Best Italian Wedding Soup – A Cozy Classic Full of Flavor and Love

Italian Wedding Soup is one of those timeless recipes that feels like a warm embrace. Despite the name, it’s not a dish served at weddings but rather a “marriage” of flavors—hearty meat, delicate greens, and rich broth all coming together in perfect harmony.

It’s elegant enough for special occasions yet simple enough for weeknights. With every spoonful, you’ll taste comfort, tradition, and a touch of love.

Why You’ll Love This Italian Wedding Soup

This soup brings everything you love about Italian cooking into one pot—simple, wholesome, and deeply satisfying.

• Tender homemade meatballs infused with herbs and Parmesan
• Light yet hearty broth that’s full of flavor
• Easy to prepare in one pot
• Freezes beautifully for later meals
• Balanced blend of protein, veggies, and pasta
• Perfect comfort food for cold evenings

I first made this Italian Wedding Soup on a rainy night after moving into our first house near Austin. My wife, Emily, was exhausted from unpacking, and I wanted to make something warm that tasted like home.

I didn’t have fancy ingredients—just ground beef, some spinach, and pasta—but it turned into one of our family’s most requested dinners. Now, it’s a staple in our kitchen whenever the air turns cool or someone needs a bowl of comfort.

Ingredients You’ll Need

This recipe’s magic comes from layering simple ingredients to create rich, complex flavor.

For the Meatballs

• ½ lb ground beef (85% lean) – tender and juicy base
  
• ½ lb ground pork – adds richness and depth
  
• ½ cup fresh breadcrumbs – softens the texture
  
• ¼ cup grated Parmesan cheese – for salty, nutty flavor
  
• ¼ cup chopped fresh parsley – fresh and aromatic
  
• 1 large egg, lightly beaten – binds the mixture
  
• 2 cloves garlic, minced – savory punch
  
• ½ tsp salt – for balance
  
• ¼ tsp black pepper – a little warmth

For the Soup

• 2 tbsp olive oil – to sauté the vegetables
  
• 1 cup diced yellow onion – sweet and aromatic
  
• 1 cup diced carrots – adds color and sweetness
  
• 1 cup diced celery – for crunch and body
  
• 2 cloves garlic, minced – deepens the flavor
  
• 6 cups chicken broth – light and flavorful base
  
• 2 cups beef broth – adds heartiness
  
• 1 tsp Italian seasoning – signature herb blend
  
• 1 bay leaf – classic aromatic note
  
• ½ cup acini di pepe or orzo pasta – perfect bite-size pasta
  
• 4 cups baby spinach, roughly chopped – adds color and freshness
  
• Salt and pepper to taste – to finish
  
• Grated Parmesan for serving – the final touch

Optional Add-Ons or Substitutes

• Use ground turkey or chicken for lighter meatballs
• Add a dash of crushed red pepper for subtle heat
• Substitute kale for spinach if you prefer sturdier greens
• Swap beef broth for all chicken broth for a milder flavor
• Use gluten-free pasta for dietary needs
• Add a squeeze of lemon juice before serving for brightness

Step-by-Step Instructions

This recipe is simple but full of flavor-building steps that make it shine.

1. Make the meatballs.
   In a large bowl, combine ground beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix gently with your hands—just until combined. Roll into small 1-inch meatballs. (Jake’s tip: don’t overmix or they’ll be tough.)
   
2. Brown the meatballs.
   Heat olive oil in a large pot or Dutch oven over medium heat. Add meatballs in batches and brown on all sides, about 3–4 minutes. Remove and set aside. (They’ll finish cooking in the soup.)
   
3. Sauté the vegetables.
   In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for another minute. (This creates that rich, aromatic base.)
   
4. Build the broth.
   Pour in chicken broth, beef broth, Italian seasoning, and the bay leaf. Stir to combine and bring to a gentle simmer.
   
5. Add the meatballs and pasta.
   Return browned meatballs to the pot and add pasta. Cook uncovered for 10–12 minutes until pasta is tender and meatballs are fully cooked through.
   
6. Finish with spinach.
   Stir in chopped spinach just before serving. It will wilt quickly and stay bright green. Taste and adjust seasoning with salt and pepper.
   
7. Serve and enjoy.
   Ladle soup into bowls, sprinkle with grated Parmesan, and serve hot with a slice of crusty bread.

Quick reminders:

• Keep meatballs bite-sized—they cook evenly and are easier to eat in soup
• Don’t overcook the pasta; it should stay slightly firm
• Add spinach last to preserve color and nutrients
• Taste before adding salt—Parmesan adds saltiness too

Expert Tips for Success

This soup might seem fancy, but it’s wonderfully forgiving and adaptable.

