Okay, friend, I'm going to let you in on one of my all-time comfort foods: Italian Wedding Soup! The first time I made this was sort of on accident—for some reason I thought I was making chicken noodle, but halfway through I realized I only had orzo (and a craving for more meatballs in my life). Anyway, somehow it all came together and now, honestly, it's become a bit of a legend in my house. Sometimes I think I just make it to see my cousin's face when she opens the door and the kitchen smells like simmering broth and garlicky meatballs. Oh, and did I mention that once I dropped a meatball on the floor, and my dog officially became Italian for a day? Dusty tile, so I just made a couple extras.
Why I Keep Coming Back to This Soup (and Why You Will Too!)
I make this when it’s cold, when there’s leftover crusty bread I want to justify, or just when my family won’t stop requesting it—for real, my partner literally texts “wedding soup soon?” every fall. There's just something about the tiny pasta bits floating around with those little meatballs (which you can totally make gigantic, if you want to rebel). One time I forgot the spinach and threw in kale... not a riot, but nobody complained. The only part that does my head in? Rolling the meatballs. Ugh. But it’s almost meditative now; I put on an audiobook and zone out. Worth it, every time.
What You'll Need (With My Substitutions & Quirks)
- ½ lb ground beef (sometimes I do half beef, half pork if there’s leftovers from meatloaf night; honestly, turkey works fine in a pinch)
- ½ cup fresh breadcrumbs (or panko, or… old smashed saltines—yes, really)
- ¼ cup grated Parmesan (my grandmother would haunt me if I used the stuff in a green can, but okay, you do you)
- 1 egg
- 2-3 cloves garlic, minced—or more if you’re feeling bold
- 2 tablespoon chopped fresh parsley (sometimes I skip or sub with dried, nobody’s noticed yet)
- Salt and pepper (black and maybe a bit of white, but not essential)
- 8 cups chicken broth (store-bought, or I use homemade if feeling ambitious; beef broth for a deeper flavor, but that’s personal taste)
- ¾ cup small pasta, like acini di pepe or orzo (pastina is okay too, sometimes I just use what’s left in random boxes—grabbing handfuls like a raccoon)
- 3 cups fresh spinach, chopped (kale is fine, escarole is traditional—lettuce, though? Wouldn't really recommend)
- 1 carrot, diced
- 1 celery stalk, diced (or skip it if you, like me, always forget to buy celery)
- (Optional) A squeeze of lemon at the end, for a kick
How I Throw It All Together
- Make the meatballs: In a bowl, just dump the beef (and/or pork, or whatever), breadcrumbs, Parmesan, egg, garlic, parsley, a serious pinch of salt, and pepper. I mix with my hands—less fun if you have long nails, but hey, that’s what spatulas are for. Roll into tiny balls, about the size of a marble. Or make 'em golfballs if you're feeling extra. Set aside on a plate (oh, and I always make a couple weirdly huge ones for myself).
- Start the soup: Get a big pot, add just a dash of oil, and heat over medium. Toss in your carrots and celery, let them sizzle for about 3-4 minutes. That’s when I usually sneak a taste of carrot, just for science.
- Add broth: Pour in the chicken stock. Scrape any browned bits off the bottom (best flavor right there). Bring to a gentle boil. This is usually when my dog realizes soup is on and starts pacing.
- Cook meatballs: Drop your little meatballs in gently. Don't stress if they clump (I once dumped them all in at once, and it was still edible, just...meatball-y). Simmer 7-8 minutes, they’ll float like happy buoys when ready.
- Pasta time: Add pasta to the pot, stir, and let it cook according to the packet—usually about 6-8 mins. It might seem crowded. That's okay! If it looks too thick, splash in a bit more broth.
- Greens go in: Stir in spinach. It will wilt down in basically 30 seconds and give a nice pop of color. This is where I sometimes get distracted, so don't worry if your spinach starts looking sad—it all works out.
- Finish up: Taste, add more salt or squeeze of lemon if you like it bright. Ladle into bowls, optionally sprinkle with more Parmesan.
Afterthoughts & Things I Accidentally Discovered
- Pasta will soak up loads of broth if it sits. Just add extra stock when reheating, or eat it a bit more like a stew. Still good.
- One day I tried using dried parsley and the world did not end.
- Tiny pasta is fun, but bigger pasta will taste just as homey if you can’t find orzo.
- Sometimes meatballs stick to the bottom—just gently scrape, it’s fine, promise!
