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; 1/3 cup plain breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1/2 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 medium onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 8 cups low-sodium chicken broth; 3/4 cup small pasta (acini di pepe or orzo); 4 cups fresh spinach, roughly chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 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, garlicky broth. It suits busy weeknights, chilly weekends, and anyone who wants a comforting Italian classic on the table in about 45–55 minutes. I grew up eating a very American version of this soup, then spent years tweaking it until my family finally stopped “taste testing” the meatballs straight from the pan.

Why Choose This Italian Wedding Soup Recipe

This Italian Wedding Soup Recipe uses simple ingredients, but layers flavor with smart steps like toasting the pasta and browning the meatballs. You get a broth that tastes like it simmered all afternoon, even if you started it after work.

I keep the method straightforward, so newer cooks feel confident and seasoned home cooks still enjoy the results. The recipe also scales easily, so you can feed two people or a small crowd without extra stress.

“This Italian Wedding Soup Recipe tastes like a cozy restaurant favorite, but it comes together in under an hour at home. ★★★★★”

Ingredients You’ll Need

Meatballs

1 pound ground chicken or turkey
1 large egg
1/3 cup plain breadcrumbs (use panko or Italian seasoned if that is what you have)
1/4 cup grated Parmesan or Pecorino Romano
2 tablespoons milk
2 tablespoons finely chopped fresh parsley (or 1 tablespoon dried)
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil, for browning

I like ground chicken because it stays tender and light. Use lean ground beef if you prefer a richer flavor, and adjust the salt slightly since beef tastes a bit more robust.

Soup Base

1 tablespoon olive oil
1 small yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups low sodium chicken broth (I like Swanson or Kitchen Basics)
1 cup small pasta such as acini di pepe, orzo, or small stars
4 cups chopped greens: escarole, spinach, or kale (spinach gives the softest texture)
1 teaspoon dried Italian seasoning
1 bay leaf
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Juice of 1/2 lemon, to brighten at the end
Extra grated Parmesan, for serving

Use boxed broth as a shortcut, but choose low sodium so you control the seasoning. If you have homemade stock in the freezer, this soup will taste even richer.

Optional Add-ins

1/2 cup small white beans, drained and rinsed
Extra chopped parsley or basil for garnish
A pinch of red pepper flakes for gentle heat

White beans add extra protein and body, which helps if you stretch the soup for more servings. Red pepper flakes keep the flavor lively without turning the soup spicy.

Equipment

Large heavy pot or Dutch oven (at least 5 quarts)
Large mixing bowl
Sheet pan or large plate for shaping meatballs
Small cookie scoop or teaspoon for portioning meatballs
Wooden spoon or spatula
Ladle
Cutting board and sharp knife

Tips & Tricks

Roll small meatballs, about 1 inch, so they cook quickly and stay tender.
Chill the shaped meatballs for 10–15 minutes while you prep veggies so they hold their shape better.
Brown the meatballs in batches so they color nicely and do not steam.
Use low sodium broth and season in layers so the soup never tastes too salty.
Toast the pasta in a dry skillet for 2–3 minutes to add a nutty flavor and keep it from turning mushy.
Add the greens near the end of cooking so they stay bright and soft, not gray and overcooked.
Squeeze in lemon juice right before serving to wake up all the flavors.
Cook the pasta separately if you plan to store leftovers, then add it to each bowl so it does not soak up all the broth.

How to Make Italian Wedding Soup Recipe

Mix the Meatball Mixture

Add ground chicken, egg, breadcrumbs, Parmesan, milk, parsley, garlic, oregano, onion powder, salt, and pepper to a large bowl. Stir gently with a fork or your hands until the mixture looks evenly combined but still light. Stop mixing as soon as everything comes together so the meatballs stay tender.

Shape and Chill the Meatballs

Scoop small portions of the mixture with a teaspoon or small cookie scoop. Roll each portion into a ball about 1 inch wide and place them on a plate or sheet pan. Cover and chill them in the fridge while you start the soup base.

Brown the Meatballs

Heat 2 tablespoons olive oil in a large pot over medium heat. Add half the meatballs in a single layer and cook, turning gently, until they brown on at least two sides and look mostly cooked through, about 5–7 minutes. Transfer them to a plate, then repeat with the remaining meatballs, adding a drizzle more oil if the pot looks dry.

Sauté the Vegetables

Keep the same pot on medium heat and add 1 tablespoon olive oil if needed. Add onion, carrots, and celery with a pinch of salt, then cook while you stir until the veggies soften, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds until it smells fragrant but not burnt.

Build the Broth

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift any browned bits. Add Italian seasoning, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the soup to a gentle boil, then lower the heat so it simmers steadily.

Add Meatballs and Pasta

Slide the browned meatballs and any juices from the plate into the simmering broth. Let them simmer for 5 minutes so they finish cooking and flavor the soup. Stir in the pasta and cook according to package directions, usually 6–9 minutes, until the pasta turns tender but still slightly firm.

Stir in Greens and Finish

Add the chopped greens and stir them into the hot soup. Cook 2–3 minutes until the greens wilt and soften. Turn off the heat, stir in the lemon juice, taste, and adjust with more salt and pepper if needed.

What to Serve with it?

Italian Wedding Soup Recipe pairs nicely with crusty bread, garlic breadsticks, or warm focaccia for dipping into the broth. Add a simple green salad with cucumbers, tomatoes, and a light vinaigrette to keep the meal fresh and balanced. You can also serve a side of roasted vegetables like carrots, broccoli, or zucchini to round out the plate. If you want something cozy, offer a small bowl of fruit salad or sliced oranges to finish the meal on a bright note.

Storage Options

Store leftover soup in an airtight container in the fridge for up to 4 days.
Keep the pasta separate if possible, or the pasta will soak up broth and soften more each day.
Freeze the soup without pasta in freezer-safe containers for up to 3 months, then add freshly cooked pasta when you reheat.
Reheat on the stove over medium heat until hot, or warm individual bowls in the microwave in short bursts, stirring between each burst so the meatballs heat evenly.