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 fresh breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 tablespoons fresh parsley, finely chopped; 1 clove garlic, minced; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 8 cups low-sodium chicken broth; 3/4 cup small pasta (acini di pepe or orzo); 4 cups chopped fresh spinach (or escarole); 1 teaspoon dried oregano; to taste salt and freshly ground black pepper; 1/3 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 broth. It works perfectly for busy weeknights or casual dinner parties, and you can get it on the table in about 45–55 minutes. I grew up in a big Italian-American neighborhood, and this soup still feels like a hug from my neighbor’s nonna.

Why You Should Try This Italian Wedding Soup Recipe

This Italian Wedding Soup Recipe gives you juicy, flavorful meatballs, a broth that tastes like it simmered all afternoon, and plenty of greens and pasta in every spoonful. It hits that perfect balance of comfort food and “hey, I ate my vegetables.”

You can use mostly pantry staples and a few fresh ingredients, so it works well when you want something special without a grocery marathon. The recipe scales easily, so you can feed two people or a small crowd with almost the same effort.

“This Italian Wedding Soup Recipe tastes like a cozy restaurant meal at home, with tender meatballs and rich broth in every bite. ★★★★★”

Ingredients You’ll Need

Meatballs

1 pound ground chicken or turkey
- Use 93% lean so the meatballs stay juicy.
1/2 pound mild Italian sausage, casings removed
- Pork sausage gives classic flavor; use chicken sausage if you prefer.
1/2 cup plain breadcrumbs
- Use panko or regular; seasoned breadcrumbs work too, just reduce added salt.
1/4 cup grated Parmesan cheese
- Use good-quality Parmigiano Reggiano or a solid domestic brand.
1 large egg
2 tablespoons whole milk
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon dried Italian seasoning
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Soup Base

2 tablespoons olive oil
1 small yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
10 cups low-sodium chicken broth
- Use a good boxed brand or homemade stock if you have it.
1 cup small pasta such as acini di pepe, orzo, or pastina
4 cups chopped fresh greens
- Escarole gives classic flavor; baby spinach or kale also work.
1 teaspoon dried Italian seasoning
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
Juice of 1/2 lemon, to brighten the broth
1/3 cup grated Parmesan cheese, plus extra for serving

Pantry Shortcuts & Substitutions

Use frozen mini meatballs in a pinch; simmer them in the broth a bit longer so they soften and soak up flavor.
Swap fresh garlic with 1 teaspoon garlic powder in the meatballs and 1 teaspoon in the soup base if you run low.
Use pre-chopped mirepoix (the onion, carrot, celery mix) from the produce section to save time.
Gluten-free breadcrumbs and small gluten-free pasta turn this into a gluten-free Italian Wedding Soup Recipe.

Equipment List

Large heavy-bottomed pot or Dutch oven
Medium mixing bowl
Sheet pan lined with parchment or lightly oiled
Small cookie scoop or tablespoon for portioning meatballs
Wooden spoon or silicone spatula
Ladle
Sharp knife and cutting board

Tips & Tricks

Chill the meatball mixture for 10–15 minutes so it firms up and rolls easier.
Use a small scoop for meatballs so they cook evenly and stay bite sized.
Brown the meatballs lightly in the pot for extra flavor, even if you finish cooking them in the broth.
Keep the soup at a gentle simmer, not a hard boil, so the meatballs stay tender.
Add the pasta near the end so it stays slightly al dente and does not turn mushy.
Stir the pot right after you add the pasta so it does not stick to the bottom.
Add the greens during the last few minutes of cooking so they stay bright and tender.
Taste and adjust salt and lemon juice at the end; the Parmesan adds salt, so season after you add the cheese.

How to Make Italian Wedding Soup Recipe

Step 1: Mix the Meatball Mixture

Add ground chicken or turkey, Italian sausage, breadcrumbs, Parmesan, egg, milk, garlic, parsley, Italian seasoning, salt, and pepper to a mixing bowl. Stir gently with a fork or your hands until everything just comes together. Stop mixing as soon as the mixture looks uniform so the meatballs stay tender and not dense.

Step 2: Shape the Meatballs

Chill the bowl in the fridge for about 10–15 minutes. Scoop small portions, about 1 tablespoon each, and roll them into mini meatballs about 1 inch wide. Line them up on a parchment-lined sheet pan so they do not stick to the counter.

Step 3: Brown the Meatballs

Heat 1 tablespoon olive oil in your large pot over medium heat. Add half the meatballs in a single layer and brown them on two sides, about 3–4 minutes total; they do not need to cook through yet. Transfer them to a plate, add the second batch with another splash of oil if needed, and repeat.

Step 4: Sauté the Vegetables

Lower the heat slightly and add the remaining olive oil to the same pot. Add onion, carrot, and celery, then stir and cook until the vegetables soften and the onion turns translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds, just until it smells fragrant.

Step 5: Build the Broth

Pour in the chicken broth and scrape the bottom of the pot to pull up any browned bits from the meatballs. Add Italian seasoning, bay leaf, salt, and pepper, then stir. Bring the soup up to a gentle simmer over medium-high heat.

Step 6: Simmer the Meatballs

Slide the browned meatballs and any juices from the plate into the simmering broth. Lower the heat so the soup simmers gently and cook for 10–12 minutes. Cut one meatball in half and check that no pink remains in the center.

Step 7: Add the Pasta

Stir in the small pasta and keep the soup at a gentle simmer. Cook according to package directions, usually 6–8 minutes, until the pasta feels just tender. Stir a few times so the pasta cooks evenly and does not clump.

Step 8: Add Greens and Finish the Flavor

Add the chopped escarole, spinach, or kale during the last 3–5 minutes of cooking. Stir until the greens wilt and turn tender but still look bright. Stir in the lemon juice and grated Parmesan, then taste and adjust salt and pepper.

Step 9: Serve

Ladle the Italian Wedding Soup Recipe into warm bowls. Top with extra Parmesan and a pinch of black pepper. Add a squeeze of lemon at the table if you like a brighter flavor.

What to Serve with Italian Wedding Soup Recipe

Italian Wedding Soup Recipe pairs beautifully with warm crusty bread, garlic bread, or simple buttered toast for dipping. A crisp green salad with cucumbers, tomatoes, and a light vinaigrette balances the richness of the meatballs and cheese. You can add a side of roasted vegetables like broccoli or green beans for extra color and nutrition. Serve it with sparkling water, flavored seltzer, or a simple lemonade to keep the meal family friendly.

Storage Options

Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
The pasta continues to soak up broth, so store extra cooked pasta in a separate container if you plan to keep leftovers longer than a day.
Freeze the soup without pasta for best texture; it keeps well in freezer-safe containers or bags for up to 3 months.
Reheat on the stove over medium heat until hot, then add freshly cooked pasta and a splash of broth or water if the soup looks thick.
Reheat single portions in the microwave in short bursts, stirring between each, until the soup steams and the meatballs heat through.