Nothing beats a bowl of Italian Wedding Soup when you’re having one of those days where everything feels too much. The meatballs are tender and loaded with Parmesan and garlic, the pasta is perfectly cooked, and the spinach adds just the right touch of freshness. Every spoonful has a little bit of everything in a rich, flavorful broth that’s pure comfort.
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I make it for Sunday dinners, cold winter nights, and whenever I need something comforting that fills everyone up. It’s perfect for meal prep because the flavors get even better the next day, and you can pack it in containers for easy lunches. The soup stays fresh in the fridge for about 4 days or in the freezer for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Italian Wedding Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making the meatballs, building the soup base, and bringing everything together in one pot.
Mix and Roll the Meatballs
Combine the ground meat, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper in a large bowl. Mix gently with your hands until everything just comes together, but don’t overwork it or the meatballs will turn out tough.
Roll the mixture into small meatballs about ¾ inch in size. I love using this cookie scoop because it makes this step faster and keeps them uniform, so they cook evenly.
Brown the Meatballs
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the meatballs in batches, so they have room to brown without steaming. Cook them for about 2 minutes, turning occasionally until they get a nice golden crust on a few sides.
They don’t need to cook through yet because they’ll finish in the broth. I remove them with a slotted spoon. Set them aside on a paper towel-lined plate.
Cook the Vegetables
In the same large pot, add the diced onion, carrots, and celery. The leftover fat from the meatballs adds flavor, but you can drizzle in a little olive oil if the pot looks dry.
Cook the veggies over medium heat for about 6 minutes, stirring occasionally, until they soften and the onion turns translucent. Stir in the minced garlic and Italian seasoning and cook for 1 minute until fragrant.
Add the Broth and Simmer
Pour in the chicken broth and bring everything to a boil. Once it’s bubbling, reduce the heat and let it simmer. Return the browned meatballs to the pot along with any juices from the plate.
Add the uncooked pasta and simmer until it reaches al dente, which usually takes about 8 to 10 minutes, depending on the shape you’re using.
Wilt the Spinach
During the last 2 minutes of cooking, stir in the fresh spinach. It wilts down quickly and adds color and nutrients without making the soup heavy. Taste the broth and adjust the seasoning with more salt and black pepper if needed.
Serve and Garnish
Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese. The cheese melts into the hot broth, adding a salty, nutty finish.
Serve it with crusty bread or garlic toast on the side for dipping. Enjoy!
If you’re bringing Italian Wedding Soup to a potluck or party, transport it in an insulated casserole carrier or slow cooker to keep it hot for a few hours. Pour the soup into the container while it’s still piping hot, and keep the lid sealed tight during travel.
You can also use this thermal soup container for individual portions. Bring the grated Parmesan and bread separately so they stay fresh, and set everything out together when you arrive.
Italian Wedding Soup
Add Preferred SourceIngredients
For the Meatballs:
- 1 pound lean ground meat beef and pork mixture
- 1 large egg beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese grated
- 3 garlic cloves minced
- ⅓ cup fresh parsley finely chopped
- Salt and black pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 ¼ cups carrots diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup short pasta uncooked
- 4 to 5 cups fresh spinach
- Salt and black pepper to taste
For Garnish:
- Freshly grated Parmesan cheese
Instructions
- In a large bowl, gently combine all meatball ingredients until just mixed. Do not overwork. Roll into small meatballs about ¾ inch in size.1 pound lean ground meat, 1 large egg, ½ cup Italian breadcrumbs, ¼ cup Parmesan cheese, 3 garlic cloves, ⅓ cup fresh parsley, Salt and black pepper
- Heat the olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes, turning occasionally. Remove and set aside. The meatballs will finish cooking in the soup.1 tablespoon olive oil
- In the same pot, add the onion, carrots, and celery. Cook over medium heat for about 6 minutes, stirring occasionally, until softened. Add a small splash of olive oil if needed.1 cup yellow onion, 1 ¼ cups carrots, 2 celery ribs
- Stir in the garlic and Italian seasoning and cook for 1 minute, until fragrant.2 teaspoons Italian seasoning, 3 garlic cloves
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer.8 cups chicken broth
- Return the meatballs to the pot. Add the pasta and simmer until the pasta is al dente.¾ cup short pasta
- During the last 2 minutes of cooking, stir in the spinach and let it wilt.4 to 5 cups fresh spinach
- Taste and adjust seasoning with salt and black pepper.Salt and black pepper
- Ladle into bowls and garnish with freshly grated Parmesan cheese before serving.Freshly grated Parmesan cheese
Notes
- Don’t overmix the meatballs: Use a fork or your hands to mix the meat just until the ingredients come together, then stop. Overworking makes them dense and tough instead of tender.
- Brown the meatballs in batches: Crowding the pot steams them instead of browning them, and you’ll miss out on that golden crust and extra flavor.
- Cook the vegetables to crisp-tender: Sauté the onion, carrots, and celery for about 6 minutes until they’re crisp-tender, which means softened but still with a slight bite.
- Customize the soup to your taste: Use low-sodium broth for more control over salt levels, try acini de pepe, pastina, pearl couscous, orzo, or ditalini for the pasta, swap kale for spinach if you want a heartier texture (add it 5-7 minutes before done), use plain bread crumbs with a pinch of oregano in the meatballs, season with Diamond Crystal kosher salt at the end, and garnish with fresh herbs like parsley or basil.
- Add more liquid when reheating: The pasta absorbs broth as it sits, so stir in extra chicken broth or water to loosen it up.
- Flash-freeze the meatballs: Freeze the uncooked meatballs on a sheet pan for 1 hour, then transfer them to a freezer bag so they don’t stick together, and you can grab exactly how many you need.
Nutrition
How to Store Leftovers
Let the soup cool completely before transferring it to airtight containers. It stays fresh in the refrigerator for up to 4 days, but the pasta will continue absorbing broth as it sits, so you might need to add a splash of chicken broth when reheating.
For longer storage, freeze it in individual portions using freezer-safe containers for up to 3 months. Thaw it overnight in the fridge, then reheat it gently on the stovetop over medium-low heat, stirring occasionally. The spinach might lose some brightness after freezing, but the flavor stays delicious.
What to Serve With Italian Wedding Soup
Serve this with warm, crusty bread, garlic bread, or focaccia for dipping into the savory broth. A simple side salad with Italian dressing and shaved Parmesan balances the richness and adds freshness to the meal.
For a heartier meal, add a platter of antipasti with olives, marinated artichokes, and salami, or roast vegetables like zucchini and bell peppers in olive oil with Italian herbs. The soup is filling on its own, so keep the sides light and simple.
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