If you are craving something cozy, comforting, and downright delicious, this Italian Wedding Soup Recipe is exactly what you need. Bursting with tender homemade meatballs, vibrant vegetables, and tender greens swimming in a flavorful chicken broth, this soup is a beautiful harmony of taste and tradition. Whether you’re making it for a casual family dinner or sharing it with friends, this recipe offers that perfect blend of heartiness and freshness, wrapped up in a warm, inviting bowl.
Ingredients You’ll Need
Every ingredient in this Italian Wedding Soup Recipe plays a crucial role, keeping the flavors balanced and comforting. From the juicy meatballs to the fresh spinach, each component adds its own texture, color, and depth to make this soup so memorable.
- Ground chicken or pork (1 pound): The base for tender and juicy meatballs that soak up all the broth’s flavor.
- Plain breadcrumbs (â…“ cup): Helps bind the meatballs together without weighing them down.
- Grated Parmesan cheese (¼ cup): Adds a nutty, salty depth to the meatballs and later as a garnish to the soup.
- Egg (1): The essential binder that keeps the meatball mixture cohesive.
- Minced garlic (4 cloves total): Infuses both meatballs and soup with aromatic warmth.
- Dried Italian seasoning (1 teaspoon): A fragrant blend that boosts the rustic Italian profile of the dish.
- Salt and black pepper: The seasoning essentials to enhance every layer of flavor.
- Olive oil (1 tablespoon): Used for sautéing the veggies, adding richness and enhancing texture.
- Small onion (1, diced): Lends sweetness and body to the broth.
- Carrots (2, peeled and diced): Provide sweetness and vibrant orange color.
- Celery stalks (2, diced): Adds a subtle earthiness and crunch to the base of the soup.
- Chicken broth (8 cups): The flavorful foundation of the soup that ties every ingredient together.
- Dry pasta (½ cup): Acini di pepe or orzo are traditional, giving a delightful bite without overpowering the soup.
- Fresh spinach or escarole (4 cups, chopped): Adds fresh, bright green color and a gentle, slightly bitter note.
- Grated Parmesan (optional): A finishing touch that enhances richness when sprinkled over the soup before serving.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the ground chicken or pork with breadcrumbs, Parmesan, egg, garlic, dried Italian seasoning, salt, and black pepper. Mix these just until everything is evenly distributed—overmixing can make the meatballs tough! Then, gently roll the mixture into 1-inch balls and place them on your prepared sheet. Bake for about 15 to 18 minutes until they’re golden and cooked through, infusing the kitchen with a tempting aroma.
Step 2: Sauté the Vegetables
While the meatballs bake, heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté until they soften and start to become fragrant, about 5 to 6 minutes. These veggies form the backbone of the soup’s flavor, so take your time letting them gently cook. Stir in the minced garlic and cook for just another minute to release its aromatic flavors without burning.
Step 3: Build the Soup
Pour in the chicken broth and bring everything to a lively boil. Stir in your dry pasta, lowering the heat to a simmer, and cook until the pasta is tender—usually around 8 to 10 minutes. This gentle simmer allows the pasta to soak up some of the broth’s goodness without becoming mushy.
Step 4: Add Meatballs and Greens
Carefully add the baked meatballs to the simmering pot along with the chopped spinach or escarole. Let the soup simmer for an additional 2 to 3 minutes so the greens can wilt just right, adding a fresh, vibrant contrast to the savory meatballs. Finish by seasoning the soup with salt and black pepper to your taste. Now it’s ready to serve, warm and comforting.
How to Serve Italian Wedding Soup Recipe
Garnishes
The best part about serving this Italian Wedding Soup Recipe is adding the finishing touches that make it feel extra special. A generous sprinkle of grated Parmesan cheese on top doesn’t just look beautiful; it adds a sharp, salty pop that elevates the broth and meatballs. A fresh grind of black pepper or a few fresh parsley leaves can brighten the bowl instantly.