• Use homemade or quality broth for the best flavor
• Brown meatballs well—they add richness to the broth
• Let it simmer slowly for deeper flavor
• For clearer broth, skim off excess fat as it cooks
• Stir pasta often so it doesn’t stick to the bottom
• Add Parmesan rind while simmering for extra umami
• Serve with Garlic Parmesan Dinner Rolls to soak up every drop

If you love hearty, soul-warming meals like this, you’ll also enjoy my Zuppa Toscana Casserole or Short Rib Ragu Pasta. Both deliver that same rustic Italian comfort that fills the home with irresistible aromas.

Serving Suggestions

Italian Wedding Soup pairs beautifully with both light and hearty sides.

• Serve with warm baguette or homemade rolls
• Add a side salad with balsamic dressing for freshness
• Pair with Apple Cider Chicken for a cozy family dinner
• Sprinkle extra Parmesan or cracked pepper on top before serving
• Garnish with chopped parsley or basil for color
• Enjoy with a drizzle of olive oil for a touch of richness

It’s wholesome, filling, and perfect for weeknights, holidays, or anytime you need a bowl of comfort.

Storing and Reheating

Italian Wedding Soup stores beautifully and tastes even better the next day.

How to Store It

• Store cooled soup in airtight containers for up to 4 days in the fridge
• Freeze for up to 3 months in freezer-safe portions
• If freezing, cook pasta separately and add after reheating for best texture
• Keep toppings like Parmesan or herbs separate until serving

How to Reheat It

• Reheat gently on the stovetop over medium heat
• Add extra broth if it thickens while sitting
• Microwave individual portions at 50% power, stirring every minute
• Add fresh spinach or Parmesan before serving to refresh flavor
• Avoid boiling—it can make the pasta mushy

This soup reheats perfectly, maintaining its rich flavor and comforting texture.

Nutrition Information

Serving: 1 bowl | Calories: 320 | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Carbohydrates: 22g | Fiber: 3g | Sugar: 3g | Sodium: 840mg | Cholesterol: 70mg | Calcium: 130mg | Iron: 3mg | Potassium: 430mg

Frequently Asked Questions

Final Thoughts

Italian Wedding Soup is one of those dishes that feels like home wherever you are. It’s simple, nourishing, and packed with flavor born from love and care.

• Keep your ingredients fresh and simple
• Let the broth and meatballs shine
• Serve it hot, with good bread and better company

For me, this soup represents what cooking is all about—bringing people together over something made with heart. That’s the kind of recipe that never goes out of style, and the kind that keeps Hearty Home Recipes close to its name.

Jake

Italian Wedding Soup

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Italian Wedding Soup is a comforting bowl of tender meatballs, delicate greens, and tiny pasta simmered in a flavorful broth. Despite the name, it’s not for weddings — it refers to the ‘marriage’ of savory meat and fresh greens. This easy one-pot meal is hearty, elegant, and perfect for both weeknights and special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ½ lb ground beef (85% lean)
• ½ lb ground pork
• ½ cup fresh breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley
• 1 large egg, lightly beaten
• 2 clove garlic, minced (for meatballs)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 clove garlic, minced (for soup)
• 6 cup chicken broth
• 2 cup beef broth
• 1 tsp Italian seasoning
• 1 bay leaf
• ½ cup acini di pepe or orzo pasta
• 4 cup baby spinach, roughly chopped
• salt and pepper to taste
• grated Parmesan for serving

Equipment

• Large pot or Dutch oven
• mixing bowl for meatball mixture
• spoon or tongs for browning meatballs
• Ladle for serving

Method

 

1. In a large bowl, mix ground beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Gently combine and roll into 1-inch meatballs.
2. Heat olive oil in a large pot or Dutch oven. Brown the meatballs in batches until golden on all sides. Remove and set aside.
3. In the same pot, sauté onion, carrots, and celery for 5–6 minutes. Add garlic and cook 1 minute more.
4. Add chicken broth, beef broth, Italian seasoning, and bay leaf. Bring to a gentle simmer.
5. Return meatballs to the pot and add pasta. Simmer uncovered for 10–12 minutes until pasta is tender and meatballs are cooked through.
6. Stir in spinach and cook 1–2 minutes until wilted. Season with salt and pepper to taste. Serve with grated Parmesan.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 22gFat: 16gSaturated Fat: 6gCholesterol: 70mgSodium: 840mgPotassium: 430mgFiber: 3gSugar: 3gCalcium: 130mgIron: 3mg

Notes

• Use ground turkey or chicken for a lighter version.
• Substitute kale for spinach if you like more texture.
• To make it gluten-free, use gluten-free pasta and breadcrumbs.
• Add a Parmesan rind while simmering for extra depth.

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