Italian Wedding Soup Recipe – Italian, American Special
This italian wedding soup recipe is a beloved Italian-American classic, featuring tender mini meatballs simmered in a rich, savory broth with tiny pasta and vibrant greens. A hearty greens broth that delivers warmth and comfort, perfect for cozy meals or family dinners.
- Prep Time25 min
- Cook Time25 min
- Total Time50 min
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs (preferably fresh)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the Soup:
- 8 cups chicken broth (low-sodium, if preferred)
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 6 oz baby spinach or escarole, chopped
- 1 cup small pasta (e.g., acini di pepe, ditalini, or orzo)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for garnish (optional)
How to make Italian Wedding Soup :
Make the Meatballs:In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until all ingredients are well combined.
Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 24 meatballs.
Brown the Meatballs:Heat 1 tablespoon of olive oil in a large pot over medium heat. Working in batches, add the meatballs to the pot and brown them on all sides (about 5-6 minutes). They don’t need to be fully cooked through at this point, as they’ll cook further in the broth. Remove them from the pot and set aside.
Prepare the Soup Base:In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables soften slightly.
Add the Broth and Simmer:Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring the broth to a simmer, then add the meatballs back into the pot. Let the soup simmer gently for 15-20 minutes, or until the meatballs are cooked through.
Cook the Pasta:Add the small pasta to the soup and cook according to package instructions, usually about 8-10 minutes, or until al dente.
Add the Greens:Stir in the chopped spinach (or escarole) and cook for another 2-3 minutes, until the greens are wilted and tender.
Season and Serve:Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, and garnish with freshly grated Parmesan cheese, if desired. Serve with crusty bread on the side for a complete meal.
Recipe Notes :
This is a make-ahead soup—flavors meld beautifully when reheated the next day, making weeknight dinners a breeze.
Pro Tip: cook pasta timing separately or add to individual bowls when serving to prevent it from soaking up all the broth if you plan to store leftovers.
Traditionally, using escarole or spinach gives the soup that authentic balance of tender greens—it’s up to you for taste and texture.
