Italian Wedding Soup Recipe

Introduction

Craving a classic comfort dish without the long simmer? This is The Ultimate Italian Wedding Soup, ready in just 30 minutes. It features savory mini meatballs, tender pasta, and fresh spinach in a rich, flavorful broth. For a creamy twist on the meatball soup theme, explore this Creamy Italian Meatball Soup: Hearty Bowl of Comfort. It’s the perfect quick and satisfying meal for any night of the week.

Ingredients

This Italian Wedding Soup recipe builds layers of flavor, from savory meatballs and aromatic vegetables to a bright, herby broth finished with fresh spinach and a hint of lemon.

• ½ lb ground beef (85% lean)
• ½ lb ground pork
• 1 egg, beaten
• ½ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 3 cloves garlic, minced
• ⅓ cup fresh parsley, finely chopped
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 3 celery stalks, diced
• 8 cups chicken stock
• 1 cup uncooked ditalini pasta (or small pasta like acini di pepe or orzo)
• ¼ cup fresh basil pesto (homemade or store-bought)
• 3 cups packed fresh spinach leaves
• 2 teaspoons freshly squeezed lemon juice
• Additional grated Parmesan for serving

Timing

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour

Context: This streamlined version of Italian Wedding Soup is about 20% faster than many traditional recipes, making it perfect for a comforting weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare the Meatballs

In a large bowl, combine ground meat (typically a mix of beef and pork or turkey), breadcrumbs, grated Parmesan, an egg, minced garlic, and chopped parsley. Season generously with salt and pepper. Mix gently with your hands until just combined to avoid tough meatballs.

Roll the mixture into small, bite-sized meatballs, about ¾-inch in diameter. Place them on a parchment-lined tray. For easier handling and to prevent sticking, lightly dampen your hands with water while rolling.

Step 2 — Brown the Meatballs

Heat a tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown them on all sides. This step is for flavor development, not to cook them through.

Once browned, transfer the meatballs to a clean plate. They will finish cooking later in the simmering broth, which will keep them tender and juicy.

Step 3 — Sauté the Aromatics

In the same pot, add a little more oil if needed. Add diced carrots, celery, and onion. Sauté for 6-8 minutes until the vegetables are softened and the onion is translucent. This builds the foundational flavor for your Italian Wedding Soup.

Add minced garlic and cook for another minute until fragrant. For a deeper flavor, you can also add a tablespoon of tomato paste and cook it for a minute with the vegetables.

Step 4 — Build the Broth

Pour in low-sodium chicken broth (or a mix of chicken and beef broth) and bring to a gentle boil. Using low-sodium broth allows you to control the final salt level. Scrape up any browned bits from the bottom of the pot for extra flavor.

Season the broth with a bay leaf, a pinch of dried oregano, and black pepper. Let it simmer for about 10 minutes to allow the flavors to meld before adding the meatballs.

Step 5 — Simmer the Soup

Carefully add the browned meatballs back to the simmering broth. Reduce the heat to maintain a low simmer, cover the pot partially, and cook for 10-15 minutes. The meatballs are done when they are cooked through and float to the top.

Avoid a rolling boil, as this can break apart the meatballs and make the broth cloudy. The internal temperature of a meatball should reach 165°F (74°C) when fully cooked.

Step 6 — Add Greens and Pasta

Increase the heat to return the soup to a simmer. Add small pasta like acini di pepe, orzo, or ditalini directly to the pot. Cook according to package directions, usually 8-10 minutes, until al dente.

In the last 2-3 minutes of cooking, stir in chopped escarole or spinach. The greens should just wilt into the hot soup. For escarole, which is sturdier, you may add it a minute or two earlier.

Step 7 — Final Seasoning and Serve

Once the pasta is tender and the greens are wilted, turn off the heat. Remove the bay leaf. Stir in a final handful of freshly grated Parmesan cheese and a squeeze of fresh lemon juice to brighten all the flavors.

Taste and adjust seasoning with salt and pepper. Ladle the hot Italian Wedding Soup into bowls, garnishing with more Parmesan and chopped fresh parsley. Serve immediately for the best texture.

Nutritional Information

Calories	~320 kcal
Protein	~22 g
Carbohydrates	~28 g
Fat	~14 g
Fiber	~3 g
Sodium	~980 mg

This classic Italian Wedding Soup is a good source of protein and provides vitamins A and C from the greens and vegetables. The values are per serving and are estimates based on typical ingredients and preparation methods. Actual nutrition can vary depending on specific brands and ingredient proportions used.

Healthier Alternatives

This classic Italian Wedding Soup is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary needs without sacrificing the soul-warming flavor.

