballs: Use ground turkey or chicken for a leaner option.
Greens Galore: Swap spinach for kale, escarole, or Swiss chard.
Different Pasta: Orzo, ditalini, or even small shells work just as well.
Spicy Twist: Add a pinch of red pepper flakes for a little heat.

What to Serve with Italian Wedding Soup?

This soup is fantastic on its own, but a few sides can take it up a notch:

Crusty Bread: Perfect for dunking.
Caesar Salad: The tangy dressing pairs beautifully with the rich broth.
Garlic Knots: Because who doesn’t love garlic bread?

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! You can roll and brown them a day or two ahead. Just store them in the fridge until you’re ready to cook.

Can I freeze leftovers?

Yes, but keep the pasta separate. Pasta in frozen soup tends to get mushy, so add freshly cooked pasta when reheating.

How do I reheat the soup?

Warm it gently on the stovetop over low heat. Add a splash of broth if it’s thickened too much.

So, what do you think? Ready to dive into a bowl of cozy, hearty Italian Wedding Soup? It’s a recipe that never fails to bring people together. If you try it, let me know how it turns out—did you stick to the original or put your own spin on it? I can’t wait to hear your thoughts!