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Easy Italian Wedding Soup Recipe

Italian Wedding Soup is a classic comfort dish made with tender homemade meatballs, leafy greens, delicate pasta, and a rich chicken broth. This authentic, restaurant-quality recipe is easy to prepare at home and perfect for cozy family meals or elegant gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • ½ lb ground beef 85% lean
  • ½ lb ground pork
  • 1 egg beaten
  • ½ cup Italian breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 3 cloves garlic minced
  • ⅓ cup fresh parsley chopped
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Soup
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1¼ cups carrots diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 2 teaspoons Italian seasoning
  • ¾ cup acini de pepe pasta
  • 4 –5 cups fresh spinach
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese for garnish

Method
 

  1. In a large bowl, gently mix all meatball ingredients until just combined.
  2. Roll into ¾-inch meatballs.
  3. Heat olive oil in a large pot over medium-high heat and brown meatballs on all sides. Remove and set aside.
  4. In the same pot, sauté onion, carrots, and celery until softened.
  5. Add garlic and Italian seasoning; cook until fragrant.
  6. Pour in chicken broth and bring to a gentle boil, scraping up browned bits.
  7. Return meatballs to the pot and simmer for 15 minutes.
  8. Meanwhile, cook pasta separately until al dente and drain.
  9. Add spinach to the soup and stir until wilted.
  10. Season with salt and pepper to taste.
  11. Serve soup hot with pasta added to each bowl and garnish with Parmesan.

Notes

For best texture, cook pasta separately and add to bowls just before serving. Escarole or kale can be used instead of spinach for a more traditional variation.