This is the kind of soup that makes a gray day feel brighter. Hearty Italian wedding soup brings tender meatballs, leafy greens, and tiny pasta together in a rich, savory broth. It tastes like home, even if you didn’t grow up eating it.
Everything cooks in one pot, and the result is comforting without being heavy. It’s just right for weeknights, meal prep, or feeding a crowd.
Hearty Italian Wedding Soup - Cozy, Flavorful, and Comforting
Ingredients
- Ground meat: 1 lb (450 g) ground chicken, turkey, pork, or beef (or a mix)
- Breadcrumbs: 1/2 cup plain or panko
- Egg: 1 large
- Parmesan: 1/2 cup finely grated, plus extra for serving (optional rind for simmering)
- Garlic: 4 cloves, minced (divided for meatballs and soup)
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Fresh parsley: 1/4 cup, chopped (divided for meatballs and soup)
- Dried Italian seasoning: 1 teaspoon (or a mix of oregano and basil)
- Crushed red pepper flakes: Pinch (optional)
- Chicken broth: 8 cups (1.9 L), low-sodium
- Small pasta: 3/4 cup acini di pepe, orzo, or pastina
- Greens: 5 ounces (140 g) baby spinach, escarole, or kale (chopped)
- Lemon: 1, for zest and juice
- Olive oil: 2 tablespoons
- Salt and black pepper: To taste
Instructions
- Mix the meatballs: In a bowl, combine ground meat, breadcrumbs, egg, 1/4 cup grated Parmesan, half the minced garlic, 2 tablespoons chopped parsley, 1/2 teaspoon salt, and a few grinds of black pepper. Mix gently with a fork until just combined.
- Form the meatballs: Roll into small balls, about 3/4 to 1 inch wide. You should get 28–32 meatballs. Chill in the fridge while you start the soup to help them hold their shape.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened. Add remaining garlic and cook 30 seconds until fragrant.
- Build the broth: Stir in Italian seasoning and red pepper flakes. Pour in chicken broth and bring to a gentle boil. If you have a Parmesan rind, add it now for extra depth.
- Add meatballs: Carefully drop the meatballs into the simmering broth. Reduce heat to a steady simmer and cook 10 minutes, uncovered.
- Cook the pasta: Stir in the small pasta. Simmer another 6–8 minutes, or until the pasta is just tender and meatballs are cooked through.
- Add greens: Stir in spinach or other greens. Cook 1–2 minutes until wilted and vibrant.
- Finish and adjust: Remove the Parmesan rind if used. Add the zest of half a lemon and a squeeze of lemon juice. Taste and season with salt and pepper. Stir in remaining parsley and 1/4 cup grated Parmesan for richness.
- Serve: Ladle into warm bowls. Top with extra Parmesan, black pepper, and a drizzle of olive oil if you like.
What Makes This Recipe So Good
- Balanced flavors: Savory meatballs and a light, golden broth pair with fresh greens and a hint of Parmesan. Nothing dominates, but every spoonful is satisfying.
- One-pot simplicity: You’ll brown the meatballs and simmer the soup in the same pot.
Fewer dishes, faster cleanup.
- Quick but slow-simmer taste: Using aromatics, a splash of lemon, and Parmesan rind gives the broth depth in about 40 minutes.
- Family-friendly: Tiny pasta and bite-size meatballs are a hit with kids and adults alike.
- Flexible ingredients: Swap greens, use different ground meat, or adjust the pasta shape to what you have on hand.
Shopping List
- Ground meat: 1 lb (450 g) ground chicken, turkey, pork, or beef (or a mix)
- Breadcrumbs: 1/2 cup plain or panko
- Egg: 1 large
- Parmesan: 1/2 cup finely grated, plus extra for serving (optional rind for simmering)
- Garlic: 4 cloves, minced (divided for meatballs and soup)
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Fresh parsley: 1/4 cup, chopped (divided for meatballs and soup)
- Dried Italian seasoning: 1 teaspoon (or a mix of oregano and basil)
- Crushed red pepper flakes: Pinch (optional)
- Chicken broth: 8 cups (1.9 L), low-sodium
- Small pasta: 3/4 cup acini di pepe, orzo, or pastina
- Greens: 5 ounces (140 g) baby spinach, escarole, or kale (chopped)
- Lemon: 1, for zest and juice
- Olive oil: 2 tablespoons
- Salt and black pepper: To taste
Instructions
- Mix the meatballs: In a bowl, combine ground meat, breadcrumbs, egg, 1/4 cup grated Parmesan, half the minced garlic, 2 tablespoons chopped parsley, 1/2 teaspoon salt, and a few grinds of black pepper. Mix gently with a fork until just combined.
- Form the meatballs: Roll into small balls, about 3/4 to 1 inch wide. You should get 28–32 meatballs.
