If you’re craving a comforting bowl that feels like a warm embrace from an Italian nonna, this Italian Wedding Soup Recipe is exactly what you need. Bursting with tender, flavorful mini meatballs swimming in a savory broth dotted with fresh greens and pasta, this soup marries simplicity with rich tradition. It’s nourishing, satisfying, and surprisingly easy to make, perfect for family dinners or when you want to impress guests with something truly heartfelt and delicious.
Ingredients You’ll Need
This Italian Wedding Soup Recipe brings together some humble, yet essential ingredients that build layers of flavor, texture, and color. Each component plays a vital role, from the savory meatballs to the fresh greens and delicate pasta, resulting in a soup that’s as balanced as it is comforting.
- 1 lb ground beef: The hearty base for your savory, tender meatballs.
- ¼ cup Parmesan cheese: Adds a nutty, salty punch to the meatballs.
- ¼ cup milk: Keeps the meatballs moist and tender.
- ½ cup bread crumbs: Helps bind the meatballs without making them dense.
- 1 tablespoon garlic powder: Gives the meatballs a subtle, aromatic depth.
- 1 teaspoon salt: Essential for seasoning and enhancing all other flavors.
- 2 tablespoons fresh chopped parsley: Adds a bright, herbaceous freshness.
- 2 carrots, sliced into circles: Bring sweetness and a pop of color to the broth.
- 1 medium onion, chopped: Builds savory richness as it sautés.
- 3 cloves garlic, minced: Infuses the soup with classic Italian warmth.
- 2 quarts chicken broth: The flavorful liquid that carries all the ingredients together.
- 1 bag baby spinach or escarole: Wilted into the soup for a fresh, slightly bitter contrast.
- 2 bay leaves: Infuse the broth with subtle earthiness.
- 3 tablespoons olive oil (for frying meatballs): Adds richness and helps brown the meatballs beautifully.
- 1 cup orzo or acini de pepe pasta: The classic tiny pasta that soaks up the broth perfectly.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare and Shape the Meatballs
Start by combining ground beef, Parmesan, milk, bread crumbs, garlic powder, salt, and fresh parsley in a large bowl. Mix just until everything is evenly combined—overworking can lead to tough meatballs! Then, gently roll the mixture into mini meatballs about the size of a quarter. These bite-sized delights are the heart of your soup and deserve care in shaping.
Step 2: Brown the Meatballs
Heat olive oil in a large pot over medium-high heat. Quickly sear the meatballs, turning after 30 to 45 seconds per side until they’re beautifully browned but not cooked through. This step adds flavor and texture, so don’t skip it. Once browned, set them aside to join the soup later.
Step 3: Sauté the Vegetables
In the same pot, reduce excess oil to about a tablespoon if needed. Add chopped onions and sauté until they turn translucent and soft, about 5 minutes. Toss in sliced carrots and cook for another 3 minutes. Finally, stir in the minced garlic and cook just until fragrant. This vegetable base builds a rich flavor foundation for your broth.
Step 4: Create the Broth and Simmer Meatballs
Pour in the chicken broth and add the bay leaves to infuse subtle complexity. Bring the mixture to a boil, then reduce the heat to let it simmer gently. Nestle the browned meatballs back into the pot and simmer everything for about 15 minutes so the meatballs cook through and the broth absorbs all those wonderful flavors.
Step 5: Add Pasta and Simmer Until Tender
Once the meatballs are almost fully cooked, stir in the orzo or acini de pepe pasta. Continue simmering for another 15 minutes, allowing the pasta to soak up the savory broth and become perfectly tender without turning mushy.
Step 6: Wilt the Greens and Finish
Remove the pot from heat and fold in the baby spinach or escarole. Cover the pot and let the greens wilt in the residual heat for about 5 minutes. Give everything a final stir before serving to evenly distribute those fresh, vibrant flavors throughout the soup.
How to Serve Italian Wedding Soup Recipe
Garnishes
Top your bowl with a generous sprinkle of freshly grated Parmesan cheese—it adds an extra layer of savory richness. For a peppery kick, a twist of freshly cracked black pepper or a drizzle of good-quality olive oil also brightens the flavors wonderfully. Don’t underestimate the charm of a few chopped fresh parsley leaves as a simple garnish to elevate the look and taste.
Side Dishes
This soup is already a full meal, but if you want to round it out, consider a crisp green salad dressed with lemon vinaigrette or warm slices of crusty Italian bread for dipping. Garlic bread is another crowd-pleaser that pairs beautifully with the heartiness of the soup. These sides balance the warm, savory nature of the stew and add textural contrast.