• Leaner Protein — Swap traditional pork/beef meatballs for ground turkey or chicken. The soup remains hearty with a lighter, slightly milder taste.
• Gluten-Free — Use gluten-free breadcrumbs or almond flour in your meatballs. For the pasta, choose a small gluten-free variety like ditalini or orzo.
• Lower-Carb / Keto — Replace the pasta entirely with finely chopped cauliflower or zucchini. It adds bulk and texture while keeping the soup low in carbohydrates.
• Dairy-Free — The recipe is naturally dairy-free if your meatballs use a dairy-free binder. Simply ensure your breadcrumbs or almond flour are certified dairy-free.
• Plant-Based / Vegan — Use a hearty lentil or chickpea “meatball” and a rich vegetable broth. Add white beans for extra protein and swap the Parmesan garnish for nutritional yeast.
• Low-Sodium — Opt for a no-salt-added chicken or vegetable broth and reduce or omit added salt in the meatballs. The Parmesan and herbs will provide plenty of savory depth.
• Greens Swap — Instead of escarole or spinach, try kale or Swiss chard for a different nutrient profile and a slightly more robust, earthy flavor.
• Grain-Free Pasta — For a whole-food option, use cooked quinoa or riced cauliflower in place of traditional pasta, adding it at the very end to prevent mushiness.

Serving Suggestions

• Serve this classic Italian Wedding Soup with a side of crusty, warm bread like ciabatta or a rustic baguette for dipping into the flavorful broth.
• For a light and complete meal, pair it with a simple arugula salad dressed with lemon and olive oil to balance the soup’s richness.
• This soup is perfect for a cozy family dinner, a comforting lunch, or as a starter for a larger Italian-inspired feast.
• For elegant plating, ladle the soup into shallow, wide bowls to showcase the vibrant greens, tender meatballs, and pasta.
• Garnish each bowl with an extra sprinkle of freshly grated Parmesan cheese and a crack of black pepper just before serving.
• Consider serving it in a bread bowl for a fun and hearty presentation, especially during the colder months.

Whether you’re enjoying it for a weeknight meal or a special occasion, this Italian Wedding Soup is a versatile and satisfying dish that brings warmth to any table.

Common Mistakes to Avoid

• Mistake: Using only ground beef for the meatballs. Fix: A blend of beef and pork (or veal) with breadcrumbs and Parmesan creates a more authentic, tender texture.
• Mistake: Overworking the meatball mixture. Fix: Gently mix until just combined to prevent dense, tough meatballs.
• Mistake: Adding raw meatballs directly to the simmering broth. Fix: Brown them in a pan first to develop flavor and help them hold their shape.
• Mistake: Using a bland, watery broth as the soup base. Fix: Use a high-quality chicken stock and simmer with a Parmesan rind for a rich, savory depth.
• Mistake: Overcooking the greens until they turn gray and mushy. Fix: Stir in chopped escarole or spinach just a few minutes before serving for vibrant color and texture.
• Mistake: Adding the pasta too early. Fix: Cook the pasta (like acini di pepe or orzo) separately and add it to each bowl to prevent it from bloating and absorbing all the broth.
• Mistake: Skipping the finishing touch of fresh lemon. Fix: A squeeze of lemon juice just before serving brightens the entire Italian Wedding Soup.
• Mistake: Salting the soup before tasting. Fix: Remember that Parmesan, stock, and meatballs add salt; always season at the end.
• Mistake: Rushing the simmer. Fix: Let the soup simmer gently for at least 20-30 minutes after adding the meatballs to allow flavors to marry fully.

Storing Tips

• Fridge: Cool your Italian Wedding Soup completely, then store it in an airtight container for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in portion-sized airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat soup on the stovetop over medium-low heat, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C). You can also reheat single servings in the microwave, stirring every 30 seconds.

For best results, store the pasta or orzo separately if possible to prevent it from becoming too soft. Add it fresh when reheating your Italian Wedding Soup.

Conclusion

This authentic Italian Wedding Soup recipe is a comforting classic that’s perfect for any occasion. We hope you enjoy making and sharing it. If you try it, please leave a comment with your review! For another easy, crowd-pleasing treat, check out our Better Than Anything Toffee Recipe. Don’t forget to subscribe for more delicious recipes delivered to your inbox.

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FAQs

What is the origin of the name “Italian Wedding Soup”?

The name refers to the “marriage” of flavors between the savory meatballs, greens, and broth, not to an actual wedding. This classic Italian Wedding Soup combines these elements perfectly in a comforting, harmonious dish.

Can I make Italian Wedding Soup ahead of time?

Yes, you can prepare this soup a day in advance. For best results, cook the meatballs and store them separately from the broth and greens, then combine and reheat gently to serve.

What can I use instead of escarole in this recipe?

Spinach, kale, or Swiss chard are excellent substitutes for escarole in Italian Wedding Soup. Add the greens near the end of cooking so they wilt but retain their texture and color.