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; 1/2 cup plain breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg, lightly beaten; 2 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 medium carrots, diced; 2 stalks celery, diced; 8 cups low-sodium chicken broth; 3/4 cup acini di pepe or other small pasta; 4 cups chopped escarole or baby spinach; 1/2 teaspoon dried oregano; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1 large egg; 1/4 cup grated Parmesan cheese; extra Parmesan cheese, for serving

Italian Wedding Soup Recipe tastes cozy, savory, and bright, with tender meatballs, soft pasta, and a lemony, garlicky broth that feels like a hug in a bowl. It suits busy weeknights, Sunday dinners, and meal prep fans, and you can get it on the table in about 45–55 minutes. I grew up in a very non-Italian family, yet this soup still became the one my friends request most when the weather turns chilly.

Why You Should Try This Italian Wedding Soup Recipe

This Italian Wedding Soup recipe gives you juicy meatballs, a flavorful broth, and plenty of greens without a ton of effort. You get that restaurant-style flavor with simple pantry ingredients and a single pot to clean.

The tiny pasta, tender veggies, and rich broth make it kid friendly, lunch friendly, and freezer friendly. You can keep it classic or tweak it to match your cravings, which means it never feels boring.

“This Italian Wedding Soup Recipe tastes like something from a cozy neighborhood trattoria, but my family still thinks I spent all day on it. ★★★★★”

Ingredients You’ll Need

Meatballs

1 pound ground chicken or turkey
- Use 93% lean for juicy meatballs. Very lean meat can taste dry.
4 ounces mild Italian sausage, casings removed
- Adds richness and classic flavor. You can skip it and add more ground meat if you prefer.
1 large egg
1/3 cup plain breadcrumbs
- Panko or regular both work. Use gluten free breadcrumbs if needed.
1/4 cup finely grated Parmesan or Pecorino Romano
- I like Parmigiano Reggiano for deeper flavor.
2 tablespoons milk
2 cloves garlic, minced or grated
2 tablespoons finely chopped fresh parsley
1 teaspoon dried Italian seasoning
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1–2 tablespoons olive oil for browning

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
- Use a good quality boxed broth like Kettle & Fire or Pacific, or homemade if you have it.
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
3/4 cup small pasta such as acini di pepe, orzo, ditalini, or pastina
- Acini di pepe gives the most classic Italian Wedding Soup vibe.
4–5 ounces baby spinach or chopped escarole
- Spinach gives a milder taste; escarole adds a slight pleasant bitterness.
Juice of 1/2 lemon, plus extra wedges for serving
Extra grated Parmesan, for serving

Pantry Shortcuts & Substitutions

Use frozen mini meatballs in a pinch and skip the meatball step. Brown them briefly for better flavor.
Swap spinach with chopped kale and simmer it a few extra minutes to soften.
Use small shell pasta if you cannot find acini di pepe.
Use pre-chopped mirepoix (onion, carrot, celery mix) from the store to save time.

Equipment List

Large heavy pot or Dutch oven
Medium mixing bowl
Sheet pan or plate for shaping meatballs
Small cookie scoop or tablespoon for portioning meatballs
Wooden spoon or spatula
Ladle
Fine grater for Parmesan and garlic

Tips & Tricks

Chill the meatball mixture for 10–15 minutes so it firms up and shapes more easily.
Use a small scoop so the meatballs stay bite sized and cook evenly.
Brown the meatballs in batches so they color nicely and do not steam.
Add the pasta near the end so it stays al dente and does not soak up all the broth.
Salt in layers: season the meatballs, then the veggies, then adjust the broth at the end.
Stir the pot gently after you add the meatballs so they keep their shape.
Add the spinach right at the end so it stays bright green and tender.
Finish with a squeeze of lemon and extra Parmesan to wake up all the flavors.

How to Make Italian Wedding Soup Recipe

Step 1: Mix the Meatball Mixture

Add the ground chicken, Italian sausage, egg, breadcrumbs, Parmesan, milk, garlic, parsley, Italian seasoning, salt, and pepper to a medium bowl. Mix gently with clean hands or a fork until everything just comes together. Stop mixing once the ingredients look evenly combined so the meatballs stay tender.

Step 2: Shape the Meatballs

Line a plate or small sheet pan with parchment or lightly oil it. Scoop small portions of the mixture, about 1 to 1 1/4 teaspoons each, and roll them into mini meatballs. Aim for marble or small grape size so they cook quickly and fit on the spoon.

Step 3: Brown the Meatballs

Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add about half the meatballs in a single layer and brown them on two sides, about 3–4 minutes total. Transfer them to a plate, then repeat with the remaining meatballs, adding more oil if the pot looks dry.

Step 4: Sauté the Vegetables

Keep the pot on medium heat and add 1 tablespoon olive oil if needed. Add the onion, carrots, and celery, then stir and cook until they soften slightly, about 5–7 minutes. Add the garlic and cook 30 seconds until it smells fragrant.

Step 5: Build the Broth

Pour in the chicken broth and scrape the bottom of the pot to pick up the browned bits. Add the bay leaf, oregano, thyme, salt, and pepper, then stir. Bring the soup up to a gentle boil.

Step 6: Simmer the Meatballs

Carefully add the browned meatballs and any juices from the plate into the pot. Lower the heat to a steady simmer and cook for 10–12 minutes. Check one meatball and make sure the center looks cooked through and no pink remains.

Step 7: Cook the Pasta

Stir in the small pasta and keep the soup at a gentle simmer. Cook according to the package directions, usually 6–9 minutes, until the pasta turns tender but not mushy. Stir a few times so the pasta does not stick to the bottom.

Step 8: Add the Greens and Finish

Stir in the spinach or escarole and cook 1–3 minutes until the greens wilt and turn tender. Turn off the heat, fish out the bay leaf, and stir in the lemon juice. Taste the broth and adjust with more salt, pepper, or lemon as needed.

Step 9: Serve

Ladle the Italian Wedding Soup into warm bowls. Top each bowl with a shower of grated Parmesan and extra black pepper. Add a lemon wedge on the side so everyone can brighten their own bowl.

What to Serve with Italian Wedding Soup Recipe

Italian Wedding Soup pairs beautifully with crusty bread, garlic bread, or warm focaccia for dunking. A simple green salad with tomatoes, cucumbers, and a light vinaigrette balances the rich broth and meatballs. You can add a side of roasted vegetables or steamed broccoli for extra veggies. Serve it with sparkling water, flavored seltzer, or a citrusy mocktail to keep the meal refreshing.

Storage Options

Store leftover Italian Wedding Soup in an airtight container in the fridge for up to 4 days.
The pasta keeps soaking broth, so add a splash of extra broth or water when you reheat.
Freeze the soup without the pasta for 2–3 months, then cook fresh pasta and add it when you reheat.
Reheat gently on the stove over medium low heat until hot, or use the microwave in short bursts, stirring between each round.