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If you’re craving a heartwarming, comforting dish that bursts with fresh flavors and tender meatballs, this Italian Wedding Soup Recipe is your new go-to. It combines savory homemade meatballs, bright veggies, delicate pasta, and vibrant leafy greens all simmered to perfection in a rich chicken broth. Perfect for family dinners or cozy nights in, this soup offers a delightful harmony of textures and tastes that feels like a warm hug with every spoonful.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Italian Wedding Soup Recipe. Each element is simple yet essential, bringing distinct layers of flavor, texture, and bright color to the pot. From the seasonings in the meatballs to the fresh veggies and hearty broth, every component plays a starring role.
- ½ pound 90/10 ground beef: Provides lean, juicy meat for flavorful meatballs without excess fat.
- ½ pound mild Italian ground pork sausage: Adds a touch of spice and depth to the meatball mixture.
- ½ cup Italian seasoned breadcrumbs: Helps bind the meatballs while infusing gentle herbal notes.
- ⅓ cup grated Parmesan cheese: Brings a salty, umami punch that enriches the meatballs brilliantly.
- 1 large egg (beaten): Acts as the glue holding your meatballs together for a perfect bite.
- ¼ cup finely chopped fresh flat-leaf parsley: Offers a fresh, grassy hint and colors the meatballs beautifully.
- 2 garlic cloves (finely minced): Adds a fragrant warmth inside the meatballs.
- 1 teaspoon salt: Enhances all flavors, balancing the savory profile.
- ¼ teaspoon black pepper: Just a whisper of spice for a rounded taste.
- 2 tablespoons olive oil (divided): Used for browning meatballs and sautéing veggies, infusing subtle fruitiness.
- 1 tablespoon olive oil: Additional oil for a flavorful vegetable base.
- ½ small white onion (diced): Sweetens the broth with its mellow aroma.
- 3 medium carrots (peeled and diced): Adds color, crunch, and slight sweetness to the soup.
- 3 celery ribs (diced): Contributes earthy freshness and texture complexity.
- 3 garlic cloves (finely minced): Intensifies the savory depth in the broth.
- 8 cups chicken broth: The comforting base that ties all ingredients together with rich flavors.
- 1 cup acini de pepe pasta: Tiny pasta pearls that soak up broth perfectly without overwhelming the soup.
- ½ teaspoon salt: To season the broth just right.
- ¼ teaspoon black pepper: Adds gentle heat and balances the savoriness.
- ¼ teaspoon red pepper flakes (optional, plus more for serving): For a subtle spicy kick that livens up each bowl.
- 3 cups fresh baby spinach (roughly chopped): Brightens the soup with vibrant color and a tender bite.
- Fresh flat-leaf parsley (chopped, optional): For finishing touches that add fresh herbaceous notes.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Homemade Meatballs
Start by combining the ground beef, Italian sausage, seasoned breadcrumbs, Parmesan cheese, beaten egg, parsley, minced garlic, salt, and black pepper in a large bowl. Mix gently but thoroughly until all ingredients are integrated. Then, using two teaspoons at a time, scoop and roll the mixture into about 48 tiny meatballs. Spritz your hands with nonstick spray if you find the mixture too sticky — this little trick will make rolling so much easier and quicker.
Step 2: Brown the Meatballs
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat until shimmering. Add half of your meatballs and sauté, stirring frequently, until they develop a beautiful golden crust all over—this usually takes 4 to 5 minutes. Transfer cooked meatballs to a paper towel-lined plate and repeat with the remaining tablespoon of oil and the rest of your meatballs. Browning locks in flavors and creates a savory crust that will enhance your soup.
Step 3: Sauté the Vegetables
Using the same pot, add another tablespoon of olive oil and toss in diced onion, carrots, and celery. Cook for about 3 to 4 minutes until they soften and release their natural sweetness. Add the minced garlic last and cook for an additional 30 seconds until fragrant — this sequence ensures your vegetables stay tender and aromatic without burning the garlic.
Step 4: Add Chicken Broth and Bring to Boil
Pour in the 8 cups of chicken broth, scraping the bottom of the pot with your spoon to lift any browned bits left from the meatballs and veggies. Those browned bits are flavor gold! Raise the heat to high and bring the soup mixture to a lively boil—this forms the rich, tasty foundation you want for your soup.
Step 5: Incorporate Pasta, Seasonings, and Meatballs
Once boiling, gradually stir in the acini de pepe pasta to prevent clumping. Season the broth with salt, black pepper, and if you like a little zing, red pepper flakes. Gently add all your browned meatballs back into the pot. Cover, reduce heat to medium, and let everything simmer for 7 to 9 minutes until the pasta turns tender and all the flavors marry wonderfully.
Step 6: Add Spinach and Finish Cooking
Finally, stir in the fresh chopped baby spinach and cook for 2 to 3 minutes. The spinach wilts quickly, adding a burst of brilliant green and a fresh, mild taste that balances the savory broth and meatballs wonderfully. Serve your Italian Wedding Soup Recipe immediately, topped with extra parsley and a sprinkle of red pepper flakes if you want a bit more kick.
How to Serve Italian Wedding Soup Recipe
Garnishes
To elevate your bowls, scatter freshly chopped flat-leaf parsley and a dusting of freshly grated Parmesan cheese on top. For those who love a touch of heat, a pinch of red pepper flakes adds just enough fire to keep things exciting. A drizzle of good-quality extra virgin olive oil can also add a luscious finish to this hearty soup.
