Italian Wedding Soup is one of those feel-good classics that warms you from the inside out. Don’t be fooled by the name—there’s no actual wedding involved. The name comes from the beautiful “marriage” of flavors between the savory meatballs, tender pasta, and leafy greens. It’s cozy, filling, and perfect for a chilly evening or a simple family dinner.

What makes this version special? You’re getting homemade meatballs (yes, they’re worth it!), a deeply flavorful broth, and a soup that’s hearty enough to be a meal on its own. Whether you’re new to making soup from scratch or you’re just looking for a foolproof recipe, this one’s got you covered.

Why You’ll Love This Recipe

There’s a reason Italian Wedding Soup has stood the test of time—it’s simple, satisfying, and so versatile. Here’s what makes this version a standout:

Key Benefits

• It’s easy to make. You don’t need hours in the kitchen or fancy tools. Just a few steps and some basic ingredients, and you’re set.

• Balanced and wholesome. Between the protein-packed meatballs, vitamin-rich greens, and filling pasta, it checks all the boxes for a complete meal.

• It freezes like a dream. Make a big batch and enjoy it on busy nights with almost zero effort.

• Family-approved. The flavors are mild but delicious, so even picky eaters usually love it.

Suitable For

• Weeknight dinners. It comes together quickly and simmers while you set the table.

• Meal preppers. It stores beautifully in the fridge or freezer.

• Beginner cooks. Don’t worry if you’ve never made soup from scratch—this one is very forgiving.

• Custom eaters. Swap in turkey meatballs, gluten-free pasta, or kale if that’s more your style.

Ingredients for Italian Wedding Soup

This recipe keeps things traditional but flexible. You’ll recognize most of these ingredients, and maybe even have them on hand already.

Core Ingredients

Let’s start with the essentials. These are the ingredients that give the soup its signature flavor and texture:

• Ground beef (or beef + pork mix): Classic and flavorful. The fat content helps make the meatballs tender.

• Italian breadcrumbs: Seasoned breadcrumbs bring that herby depth right into the meat.

• Parmesan cheese: Adds saltiness and umami. Use freshly grated if you can.

• Fresh parsley: Brightens up the meatballs and gives them that fresh, homemade taste.

• Egg: Binds the meatball mixture together.

• Garlic: A must-have for flavor in both the meatballs and the broth.

• Salt & pepper: Seasoning is key for both layers of the dish.

And for the soup itself:

• Chicken broth: The base that brings everything together. Go for low-sodium so you can control the seasoning.

• Acini di pepe (or orzo, or small pasta): These little pasta shapes are traditional and cook quickly.

• Carrots, celery, onion: The classic “sofrito” trio that builds the flavor base.

• Spinach or escarole: Adds color, nutrition, and a bit of texture.

• Olive oil: Used for sautéing the vegetables and giving the broth a silky mouthfeel.

• Extra Parmesan & parsley for garnish: Because a little extra never hurts.

Substitutions and Tips

You can absolutely make this your own while still keeping the heart of the dish intact. Here are a few smart swaps:

• No beef? Try ground turkey or chicken for a lighter version.

• No breadcrumbs? Use crushed crackers or oats. Gluten-free breadcrumbs work just fine too.

• Want more greens? Swap in kale, Swiss chard, or even collard greens if you like a stronger flavor.

• Need spice? Add red pepper flakes to the broth or a pinch into the meatball mix.

• Looking for brightness? A splash of lemon juice just before serving can really wake up the flavors.

Pro tip: if you’re making this ahead of time, consider cooking the pasta separately. That way it doesn’t soak up all the broth as it sits.

Best Meat for Italian Wedding Soup

While you can make the meatballs with just ground beef, a blend of beef and pork gives the best texture and richness. The pork adds juiciness and flavor, while the beef brings that deep, savory base. If you’re aiming for a lighter feel, ground turkey or chicken works too—just be sure to season generously and don’t overcook.

If you’re keeping things vegetarian, try using a mix of lentils and finely chopped mushrooms or store-bought plant-based meatballs. Just add them a little later in the cooking process so they don’t fall apart.

Kitchen Tools You’ll Need

You don’t need a ton of equipment to make this soup, but a few key tools will make things easier.

Must-Have Tools

• Large soup pot or Dutch oven: You want something roomy enough to hold the broth, meatballs, and pasta without boiling over.

• Mixing bowl: For combining the meatball ingredients.

• Measuring cups/spoons: Accuracy counts, especially for the meatballs.

• Wooden spoon or spatula: Helps gently stir the soup without breaking apart the ingredients.

Nice-to-Have Tools

• Cookie scoop: Keeps the meatballs uniform in size, which means they’ll cook evenly.

• Fine mesh strainer: Useful if you want a clearer broth or need to rinse pasta separately.

• Storage containers: If you’re meal prepping or freezing portions for later.

How to Make Italian Wedding Soup

You’ve got your ingredients prepped and your kitchen tools ready—it’s time to bring this beautiful bowl of comfort to life. Don’t worry if this is your first time making homemade soup from scratch. These steps are clear, straightforward, and designed to help you succeed. Think of this as the cozy, one-pot meal you’ll come back to again and again.

