Italian Wedding Soup
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Italian Wedding Soup – Tiny meatballs, tiny pasta, and spinach swimming in a cozy broth that tastes like love in a bowl. It’s comfort food that doesn’t need an invitation, just a spoon and a quiet moment before you go back for seconds.
Soup So Good, It Deserves a Ring
I may already be married, but I’d still say “I do” to another bowl of this Italian Wedding Soup. It’s cozy, hearty, and full of flavor, the kind of soup that makes you forget about everything else while you’re eating it.
Juicy little meatballs, tiny pasta, and spinach all hanging out in a rich and savory broth. Pure comfort in a bowl. Whether it’s freezing outside or you just need something that tastes like a hug, this one always delivers.
Why You’ll Love This Italian Wedding Soup
- It’s cozy comfort in a bowl. Between the juicy meatballs, the tiny pasta, and the rich broth, this is the definition of feel good food.
- Fast and easy. You’ll have this soup on the table in about 30 minutes. Perfect for those nights when real dinner feels like too much effort.
- Simple ingredients with big flavor. Nothing fancy here, just pantry staples that somehow come together like magic.
- Meal prep approved. It reheats beautifully, so make a big pot and enjoy it for lunch the next day.
Ingredients and Tips
- Ground meat: I like extra lean ground beef, but a half-and-half mix of beef and pork gives them even more flavor. Ground chicken or turkey also works if you want something lighter.
- Breadcrumbs and milk: These keep your meatballs tender instead of dry. If they feel too soft, add a pinch more breadcrumbs.
- Parmesan and parsley: Parmesan adds that salty, nutty flavor while fresh parsley gives a little freshness. Don’t skip either one.
- Keep them small: Think soup meatballs, not spaghetti ones. About ¾ inch is perfect so they cook quickly and fit on a spoon.
- Air fryer or oven: Air frying is fast, easy, and less mess. Baking works great for big batches.
For the Soup
- Broth: Use low sodium chicken broth so you can control the salt. Homemade broth is even better if you have it.
- Pasta: Traditional Italian Wedding Soup uses acini di pepe, but orzo works just as well. Both cook quickly, so keep an eye on them.
- Spinach: Add it at the very end so it stays bright green and tender.
- Cheese: Pecorino Romano is my go-to for that sharp, salty kick, but Parmesan works in a pinch.
- Flavor boost: If your broth tastes a little flat, crumble in a bouillon cube. It’s a small thing that makes a big difference.
In a big bowl, combine your ground meat, breadcrumbs, Parmesan, parsley, milk, egg, salt, and pepper. Use your hands to mix everything gently until it’s just combined. If you overmix, you’ll end up with tough little meatballs, and nobody wants that. Roll them into small, bite-sized balls, about ¾ inch each.
You can air fry them at 380°F for about 15 minutes until golden and cooked through, or bake them at 350°F for 16 to 18 minutes. Both methods work beautifully, air frying is faster, baking is great if you’re feeding a crowd.
Heat olive oil in a large pot over medium heat. Add the chopped carrots and sauté for 3 to 4 minutes until they start to soften. Pour in the chicken broth, add salt, pepper, and a bouillon cube if you want extra depth.
Once the broth comes to a boil, add the pasta and cooked meatballs. Lower the heat and simmer for 10 minutes until the pasta is tender and the flavors have come together. Stir in the chopped spinach right at the end. It’ll wilt in seconds and turn that soup from “good” to “oh wow.” Taste and adjust your seasoning if needed.
Ladle the soup into bowls and top with freshly grated Pecorino Romano or Parmesan. Grab a spoon, and serve it with some dinner rolls or crusty bread if you like.
How To Serve It
Here’s how I like to serve this soup. Big steaming bowls with a generous sprinkle of Pecorino Romano or Parmesan on top and plenty of black pepper. It’s hearty enough to be a full meal on its own, but if you want to round things out, here’s how:
Arugula Salad
Easy Focaccia
Crispy Baked Chicken Legs
Italian Roasted Mushrooms and Veggies
Frequently Asked Questions
Can I use a different type of meat?
