Name: Italian Wedding Soup with Meatballs Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 oz. lean ground beef; 8 oz. ground pork; 1/2 cup fresh white bread crumbs; 1/4 cup chopped fresh parsley; 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried); 1/2 cup finely shredded parmesan; 1 large egg; Salt and freshly ground black pepper, to taste; 1 Tbsp olive oil; 1 Tbsp olive oil; 1 1/4 cups chopped carrots; 1 1/4 cups chopped yellow onion; 3/4 cup chopped celery; 4 cloves garlic, minced (1 1/2 Tbsp); 5 (14.5 oz) cans low-sodium chicken broth; 1 cup dry acini di pepe or orzo pasta; 6 oz fresh baby spinach, roughly chopped; Finely shredded parmesan, for serving

There’s something incredibly comforting about a classic soup that wraps you in warmth and flavor—and this Italian Wedding Soup with Meatballs Recipe does exactly that. With tender mini meatballs, fresh greens, and that perfect little pasta, it’s a bowl that feels like a hug from an old friend.

This image shows a close-up of a soup in a large white pot with a ladle inside. The soup has several layers: small browned meatballs, bright green spinach leaves, small orange carrot pieces, pale yellow celery slices, and tiny round white pasta balls, all floating in a clear golden broth. The ladle holds a mix of these ingredients, showing the layers clearly – meatballs and spinach resting on the top with carrots and pasta around. The soup surface and pot edge are visible against a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Wedding Soup with Meatballs Recipe
Top Tip
How to Serve Italian Wedding Soup with Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Wedding Soup with Meatballs Recipe

Why You'll Love This Recipe

This soup has been a timeless staple in my kitchen because it strikes the perfect balance of flavors and textures. It’s not just about the soup—it’s about the little meatballs, fresh spinach, and delicate pasta coming together in a broth that feels homemade and nourishing. I promise, once you make it, you’ll want to keep a batch in the freezer.

Homemade meatballs: Tiny, tender, and packed with fresh herbs and parmesan, these are the real stars of the soup.
Fresh, simple ingredients: The soup relies on basics like carrots, celery, and spinach that marry perfectly with savory broth.
Comfort in every bite: This soup is cozy yet light, making it perfect for any season.
Easy to customize: You can tweak the pasta or greens easily to suit your mood or pantry.

Ingredients & Why They Work

Every ingredient in this Italian Wedding Soup with Meatballs Recipe plays a role to build layers of flavor and texture. From the fresh herbs in the meatballs to the crisp vegetables and tender pasta, these choices come together effortlessly—plus, I’ll share some little tips to get the most from each one.

Flat lay of fresh lean ground beef and ground pork portions, a small pile of fresh rustic white bread crumbs, a few sprigs of bright green fresh parsley, some minced fresh oregano leaves, a small mound of finely shredded pale yellow parmesan cheese, one large whole egg with clean shell, a small white ceramic bowl of golden olive oil, chopped vibrant orange carrots, chopped pale yellow onion, chopped light green celery, four peeled garlic cloves, a small white ceramic bowl filled with clear low-sodium chicken broth, a neat pile of uncooked acini di pepe pasta, roughly chopped fresh deep green baby spinach leaves, all arranged with perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef & ground pork: Combining these creates juicy, flavorful meatballs without feeling heavy.
Fresh white bread crumbs: Using fresh crumbs keeps the meatballs tender and moist, much better than dried crumbs.
Fresh parsley & oregano: These herbs add brightness and that classic Italian aroma—don't skip them!
Parmesan cheese: It’s the secret that adds savory depth both inside the meatballs and sprinkled on top.
Egg: Acts as the binder so your meatballs hold their shape but stay soft.
Olive oil: Used for browning meatballs and sautéing veggies, it enhances richness without being greasy.
Carrots, onions & celery: The classic soffritto base builds a foundation of flavor and sweetness for the broth.
Garlic: Adds just the right amount of punch without overpowering the soup.
Low-sodium chicken broth: Gives a clean, comforting base—you can control salt better with low sodium.
Acini di pepe or orzo pasta: These tiny pastas pair perfectly with meatballs and greens, soaking up broth beautifully.
Fresh baby spinach: Adds freshness and a pop of color, wilted just right at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Italian Wedding Soup with Meatballs Recipe is how flexible it is. Over time, I’ve found little ways to switch up the ingredients based on what’s on hand or who I’m cooking for. Don’t hesitate to make it yours!

Variation: I sometimes swap out the pork for ground turkey if I’m after a leaner option—it still works wonderfully and my family never misses the difference.
Vegetarian twist: Use veggie broth and add more beans or tofu meatballs for a delicious meat-free take.
Pasta alternatives: If you prefer gluten-free, rice or small gluten-free pasta shapes make perfect substitutes.
Seasonal greens: Feel free to swap baby spinach with kale or swiss chard for a heartier bite in cooler months.

Step-by-Step: How I Make Italian Wedding Soup with Meatballs Recipe

A white bowl filled with clear broth soup showing about ten small brown meatballs, bright orange carrot pieces, dark green spinach leaves, small white pearl-like pasta, and light green celery bits all mixed together; the bowl sits on a dark wooden board with a silver spoon inside, next to torn pieces of golden brown crusty bread and a wooden bowl filled with white shredded cheese. A dark green cloth is draped partially under the board, and the setting is on a white marbled surface. Another bowl with similar soup is partially seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix and Shape the Meatballs

Start by combining the ground beef and pork in a large bowl. Toss in your fresh bread crumbs, chopped parsley, oregano, shredded parmesan, egg, salt, and pepper. I like using my hands here—it helps mix everything evenly without overworking the meat. Shape the mixture into very small meatballs, about ¾ to 1 inch in diameter. Making them this size ensures they cook quickly and stay tender inside the soup.

