Italian Wedding Soup

Italian Wedding Soup is a comforting, hearty soup filled with tender homemade meatballs, small pasta, fresh spinach, and flavorful vegetables in a savory chicken broth. It is easy enough for a weeknight dinner and satisfying enough to serve to the whole family.

Ingredients

For the Meatballs

• ½ pound Italian sausage
• ½ pound ground beef
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅓ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg

For the Soup

• 1 tablespoon olive oil
• ¼ medium white onion, diced
• 1 large carrot, diced, about ½ cup
• 3 cloves garlic, minced
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 64 ounces low-sodium chicken broth
• 1 cup water
• ¾ cup acini de pepe pasta
• 2 cups chopped spinach

Instructions

Make the Meatballs

• Add the Italian sausage, ground beef, Italian seasoning, salt, pepper, breadcrumbs, Parmesan cheese, and egg to a large bowl.
• Mix gently with your hands until the ingredients are just combined.
• Scoop the mixture into small 1-tablespoon portions and gently roll them into about 28–30 meatballs.
• Heat the olive oil in a large pot over medium-high heat.
• Brown half of the meatballs, turning them regularly, for about 4 minutes per batch.
• Transfer the browned meatballs to a paper towel-lined plate and repeat with the remaining meatballs.

Make the Soup

• Add the diced onion and carrot to the same pot.
• Cook for about 3 minutes, allowing the vegetables to soften in the flavorful meatball drippings.
• Add the minced garlic, salt, and pepper. Cook for another 1–2 minutes.
• Pour in the chicken broth and water.
• Increase the heat and bring the soup to a rolling boil.
• Reduce the heat and bring the soup to a steady simmer.
• Return the meatballs to the pot and adjust the heat as needed to maintain a simmer.
• Cook for 2–3 minutes.
• Add the acini de pepe pasta and simmer for 9–10 minutes, or until the pasta is tender.
• Stir in the chopped spinach during the final minute of cooking.
• Once the spinach has wilted, ladle the soup into bowls and serve hot.

Serving and Storage Tips

• Serve Italian Wedding Soup hot with freshly grated Parmesan cheese on top.
• Add crusty Italian bread or garlic bread for a complete and comforting meal.
• A light green salad makes a refreshing side dish.
• For extra flavor, add a sprinkle of freshly cracked black pepper before serving.
• Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
• The pasta will continue absorbing broth as the soup sits, so add a little extra chicken broth or water when reheating.
• Reheat individual portions in the microwave or warm larger amounts gently in a saucepan over medium-low heat.
• For freezing, consider freezing the soup without the pasta because pasta can become soft after thawing. Add freshly cooked pasta when reheating.
• If freezing the complete soup, allow it to cool completely before transferring it to freezer-safe containers.

Variations

1. Turkey Italian Wedding Soup
Replace the ground beef and Italian sausage with ground turkey or turkey sausage for a lighter version. Use plenty of Italian seasoning and Parmesan to maintain a rich, savory flavor.

2. Chicken Meatball Wedding Soup
Make the meatballs with ground chicken instead of beef. Chicken meatballs pair especially well with the light chicken broth and fresh spinach.

3. Extra Cheesy Version
Add additional grated Parmesan to the meatball mixture and finish each bowl with more Parmesan. A little shredded mozzarella can also be added for a richer soup.

4. Kale Italian Wedding Soup
Replace the spinach with chopped kale. Kale is sturdier than spinach, so add it several minutes before the soup is finished to give it enough time to become tender.

5. Vegetable-Packed Version
Add diced celery, zucchini, or additional carrots to increase the vegetables. This creates an even heartier soup with more texture and color.

6. Creamy Italian Wedding Soup
Stir a small amount of heavy cream into the finished soup for a creamy variation. Add it over low heat so the broth stays smooth and rich.

7. Spicy Italian Wedding Soup
Use hot Italian sausage instead of mild sausage and add a pinch of red pepper flakes. This gives the soup a pleasant kick without overpowering the other flavors.

8. Lemon Italian Wedding Soup
Add a splash of fresh lemon juice just before serving. The acidity brightens the savory broth and balances the richness of the meatballs.

9. Gluten-Free Version
Use gluten-free breadcrumbs in the meatballs and substitute the acini de pepe with your favorite gluten-free small pasta. Check that the chicken broth is also gluten-free.

10. Extra Garlic Version
Increase the garlic to four or five cloves if you love a stronger garlic flavor. Sautéing it briefly with the vegetables helps release its aroma.

11. Orzo Wedding Soup
Replace the acini de pepe with orzo. The slightly larger pasta creates a different texture while still keeping the soup hearty and comforting.

12. Bean-Loaded Wedding Soup
Add drained cannellini beans during the final few minutes of cooking. They provide extra protein and make the soup even more filling.

13. Slow Cooker Version
Prepare and brown the meatballs first, then add them to a slow cooker with the broth and vegetables. Cook until the vegetables and meatballs are tender, adding the pasta and spinach near the end.

14. Extra-Herby Wedding Soup
Add fresh parsley, basil, or a little fresh thyme before serving. Fresh herbs give the soup a bright, fragrant finish.

15. Creamy Parmesan Wedding Soup
Add a small amount of cream and extra Parmesan near the end of cooking. Stir gently until the cheese melts into the broth for an indulgent version.

FAQs

1. Why is it called Italian Wedding Soup?
The name refers to the flavorful “marriage” of ingredients such as meat, vegetables, greens, pasta, and broth. It does not traditionally mean that the soup is specifically served at weddings.

2. What pasta is best for Italian Wedding Soup?
Acini de pepe is a classic choice because the tiny pasta cooks quickly and works well with the small meatballs. Orzo, ditalini, or another small pasta can also be used.

3. Can I use frozen meatballs?
Yes. Frozen meatballs can save time when you need a quick meal. Choose small meatballs and adjust the cooking time so they are heated through.

4. Can I make the meatballs ahead of time?
Yes. The meatballs can be prepared ahead and refrigerated until you are ready to cook them. They can also be frozen for longer storage.

5. Can I use ground turkey instead of beef?
Absolutely. Ground turkey makes a lighter meatball. Combining it with Italian sausage adds plenty of flavor and keeps the meatballs juicy.

6. Can I substitute spinach?
Yes. Kale, Swiss chard, or another tender leafy green can be used instead. Cooking time may need to be adjusted depending on the green.

7. How do I keep the pasta from getting mushy?
Avoid overcooking it and remember that pasta continues absorbing liquid while the soup sits. For meal prep or freezing, cook the pasta separately and add it when serving.

8. Can I freeze Italian Wedding Soup?
Yes. For the best texture, freeze the broth, vegetables, and meatballs separately from the pasta. Add freshly cooked pasta when reheating.

9. How can I make the soup more filling?
Add extra vegetables, beans, or a little more pasta. Serving it with crusty bread also makes it a more substantial meal.

10. What can I serve with Italian Wedding Soup?
Crusty Italian bread, garlic bread, a simple green salad, or roasted vegetables all pair beautifully with this soup.

Italian Wedding Soup is a cozy combination of tender meatballs, delicate pasta, vegetables, spinach, and savory broth. With simple ingredients and easy preparation, it makes a delicious family dinner for chilly evenings, busy weeknights, or anytime you want a comforting bowl of homemade soup.

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