Step 1: Make the Meatballs

This is where the magic begins. The meatballs are the star of the show, and they’re so easy to make.

In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Use your hands or a spoon to gently mix everything together until just combined—overmixing can make the meatballs dense.

Now roll the mixture into 1-inch balls. You should end up with about 30 to 35 mini meatballs. Don’t worry about making them perfect. Uniform size is more important than shape, so they cook evenly.

Tip: If you’re prepping ahead, you can refrigerate the meatballs for 15–20 minutes while you chop your vegetables. This helps them hold their shape in the broth.

Step 2: Prepare the Soup Base

In a large soup pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, celery, and a pinch of salt. Let the vegetables cook for about 5 minutes, stirring occasionally, until they’ve softened slightly and the onions are becoming translucent.

Next, add the minced garlic and cook for another 30 seconds until fragrant. Don’t let it burn—just enough to wake up its flavor.

Now pour in the chicken broth. Turn up the heat and bring it to a gentle simmer.

Step 3: Cook the Meatballs

Once the broth is simmering, it’s time to carefully add the meatballs. Gently lower them into the pot one at a time. Try not to drop them all at once—it’s best to give them space so they don’t stick together.

Let them simmer for about 10 minutes. You don’t need to stir much—just keep the pot at a gentle bubble and let the broth do its thing. The meatballs will rise to the surface when they’re cooked through.

Tip: If you’re using store-bought or frozen meatballs, adjust the simmering time based on the package instructions.

Step 4: Add Pasta and Greens

Now it’s time for the pasta. Stir in your acini di pepe or other small pasta and let it cook until just al dente—usually around 6 to 8 minutes, depending on the type.

In the last 2 minutes of pasta cooking time, add your chopped spinach or escarole. It will wilt down quickly and add that beautiful pop of green color and gentle bitterness to balance the richness of the meatballs.

Taste the soup and adjust the seasoning with salt and pepper if needed.

Step 5: Season and Serve

Once everything is tender and well-seasoned, you’re ready to serve. Ladle the soup into bowls and top with extra grated Parmesan and fresh chopped parsley.

Optional but highly recommended: add a squeeze of fresh lemon juice or a pinch of red pepper flakes to brighten everything up.

Tips for Success

Getting Italian Wedding Soup just right is all about layering flavor and not rushing the process. Here are a few tips to help:

• Don’t overmix the meatball mixture. It’s tempting to keep going, but light handling leads to tender results.

• Use a small cookie scoop if you want evenly sized meatballs.

• Taste as you go. Adjusting seasoning before serving makes a big difference.

• Keep it gentle. Simmering too hard can break the meatballs or make the broth cloudy.

And most importantly—don’t stress. This is a rustic, forgiving soup. A little imperfection adds charm.

How to Store Italian Wedding Soup

Soup is one of the best make-ahead meals, and this one holds up beautifully with a few simple tricks.

At Room Temperature

After cooking, let the soup cool slightly before storing. Don’t leave it out for more than 2 hours. Transfer to containers and refrigerate or freeze.

In the Refrigerator

Stored in an airtight container, Italian Wedding Soup will keep in the fridge for up to 4 days. The pasta will continue to absorb some of the broth, so if you’re storing leftovers, you may want to add a splash of extra broth or water when reheating.

To reheat, warm gently on the stovetop over medium heat until steaming. You can also microwave individual servings.

Freezing Tips

If you plan to freeze this soup, consider cooking the pasta separately and adding it fresh when serving. Pasta tends to get soft and overcooked after freezing.

Let the soup cool completely, then transfer to freezer-safe containers, leaving a little space at the top for expansion. It’ll keep well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Frequently Asked Questions (FAQs)

What does “Italian Wedding Soup” mean?

The name refers to the beautiful marriage of flavors between the meat, greens, and broth. It’s not traditionally served at weddings—it just tastes like something special enough for one.

Can I make it vegetarian?

Absolutely. Swap the meatballs for plant-based ones, or even add lentils or white beans for protein. Use vegetable broth instead of chicken broth.

What’s the best pasta to use?

Acini di pepe is the most traditional, but orzo, ditalini, or even small elbow macaroni all work well. Just choose a small shape that cooks quickly.

Can I use frozen meatballs?

Yes, but make sure they’re fully cooked according to the package instructions. Drop them into the simmering broth and heat through before adding the pasta.

Related Recipes

If you loved this Italian Wedding Soup, you might enjoy these other comforting soups and savory meals:

• Lasagna Soup – A rich, tomato-based pasta soup that’s like lasagna in a bowl.

• Crack Chicken Noodle Soup – Creamy, cheesy, and full of flavor.

• Cozy Lasagna Soup – Another twist on an Italian classic, perfect for cold nights.

• Creamy Mushroom Soup – Earthy and rich, great for mushroom lovers.

• Beef and Lentil Soup – Hearty, nutritious, and perfect for batch cooking.

• Cabbage Fat-Burning Soup – A low-calorie, veggie-packed option if you’re watching your diet.

Conclusion

Italian Wedding Soup is proof that simple ingredients, when brought together with care, can create something truly comforting and memorable. It’s warm, satisfying, and perfect for sharing—whether with your family on a weeknight or as part of a weekend cooking ritual.

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