Dinner

Simple Italian Wedding Soup Recipe

Name: Simple Italian Wedding Soup Recipe
Prep time: 16 min
Cook time: 34 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 oz lean ground beef; 8 oz ground pork; 1/2 cup soft white breadcrumb pieces; 1/4 cup chopped fresh parsley; 1 1/2 tsp minced oregano (or 3/4 tsp dried oregano); 1/2 cup finely shredded parmesan cheese; 1 large egg; 1 tsp salt; 1/4 tsp freshly ground black pepper; 1 tbsp olive oil, plus 1 tbsp more, divided; 1 1/4 cups diced carrots; 1 1/4 cups yellow onion, chopped; 3/4 cup chopped celery stalks; 4 garlic cloves, minced (about 1 1/2 tbsp); 5 cans (14.5 oz each) low-sodium chicken broth; 1 cup uncooked acini di pepe or orzo pasta; 6 oz chopped baby spinach; Extra salt and black pepper, to taste; Finely shredded parmesan cheese

ByLana Polati October 21, 2025October 21, 2025

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Introduction

Italian Wedding Soup is a comforting, hearty dish perfect for chilly evenings. Featuring tender homemade meatballs, fresh vegetables, and tiny pasta in a savory broth, this soup feels special without requiring hours to prepare. It’s a wonderful meal that your whole family will enjoy, with plenty of leftovers for lunch.

A white bowl filled with clear broth soup that has several browned meatballs floating on top. There are many small, round white pasta pearls scattered through the soup, along with bright orange carrot slices, dark green spinach leaves, and light green celery pieces. A silver spoon sits in the bowl on the right side, slightly submerged in the soup. The bowl rests on a white marbled surface with a dark gray cloth napkin nearby and a small wooden bowl filled with grated white cheese at the top edge of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz lean ground beef
8 oz ground pork
1/2 cup soft white breadcrumb pieces
1/4 cup chopped fresh parsley
1 1/2 tsp minced oregano (use 3/4 tsp dried if fresh unavailable)
1/2 cup finely shredded parmesan cheese
1 large egg
1 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil, plus 1 tbsp more, divided
1 1/4 cups diced carrots
1 1/4 cups yellow onion, chopped
3/4 cup chopped celery stalks
4 garlic cloves, minced (about 1 1/2 tbsp)
5 cans (14.5 oz each) low-sodium chicken broth
1 cup uncooked acini di pepe or orzo pasta
6 oz chopped baby spinach
Extra salt and black pepper, to taste
Finely shredded parmesan cheese, for serving

Instructions

Step 1: In a large mixing bowl, combine the lean ground beef, ground pork, soft white breadcrumb pieces, chopped fresh parsley, minced oregano, parmesan cheese, egg, salt, and black pepper. Gently toss and break up the mixture with your hands until everything is evenly combined, being careful not to overwork it. Shape the mixture into very small meatballs, about 3/4 to 1 inch in diameter, and place them on a large plate.
Step 2: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. In batches, add half the meatballs and cook until browned on 2 to 3 sides, turning occasionally, about 4 minutes total. Transfer them to a plate lined with paper towels. Repeat with the remaining meatballs using the same oil. The meatballs will finish cooking in the soup.
Step 3: While browning the meatballs, heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced carrots, chopped onion, and chopped celery. Sauté, stirring frequently, until the vegetables have softened, about 6 to 8 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Pour the chicken broth into the pot with the vegetables and season with additional salt and pepper to taste. Bring to a boil over high heat. Add the uncooked pasta and the browned meatballs. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for about 10 minutes or until the pasta is tender and the meatballs are cooked through. In the last minute of cooking, stir in the chopped baby spinach and let it wilt.
Step 5: Serve the soup warm in bowls. Sprinkle generously with extra shredded parmesan cheese. For a bright finish, add a squeeze of fresh lemon juice if desired.

Tips & Variations

Use a mix of lean ground beef and pork for juicy, flavorful meatballs. Substitute ground turkey or chicken if needed, though the flavor will be lighter.
Replace acini di pepe pasta with orzo, ditalini, or small shells. Adjust cooking time per package instructions.
Swap fresh herbs for dried if fresh isn’t available; use half the amount called for.
Try chopped kale or escarole instead of spinach for a different green; add extra cooking time for tougher greens.
Use vegetable broth for a lighter soup or beef broth for a heartier flavor, but note this changes the traditional taste.
To prevent dense meatballs, keep them small and brown gently without overcooking before adding to the soup.
Add pasta only in the last 10 minutes to avoid mushiness, and add spinach near the end to keep it bright and fresh.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Flavors improve after sitting overnight, making it great for meal prep. You can freeze the soup for up to 3 months; freeze without pasta if possible to avoid mushiness. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if too thick. Microwaving is fine for single servings but stovetop reheating preserves meatball texture better.