Name: Italian Wedding Soup with Meatballs and Vegetables Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: ½ lb ground beef; ½ lb ground pork or Italian sausage; ½ cup breadcrumbs; ¼ cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped; ½ tsp salt; ½ tsp black pepper; 1 tbsp olive oil; 1 small onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 8 cups chicken broth; 1 cup small pasta (acini di pepe or orzo); 4 cups baby spinach or escarole, chopped; Salt and black pepper, to taste; Grated Parmesan cheese, for serving

Jump to Recipe· 4.4 from 40 reviews

If you are craving a soul-warming, nourishing meal that feels like a big hug in a bowl, the Italian Wedding Soup with Meatballs and Vegetables Recipe is exactly what you need. This delightful soup combines tender, flavorful homemade meatballs with vibrant vegetables and delicate pasta, all swimming in a rich, savory broth. Perfect for cozy family dinners or whenever you want a comforting, wholesome dish that’s both satisfying and packed with wholesome goodness.

Ingredients You’ll Need

The image shows various fresh ingredients neatly arranged on a white marbled surface. At the top left, there are portions of raw ground meat on white paper. To the right, there is a transparent bowl with a golden liquid broth, and behind it, an olive oil bottle and a pepper grinder. Just below, a small bowl of grated cheese, cloves of garlic, chopped onions, and a bundle of fresh green spinach leaves sitting in a wooden bowl. On the right side, three whole carrots with bright orange skin rest next to some celery sticks with their leafy tops. In the lower left corner, a pot with yellow lentils can be seen, alongside a wedge of cheese, a small jar with seeds, and a round container with uncooked rice. Everything is spread out clearly showing each ingredient's color and texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe comes together effortlessly with simple, everyday ingredients that each play a crucial role in making the soup truly special. From the ground meats creating tender meatballs to the fresh vegetables adding texture, color, and nutrition, every component is essential to the final harmony of flavors.

½ lb ground beef: Provides a rich, hearty base for the meatballs with great flavor.
½ lb ground pork or Italian sausage: Adds moisture and seasoning to keep the meatballs tender.
½ cup breadcrumbs: Helps bind the meatballs while keeping them light.
¼ cup grated Parmesan cheese: Imparts a nutty, savory depth to the meatballs.
1 large egg: Acts as a binder to hold the meatballs together perfectly.
2 cloves garlic, minced: Infuses both meatballs and soup with irresistible fragrance.
2 tbsp fresh parsley, chopped: Adds brightness and a fresh herbal note.
½ tsp salt: Enhances all the flavors beautifully.
½ tsp black pepper: Gives just a touch of warmth to the meatballs.
1 tbsp olive oil: Used to sauté the vegetables, imparting richness.
1 small onion, diced: Adds sweetness and depth to the soup broth.
2 carrots, sliced: Brings natural sweetness and vibrant color.
2 celery stalks, sliced: Contributes freshness and slight crunch.
8 cups chicken broth: The flavorful base that ties everything together.
1 cup small pasta (acini di pepe or orzo): Provides texture without overwhelming the soup.
4 cups baby spinach or escarole, chopped: For a healthy, leafy green finish.
Salt and black pepper, to taste: To season the soup beautifully at the end.
Grated Parmesan cheese, for serving: A final snowy sprinkle that elevates every spoonful.

How to Make Italian Wedding Soup with Meatballs and Vegetables Recipe

Step 1: Prepare the Meatball Mixture

Start by gathering all your meatball ingredients into a large bowl. Gently mix the ground beef, ground pork or Italian sausage, breadcrumbs, Parmesan, egg, minced garlic, fresh parsley, salt, and pepper. Be careful not to overwork the mixture; you want tender meatballs that hold together without becoming dense.

Step 2: Shape the Meatballs

Roll the mixture into small, approximately 1-inch meatballs. Keeping them small is key to getting that authentic bite-sized experience that melts perfectly in your mouth once simmered in the broth.

Step 3: Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, cooking for about 5 to 6 minutes until the veggies are tender and fragrant. Toss in the minced garlic last and sauté just for 30 seconds to unleash its aroma without burning it.

