Introduction

Craving a classic, comforting meal without the long simmer? This is The Ultimate Italian Wedding Soup, ready in just 30 minutes! It’s packed with savory meatballs, tender pasta, and nutritious greens for a complete, family-friendly dinner. For another delicious take on a similar theme, try this Creamy Italian Meatball Soup: Hearty Bowl of Comfort.

Ingredients

This classic Italian Wedding Soup recipe combines savory, herby meatballs with a bright, flavorful broth and tender vegetables for a truly comforting and satisfying meal.

• 1 egg
• 1/2 pound ground beef (80/20)
• 1/2 pound ground pork
• 1/2 cup breadcrumbs (panko also works)
• 1/4 cup grated Parmesan cheese
• 1/3 cup fresh basil or parsley, chopped
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup chopped yellow onion (about 1 small onion)
• 3 celery stalks, diced
• 2 large carrots, diced
• 8 cups chicken stock
• 1 cup uncooked ditalini pasta or similar small pasta
• 1/4 cup fresh pesto (homemade or store-bought)
• 3 cups packed fresh spinach leaves
• 2 teaspoons freshly squeezed lemon juice

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This streamlined version of Italian Wedding Soup is about 20% faster than many traditional recipes, making it perfect for a hearty weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare the Meatballs

In a large bowl, combine ground meat (typically a mix of beef and pork or turkey), breadcrumbs, grated Parmesan, an egg, minced garlic, and chopped parsley. Season generously with salt and black pepper. Mix gently with your hands until just combined; overworking will make the meatballs tough.

Form the mixture into small, bite-sized meatballs, about ¾-inch in diameter. This size ensures they cook quickly and evenly in the broth. Place them on a parchment-lined tray as you work.

Step 2 — Brown the Meatballs

Heat a tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown them on all sides. This step is for flavor development, not cooking them through.

Transfer the browned meatballs to a clean plate. They will finish cooking later in the simmering soup.

Step 3 — Sauté the Aromatics

In the same pot, add a little more oil if needed. Add diced onion, carrots, and celery (the classic soffritto). Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Stir in minced garlic and cook for another minute until aromatic. This builds the foundational flavor for your Italian Wedding Soup.

Step 4 — Build the Broth

Pour in low-sodium chicken broth (or a mix of chicken and beef broth) and bring to a gentle boil. Using low-sodium broth allows you to control the final seasoning. Scrape up any browned bits from the bottom of the pot for extra flavor.

Add a parmesan rind if you have one, a bay leaf, and a pinch of red pepper flakes for subtle heat. Reduce the heat to a steady simmer.

Step 5 — Cook the Meatballs and Pasta

Carefully add the browned meatballs back to the simmering broth. Let them cook for about 10 minutes, which will both finish cooking them through and infuse the broth with their savory flavor.

Add the small pasta (like acini di pepe, orzo, or ditalini) directly to the pot. Simmer for the time indicated on the pasta package, usually 8-10 minutes, until al dente. The pasta will continue to absorb liquid, so the soup will thicken slightly.

Step 6 — Wilt the Greens

Once the pasta is tender, stir in the chopped greens. Escarole is traditional, but spinach, kale, or Swiss chard work beautifully. The residual heat will wilt them perfectly in 2-3 minutes.

This step preserves the vibrant color and fresh texture of the greens, preventing them from becoming mushy.

Step 7 — Final Seasoning and Serve

Turn off the heat. Remove the bay leaf and parmesan rind. Stir in a final handful of grated Parmesan and a squeeze of fresh lemon juice to brighten all the flavors.

Taste and adjust seasoning with salt and pepper. Ladle the hot Italian Wedding Soup into bowls, garnish with extra Parmesan and parsley, and serve immediately.

Nutritional Information

Calories	320
Protein	24g
Carbohydrates	28g
Fat	12g
Fiber	3g
Sodium	980mg

Note: Nutritional values are estimates per serving and will vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This classic Italian Wedding Soup is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary needs without sacrificing its comforting soul.

