Italian Wedding Soup is the cozy bowl I turn to on those chilly, what-do-I-make-for-dinner nights. It’s warming, comforting, and everyone at my table actually eats it without bargaining for extra bread. If you’re craving a pot that tastes like a hug but comes together with simple steps, you’re in the right place. I’ll walk you through This Delicious Italian Wedding Soup Recipe, explain the best pasta to use, and share the kind of tips that make all the difference. If you love hearty bowlfuls, you can also explore more in my soup collection later. Let’s simmer something good together.
How to Make Italian Wedding Soup
This Delicious Italian Wedding Soup Recipe is all about tiny, tender meatballs, soft greens, and a clean, flavorful broth. It’s classic comfort without a lot of fuss. The keys are gentle mixing, quick browning, and adding greens at the end so they stay bright and soft.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this This Delicious Italian Wedding Soup Recipe is a keeper: big on flavor with no weird tricks. Italian Wedding Soup is the cozy bowl I turn to on those chilly, what-do-I-make-for-dinner nights. It’s warming, comforting, and everyone at my table actually eats it…
Ingredients
- Ground meat: 1 pound total. I like half lean ground beef and half ground pork for flavor and tenderness. Ground turkey works too.
- Breadcrumbs: 1/2 cup plain or panko, for softness.
- Egg: 1 large, to bind.
- Parmesan: 1/2 cup finely grated, plus more for serving.
- Garlic: 3 to 4 cloves, minced.
- Fresh herbs: parsley and a little oregano or basil.
- Salt and pepper: to taste.
- Olive oil: a splash for browning.
- Onion, carrots, celery: 1 medium onion, 2 carrots, 2 celery stalks, diced.
- Chicken broth: about 8 cups, low sodium so you can season to taste.
- Small pasta: 3/4 cup to 1 cup acini di pepe, orzo, stelline, or ditalini.
- Greens: 5 to 6 cups chopped escarole or baby spinach.
- Lemon: 1/2 to 1 lemon, for finishing.
Directions
- Make the meatballs: In a bowl, mix ground meat with breadcrumbs, egg, Parmesan, garlic, herbs, salt, and pepper. Stir just until combined. The trick to tender meatballs is to not overwork the mixture. Roll into small balls about 3/4 inch each. Chill for 10 minutes to help them hold their shape.
- Brown in batches: Heat a little olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on at least two sides. They do not have to be cooked through yet. Set aside on a plate. If you prefer a hands-off method, you can bake them at 400 F for 10 to 12 minutes, then finish in the soup.
- Build the base: In the same pot, add a little more oil if needed. Sauté onion, carrots, and celery with a pinch of salt until the onions are soft and the edges are lightly golden. That color equals flavor.
- Simmer: Pour in the broth and scrape up any browned bits on the bottom. Add the meatballs and simmer gently for 10 to 15 minutes, until the centers reach 165 F and the broth tastes rich.
- Add pasta: Stir in your pasta and simmer until al dente. If you worry about soggy leftovers, cook the pasta separately and ladle soup over it when serving.
- Finish with greens: Turn off the heat and fold in the escarole or spinach. Spinach wilts quickly in about 1 minute. Taste and adjust salt and pepper. Squeeze in fresh lemon and shower with extra Parmesan. That bright finish makes the soup sing.
“I made this on a weeknight and my whole family went quiet, which is how I know dinner’s winning. The broth was clean and cozy, the meatballs were tender, and the little pasta made every spoonful fun.”
Want another cozy bowl with a fun pasta twist later? Try my weeknight favorite, spinach tortellini soup for a quick change of pace.
Tips for the Recipe
A few smart moves turn a good pot into a great pot. These are the things I do every time for consistent results with This Delicious Italian Wedding Soup Recipe.
- Use a gentle hand. Mix meatballs lightly and stop as soon as everything looks combined. Overmixing makes them tough.
- Brown for flavor. A little sear on the meatballs adds a lot of depth to the final broth.
- Season as you go. Salt the vegetables, then taste the broth before adding more. Parmesan can be salty, so go slow.
- Keep pasta in check. Add it at the end or cook it separately and store separately so leftovers stay brothy, not bloated.
- Finish bright. Lemon juice and extra Parmesan at the end lift the whole soup.
Make it ahead friendly
Roll and brown the meatballs a day ahead, refrigerate, then simmer in the broth when you’re ready to cook. You can also chop your vegetables and store them in a container so the base comes together fast. If you crave set-it-and-forget-it soups, my slow cooker lasagna soup is great for busy days too.
