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This easy Italian wedding soup recipe is made with mini meatballs mixed with acini de pepe pasta and fresh spinach in a flavorful broth. This homemade soup recipe is perfect for a cold winter night or easy weeknight meal.
This post was originally published in February 2021 and has been updated for content.
This Italian meatball soup is one of our favorites during the winter time. It's hearty and full of delicious Italian flavors.
Serve with easy Italian wedding soup recipe with pesto bread, celery salad and ricotta cake for dessert.
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🇮🇹 Origin
Folklore states that this Italian soup recipe gets its name because it was traditionally served at Italian weddings to the bride and groom. However, the term "wedding soup" actually refers to the marrying of ingredients.
🍲 Ingredient notes
- Meatballs - I like using either ground beef for these homemade meatballs or a mix of ground beef and ground pork. For a lighter option, try ground chicken or turkey instead. If you are pressed for time, store bought frozen meatballs can also be used.
- Acini de pepe - Acini de pepe is small pasta shape that is traditionally used in Italian wedding soup. Ditalini, stelline or orzo pasta can also be used in this delicious soup recipe.
- Spinach - Fresh baby spinach as beautiful color and flavor to this homemade soup recipe. Escarole or kale would also be delicious in this.
📋 Substitutions and variations
- Spicy - Add ½ - 1 teaspoon of crushed red pepper flakes.
- Vegetarian - Omit the mini meatballs and use vegetable broth.
- Gluten Free - Substitute the bread crumbs and pasta with a gluten free substitute.
- Dairy Free - Omit the parmesan cheese or replace with a vegan substitute.
🔪 Step by step instructions
First, combine the ingredients for the meatballs in a large bowl being careful not to overmix. Shape the into small meatballs using about 1 ½ tablespoons of the meat mixture. Brown your meatballs in a large pot or dutch oven in the olive oil for about 2-3 minutes on each side and set aside.
Add the onions, carrots, celery, and garlic to the pot and saute until they start to soften. Then, add in the Italian seasoning and chicken broth and scrape the bottom of the pan to release any browned bits from the meatballs.
Add back in the meatballs and acini de pepe pasta and bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and let the soup simmer until the pasta and meatballs are both completely cooked, about 15-20 minutes.
Lastly, stir in your fresh spinach until it is just wilted. Serve with freshly grated parmesan cheese on top!
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⭐ Expert tips
- Don't over mix the meatball mixture. The ingredients should be just combined so the meatballs don't get tough.
- Use a cookie scoop to help make evenly sized meatballs.
- When cooking the meatballs, just brown them. The meatballs will finish cooking in the broth with the pasta.
- Cook the soup until the meatballs are just done and the pasta is al dente so the pasta doesn't get mushy.
⏲️ Make ahead instructions
The meatballs can be formed and stored covered with plastic wrap on a sheet pan or plate up to 24 hours ahead of time. Follow the instructions for cooking the meatballs and finishing the soup as directed.
🥡 Storage suggestions
Leftovers of this easy Italian wedding soup recipe will keep for 3-5 days in an airtight container in the refrigerator.
The pasta will continue to absorb liquid as it sits in it, so additional broth can be added for reheating. Reheat leftovers over medium low on the stovetop or in the microwave.
🍲 More comforting soup recipes
If you loved this easy Italian wedding soup recipe, check out these other comforting soup recipes that I know you will love too!
- Tomato and Mascarpone Soup
- Creamy Sausage Tortellini Soup
- Simple Chicken Noodle Soup
- Loaded Potato Soup
Recipe
Italian Wedding Soup
Ingredients
- 1 pound ground beef
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 teaspoons Italian seasoning, divided
- 1 large egg
- ¼ cup plain breadcrumbs
- 1 Tablespoon olive oil
- ½ cup diced onions
- ½ cup diced carrots
- ½ cup diced celery
- 1 Tablespoon minced garlic
- 8 cups chicken broth
- 1 cup acini de pepe pasta
- 1 cup fresh spinach
- shredded parmesan cheese, for serving
Instructions
- In a large bowl, combine the ground beef, salt, pepper, garlic powder, and 1 teaspoon of the Italian seasoning. Add in egg and breadcrumbs and using hands or a mixing spoon, mix everything until just combined. Be careful not to overmix.
- Using a cookie scoop or spoon, measure out about 1 ½ tablespoons of the meat mixture and shape into a small meatballs. The mixture should yield approximately 16-20 mini meatballs.
- In a large pot or dutch oven, heat the olive oil over medium heat until it starts to shimmer. Add half of the meatballs to the pot and brown for 2-3 minutes on each side. Remove from the pot, set aside and repeat with the remaining meatballs.
- To the pot, add in diced onions, carrots, celery, and garlic and saute for 3-5 minutes until the vegetables start to soften.
- Add in chicken broth and the remaining 3 teaspoons of Italian seasoning. Scrape the bottom of the pot to remove any bits that may be stuck on it.
- Increase heat to medium high and add in acini de pepe pasta and browned meatballs. Bring mixture to a boil and then reduce heat to medium low and simmer for 10-15 minutes until both pasta is al dente and the meatballs are cooked through.
- Remove soup from the heat and stir in fresh spinach. Serve with shredded parmesan cheese on top, if desired.
Notes
Substitutions and Variations
- Meatballs - Ground beef or a mix of ground beef and ground pork can be used. For a lighter option, try ground chicken or turkey instead. Store bought frozen meatballs can also be used.
- Acini de pepe - Ditalini, stelline or orzo pasta can also be used.
- Spinach - Escarole or kale can be used as a substitute or in addition.
- Spicy - Add ½ - 1 teaspoon of crushed red pepper flakes.
- Vegetarian - Omit the mini meatballs and use vegetable broth.
- Gluten Free - Substitute the bread crumbs and pasta with a gluten free substitute.
- Dairy Free - Omit the parmesan cheese or replace with a vegan substitute.
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