Creative Ways to Present
Serve Italian Wedding Soup Recipe in rustic bowls to amplify its homemade feel, or for a dinner party, lovely soup crocks create a charming presentation. You could even ladle it into mini bread bowls for an impressive twist. Garnishing with edible flowers or finely chopped roasted red peppers can add color and flair, turning a comforting dish into a feast for the eyes as well.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in the refrigerator for up to 3 days. Transfer it to an airtight container to preserve freshness and prevent it from absorbing other fridge odors. The flavors will continue to meld, and the meatballs will stay tender and delicious, making for easy, ready-to-eat weekday meals.
Freezing
Freezing Italian Wedding Soup Recipe is totally doable, but for best results, freeze the broth and meatballs separately from the pasta and greens if possible. Pasta and greens tend to get mushy after freezing, so adding them fresh when reheating keeps the texture vibrant. Store in freezer-safe containers or bags, and label with the date for up to 3 months of freezer goodness.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to warm everything evenly. If frozen, thaw overnight in the fridge before warming. For convenience, you can always add fresh spinach or pasta during reheating to restore their texture and brightness, making your leftovers taste just like freshly made.
FAQs
Can I substitute ground beef with other meats?
Absolutely! Many variations of Italian Wedding Soup use ground pork, turkey, or even a mix of meats for a different flavor profile. Just keep the same proportions and seasoning to maintain the soup’s signature character.
Is it necessary to brown the meatballs first?
Browning the meatballs adds depth of flavor and ensures a nice texture that won’t fall apart in the soup. While you can skip this step for convenience, the soup truly benefits from that caramelized richness.
What’s the best green to use in this soup?
Baby spinach is a classic choice due to its delicate texture, but escarole offers a slightly bitter contrast that balances the soup’s richness beautifully. Kale or Swiss chard are good alternatives if you prefer heartier greens.
Can I make this soup vegetarian?
Definitely! Skip the meatballs and use vegetable broth with some plant-based meat alternatives or hearty beans. Adding mushrooms can also give you that savory umami feel that meat usually provides.
How thick is Italian Wedding Soup supposed to be?
The soup should be brothy and light, not thick. The tiny pasta and meatballs give it some substance, but the broth remains clear and comforting, making it perfect for any season.
Final Thoughts
Now that you’ve got the full scoop on this heartwarming Italian Wedding Soup Recipe, it’s time to tie on your apron and dive in. Whether it becomes your weeknight standby or your special occasion secret, this soup promises the perfect harmony of flavors that feels like a hug in a bowl. Trust me, sharing this with loved ones will make you the hero of any meal.
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a comforting and flavorful soup featuring tender meatballs simmered in a savory chicken broth with fresh vegetables and pasta. This classic Italian-American dish combines ground beef meatballs seasoned with Parmesan and herbs, hearty carrots and onions, and delicate orzo pasta, finished with fresh spinach or escarole for a nutrient-rich meal perfect for any season.
Ingredients
For the Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
For the Soup
- 2 quarts chicken broth
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bag baby spinach or escarole
- 2 bay leaves
- 3 tablespoons olive oil (for frying meatballs)
- 1 tablespoon olive oil (for sautéing vegetables)
- 1 cup orzo or acini de pepe pasta
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, Parmesan cheese, milk, bread crumbs, garlic powder, salt, and fresh parsley. Mix everything thoroughly until well incorporated. Shape the mixture into small quarter-sized meatballs for uniform cooking.
- Sear the Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Place the meatballs in the hot oil and sear each side for 30-45 seconds until they are nicely browned but not fully cooked through. Remove the browned meatballs and set them aside.
- Sauté Vegetables: In the same pot, remove excess oil if needed and add 1 tablespoon of olive oil. Over medium heat, add the chopped onions and sauté for about 5 minutes until softened. Add the sliced carrots and continue to sauté for another 3 minutes. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
- Simmer the Soup: Pour in the chicken broth and add the bay leaves to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Return the seared meatballs to the pot and let everything simmer gently for 15 minutes to allow flavors to meld and meatballs to cook through.
- Add Pasta: After the initial simmer, add the orzo or acini de pepe pasta to the pot. Continue simmering for an additional 15 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
- Finish with Greens: Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt for about 5 minutes. Stir the soup gently before serving hot.
Notes
- You can substitute ground beef with a mix of pork and beef for a richer flavor.
- Using fresh herbs like parsley enhances the meatball’s freshness.
- If you prefer a lower sodium broth, opt for low-sodium chicken broth or homemade stock.
- Orzo can be replaced with acini de pepe or other small pasta shapes.
- This soup freezes well; cool completely before freezing in airtight containers.