- Also, I once forgot to crack an egg in and honestly...didn't make much difference, so don’t fret if you do the same.
Stuff I’ve Tried (Some Worked, Some Were a Laugh)
- I once swapped in mini chicken-apple meatballs. Unexpectedly sweet—might not do that again, unless you like doing things the hard way.
- Tried escarole instead of spinach once (my neighbor said it’s more traditional). Tasted heartier—a little bitter, which was a nice change.
- Chucked in a little bit of cooked rice instead of pasta. It worked but got mushy quickly—best to eat right away if you try this route.
What You'll Need, Tool-wise
- A big soup pot (but honestly, one time I used two saucepans, switching everything half way. Not ideal...but also not a total disaster.)
- Mixing bowl (I've used, um, a salad bowl in a pinch. Don’t tell my mother-in-law.)
- Tablespoon, for scooping meatballs—or your clean hands, which I prefer
- Stirring spoon—wooden is best, but whatever you own works
Storing Leftovers (Which May or May Not Happen)
This soup keeps in the fridge, covered, for about 3 days. Pasta soaks up broth, so you might want to add a splash of water or more stock if reheating. But, honestly, in my place, it rarely survives longer than a day. People have been known to sneak a bowl at midnight. Sometimes that person is me.
Let’s Talk About Serving (And My Odd Traditions)
I love serving this with a big hunk of sourdough (even though my aunt swears by Italian bread). Sometimes I top with a flurry of fresh Parmesan and a crack of black pepper—a tiny drizzle of olive oil on top makes it feel extra fancy. In winter, we’ve even eaten it straight from mugs while watching old movies. I don’t know, there’s just something a little bit magical about it.
Things I Learned the Hard Way (So You Don’t Have To!)
- If you rush simmering the meatballs, they end up tough; let them bob along in a gentle simmer. One time I cranked up the heat because I was in a rush…regretted it. Firmest meatballs ever—like little hockey pucks.
- Ditching garlic or Parmesan to save time? It’s just not the same, trust me. Skipped them once, soup felt flat.
- Resist adding the greens too soon. I always forget, throw them in early, and then they’re mush by the end, bleh.
Real Questions I’ve Gotten (And My Honest Answers)
- Do I have to use acini di pepe? Nope, really, any small pasta works. Or, well, orzo if you can’t find the tiny stuff. I’ve even heard of folks using little shells (not my cup of tea, but you do you).
- Frozen spinach okay? Honestly, yes! If you've only got frozen, just chuck a few handfuls in while it's simmering. Maybe give it a stir so it doesn't clump.
- Can I freeze it? Sure can, but the pasta gets pretty soft after thawing. If you know you’ll freeze it, maybe leave the pasta out and add it when you reheat.
- Is this actually served at Italian weddings? Wildly enough—no. It’s a play on the Italian phrase for the “marriage” of flavors. But hey, if you want to serve it at a wedding, more power to you.
- How do I make the broth richer? Toss in a spare parmesan rind if you have one, or simmer the broth with a chicken thigh for an hour before you start. (Or just use store-bought, this is a safe space!)
So, that's my not-so-perfect, actually-cooked-in-my-own-kitchen Italian Wedding Soup recipe. Takes me right back to rainy weekends with family, a big pot simmering while someone (usually me) tries to steal a meatball before dinner. If you give it a whirl, let me know if you find any new combos I should try. And hey—don't be afraid to mess it up a little. That's part of the fun, right? Buon appetito!
Ingredients
- 8 cups chicken broth
- ½ cup small pasta (acini di pepe or orzo)
- ½ lb ground beef
- ½ lb ground pork
- ½ cup grated Parmesan cheese
- ½ cup fresh breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- ½ cup onion, finely chopped
- 3 cups fresh spinach, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
-
1In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, 1 clove minced garlic, salt, and pepper. Mix well and form into small meatballs.
-
2In a large pot, heat a small amount of oil over medium heat. Add onion, carrots, celery, and remaining garlic. Sauté until the vegetables have softened, about 5 minutes.
-
3Add chicken broth to the pot and bring to a boil. Gently drop in the meatballs, reduce to a simmer, and cook for 8-10 minutes until meatballs are firm.
-
4Add the pasta and cook according to package instructions, about 8 minutes, until tender.
-
5Stir in chopped spinach and oregano; simmer for an additional 5 minutes until the spinach wilts. Adjust seasoning with salt and pepper to taste.
-
6Ladle soup into bowls, garnish with extra Parmesan cheese if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!