• Leaner Protein — Use ground turkey or chicken instead of beef/pork for the meatballs. The flavor remains savory but with less saturated fat.
• Lower-Carb Option — Swap the traditional acini di pepe or orzo for finely chopped cauliflower or broccoli florets. They add texture and absorb the broth beautifully.
• Gluten-Free Meatballs — Replace breadcrumbs with almond flour or certified gluten-free oats. This keeps the meatballs tender and binds them perfectly.
• Dairy-Free Version — Omit the Parmesan cheese from the meatball mixture and soup garnish. A sprinkle of nutritional yeast can add a similar umami, cheesy note.
• Low-Sodium Broth — Opt for a no-salt-added chicken or vegetable broth. You can build depth with extra herbs, a splash of lemon juice, and black pepper.
• Plant-Based Protein — For a vegetarian Italian Wedding Soup, use cooked lentils or a plant-based ground “meat” for the meatballs. Mushrooms also add great texture.
• Extra Greens — Double the escarole or spinach, or add kale for more fiber, vitamins, and a vibrant green color.
• Grain Alternative — Use quinoa or small brown rice pasta instead of traditional pasta for a whole-grain, higher-fiber boost.

Serving Suggestions

• Perfect Pairings: Serve this classic Italian Wedding Soup with a crusty loaf of garlic bread or a simple side salad dressed with a bright lemon vinaigrette to complement the savory broth.
• Weeknight Comfort: This soup is a complete, comforting meal on its own, making it ideal for a cozy family dinner. Ladle it into deep bowls for maximum satisfaction.
• Elegant Starter: For a dinner party, serve smaller portions in shallow bowls or even elegant cups as a first course before a main dish like roasted chicken or pasta.
• Make-Ahead Lunch: Prepare a large batch and portion it for easy, flavorful lunches throughout the week. The flavors often deepen overnight.
• Garnish for Impact: Finish each bowl with a final drizzle of extra virgin olive oil, a sprinkle of freshly grated Parmesan cheese, and a few leaves of fresh parsley or basil for a restaurant-worthy presentation.
• Seasonal Twist: In spring, add a handful of fresh peas or asparagus tips with the greens. In fall, a sprinkle of toasted breadcrumbs adds wonderful texture.

Whether you’re seeking a hearty family meal or an impressive starter, these ideas will help you enjoy your homemade Italian Wedding Soup to the fullest.

Common Mistakes to Avoid

• Mistake: Using only ground beef for the meatballs, which can make them dense and dry. Fix: Use a blend of ground pork and beef (or veal) for a tender, flavorful texture.
• Mistake: Adding raw meatballs directly to the broth, causing it to become cloudy and greasy. Fix: Brown the meatballs in a pan or on a sheet in the oven first to seal in juices and flavor the soup.
• Mistake: Overcooking the greens until they turn mushy and lose their vibrant color. Fix: Stir in hearty greens like escarole or kale just a few minutes before serving so they wilt but retain texture.
• Mistake: Using a bland, watery broth as the soup base. Fix: Build a rich foundation by sautéing a classic soffritto (onion, carrot, celery) and using a high-quality chicken stock.
• Mistake: Adding the pasta too early, causing it to swell and absorb all the broth. Fix: Cook the pasta (like acini di pepe or orzo) separately and add it to each bowl just before serving.
• Mistake: Skipping the finishing touch of fresh herbs and cheese. Fix: A final sprinkle of chopped parsley and a generous grating of Pecorino Romano elevates the entire dish.
• Mistake: Oversalting the soup before tasting. Fix: Remember that both the broth and the cheese add salt; season the meatballs and soup in stages, tasting as you go.
• Mistake: Letting the soup boil vigorously after adding the meatballs and greens. Fix: Maintain a gentle simmer to keep the meatballs tender and prevent the greens from breaking down.

Storing Tips

• Fridge: Cool your Italian Wedding Soup completely, then store it in an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze the soup in portion-sized airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the soup is steaming hot throughout. For food safety, ensure it reaches an internal temperature of 165°F (74°C).

To maintain the best texture, you may want to add fresh pasta or a splash of broth when reheating, as the pasta and greens will continue to absorb liquid while stored.

Conclusion

This comforting Italian Wedding Soup is a complete meal in a bowl, perfect for any occasion. We hope you love this classic recipe as much as we do. Give it a try and let us know how it turned out in the comments below. For another delicious meatball idea, check out our Spinach Garlic Meatballs Stuffed with Mozzarella Recipe.

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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 savory meatballs, greens, and broth, not to an actual wedding. This classic Italian Wedding Soup combines these elements perfectly in a comforting, harmonious dish.

Can I make Italian Wedding Soup ahead of time?

Yes, you can prepare this soup a day or two in advance. For the best texture, add the pasta and delicate greens just before serving to prevent them from becoming mushy.

What can I use instead of escarole in this recipe?

Spinach, kale, or Swiss chard are excellent substitutes for escarole in Italian Wedding Soup. Simply add the heartier greens a few minutes earlier to ensure they wilt properly into the broth.