Tender meatballs, vibrant veggies, and savory broth—Italian Wedding Soup is the ultimate comfort in a bowl.
Delicate meatballs float in a rich, savory broth alongside al dente pasta, leafy spinach, and colorful vegetables. Every spoonful is cozy, comforting, and deeply satisfying.
This classic soup reflects the heart of Italian cooking: simple, wholesome ingredients that come together to create something extraordinary. Whether you’re chasing away the chill or just craving a taste of home, this recipe delivers big flavor with minimal fuss.
❤️ Why You’ll Love This Recipe
- Pure Comfort: Juicy meatballs, hearty vegetables, and rich broth come together in a warm, nourishing dish.
- One-Pot Meal: Brown the meatballs, sauté the veggies, and simmer everything in the same pot for easy cooking and cleanup.
- Family Favorite: It’s a hit with kids and adults alike—perfect for weeknights or Sunday dinner.
- Better the Next Day: The flavors deepen overnight, making leftovers even more delicious.
🛒 Ingredients
For the Meatballs:
- ½ lb ground beef (85% lean)
- ½ lb ground pork
- ½ cup fresh breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups beef broth
- 1 tsp Italian seasoning
- 1 bay leaf
- ½ cup acini di pepe or orzo pasta
- 4 cups baby spinach, roughly chopped
- Salt and pepper, to taste
- Grated Parmesan, for serving
👩🍳 How to Make Italian Wedding Soup
- Make the Meatballs
In a large bowl, mix together the beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Gently combine, then roll into ¾-inch meatballs. - Brown the Meatballs
Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 5 minutes, turning to get a golden crust. Set aside. - Sauté the Veggies
In the same pot, add the remaining olive oil. Sauté onion, carrots, and celery for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. - Build the Broth
Pour in chicken and beef broth. Add Italian seasoning and the bay leaf. Bring to a boil, then reduce to a simmer. - Simmer the Meatballs
Return the meatballs to the pot and simmer for 10 minutes to cook through and infuse the broth. - Add the Pasta
Stir in the pasta and cook until al dente, about 6–8 minutes. - Finish with Spinach
Add spinach and cook for another 1–2 minutes until wilted. Season with salt and pepper to taste. - Serve and Enjoy
Ladle into bowls and top with freshly grated Parmesan. Serve hot.
🍲 Tips for the Best Italian Wedding Soup
- Fresh Breadcrumbs = Softer Meatballs
Fresh breadcrumbs retain moisture better than dry ones. - High-Quality Broth is Key
Use the best chicken and beef broth you can find—it’s the base of the entire soup. - Choose Small Pasta
Acini di pepe or orzo are ideal. They cook quickly and blend perfectly with the mini meatballs. - Add Fresh Herbs
Parsley in the meatballs and a sprinkle on top add vibrant flavor and color.
🧊 Storage & Reheating
- To Store: Let soup cool, then refrigerate in an airtight container for up to 3 days.
- To Freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.
- To Reheat: Warm gently on the stovetop or microwave individual portions until hot throughout.