Absolutely. Ground beef, pork, chicken, or turkey all work. I often mix beef and pork for extra flavor, but if you’re going lighter, go with turkey or chicken.
Can I use a different kind of pasta?
Yes! Acini di pepe is traditional, but orzo, ditalini, or even small shells work fine. Just keep an eye on them since smaller pasta cooks fast.
Do I have to bake or air fry the meatballs first?
I recommend it. You’ll get better texture and color than if you drop them raw into the soup. Plus, baking or air frying keeps the broth clear instead of cloudy.
Can I make this ahead of time?
Definitely. You can make the meatballs a day or two ahead, or even freeze them. When you’re ready, toss them right into the soup to heat through.
Can I freeze Italian Wedding Soup?
Yes, but if you plan to freeze it, I suggest cooking the pasta separately. The pasta tends to soak up all the broth when frozen and reheated.
How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth or water to loosen it up again.
Why is it called Italian Wedding Soup?
Fun fact, it has nothing to do with weddings. The name comes from the “marriage” of ingredients: meat, greens, and pasta coming together in perfect harmony. Romantic, right?
Other Delicious Recipes To Try
- Beef Barley Soup
- Lemon Rice and Chicken Soup
- Brazilian Shrimp Soup
- Albondigas Soup
- Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
- Turkey Meatballs
- Italian Meatballs
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Italian Wedding Soup
Video
Ingredients
Meatballs
- 1 pound ground beef (extra lean )
- ¼ cup milk
- ½ cup Parmesan cheese (grated)
- ½ cup breadcrumbs
- ¼ cup parsley (fresh, chopped)
- 1 large egg
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Italian Wedding Soup
- 1 tablespoon olive oil
- 1 medium carrot (chopped)
- 1 cup acini di pepe (dry, or orzo)
- 8 cups chicken broth (low sodium)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 cube chicken bouillon (or beef bouillon)
- 2 cups spinach (packed down and roughly chopped)
- Pecorino Romano cheese ( freshly grated, for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Meatballs
- Add all the meatball ingredients to a bowl and mix well using your clean hands until well incorporated. Shape into mini meatballs, about ¾ to an inch and place them in a bowl.
- Place the meatballs in the air fryer basket and cook them for 15 minutes at 380°F (193°C). Alternatively, you can bake them. Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the meat from sticking to the pan. Place all the meatballs on the prepared baking sheet evenly spaced out. Next, transfer them to the preheated oven and bake for about 16 to 18 minutes or until lightly browned and cooked through.
Italian Wedding Soup
- Heat the olive oil in a large pot over medium-high. Then add the carrots and sauté them for about 3 to 4 minutes or until tender. Next, you'll want to add in the pasta and pour the chicken broth into the pot with the carrots and bring it to a boil. Once it's boiling, taste for seasoning and adjust with salt and pepper. I also like to add a chicken or beef bouillon cube for some extra flavor.
- Then add the meatballs and simmer on medium-low heat for 10 minutes until the pasta is fully cooked. Finally, stir in the spinach and cook for another minute until the spinach wilts.
- Ladle the soup into bowls and serve with grated Pecorino Romano Cheese or Parmesan cheese.
Notes
- Meat options: I usually go with lean ground beef, but pork, chicken, or turkey all work. Mix and match to suit your taste.
- Pasta swap: If you can’t find acini di pepe, orzo or ditalini will do just fine.
- Broth tip: Use low sodium chicken broth so you can control the salt. Add a bouillon cube for extra flavor if needed.
- Spinach: Add it at the very end so it stays bright and tender.
- Make ahead: The meatballs can be made in advance and frozen for up to 3 months.
- Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth to bring it back to life.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
