Why You’ll Love This Recipe
Italian Wedding Soup is a timeless comfort food that brings together tender meatballs, delicate pasta, and leafy greens in a light yet deeply flavorful broth. Despite its name, this soup is not traditionally served at weddings; instead, the name refers to the “marriage” of ingredients that work perfectly together. I often make this soup when I want something warming and nourishing without being heavy. The broth is savory and aromatic, the meatballs are juicy and well-seasoned, and the greens add freshness and balance. It is equally suited for weeknight dinners, make-ahead lunches, or cozy weekend meals. This recipe delivers classic Italian-American flavor in a bowl and proves that simple ingredients, when combined thoughtfully, can create something truly special.
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Italian Wedding Soup (Classic, Comforting, and Full of Flavor)
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting Italian classic featuring tender meatballs, leafy greens, and small pasta simmered in a flavorful chicken broth.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 8 cups chicken broth
- 1 cup acini di pepe pasta
- 4 cups fresh spinach or escarole, chopped
Instructions
- In a bowl, combine ground beef, ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
- Roll mixture into small meatballs.
- Heat olive oil in a large pot over medium heat and lightly brown the meatballs; remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add chicken broth and bring to a gentle boil.
- Add pasta and cook according to package instructions.
- Return meatballs to the pot and simmer for 8–10 minutes until cooked through.
- Stir in spinach or escarole and cook until wilted.
- Adjust seasoning and serve hot.
Notes
- Use small meatballs for traditional texture.
- Escarole is more traditional than spinach but either works well.
- Soup thickens as it sits; add broth when reheating.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Meat
Ground beef, chicken, or a mixture provides the base for the tender, flavorful meatballs.
Breadcrumbs
Breadcrumbs help bind the meatballs and keep them soft and moist.
Eggs
Eggs add structure and richness to the meatballs.
Parmesan Cheese
Parmesan adds salty, savory depth to the meatballs and the soup.
Garlic
Garlic enhances both the meatballs and the broth with aromatic flavor.
Fresh Parsley
Parsley adds freshness and classic Italian flavor to the meatballs.
Olive Oil
Olive oil is used for browning and adds richness to the soup base.
Onion
Onion provides sweetness and depth to the broth.
Carrots
Carrots add subtle sweetness and color.
Celery
Celery contributes savory balance and aroma.
Chicken Broth
Chicken broth forms the light yet flavorful base of the soup.
Small Pasta
Small pasta such as acini di pepe or orzo gives the soup body and texture.
Spinach or Escarole
Leafy greens add freshness, color, and nutritional balance.
Salt
Salt enhances all the flavors in the soup.
Black Pepper
Black pepper adds gentle warmth.
Directions
In a bowl, combine ground meat, breadcrumbs, egg, Parmesan cheese, garlic, parsley, salt, and black pepper. Mix gently and form into small meatballs.
Heat olive oil in a large pot over medium heat. Add the meatballs and brown lightly on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook briefly until fragrant.
Pour in the chicken broth and bring to a gentle boil. Add the pasta and cook until just tender.
Return the meatballs to the pot and simmer for 5 to 7 minutes until fully cooked.
Stir in the spinach or escarole and cook until wilted. Adjust seasoning with salt and pepper.
Serve hot with additional Parmesan cheese if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 6 people.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: approximately 50 minutes
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth if the soup thickens.
Variations and Customizations
Italian Wedding Soup is very adaptable. You can use turkey or chicken meatballs for a lighter version. I tested it with ground turkey, and it remained tender and flavorful.
For a heartier soup, add extra pasta or meatballs.
You can substitute kale for spinach for a slightly firmer texture.
For added richness, finish the soup with a drizzle of olive oil before serving.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 26 g |
| Carbs | 28 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 820 mg |
Expert Tips & Customizations
Make Small Meatballs
They cook quickly and fit better on the spoon.
Do Not Overcook Pasta
Cook just until tender to avoid mushy soup.
Simmer Gently
This keeps the broth clear and flavorful.
Add Greens at the End
They stay bright and fresh.
Taste Before Serving
Adjust seasoning after all ingredients are added.
FAQs
Why is it called Italian wedding soup?
The name refers to the perfect pairing of ingredients, not weddings.
Can I freeze Italian wedding soup?
Yes, freeze without pasta for best texture.
What pasta works best?
Acini di pepe, ditalini, or orzo are ideal.
Can I make meatballs ahead of time?
Yes, prepare and refrigerate them a day in advance.
Is this soup kid-friendly?
Yes, the mild flavors are very family-friendly.
Can I make it gluten-free?
Use gluten-free breadcrumbs and pasta.
Conclusion
Italian Wedding Soup is a classic, comforting recipe that brings warmth and balance to any meal. With tender meatballs, nourishing greens, and a flavorful broth, it is both satisfying and light enough to enjoy year-round. Easy to prepare and endlessly adaptable, this soup is a staple recipe that belongs in every home kitchen.
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