Step 2: Brown the Meatballs

Heat olive oil in a large non-stick skillet over medium-high heat. Brown half the meatballs, turning occasionally so they get color on a few sides—about 4 minutes total. They won’t be fully cooked at this stage, but you want a nice crust to lock in flavor. Transfer them to a paper-towel-lined plate, then repeat with the rest. This step gives your soup a deep, savory kick.

Step 3: Sauté the Vegetables

While the meatballs brown, heat olive oil in a large pot. Add chopped carrots, onions, and celery—your classic flavor base. Cook them on medium-high until they soften, about 6 to 8 minutes. Then stir in the minced garlic and sauté for an additional minute. This gentle sauté extracts sweetness and ensures the broth will be rich and inviting.

Step 4: Build the Soup

Pour in chicken broth and season with salt and pepper to taste. Bring everything to a boil. Add your pasta and gently slide in the browned meatballs. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes. You want the pasta tender and the meatballs cooked through but still juicy.

Step 5: Add the Greens and Serve

In the last minute of cooking, stir in fresh baby spinach so it just wilts into the hot broth. Ladle the soup into bowls and finish each serving with a generous sprinkle of freshly shredded parmesan. That final touch of cheese always makes me smile!

Top Tip

Through making this Italian Wedding Soup with Meatballs Recipe countless times, I’ve learned some small tweaks that can make your cooking easier and tastier. These tips will help your soup shine every time you make it.

Use fresh bread crumbs: Fresh breadcrumbs from a hearty loaf add moisture and softness to the meatballs that dried crumbs can’t match.
Don’t overcrowd the pan: Brown meatballs in batches to get a good sear instead of steaming them in their own juices.
Simmer, don’t boil: After adding meatballs and pasta, keep the soup at a gentle simmer to avoid tough meatballs and overcooked pasta.
Add spinach at the end: Tossing in the greens in the final minute keeps them fresh and vibrant, not soggy.

How to Serve Italian Wedding Soup with Meatballs Recipe

Italian wedding soup - Serving Suggestion

Garnishes

I love to top my bowls with freshly shredded parmesan—mortars of that salty, nutty flavor make all the difference. Sometimes, I'll add a sprinkle of crushed red pepper flakes for a subtle heat or a drizzle of good-quality extra virgin olive oil for richness. Freshly cracked black pepper is a must—never underestimate its kick.

Side Dishes

A crusty piece of garlic bread or a warm baguette slathered with butter is all you need on the side. I also love pairing this soup with a crisp green salad tossed in a simple lemon vinaigrette—light and refreshing alongside the hearty soup.

Creative Ways to Present

For a special occasion, try serving the soup in mini bread bowls—score points with guests by hollowing out small round loaves. You can also make it a family-style meal by serving the soup in a large beautiful pot, letting everyone ladle their own bowls. Adding a garnish station (parmesan, herbs, chili flakes) makes it interactive and fun.

Make Ahead and Storage

Storing Leftovers

Let your soup cool completely, then transfer it to airtight containers and refrigerate. I find it holds up nicely for about 3 to 4 days. The meatballs stay tender, and the flavors meld beautifully as it rests. Just be sure to add fresh spinach when reheating for that fresh pop.

Freezing

This soup freezes well! I freeze it before adding spinach (add fresh when reheating). Portion it out into freezer-safe containers or bags, and it will keep for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat your soup gently on the stove over medium-low heat. Add fresh spinach at the end, stir until wilted, and check if broth needs a splash of water or extra seasoning. Avoid reheating too quickly to keep those meatballs juicy and the pasta from overcooking.

Frequently Asked Questions:

Can I make the meatballs ahead of time for this Italian Wedding Soup with Meatballs Recipe?

Absolutely! You can prepare the meatballs up to a day in advance, store them in the fridge, and then brown them just before adding to the soup. This helps save time on the day you make the soup.

What pasta works best in Italian Wedding Soup with Meatballs Recipe?

Traditional choices like acini di pepe or orzo are perfect because they’re small and cook quickly, fitting nicely into the soup without overpowering. However, feel free to use any small pasta you have on hand.

Can I use dried herbs instead of fresh for this soup?

Yes, you can use dried herbs if fresh aren’t available. Just remember to use about half the amount of dried compared to fresh since dried herbs are more concentrated.

How do I prevent the pasta from getting too mushy in Italian Wedding Soup with Meatballs Recipe?

To avoid mushy pasta, add the pasta only when you’re ready to simmer and bring your soup to a gentle simmer rather than a rolling boil. You can also cook the pasta separately and add just before serving.

Final Thoughts

This Italian Wedding Soup with Meatballs Recipe holds a special spot in my heart—it’s the perfect blend of simplicity and comfort food that makes you feel cared for with every bite. Whether you’re making it for weeknight dinner or to impress friends, it’s a recipe you’ll return to again and again. I hope you enjoy making and sharing it as much as I do!