Flavor boosters
Drop in a Parmesan rind while the soup simmers for a subtle, savory boost. A splash of dry white wine to the pan after sautéing vegetables is nice, just let it cook off before adding the broth. A pinch of red pepper flakes wakes everything up without turning it spicy.
What Pasta to Use for Italian Wedding Soup?
Small shapes make this soup charming and spoon-friendly. Top picks are acini di pepe, orzo, ditalini, and tiny stars. I usually add 3/4 cup to 1 cup of pasta for a big pot, but start small if you plan for leftovers because pasta keeps soaking up broth as it sits.
If you love the bite of ditalini, you might enjoy my creamy riff with sausage over here when you want something a little richer: creamy Parmesan Italian sausage ditalini soup. For This Delicious Italian Wedding Soup Recipe, cook pasta just until al dente and keep it on the firm side if you’ll be reheating bowls throughout the week.
One more trick I swear by: cook the pasta separately and portion it into bowls, then ladle hot soup over the top. It keeps the broth clean and the texture bouncy.
Can I Substitute Other Greens?
Absolutely. Escarole is classic, but spinach is easiest and fastest. Baby spinach wilts in a minute and tastes mild, which is great for kids. Kale works well, just give it 5 to 7 minutes so the leaves soften. Swiss chard is a lovely middle ground with a gentle, earthy flavor. Even a handful of arugula can be nice at the very end for a peppery twist.
If you try kale or chard, chop it small so it fits easily on the spoon. Taste the broth after the greens soften and add more lemon if it needs brightness. Also hold back on lemon until the end if you’re using spinach so it stays vibrant. If meatballs in soup are your thing, you’ll also love this rustic bowl with hearty beans and tender meatballs, Tuscan white bean soup with meatballs.
How to Store Italian Wedding Soup
For best results, store the broth and meatballs together and keep the pasta in a separate container. Greens can stay in the soup, just know they’ll get softer over time. In the fridge, the soup keeps well for 3 to 4 days. When reheating, warm gently on the stove and add a splash of broth or water if it thickens up. Finish with a squeeze of lemon and a dusting of Parmesan to freshen the flavor.
Freezing tips
Freeze the soup without pasta for up to 3 months. I like to freeze cooled soup in quart containers for easy lunches. Thaw overnight in the fridge, reheat slowly, then add freshly cooked pasta to each bowl before serving. This keeps everything tasting like you just made it.
Common Questions
Can I bake the meatballs instead of pan browning?
Yes. Bake on a parchment-lined sheet at 400 F for about 10 to 12 minutes until mostly cooked, then finish in the broth. You lose a tiny bit of sear, but the soup still tastes great and it is less hands-on.
What’s the best broth to use?
Low sodium chicken broth lets you control the seasoning. If you have homemade, even better. Taste as you go and season at the end so Parmesan and lemon can do some of the work.
How can I make it gluten free?
Use gluten free breadcrumbs in the meatballs and a gluten free small pasta. Everything else stays the same.
Can I use rotisserie chicken instead of meatballs?
You can. Simmer the broth with aromatics, add chopped chicken toward the end, and finish with greens and pasta. Meatballs make it special, but the flavors still shine with chicken.
Why is it called Italian Wedding Soup?
It comes from the idea of a “marriage” of flavors, especially meat and greens working together. It is not about weddings, just a perfect pairing.
Ready for a Cozy, Crowd-Pleasing Pot?
We covered how to build a clean, flavorful base, the best small pasta shapes, and how to store leftovers so each bowl tastes fresh. Keep the meatballs small, add pasta near the end, and finish with fresh lemon and a Parmesan rind if you have one. With These steps, This Delicious Italian Wedding Soup Recipe becomes a steady weeknight win and a weekend cozy favorite. For more inspiration and another take to compare with, check out this version from Italian Wedding Soup – The Cozy Cook and this one from Italian Wedding Soup – Cooking Classy. I hope you try This Delicious Italian Wedding Soup Recipe soon and share a warm bowl with someone you love. 
Italian Wedding Soup
Ingredients
Method
- In a bowl, mix ground meat with breadcrumbs, egg, Parmesan, garlic, and herbs. Stir just until combined.
- Roll mixture into small balls about 3/4 inch each. Chill for 10 minutes.
- Heat olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on at least two sides.
- Set the browned meatballs aside on a plate.
- In the same pot, sauté onion, carrots, and celery with a pinch of salt until onions are soft.
- Add chicken broth and scrape up any browned bits. Return meatballs to the pot and simmer gently for 10-15 minutes.
- Stir in the pasta and simmer until al dente.
- Fold in the greens and turn off the heat. Adjust seasoning and add lemon juice before serving.
