Italian Wedding Soup doesn’t require a tux, a DJ, or RSVP stress—just a pot, some meatballs, and a craving for cozy. This is the soup you make when you want comfort that still feels a little classy. It’s brothy, herby, and full of tender meatballs that make you feel like you got hugged by a nonna. Ready to make the best version at home without turning your kitchen into a war zone?
What Makes Italian Wedding Soup, Well, “Wedding”?
No, it’s not from wedding receptions. The name comes from the idea of a “marriage” between flavors—savory meat and leafy greens. That pairing hits like a perfect duet. You get rich, juicy meatballs swimming in a clean, flavorful broth with a confetti of pasta and greens.
Core elements you need:
- Mini meatballs (beef, pork, or turkey)
- Clear chicken broth
- Leafy greens (traditionally escarole, but spinach works great)
- Small pasta (acini di pepe or orzo)
- Parmesan and herbs for big flavor
Ingredients: The Lineup
For the meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork (or use all turkey for lighter meatballs)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp kosher salt, 1/4 tsp black pepper
For the soup:
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth (low-sodium, FYI)
- 3/4 cup acini di pepe or orzo
- 4 cups chopped escarole or baby spinach
- 1/4 cup grated Parmesan (plus more for serving)
- Juice of half a lemon (optional but excellent)
- Salt and pepper, to taste
Forming Meatballs Without Losing Your Mind
Keep them small. Think marble-sized—about 3/4 inch. They cook fast and feel just right in a spoon.
Pro tips for perfect texture
- Don’t overwork the meat. Mix until combined, then stop. Overmixing = rubbery meatballs.
- Use damp hands when rolling to prevent sticking.
- Chill for 10–15 minutes before cooking if you want them extra firm.
The Step-by-Step: From Pot to Bowl
1) Make the meatballs:
- Combine all meatball ingredients in a bowl. Mix gently.
- Roll into tiny meatballs. Set aside on a plate.
2) Start the soup base:
- Heat olive oil in a large pot over medium.
- Sauté onion, carrots, and celery for 5–6 minutes until softened and lightly golden.
3) Add broth and simmer:
- Pour in the chicken broth and bring to a gentle boil.
- Drop in the meatballs carefully. Reduce to a simmer and cook for 10 minutes.
4) Add pasta and greens:
- Stir in pasta. Cook until al dente (usually 6–8 minutes, check your box).
- Add the greens for the last 2–3 minutes until tender and vibrant.
5) Finish and season:
- Stir in Parmesan and a squeeze of lemon juice.
- Taste and adjust salt and pepper. Serve hot with extra cheese on top.
Flavor Upgrades If You’re Feeling Fancy
You can do the classic version and be very happy, or you can tweak it like a pro.
Simple but powerful add-ins
- Parmesan rind: Toss a rind into the pot while the soup simmers for extra umami.
- White wine: Deglaze the veggies with 1/4 cup dry white wine before adding broth.
- Nutmeg: A tiny pinch in the meatballs adds warmth. Don’t go wild.
- Fresh dill or basil: Stir in a tablespoon at the end for a bright finish.
Greens and grains swap ideas
- Greens: Escarole (classic), spinach (easy), kale (sturdier, slightly chewy), Swiss chard (earthy).
- Pasta: Acini di pepe (tiny and cute), orzo (silky), ditalini (chunkier), or even pearl couscous.
- Gluten-free: Use GF breadcrumbs in meatballs and swap pasta for rice or small diced potatoes.
Make-Ahead, Freezing, and Leftovers
This soup loves a plan. You can prep parts ahead and assemble when you’re ready to eat.
Meal prep strategy
- Meatballs: Roll and freeze raw on a tray, then bag. Drop them frozen into simmering broth and add 2–3 minutes to the cook time.
- Broth and veg: Cook the base, cool, and refrigerate up to 3 days.
- Greens and pasta: Add right before serving. Pasta soaks up liquid if it sits around.
Reheating without mush
- If you already added pasta, keep extra broth on hand to loosen leftovers.
- Reheat gently on the stove. Add fresh spinach and lemon to wake it up.
Serve It Like You Mean It
You want bowls, ladles, and a good shower of cheese. Crusty bread on the side if you’re living your best life.
Great add-ons:
- Extra grated Parmesan or Pecorino
- Freshly cracked black pepper
- Red pepper flakes for heat
- A drizzle of good olive oil
- Lemon wedges at the table
Common Mistakes (And How To Dodge Them)
Overcooking the pasta: It turns to mush and hogs the broth. Cook it al dente or cook it separately and add it to bowls.
Skipping seasoning: Low-sodium broth needs salt. Taste as you go—your soup deserves it.
Giant meatballs: You’ll need a knife. Cute and small fits the vibe and cooks evenly.
Sad greens: Add them at the end so they stay bright and tender instead of swampy. IMO, spinach shines here.
FAQ
Can I bake the meatballs instead of simmering them?
Absolutely. Bake at 400°F (205°C) for 10–12 minutes until just cooked, then add to the soup. You’ll get a little browning and less cloudiness in the broth.
What can I use instead of escarole?
Spinach is the easiest swap. Kale works if you simmer it a bit longer, and Swiss chard adds a nice earthy note. FYI, escarole has a gentle bitterness that tastes very “classic.”
How do I keep the broth clear?
Brown veggies lightly but don’t scorch them. Gently simmer the meatballs instead of boiling. If you want it pristine, bake the meatballs separately and add them in at the end.
Can I make it dairy-free?
Yes. Skip the Parmesan in the meatballs and the soup, or use a dairy-free hard cheese alternative. Add extra herbs and a splash of lemon to keep the flavor bold.
Will turkey meatballs taste good?
Yes, if you season them well. Use dark meat turkey if you can, add a touch of olive oil to the mix, and keep the Parmesan for umami. No one will miss the pork, IMO.
How do I scale this for a crowd?
Double everything, but cook pasta separately in salted water. Combine in bowls when serving so the pasta doesn’t drink all your broth before guests arrive.
Conclusion
Italian Wedding Soup nails the balance: light but satisfying, simple but special. Once you nail the tiny meatballs and quick-simmer greens, you can riff endlessly. Keep it classic for a weeknight win or jazz it up with wine, rinds, and fresh herbs when you want to flex. Either way, grab a spoon—this “marriage” never gets old.
