Name: Italian Wedding Soup Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 1/2 cup plain breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg, lightly beaten; 2 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon dried oregano; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup yellow onion, finely chopped; 1 cup carrots, diced; 1 cup celery, diced; 8 cups low-sodium chicken broth; 3/4 cup acini di pepe or other tiny pasta; 4 cups fresh baby spinach, roughly chopped; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1/4 cup grated Parmesan cheese, for serving

Italian Wedding Soup Recipe tastes cozy, savory, and bright, with tender meatballs, soft greens, and tiny pasta in a rich broth. It works great for busy weeknights or lazy Sundays, since it takes about 45–55 minutes from start to finish. I grew up eating a very American version of this soup, and after a decade of recipe testing, this one finally made my Italian friends nod in approval instead of politely smiling.

Why Make This Italian Wedding Soup Recipe at Home

Homemade Italian Wedding Soup tastes fresher, cleaner, and more comforting than anything from a can. You control the salt, the size of the meatballs, and how many veggies and pasta go into the pot.

You also stretch a pound of meat into a big pot of soup that feeds a crowd. Leftovers reheat beautifully, so you cook once and eat well for a couple of days.

“This Italian Wedding Soup Recipe tastes like something from a tiny family trattoria, not my weekday kitchen ★★★★★”

Ingredients You Need

You can tweak this Italian Wedding Soup Recipe a bit, but these ingredients give you classic flavor and texture.

For the meatballs

Ground meat:
- 1/2 pound ground pork
- 1/2 pound ground beef or ground turkey
- Use a 90/10 or 85/15 blend so the meatballs stay juicy but not greasy.
Binder and flavor:
- 1/2 cup plain breadcrumbs (Italian seasoned breadcrumbs also work, just reduce added salt)
- 1/4 cup grated Parmesan or Pecorino Romano cheese
- 1 large egg
- 2 tablespoons milk
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley (or 2 teaspoons dried parsley in a pinch)
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper

For the soup

2 tablespoons olive oil
1 small yellow onion, finely chopped
2 medium carrots, peeled and sliced into thin rounds
2 celery stalks, thinly sliced
3 cloves garlic, minced
8 cups low sodium chicken broth (boxed broth works; I like Swanson or Kirkland)
1 cup small pasta such as acini di pepe, orzo, ditalini, or pastina
4 cups chopped greens:
- Classic: escarole, chopped
- Easy swap: baby spinach or chopped kale
1 teaspoon Italian seasoning or a mix of dried basil and oregano
1 bay leaf (optional but nice)
1/2–3/4 teaspoon kosher salt, to taste
1/2 teaspoon black pepper, to taste
Extra grated Parmesan for serving
Fresh parsley or basil for garnish

Pantry shortcuts and substitutions

Use frozen mini meatballs if you feel short on time. Brown them straight from frozen and simmer in the broth a bit longer.
Use pre-chopped mirepoix (the onion, carrot, celery mix) from the produce section to save prep time.
Use concentrated chicken stock paste or bouillon if your broth tastes weak. Add a little at a time and taste as you go.
Use gluten free breadcrumbs and gluten free small pasta to keep the soup gluten free.

Equipment list

Large heavy pot or Dutch oven, at least 6 quarts
Large mixing bowl for meatballs
Small scoop or teaspoon for portioning meatballs
Cutting board and sharp knife
Wooden spoon or spatula
Ladle
Airtight containers for leftovers

Tips & Mistakes

Roll meatballs small, about 1 inch, so they cook evenly and stay tender.
Chill meatballs for 10–15 minutes before browning so they hold their shape.
Do not overmix the meatball mixture or you get dense, tough meatballs.
Brown meatballs in batches so you do not crowd the pan and steam them.
Taste the broth before adding extra salt since Parmesan and broth both add salt.
Add pasta near the end of cooking so it stays al dente and does not bloat.
Cook pasta separately if you plan to store leftovers, then add it to each bowl when you reheat.
Stir the pot gently after adding meatballs so they do not break apart.
Keep the soup at a gentle simmer, not a hard boil, to keep the broth clear.
Use baby spinach if you want a milder green and escarole or kale if you like more flavor and texture.

