Italian wedding soup nourishes the belly and soul and is easy to make.
Made in just one pot, this Italian Wedding Soup recipe is filled with mini-meatballs, pasta, and veggies, in a delicous broth.
- Wholesome ingredients mean this is filled with goodness in every bite.
- It’s easy to make and needs just one pot.
- Prep this recipe up to two days ahead, and the flavors will continue to blend.
- Italian wedding soup is a cozy ‘marriage’ of flavors; everyone loves it.
What You’ll Need to Make Italian Wedding Soup
- Meatballs: I love the flavor of meatballs made with ground beef and pork, but if you have only ground beef (or ground turkey), you can use all beef.
- Broth: Boxed broth makes this easy. Low-sodium varieties work well, too.
- Vegetables: Celery, carrots, and onions add a savory flavor to the broth.
- Greens: Spinach is added to Italian wedding soup for a bit of freshness—it can be replaced with kale or escarole.
- Pasta: Use a smaller pasta shape like acini de pepe or ditalini for this recipe.
Variations & Ingredient Swaps
- Replace white wine with additional chicken broth if you like.
- Stretch this meal a bit further and add flavor by adding extra vegetables and 2 cups of broth.
- Save time by using frozen meatballs, adding them in Step 5.
- No tiny pasta? Small dice a few potatoes, or use white rice or a can of cannellini beans instead. Anything goes!
How to Make Italian Wedding Soup
- Make Meatballs: Mix meatball ingredients (recipe below) and shape into small meatballs. Brown them and transfer them to a plate.
- Cook Vegetables: Soften the veggies and add the seasonings.
- Simmer Pasta: Add the broth, pasta, and meatballs and simmer until the pasta is tender.
- Serve: Stir in spinach before serving. Sprinkle with Parmesan cheese.
We love to serve wedding soup with crusty artisan bread, crescent rolls, or dinner rolls.
Storage & Freezing
Store leftovers in the fridge for up to 4 days. The pasta will absorb additional broth as the soup sits—add extra water or broth if needed.
Freeze leftovers in an airtight container for up to four months. Thaw in the refrigerator, or reheat straight from the freezer in the microwave or on the stovetop. Add some fresh spinach to the reheated soup.
More Italian Soup Recipes
Did your family love this Italian Wedding Soup recipe? Leave us a rating and a comment below!
Italian Wedding Soup
Italian Wedding Soup is a hearty, comforting dish with homemade meatballs, pasta, and fresh spinach in a flavorful broth.
-
Add ground beef, ground pork, bread crumbs, Parmesan, parsley, egg, salt, oregano, and pepper to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.
-
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add about half of the meatballs and cook for about 3 minutes per side, turning so they can brown on all sides. Transfer to a plate. Repeat with remaining meatballs.
-
Reduce heat to medium and add onions, carrots, and celery to the Dutch oven, adding additional oil if needed. Cook for 6 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Season with pepper and dill.
-
Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring it to a boil.
-
Add pasta and meatballs to the pot and simmer for 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt. Taste and season with additional salt and pepper if desired.
-
Serve hot, sprinkled with shredded Parmesan cheese.
Spinach can be substituted for kale if desired. Kale will need longer to cook and should be added with the pasta.
If you don’t have acini de pepe pasta, try other tiny shapes such as ditalini, orzo, or even elbow macaroni.
*To make fresh breadcrumbs use a blender, food processor or Magic Bullet, to process a slice of bread or bun into crumbs.
Calories: 376 | Carbohydrates: 23g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 2003mg | Potassium: 670mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6580IU | Vitamin C: 13mg | Calcium: 198mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.