Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb ground chicken or pork; 1/3 cup breadcrumbs; 1/4 cup grated Parmesan; 1 egg; 1 clove garlic, minced; 1 tsp Italian seasoning; Salt and pepper to taste; 1 tbsp olive oil; 1 small onion, chopped; 2 carrots, diced; 2 stalks celery, diced; 8 cups chicken broth; 3/4 cup acini di pepe pasta; 5 oz baby spinach or escarole, chopped; Salt and pepper to taste; Extra grated Parmesan for serving

Cozy, hearty, and full of flavor, Italian Wedding Soup is a comfort food classic that brings warmth to every spoonful. This beloved dish is known for its savory broth brimming with tender meatballs, fresh greens, and tiny pasta. Despite the name, it’s not traditionally served at weddings but rather symbolizes the “marriage” of ingredients in a perfectly balanced bowl.

With its roots in Italian cuisine and its heart in homestyle cooking, this soup is a favorite for family dinners and cold nights alike. The combination of seasoned meatballs, aromatic broth, and wilted greens makes it both satisfying and nourishing. It comes together surprisingly quickly for such a flavor-packed meal.

What Kind of Pasta Should I Use?

Acini di pepe is the traditional pasta used in Italian Wedding Soup. These tiny pearls hold their shape well and provide just the right texture. If you can’t find it, orzo or ditalini are great substitutes.

Ingredients for the Italian Wedding Soup

For the meatballs:
• 1 lb ground chicken or pork
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
For the soup:
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 8 cups chicken broth
• 3/4 cup acini di pepe pasta
• 5 oz baby spinach or escarole, chopped
• Salt and pepper, to taste
• Extra grated Parmesan for serving

How To Make the Italian Wedding Soup

Step 1: Prepare the Meatballs

In a large bowl, mix together all meatball ingredients until combined. Shape into small 3/4-inch balls. Place on a baking sheet and chill while prepping the soup base.

Step 2: Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5-6 minutes until vegetables are soft and fragrant.

Step 3: Simmer the Soup

Pour in the chicken broth and bring to a boil. Gently drop in the chilled meatballs. Reduce heat and simmer uncovered for 10 minutes.

Step 4: Add Pasta and Greens

Stir in acini di pepe pasta. Cook for another 10 minutes or until pasta and meatballs are fully cooked. Toss in chopped spinach and let it wilt for 2-3 minutes.

Step 5: Serve and Enjoy

Taste and season the soup with salt and pepper as needed. Ladle into bowls and top with extra Parmesan. Serve hot.

How to Serve and Store Italian Wedding Soup

Serve Italian Wedding Soup hot with a sprinkle of Parmesan and a slice of crusty bread or a warm roll on the side. It pairs beautifully with a simple green salad or a light antipasto platter.

To store, let the soup cool completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days and freezes for up to 3 months. If freezing, cook the pasta separately and add when reheating to prevent it from becoming mushy.

Frequently Asked Questions

Can I use frozen meatballs?

Yes! Just make sure they’re fully cooked before adding. You may need to adjust the simmering time.

What greens work best in this soup?

Spinach and escarole are classic. Kale or Swiss chard also work well.

Is it possible to make it vegetarian?

Absolutely. Use vegetable broth and meatless meatballs or white beans instead.

Can I make it ahead?

Yes, this soup is great for meal prep. Prepare everything up to 3 days in advance.

What if I can’t find acini di pepe?

Use orzo, ditalini, or even small broken spaghetti noodles.

Want More Soup Ideas with Comfort in Every Spoon?

If this Italian Wedding Soup hit the spot, try these other cozy soup favorites:

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how your version turned out. Did you go classic or try a twist with turkey meatballs? Did you sneak in kale instead of spinach?

I love hearing how everyone puts their own spin on it. Ask questions, swap ideas—let’s keep this soup simmering in all the best ways.

Find more cozy bowls and delicious inspiration on my Pinterest: Nina Dishes

Italian Wedding Soup

Author: Nina Klatten
Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

Italian Wedding Soup is a comforting, hearty blend of tender chicken meatballs, tiny pasta, and leafy greens simmered in a savory broth. Perfect for chilly days or cozy dinners, this Italian-American favorite warms from the inside out.

Instructions

1. In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Shape into 3/4-inch balls and chill.

2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-6 minutes.

3. Pour in chicken broth and bring to a boil. Add meatballs and simmer for 10 minutes.

4. Stir in acini di pepe. Cook for another 10 minutes until pasta and meatballs are done.

5. Add chopped spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.

6. Serve hot with a sprinkle of Parmesan.