How to Make Italian Wedding Soup Recipe

Step 1: Mix the meatball mixture

Add ground pork and ground beef to a large bowl. Sprinkle in breadcrumbs, grated Parmesan, garlic, parsley, oregano, salt, and pepper. Add the egg and milk.

Use your hands or a fork to mix until the ingredients just come together. Stop as soon as everything looks evenly combined so the meatballs stay tender.

Step 2: Shape the meatballs

Use a small cookie scoop or a teaspoon to portion the meat mixture. Roll each portion into a ball about 1 inch wide. Place the meatballs on a plate or small sheet pan.

You should get about 30–40 mini meatballs, depending on size. Chill the meatballs in the fridge for 10–15 minutes while you start the soup base.

Step 3: Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Stir and cook until the vegetables soften and the onion turns translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant. Keep the heat moderate so the garlic does not burn.

Step 4: Build the broth

Pour in the chicken broth. Add Italian seasoning, bay leaf, a little salt, and black pepper. Stir and bring the pot to a gentle simmer.

Taste the broth at this point and adjust seasoning if it tastes bland. You can add a bit more salt or a spoonful of stock concentrate.

Step 5: Brown the meatballs

While the broth heats, set a large skillet over medium heat and drizzle in a little olive oil. Add meatballs in a single layer with some space between them. Cook in batches if needed.

Turn the meatballs every couple of minutes so they brown on several sides. They do not need to cook through yet, since they will finish in the soup.

Step 6: Simmer meatballs in the soup

Once the broth simmers, gently lower the browned meatballs into the pot. Add any browned bits and juices from the skillet for extra flavor. Stir very gently so you do not break the meatballs.

Let the soup simmer on low for about 10–12 minutes. Cut one meatball in half and check that the center no longer looks pink.

Step 7: Add pasta

Stir in the small pasta. Keep the soup at a steady simmer and cook until the pasta turns al dente. Check the package for timing and start tasting a minute early.

Stir often so the pasta does not stick to the bottom. If the soup thickens too much as the pasta cooks, add a bit more broth or water.

Step 8: Add the greens

Stir in the chopped escarole, spinach, or kale. The greens will wilt quickly in the hot broth. Spinach softens in 1–2 minutes, while escarole or kale may need 4–5 minutes.

Taste the broth again and adjust salt and pepper. Pull out the bay leaf and discard it.

Step 9: Finish and serve

Ladle the Italian Wedding Soup into bowls. Top each bowl with a generous sprinkle of grated Parmesan and a little chopped parsley or basil. If the soup sat for a few minutes and thickened, thin it with a splash of hot broth or water.

Serve hot with crusty bread or a simple green salad on the side. Watch everyone fish around for extra meatballs.

Variations I've Tried

I swap in ground chicken and turkey for a lighter Italian Wedding Soup Recipe that still tastes rich. I add a splash of lemon juice and extra parsley at the end when I want a brighter, almost springy version.

I sometimes stir a beaten egg into the hot broth in a thin stream to mimic stracciatella, which gives the soup silky ribbons of egg. I also use tiny cheese tortellini instead of small pasta when I want a more filling bowl that feels like a full meal.

How to Serve Italian Wedding Soup Recipe

Serve Italian Wedding Soup hot in wide bowls so the meatballs, pasta, and greens spread out nicely. Add extra grated Parmesan at the table, along with crushed red pepper flakes for anyone who likes a little heat. Pair the soup with crusty bread, garlic bread, or warm focaccia to soak up the broth.

A simple side salad with lettuce, cucumbers, and tomatoes balances the richness of the meatballs. This soup also works well in a thermos for lunch, since it stays hot and comforting for hours.

How to store

Cool the soup until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days.
If you plan to store leftovers, keep the pasta in a separate container so it does not soak up all the broth.
Freeze the soup without pasta for 2–3 months in freezer safe containers, leaving a little space at the top for expansion.
Reheat on the stove over medium heat until hot, then add cooked pasta and fresh greens if needed; you can also reheat single portions in the microwave in 1 minute bursts, stirring between each.