Classic Italian Wedding Soup is a comforting bowl filled with tiny meatballs, tender greens like spinach or escarole, and tiny pasta like acini di pepe floating in a flavorful chicken broth. It’s a simple soup that feels light but still satisfies with its warm, homemade taste.
I always think of this soup as a perfect blend of cozy and fresh. The meatballs add just enough heartiness without being heavy, and the greens bring a bright touch that makes every spoonful balanced and tasty. One tip I love is to use fresh herbs like parsley and a bit of garlic in the meatballs for that classic Italian flavor that everyone can appreciate.
When I serve it, I like to pair it with some crusty bread to soak up all the delicious broth. It’s a great meal on chilly days or when you want something nourishing but not too filling. This soup has a way of making any dinner feel special, and I always think it would be lovely to share with family or friends gathered around the table.
Key Ingredients & Substitutions
Ground Beef & Pork: Combining both gives great flavor and texture to the meatballs. If you prefer, ground turkey or chicken can be used for a lighter option.
Italian Breadcrumbs: These help bind the meatballs. If you don’t have them, plain breadcrumbs or crushed crackers work fine. Gluten-free breadcrumbs are a good swap too.
Parmesan Cheese: Adds salty richness to the meatballs and a sprinkle on top brightens the soup. Pecorino Romano is a nice alternative if you like a sharper taste.
Spinach or Escarole: Fresh greens add color and a mild flavor. You can substitute kale or Swiss chard, just chop them finely to cook evenly.
Tiny Pasta: Acini di pepe is traditional, but orzo, pastina, or small ditalini are all great substitutes.
How Do I Make Tender Meatballs That Don’t Fall Apart?
Avoid over-mixing the meat mixture to keep the meatballs tender. Mix just until combined to prevent dense meatballs. Roll them small—about 3/4-inch—for better cooking and texture.
- Use fresh breadcrumbs soaked in a little milk for extra softness if you like.
- Make sure your pot of broth is simmering, not boiling hard, to gently cook the meatballs without breaking them up.
- Brown meatballs lightly in a pan first for extra flavor, or add them straight to the soup—both work well.
Equipment You’ll Need
- Large pot – A big, heavy-bottomed pot helps cook the soup evenly and hold all the ingredients comfortably.
- Mixing bowl – Perfect for combining your meatball ingredients without a mess.
- Slotted spoon – Great for gently removing meatballs from the pot if you want to brown them first.
- Wooden spoon or spatula – Ideal for stirring the soup without scratching your pot.
- Measuring cups and spoons – To keep ingredient amounts accurate and your soup balanced.
Flavor Variations & Add-Ins
- Try ground turkey or chicken meatballs for a lighter, leaner soup that still feels hearty.
- Add cannellini beans for extra protein and a creamy texture that’s filling.
- Swap spinach for kale or Swiss chard for a stronger, earthier green.
- Include a pinch of red pepper flakes or some fresh basil to give the broth a little kick or fresh herb aroma.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For The Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ⅓ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For The Soup:
- 8 cups chicken broth
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 cup tiny pasta (acini di pepe or orzo)
- 4 cups fresh spinach or escarole, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Additional grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to cook. The total time is roughly 35 to 40 minutes from start to finish, perfect for a quick yet comforting meal.
Step-by-Step Instructions:
1. Making The Meatballs:
In a large bowl, gently mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Handle the mixture lightly to keep the meatballs tender. Shape the mixture into small meatballs about ¾ inch wide and set aside.
2. Cooking The Vegetables & Broth:
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté them for about 5 to 7 minutes until the vegetables start to soften and smell delicious.
Pour in the chicken broth and bring it to a boil.
3. Cooking The Meatballs:
Carefully add your prepared meatballs into the boiling broth. Turn the heat down to a simmer and let the meatballs cook gently for about 10 minutes until they are fully cooked through.
4. Adding Pasta and Greens:
Add the tiny pasta to the pot and cook according to the package instructions, usually 6 to 8 minutes, until just tender.
Stir in the chopped spinach or escarole and cook for another 2 to 3 minutes until the greens have wilted beautifully into the soup.
5. Final Seasoning & Serving:
Give the soup a taste and add salt and pepper if needed. Ladle the soup into bowls, sprinkle some extra grated Parmesan on top, and serve warm. A side of crusty bread is perfect to enjoy with this classic Italian wedding soup.
Can I Use Frozen Meatballs for This Soup?
Yes! If you have frozen meatballs, make sure to thaw them in the refrigerator overnight before adding them to the simmering broth. This helps them cook evenly without falling apart.
What Can I Substitute for Acini di Pepe Pasta?
You can easily swap acini di pepe with orzo, ditalini, or any small pasta shape you have on hand. Just adjust cooking time according to the package directions.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Prepare This Soup in Advance?
Absolutely! You can make the meatballs ahead of time and keep them refrigerated for a day or frozen for longer. Assemble and cook the soup on the day you’re serving for the best flavor and texture.
