Try This Heartwarming Italian Wedding Soup Recipe Today

Warm bowls of comfort dance with tradition in this hearty Italian wedding soup recipe that brings southern Italian countryside flavors straight to your kitchen.

Tender meatballs nestle among vibrant greens and delicate pasta, creating a symphony of rustic goodness.

Each spoonful tells a story of generations passing down cherished culinary secrets.

The rich broth simmers with aromatic herbs and carefully selected ingredients that promise depth and satisfaction.

Perfectly balanced between rustic and elegant, this soup offers a delightful meal that warms both body and soul.

You’ll fall in love with the delicate yet robust flavors that make this classic dish a true crowd-pleaser.

Grab a ladle and prepare to savor every delicious moment of this timeless Italian classic.

What Matches Well With Italian Wedding Soup

• Enhance Meatball Melody: Pair with crisp Pinot Grigio to complement the savory meat and balance the soup's rich flavors.
• Spinach Sophistication: Match with a light, herbal salad featuring fresh arugula and lemon vinaigrette to echo the soup's green notes.
• Bread Buddy Boost: Serve alongside crusty sourdough or garlic focaccia to soak up the delicious broth and add textural contrast.
• Comfort Companion: Combine with a chilled glass of Italian sparkling water with a twist of lemon to cleanse the palate between bites.

Creative Spins On Italian Wedding Soup

• Gluten-Free Comfort: Replace breadcrumbs with gluten-free breadcrumbs or almond flour. Use gluten-free pasta like rice or quinoa pasta for a celiac-friendly version.
• Vegetarian Protein Swap: Substitute beef and sausage meatballs with lentil or plant-based meatballs. Create plant-based spheres using chickpeas, quinoa, and nutritional yeast for similar texture and protein.
• Keto-Friendly Adaptation: Replace pasta with zucchini noodles or cauliflower rice. Use ground turkey or chicken instead of beef to reduce fat content. Omit breadcrumbs and add extra Parmesan for binding.
• Low-Sodium Option: Select low-sodium chicken broth. Reduce added salt and enhance flavor with fresh herbs like thyme or rosemary. Use reduced-sodium Parmesan cheese to maintain taste while cutting sodium levels.

FAQs

• What are acini de pepe pasta?

Acini de pepe are tiny, round pasta pieces that look like small peppercorns. They’re perfect for soups because they cook quickly and provide a delicate texture without overwhelming the other ingredients.

• Can I use a different type of meat for the meatballs?

You can substitute ground beef and beef sausage with ground turkey or chicken if you prefer. Just ensure the meat has enough fat content to keep the meatballs moist and flavorful.

• Is this soup nutritionally balanced?

Yes, this soup is packed with protein from the meatballs, vegetables like spinach and carrots for nutrients, and pasta for carbohydrates. It provides a well-rounded meal with multiple food groups in one bowl.

• How spicy is this soup with red pepper flakes?

The red pepper flakes add a mild heat that doesn’t overpower the soup. If you’re sensitive to spice, you can reduce the amount or skip them entirely without losing the overall flavor profile.

What Makes Italian Wedding Soup Delightful

• This Italian wedding soup delivers incredible flavor with minimal kitchen stress.
• Easy meat mixture that rolls perfectly without complicated techniques, perfect for beginner cooks wanting restaurant-quality results.
• Streamlined cooking process using the same pot for multiple steps reduces cleanup time and kitchen mess, making meal preparation super convenient.
• Loaded with protein from meatballs, vegetables, and spinach, creating a balanced meal that satisfies hunger and provides essential nutrients in every hearty spoonful.

Ingredients Needed For Italian Wedding Soup

• Ground Beef: A lean protein that adds richness and texture to the meatballs.
• Beef Sausage: Provides additional depth of flavor and moisture to the meatball mixture.

• Breadcrumbs, Parmesan Cheese, Egg, Parsley, Minced Garlic, Salt, Pepper: These ingredients help bind the meatballs together and enhance their overall taste and consistency.

• Chicken Broth: Creates the flavorful liquid foundation of the soup.
• Onion, Carrots, Celery, Garlic: These classic vegetables build a aromatic and nutritious base for the soup.
• Acini de Pepe Pasta: Small, round pasta that adds texture and substance to the soup.
• Spinach: Provides a fresh, green element and additional nutrients to the dish.
• Olive Oil: Used for cooking the meatballs and sautéing the vegetables.
• Red Pepper Flakes: Optional ingredient that adds a subtle heat to the soup.