Step 4: Build the Soup Base

Pour in the chicken broth, stirring everything together. Bring the mixture up to a gentle boil where you can see the bubbles forming but not raging. This is the stage where all those wonderful flavors start coming together beautifully.

Step 5: Cook the Meatballs in the Broth

Carefully add your prepared meatballs directly to the boiling broth. Simmer gently for 8 to 10 minutes, making sure the meatballs cook through and become tender while releasing their savory juices into the soup.

Step 6: Add Pasta and Greens

Next, stir in the small pasta and cook it according to the package directions, usually just a few minutes until tender. Once the pasta is nearly done, add the chopped spinach or escarole and cook for another 2 to 3 minutes until the greens are beautifully wilted and vibrant.

Step 7: Season and Serve

Finally, taste your soup and season with salt and black pepper as needed. Ladle the hot soup into bowls and finish each serving with a generous sprinkle of grated Parmesan cheese for that irresistible touch of savory indulgence.

How to Serve Italian Wedding Soup with Meatballs and Vegetables Recipe

A white bowl filled with a light yellow broth soup containing four browned meat patties floating on top. The soup has small pasta rings, bright orange carrot slices, and green spinach leaves scattered around, creating a mix of colors and textures. The surface beneath the bowl is white marbled. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes can take your Italian wedding soup to the next level. A sprinkle of freshly grated Parmesan is classic, but freshly chopped parsley or a crack of black pepper brightens the dish even more. For a bit of zest, a light drizzle of good quality extra virgin olive oil just before serving adds luscious mouthfeel.

Side Dishes

This soup is fantastic on its own but pairs wonderfully with crusty Italian bread or garlic knots to scoop up every last bit of broth. A simple mixed green salad works well if you want to add more veggies alongside without overshadowing the hearty soup flavors.

Creative Ways to Present

For a charming touch when serving guests, ladle the soup into rustic soup crocks or small terra cotta bowls. Garnish each portion with a tiny sprig of parsley and Parmesan shaved with a vegetable peeler. You can also serve the soup in elegant glass mugs to showcase those colorful meatballs and fresh vegetables for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Wedding Soup with Meatballs and Vegetables Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and flavor. If the soup thickens overnight, simply stir in a splash of broth or water when reheating.

Freezing

You can freeze this soup without the pasta to avoid it becoming mushy. Transfer the soup with meatballs and vegetables into a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. Add fresh pasta only after thawing when you’re ready to enjoy it.

Reheating

To reheat, gently warm the soup over medium-low heat on the stove, stirring occasionally. If frozen, thaw it overnight in the fridge before reheating. Add a little extra broth if the soup looks too thick, and stir in cooked pasta right before serving.

FAQs

Can I use turkey instead of beef and pork for the meatballs?

Absolutely! Ground turkey is a leaner alternative and works well, though you might want to add a bit of olive oil or extra breadcrumbs to keep the meatballs moist and tender.

What is the best pasta to use in Italian Wedding Soup?

Small-shaped pastas like acini di pepe, orzo, or even tiny ditalini work best because they blend seamlessly into the soup without overpowering the meatballs and vegetables.

Can I prepare the meatballs ahead of time?

Yes! You can mix and shape the meatballs a day ahead and refrigerate them covered until you are ready to cook. This can save you time when making the soup.

Is it okay to bake the meatballs instead of simmering them in the broth?

Definitely! Baking the meatballs at 400°F for about 12 minutes before adding them to the soup is a convenient option that helps them hold their shape and develop a slightly caramelized crust.

How can I make this soup vegetarian?

To make a vegetarian version, skip the meatballs and use vegetable broth. You can add protein-rich ingredients like cannellini beans or tofu and increase the vegetables for a hearty soup experience.

Final Thoughts

This Italian Wedding Soup with Meatballs and Vegetables Recipe is a timeless classic that never fails to bring warmth and comfort to the dinner table. Its beautiful balance of tender meatballs, fresh vegetables, and a savory broth makes it a real crowd-pleaser. Give it a try, and I promise you’ll find yourself reaching for seconds and sharing it with all your loved ones.