Chill in the fridge while you start the soup to help them hold their shape.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened.
Add remaining garlic and cook 30 seconds until fragrant.
- Build the broth: Stir in Italian seasoning and red pepper flakes. Pour in chicken broth and bring to a gentle boil. If you have a Parmesan rind, add it now for extra depth.
- Add meatballs: Carefully drop the meatballs into the simmering broth.
Reduce heat to a steady simmer and cook 10 minutes, uncovered.
- Cook the pasta: Stir in the small pasta. Simmer another 6–8 minutes, or until the pasta is just tender and meatballs are cooked through.
- Add greens: Stir in spinach or other greens. Cook 1–2 minutes until wilted and vibrant.
- Finish and adjust: Remove the Parmesan rind if used.
Add the zest of half a lemon and a squeeze of lemon juice. Taste and season with salt and pepper. Stir in remaining parsley and 1/4 cup grated Parmesan for richness.
- Serve: Ladle into warm bowls.
Top with extra Parmesan, black pepper, and a drizzle of olive oil if you like.
How to Store
- Refrigerator: Cool completely. Store in airtight containers for up to 4 days. The pasta will continue to absorb broth, so you may want to keep cooked pasta separate and add to bowls when reheating.
- Freezer: Best frozen without pasta for up to 3 months.
Freeze the soup and meatballs together, then add fresh-cooked pasta when serving.
- Reheating: Warm gently on the stove over medium-low heat. Add a splash of broth or water if it thickened in the fridge.
Benefits of This Recipe
- Protein-packed: Meatballs add staying power, making this a full meal, not just a starter.
- Nutritious greens: Spinach or escarole brings fiber, iron, and vitamins without overpowering the soup.
- Customizable for diets: Easy to make gluten-free, dairy-free, or low-carb with simple swaps.
- Meal prep friendly: Holds up well for lunches and makes a big batch with little effort.
- Comfort without heaviness: Light broth base means you get comfort food flavors without feeling weighed down.
Pitfalls to Watch Out For
- Overmixing meatballs: This makes them tough. Mix just until combined and keep the meat cold.
- Overcooking pasta: Tiny shapes soften fast.
Start testing a minute early to keep them al dente.
- Underseasoning the broth: Low-sodium stock needs salt. Taste at the end and adjust after adding lemon and Parmesan.
- Greasy broth: If using fattier meat, skim the surface with a spoon while simmering or chill and remove fat before reheating.
- Clumped pasta: Stir after adding pasta so it doesn’t settle and clump at the bottom.
Recipe Variations
- Classic greens: Use escarole for a traditional, slightly bitter note. Kale works too; simmer a few extra minutes to soften.
- Meat blends: Try half pork, half beef for richness, or turkey and chicken for a lighter bowl.
- Cheesy center: Tuck a tiny cube of mozzarella into each meatball for a melty surprise.
- Gluten-free: Use gluten-free breadcrumbs and pasta, or skip pasta and add extra greens and diced zucchini.
- Dairy-free: Omit Parmesan and add a splash of extra-virgin olive oil and nutritional yeast for a savory boost.
- Broth boosters: Add a bay leaf, a knob of peeled Parmesan rind, or a piece of lemon peel while simmering.
- Egg-lemon finish (avgolemono-style twist): Whisk one egg with lemon juice, temper with hot broth, then stir in off heat for a silky finish.
FAQ
Why is it called Italian wedding soup?
The name comes from the “marriage” of flavors—meat and greens—rather than an actual wedding tradition.
It’s about how these ingredients harmonize in the bowl.
Can I bake the meatballs instead of simmering them?
Yes. Bake at 400°F (205°C) for 12–15 minutes until just cooked, then add to the soup. This keeps the broth extra clear and makes cleanup easier.
What pasta works best?
Tiny shapes like acini di pepe, pastina, ditalini, or orzo work well.
They cook quickly and stay suspended in the broth for even bites.
How do I keep the meatballs tender?
Use breadcrumbs, egg, and Parmesan, and avoid overmixing. Rolling with damp hands and keeping them small also helps them stay soft.
Can I make it ahead?
Absolutely. For best texture, cook the soup and meatballs, store the pasta separately, and combine when reheating.
Add a splash of broth to loosen if needed.
What if I don’t have a Parmesan rind?
No problem. Just add extra grated Parmesan at the end, or a small splash of fish sauce or soy sauce to boost umami—start with 1/2 teaspoon.
In Conclusion
Hearty Italian wedding soup belongs in your regular rotation. It’s cozy, wholesome, and easy to adapt to what’s in your kitchen.
With tender meatballs, bright greens, and a flavorful broth, it checks every comfort-food box without taking all day. Keep a batch in the fridge or freezer, and you’re just a few minutes from a warm, satisfying bowl any night of the week.
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