If you are craving a comforting bowl of something warm, hearty, and full of homemade goodness, this Italian Wedding Soup Recipe is exactly what you need. It’s a charming blend of tender meatballs, fresh greens, flavorful broth, and tiny pasta all coming together in a way that feels like a warm hug on a chilly day. Every spoonful offers rich layers of taste and texture, making this soup not only a classic favorite but also an easy crowd-pleaser perfect for any occasion.
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to achieving the perfect balance in this Italian Wedding Soup Recipe. Each element brings its own unique touch—whether it’s the savory richness of the meatballs, the fresh brightness of the greens, or the comforting heartiness of the broth and pasta.
- 1 lb ground beef: The base for your juicy and tender meatballs that bring richness to the soup.
- ¼ cup Parmesan cheese: Adds a salty, nutty depth that elevates the meatballs’ flavor.
- ¼ cup milk: Keeps the meatballs moist and tender as they cook.
- ½ cup bread crumbs: Acts as a binder, ensuring your meatballs hold their shape perfectly.
- 1 tablespoon garlic powder: Imparts a gentle garlicky note throughout.
- 1 teaspoon salt: Essential for balancing and enhancing all flavors.
- 2 tablespoons fresh chopped parsley: Offers a fresh herbal touch that lightens the meatballs.
- 2 carrots, sliced into circles: Adds a subtle sweetness and vibrant color to the soup.
- 1 medium onion, chopped: Provides a savory foundation when sautéed.
- 3 cloves garlic, minced: Brings unmistakable aroma and depth to the broth.
- 2 quarts chicken broth: The flavorful base that carries the entire soup.
- 1 bag baby spinach or escarole: Adds a fresh, leafy texture and slightly bitter contrast to the richness.
- 2 bay leaves: Infuse the broth with a subtle aromatic essence.
- 3 tablespoons olive oil (for frying meatballs): Helps achieve a golden exterior and locks in flavor.
- 1 cup orzo or acini de pepe pasta: Tiny pasta shapes that add delightful chewiness and absorb the savory broth.
How to Make Italian Wedding Soup Recipe
Step 1: Make the Meatballs
Start by combining ground beef with Parmesan cheese, milk, bread crumbs, garlic powder, salt, and fresh parsley in a large bowl. Mixing everything well ensures each meatball is bursting with flavor and moisture. Roll the mixture into small, quarter-sized meatballs, which will cook evenly and stay tender in the soup.
Step 2: Sear Meatballs
Heat olive oil in a large pot over medium-high heat and sear the meatballs just long enough to brown the outside—roughly 30 to 45 seconds per side. This step locks in flavor and gives your meatballs a satisfying texture, so don’t skip it. After searing, remove the meatballs and set them aside to be added back into the soup later.
Step 3: Sauté Vegetables
Using the same pot, add a little olive oil if needed and sauté onions until softened and translucent, which usually takes about 5 minutes. Then toss in the sliced carrots, cooking them for an additional 3 minutes before stirring in minced garlic for one minute until fragrant. This builds a flavorful base that makes the soup truly exceptional.
Step 4: Make the Broth
Pour in the chicken broth and add in the bay leaves. Bring everything to a boil, then lower the heat so the broth gently simmers. Gently add the seared meatballs back to the pot and let the soup simmer for 15 minutes, allowing the meatballs to cook fully while soaking in all those wonderful flavors.
Step 5: Cook the Pasta
After the meatballs have simmered, stir in the pasta and continue simmering for another 15 minutes or until the pasta is tender. This ensures the pasta is perfectly cooked right in the broth, absorbing flavors and adding body to your Italian Wedding Soup Recipe.
Step 6: Finish the Soup
Take the pot off heat and gently stir in your baby spinach or escarole. Cover the pot for about 5 minutes to let the greens wilt softly before giving it a final stir. This last step adds a fresh burst of color and nutrition, brightening the entire dish.
How to Serve Italian Wedding Soup Recipe
Garnishes
Serving your soup with a sprinkle of freshly grated Parmesan and a few extra sprigs of chopped parsley not only enhances the presentation but layers more complementary flavors. Consider offering freshly cracked black pepper or a drizzle of good olive oil to customize each bowl.
Side Dishes
A crusty piece of garlic bread or a light green salad pairs beautifully with this soup, making your meal feel complete. The crunchy texture from the bread contrasts the softness of the soup, creating balance and satisfaction.