Side Dishes
This soup shines as the centerpiece, but it pairs wonderfully with crusty Italian bread or garlic breadsticks to soak up every delicious drop. For extra indulgence, a side salad with tangy vinaigrette offers a fresh, crisp contrast that complements the warmth of the soup.
Creative Ways to Present
If you want to wow your guests or family, serve the soup in rustic bowls with a wedge of lemon on the side for a zesty twist. You can also ladle it into small mugs or mini crocks for a fun appetizer at a dinner party. For a playful presentation, add a swirl of pesto or drizzle quality olive oil on top just before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to keep the broth tasting fresh and the meatballs moist. Just give it a good stir before reheating to distribute all the flavors again.
Freezing
If you want to make this soup even more convenient, freeze it in portions without the pasta, as pasta tends to become mushy after freezing. Freeze the soup in sealed containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and add fresh pasta while reheating.
Reheating
Reheat your soup gently on the stovetop over low to medium heat. If it seems too thick, add a splash of chicken broth or water to loosen it up. Add fresh spinach or pasta if desired, then warm through for a comforting homemade meal any day of the week.
FAQs
Can I use beef instead of chicken or pork for the meatballs?
Absolutely! Ground beef works well, but keep in mind it might yield a richer, slightly heavier meatball. Mixing beef with pork or chicken can also balance the flavor and texture nicely.
What pasta is best for Italian Wedding Soup?
Traditional choices are small pasta like acini di pepe or orzo, but you can also use other tiny shapes like pastina or even small shells. The key is to pick a pasta that won’t overpower the soup and cooks quickly.
Can I prepare the meatballs in advance?
Definitely! You can make and bake the meatballs a day ahead and store them in the fridge or freeze them for even longer. This shortcut makes it quick to put the soup together when you’re ready.
Is this Italian Wedding Soup Recipe suitable for a high-protein diet?
Yes, it’s a wonderful choice because the meatballs are loaded with protein, and the broth and greens make it a balanced and filling meal without being heavy.
Can I substitute spinach with other greens?
Of course! Kale, escarole, or even Swiss chard are great substitutes. Just adjust the cooking time slightly to ensure the greens are tender but still vibrant.
Final Thoughts
Making this Italian Wedding Soup Recipe is like inviting a warm hug into your kitchen. It’s easy, satisfying, and full of flavors that remind you why homemade soup brings everyone to the table. Whether you’re new to cooking or a seasoned pro, this recipe is sure to become a cherished favorite. So grab your apron, start mixing those meatballs, and get ready to enjoy a bowl of comfort that feels just like home.
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop & Baking
- Cuisine: Italian-American
- Diet: High-Protein
Description
Italian Wedding Soup is a comforting, classic Italian-American soup featuring tender baked chicken or pork meatballs, sautéed vegetables, pasta, and fresh spinach in a flavorful chicken broth. This hearty soup is perfect for a cozy dinner and can be made ahead for convenience.
Ingredients
For the Meatballs:
- 1 pound ground chicken or pork
- â…“ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- ½ cup dry pasta (such as acini di pepe or orzo)
- 4 cups fresh spinach or escarole, chopped
- Salt and black pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- Prepare the Meatballs: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine ground chicken or pork, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and black pepper. Mix gently until just combined. Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake for 15 to 18 minutes or until meatballs are lightly browned and cooked through.
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute to release its aroma.
- Simmer the Soup: Pour in the chicken broth and bring to a boil. Stir in the dry pasta and reduce the heat to a simmer. Let it cook for 8 to 10 minutes or until the pasta is tender.
- Combine and Finish: Add the baked meatballs and chopped spinach to the pot. Cook for 2 to 3 more minutes until the spinach wilts. Season the soup with salt and black pepper to your taste. Serve hot, garnished with grated Parmesan if desired.
Notes
- Meatballs can be prepared in advance and frozen for quick meal prep later.
- Substitute kale or escarole if fresh spinach is not available.