Side Dishes
This soup pairs beautifully with crusty garlic bread or a warm baguette to soak up the flavorful broth. For a light side, a simple arugula salad dressed with lemon vinaigrette adds peppery freshness that contrasts nicely with the soup’s richness. If you want to keep things truly traditional, sliced Italian bread with a bit of olive oil and balsamic vinegar is always a winner.
Creative Ways to Present
For an irresistible presentation, serve the Italian Wedding Soup Recipe in rustic bowls and garnish each with a sprig of fresh parsley and some grated Parmesan at the table. If you’re entertaining, you can ladle soup into mini crocks or beautiful white soup cups for an elegant yet homey touch. Adding a bright lemon wedge on the side allows guests to add a fresh citrus splash, which brightens the overall flavor profile.
Make Ahead and Storage
Storing Leftovers
Italian Wedding Soup tastes fantastic the next day once the flavors have melded even more. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the soup well-covered to prevent it from absorbing other fridge odors and to maintain its fresh taste and texture.
Freezing
Because of the delicate pasta and the fresh spinach, freezing this soup is best done with some adjustments. Freeze the broth and meatballs separately from the pasta and spinach to avoid mushiness. When ready to enjoy, thaw the broth with meatballs, then add fresh pasta and spinach during reheating for the freshest taste and texture.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to warm evenly and prevent sticking. If the broth thickens too much upon standing, simply add a splash of chicken broth or water to revive its perfect soup-like consistency. Add fresh spinach right before serving for that vibrant green pop.
FAQs
What makes it “wedding” soup?
Despite the name, Italian Wedding Soup isn’t served at weddings. The term “wedding” refers to the beautiful marriage of flavors between the meatballs and broth, blending harmoniously much like a perfect partnership.
Can I use other types of pasta instead of acini de pepe?
Absolutely! Small pasta like orzo, ditalini, or even tiny pastina work wonderfully. Just adjust the cooking time accordingly to prevent overcooking.
Is there a vegetarian version of this Italian Wedding Soup Recipe?
Yes, you can swap the meatballs for vegetarian “meatballs” made from lentils, mushrooms, or plant-based alternatives, and use vegetable broth instead of chicken broth for a meatless, flavorful version.
How do I prevent the pasta from getting mushy?
Cook the pasta separately and only add it to individual servings, or add it during the last few minutes of reheating. This prevents the pasta from overcooking and soaking up too much broth when stored.
Can I make the meatballs ahead of time?
Definitely! Prepare and brown the meatballs ahead, then refrigerate them for up to 24 hours or freeze for longer storage. Add them directly to your soup when cooking for convenience without sacrificing flavor.
Final Thoughts
This Italian Wedding Soup Recipe is the kind of dish that feels like home in a bowl—full of comforting flavors, nourishing ingredients, and a touch of love in every bite. Whether you’re looking to impress guests or simply enjoy a cozy meal yourself, this recipe delivers joy and satisfaction with ease. I encourage you to give it a try soon; once you do, it just might become your favorite soup for years to come.
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Italian Wedding Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This classic Italian Wedding Soup recipe features tender homemade meatballs simmered in a savory chicken broth loaded with vegetables, acini de pepe pasta, and fresh spinach. Perfectly balanced with flavorful herbs and spices, this hearty soup takes about an hour to prepare and yields 6 delicious servings. It’s a comforting dish that brings traditional Italian flavors right to your table.
Ingredients
Meatballs
- ½ pound 90/10 ground beef
- ½ pound mild Italian ground pork sausage
- ½ cup Italian seasoned breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 large egg (beaten)
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves (finely minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Soup
- 2 tablespoons olive oil (divided)
- 1 tablespoon olive oil
- ½ small white onion (diced)
- 3 medium carrots (peeled and diced)
- 3 celery ribs (diced)
- 3 garlic cloves (finely minced)
- 8 cups chicken broth
- 1 cup acini de pepe pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, plus more for serving)
- 3 cups fresh baby spinach (roughly chopped)
- Fresh flat-leaf parsley (chopped, optional, for garnish)
Instructions
- Make the meatballs: In a large bowl, combine the ground beef, ground pork sausage, Italian seasoned breadcrumbs, grated Parmesan, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Use about 2 teaspoons of the mixture to form small meatballs with your hands; you should have approximately 48 meatballs in total. To prevent sticking, lightly spray your hands with nonstick cooking spray as needed.
- Cook the meatballs: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs and cook, stirring frequently, for 4-5 minutes until they are lightly browned all over. Remove the cooked meatballs and place them on a paper towel-lined plate to drain. Repeat the process with the remaining tablespoon of olive oil and the other half of the meatballs.
- Cook the vegetables: In the same pot, add 1 tablespoon olive oil. Sauté the diced onion, carrots, and celery over medium heat for 3-4 minutes, until the vegetables are tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the broth and bring to boil: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits for added flavor. Increase heat to high and bring the mixture to a boil.
- Add pasta and seasonings: Gradually stir in the acini de pepe pasta to prevent clumping. Season with salt, black pepper, and red pepper flakes if using. Add the browned meatballs back to the pot. Cover, reduce heat to medium, and simmer for 7-9 minutes or until the pasta is tender.
- Add spinach and serve: Toss in the chopped fresh baby spinach and stir well. Cook for 2-3 minutes until the spinach has wilted. Serve the soup hot, garnished with additional parsley and red pepper flakes if desired.
Notes
- Acini de pepe pasta is a tiny pasta shape; if unavailable, orzo or small ditalini pasta can be used as a substitute.
- You can prepare the meatballs ahead of time and refrigerate or freeze them before cooking to save time.
- For a richer flavor, use homemade chicken broth if available.
- Adjust red pepper flakes according to your spice preference.