Creative Ways to Present
For a fun twist, try serving this Italian Wedding Soup Recipe in small bread bowls—because who doesn’t love edible bowls? Alternatively, present it as part of an Italian-themed dinner with antipasto platters or alongside a nice glass of white wine for a cozy, elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep your soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers just as delightful the next day. Just be sure to store the soup separately from any bread to avoid sogginess.
Freezing
You can freeze this soup, but it’s best to leave out the pasta when freezing, as it can get mushy upon thawing. Freeze the soup base and meatballs in a freezer-safe container for up to 2 months. When ready to eat, simply thaw in the fridge overnight and cook fresh pasta to add on serving day.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally until heated through. If you’ve frozen it without pasta, cook pasta separately and add it just before serving to preserve its texture and taste.
FAQs
Can I use ground turkey instead of beef in this Italian Wedding Soup Recipe?
Absolutely! Ground turkey works wonderfully as a leaner alternative in the meatballs, though you might want to add an extra splash of olive oil to keep them moist.
What if I don’t have orzo or acini de pepe pasta?
Feel free to substitute with any small pasta shapes like ditalini or small shells. Just keep the cooking time in mind, as some pasta types may cook faster or slower.
Can I make this soup vegetarian?
Yes, by swapping out beef meatballs for vegetarian meatballs or chickpea balls, and using vegetable broth instead of chicken broth, you can enjoy a delicious vegetarian version without losing the essence of the soup.
What’s the best green to use if I can’t find baby spinach or escarole?
Kale or Swiss chard are excellent substitutes. Just chop them finely and add a bit earlier to allow enough wilting time.
How spicy is this Italian Wedding Soup Recipe?
This recipe is mild and comforting, without any heat. However, if you like spice, you can always add a pinch of crushed red pepper flakes when sautéing the vegetables to give it a little kick.
Final Thoughts
This Italian Wedding Soup Recipe feels like a delicious family secret you can’t wait to share. It’s hearty but light, flavorful but simple, and every step is a chance to create something nourishing and joyful. Whether you’re cooking for loved ones or meal prepping for the week, this soup will quickly become one of your favorites for good reason. Give it a try—you might find it’s the cozy soul food you didn’t know you needed.
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a hearty and comforting classic Italian-American soup featuring tender homemade meatballs, flavorful chicken broth, fresh vegetables, and delicate pasta. This warm and nourishing soup brings together savory, fresh, and wholesome ingredients simmered to perfection, making it an ideal meal for family gatherings or cozy nights.
Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
Soup Base
- 2 quarts chicken broth
- 2 bay leaves
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo or acini de pepe pasta
- 1 bag baby spinach or escarole
For Cooking
- 3 tablespoons olive oil (for frying meatballs and sautéing vegetables)
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley. Mix thoroughly until all ingredients are incorporated evenly. Shape the mixture into small meatballs about the size of a quarter for bite-sized portions.
- Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs carefully and sear them for 30-45 seconds per side until they develop a browned exterior. This step seals in the juices and adds flavor. Remove the browned meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, remove excess oil leaving about 1 tablespoon. Heat this over medium heat, then add the chopped onions. Sauté the onions for 5 minutes until they soften and become translucent. Add the sliced carrots and continue cooking for another 3 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Make the Broth: Pour the chicken broth into the pot. Add the bay leaves and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and reintroduce the seared meatballs into the pot. Allow it to simmer gently for 15 minutes so flavors meld and meatballs cook through.
- Cook the Pasta: After the first simmer, add the orzo or acini de pepe pasta to the pot. Continue simmering for another 15 minutes or until the pasta is tender and cooked perfectly.
- Finish the Soup: Remove the pot from heat and stir in the baby spinach or escarole leaves. Cover the pot and let the greens wilt for 5 minutes in the residual heat. Stir again before serving the soup hot to enjoy the fresh texture and flavor.
Notes
- Use fresh parsley for the best flavor in meatballs, but dried can be substituted if necessary (use about 2 teaspoons dried).
- For a lighter version, substitute ground turkey or chicken for beef.
- Orzo can be substituted with other small pasta like acini de pepe or small shells.
- To make the soup gluten-free, use gluten-free breadcrumbs and gluten-free pasta.
- Leftover soup stores well in the refrigerator for up to 3 days and tastes great reheated.
