Introduction

This classic Italian Wedding Soup recipe brings together savory meatballs, fresh greens, and delicate pasta in a rich, flavorful broth. It’s a comforting, one-pot meal perfect for any occasion. If you enjoy this style of soup, you might also like this Creamy Italian Meatball Soup: Hearty Bowl of Comfort for another delicious variation.

Ingredients

This classic Italian Wedding Soup brings together savory meatballs, tender greens, and delicate pasta in a rich, comforting broth that’s both hearty and elegant.

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 8 cups chicken broth
• 1 cup acini di pepe pasta (or orzo)
• 6 ounces fresh spinach (or escarole)
• Salt and pepper to taste

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Italian Wedding Soup recipe is about 25% faster than similar recipes, making it perfect for a quick yet comforting meal.

Step-by-Step Instructions

Step 1 — Prepare the Meatballs

Combine ground meat (typically beef, pork, or a mix), breadcrumbs, grated Parmesan, egg, minced garlic, and chopped parsley in a bowl. Season with salt and pepper, then mix gently until just combined—overmixing can make the meatballs tough.

Roll the mixture into small, bite-sized meatballs, about ¾-inch in diameter. Place them on a parchment-lined tray. For even cooking, keep the meatballs uniform in size.

Step 2 — Brown the Meatballs

Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 2–3 minutes total. They don’t need to be cooked through—just seared for flavor.

Remove the meatballs with a slotted spoon and set aside. Leave any browned bits in the pot; they’ll enrich the soup base.

Step 3 — Sauté the Aromatics

In the same pot, add diced onion, carrots, and celery. Sauté over medium heat until softened, about 5–7 minutes. Stir in minced garlic and cook for another minute until fragrant.

This step builds the foundational flavor of your Italian Wedding Soup. Don’t rush it—cooking the vegetables until tender ensures a sweeter, more developed broth.

Step 4 — Build the Broth

Pour in chicken broth (about 8 cups) and bring to a simmer. Scrape the bottom of the pot to lift any browned bits. Add a Parmesan rind if you have one for extra depth.

Season the broth with a pinch of salt, black pepper, and dried oregano. Taste and adjust as needed—the meatballs and pasta will add saltiness later.

Step 5 — Cook the Meatballs in the Broth

Gently add the seared meatballs to the simmering broth. Cook for 10–12 minutes, or until the meatballs are cooked through and register 165°F internally.

Avoid boiling vigorously, as this can break apart the meatballs. A gentle simmer is key to keeping them intact.

Step 6 — Add Pasta and Greens

Stir in small pasta like acini di pepe or orzo and cook according to package directions, usually 8–10 minutes. In the last 2–3 minutes of cooking, add chopped escarole or spinach.

The greens will wilt quickly. For best texture, don’t overcook—they should be tender but still bright green.

Step 7 — Final Seasoning and Serve

Turn off the heat and stir in a splash of fresh lemon juice and chopped parsley. Taste the Italian Wedding Soup and adjust seasoning with salt and pepper if needed.

Ladle the soup into bowls and garnish with extra grated Parmesan. Serve hot with crusty bread for a complete meal.

Nutritional Information

Calories	245
Protein	18g
Carbohydrates	15g
Fat	12g
Fiber	3g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey meatballs — Leaner protein with a mild, savory flavor that blends perfectly into the soup.
• Cauliflower rice — Low-carb swap for pasta that absorbs the broth while keeping the dish light.
• Chicken sausage — A flavorful, pre-seasoned alternative to traditional pork or beef meatballs.
• Nutritional yeast — Adds a cheesy, umami note for a dairy-free Parmesan replacement.
• Gluten-free breadcrumbs — Keep meatballs tender and cohesive without gluten.
• Low-sodium broth — Control salt levels while maintaining the rich, savory base of your Italian Wedding Soup.
• Quinoa — A protein-packed, gluten-free grain alternative to orzo or pasta.
• Zucchini noodles — Fresh, low-carb option that adds vegetable bulk without heaviness.

Serving Suggestions

• Pair this Italian Wedding Soup with crusty garlic bread or a fresh arugula salad with lemon vinaigrette for a complete meal.
• Serve this comforting Italian Wedding Soup at casual family dinners or potluck gatherings where it can be easily shared.
• For elegant plating, ladle the Italian Wedding Soup into wide, shallow bowls and garnish with extra grated Parmesan and fresh parsley.
• Make this Italian Wedding Soup the star of a cozy weeknight dinner by serving it alongside a simple grilled cheese sandwich.
• Transform your Italian Wedding Soup into a festive first course for holiday meals or special celebrations.
• Keep the Italian Wedding Soup warm in a slow cooker for buffet-style serving at parties or large family events.

These serving ideas will help you enjoy this classic Italian Wedding Soup in various settings, from everyday meals to memorable occasions.

Common Mistakes to Avoid

• Mistake: Overworking the meatball mixture. Fix: Gently mix ingredients until just combined to keep meatballs tender and light.
• Mistake: Using only one type of leafy green. Fix: Combine spinach and escarole for a more complex flavor and better texture.
• Mistake: Adding pasta too early. Fix: Cook pasta separately and add it to each bowl to prevent it from becoming mushy.
• Mistake: Skipping the step of browning meatballs. Fix: Sauté meatballs first to develop a richer, deeper flavor base for the soup.
• Mistake: Over-salting the broth before it reduces. Fix: Season gradually at the end, as the liquid concentrates during simmering.
• Mistake: Using low-quality broth. Fix: Opt for a rich homemade chicken stock or a high-quality store-bought version for the best foundation.
• Mistake: Overcooking the greens until they turn gray. Fix: Stir in the greens just a few minutes before serving to preserve their vibrant color and nutrients.
• Mistake: Not letting the soup rest before serving. Fix: Allow the Italian Wedding Soup to sit for 10-15 minutes off the heat so the flavors can meld beautifully.

Storing Tips

• Fridge: Cool your Italian Wedding Soup quickly, then store in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave until the soup reaches an internal temperature of 165°F, stirring occasionally.

Properly storing your Italian Wedding Soup helps maintain its delicious flavor and ensures it’s safe to enjoy later.

Conclusion

This classic Italian Wedding Soup delivers comforting flavors with tender meatballs and nutritious greens. It’s a satisfying meal perfect for any occasion. Give this recipe a try and share your thoughts in the comments below!

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FAQs

What is the origin of the name “Italian Wedding Soup”?

The name refers to the “marriage” of flavors between the meatballs and greens in the broth, not to actual weddings. This classic Italian Wedding Soup combines savory meatballs with leafy greens in a rich broth.

Can I make Italian Wedding Soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

What can I substitute for escarole in Italian Wedding Soup?

Spinach, kale, or Swiss chard make excellent substitutes if you cannot find escarole. Add these greens near the end of cooking to prevent them from becoming too soft in your Italian Wedding Soup.