Steps To Cook Italian Wedding Soup

Step 1: Make the Meatballs

• Ground beef
• Beef sausage
• Breadcrumbs
• Parmesan
• Egg
• Parsley
• Minced garlic
• Salt and pepper

Form into small meatballs (about 2 teaspoons each).

Spray hands with nonstick spray if needed – makes ~48 mini meatballs.

Step 2: Brown the Meatballs

Heat olive oil in a large pot over medium heat.

Cook meatballs in batches, turning for 4–5 minutes until browned.

They don’t need to be fully cooked.

Transfer to a paper towel-lined plate.

Step 3: Sauté the Veggies

In the same pot, heat more olive oil.

• Diced onion
• Carrots
• Celery

Add garlic and cook 30 seconds until fragrant.

Step 4: Build the Soup

Pour in chicken broth, scraping up browned bits.

Bring to a boil.

Add acini de pepe pasta gradually, stirring to prevent clumps.

Season with salt, pepper, and red pepper flakes.

Add meatballs, cover, reduce heat, and simmer for 7–9 minutes.

Step 5: Finish and Serve

Stir in chopped spinach and cook 2–3 minutes until wilted.

Taste and adjust seasoning.

Serve hot and enjoy this hearty classic.

Useful Cooking Tips For Italian Wedding Soup

• Use cold hands and light touch when combining ingredients to keep meatballs tender and prevent tough texture.
• Don't fully cook meatballs during initial searing; they'll finish cooking in the soup, preserving juiciness and preventing overcooking.
• Utilize the same pot after browning meatballs to capture delicious browned bits, enhancing the soup's overall depth and richness.
• Add acini de pepe gradually and stir constantly to prevent clumping, ensuring evenly cooked and separated pasta pieces.
• Add spinach at the very end and cook briefly to maintain vibrant color, fresh taste, and maximum nutritional value.

Store And Warm Up Italian Wedding Soup

• Store leftover soup in an airtight container for up to 3-4 days. Cool completely before sealing to prevent bacterial growth and maintain flavor quality.
• Transfer cooled soup to freezer-safe containers, leaving some space for expansion. Freeze for maximum 2-3 months. Meatballs and pasta might slightly change texture after freezing.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup reaches desired temperature, typically 2-3 minutes total.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of chicken broth if soup seems too thick. Heat until steaming hot, about 5-7 minutes.

Italian Wedding Soup Recipe

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4.8 from 10 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty Italian Wedding Soup delivers a comforting blend of tender meatballs, delicate pasta, and fresh herbs that dance together in a rich, savory broth. Gentle ingredients merge to create a classic dish perfect for family gatherings and soul-warming meals you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 0.5 pounds (1/2 lb) ground beef, 90/10
• 0.5 pounds (1/2 lb) beef sausage
• 1 large egg

Vegetables and Aromatics:

• 0.5 small white onion, diced
• 3 medium carrots, peeled and diced
• 3 celery ribs, diced
• 5 garlic cloves, minced
• 3 cups fresh baby spinach, roughly chopped

Herbs, Spices, and Other Ingredients:

• 0.5 cup Italian breadcrumbs
• 0.33 cup grated Parmesan cheese
• 0.25 cup finely chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 3 tablespoons olive oil
• 8 cups chicken broth
• 1 cup acini de pepe pasta
• Chopped parsley for garnish (optional)

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Instructions

1. Prepare the meatball mixture by blending ground beef, beef sausage, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, salt, and pepper in a large bowl. Gently mix with hands without overworking. Roll mixture into approximately 48 mini meatballs, using nonstick spray on hands if needed to prevent sticking.
2. Heat olive oil in a large pot over medium heat. Cook meatballs in batches, turning every minute until lightly browned on all sides, about 4-5 minutes. They don’t need to be fully cooked. Transfer browned meatballs to a paper towel-lined plate.
3. In the same pot, add another tablespoon of olive oil and sauté diced onion, carrots, and celery for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant, creating a flavorful soup base.
4. Pour chicken broth into the pot, scraping bottom to release browned bits. Bring to a boil at high heat. Gradually add acini de pepe pasta, stirring to prevent clumping. Season with salt, black pepper, and red pepper flakes. Return meatballs to the pot, cover, and simmer at medium heat for 7-9 minutes until pasta is tender.
5. Add chopped spinach to the soup, stirring until wilted (2-3 minutes). Taste and adjust seasoning as needed before serving.

Notes

• Keep meat mixture cool and lightly handled to ensure tender, juicy meatballs without becoming dense or tough.
• Replace beef and sausage with ground turkey or plant-based alternatives for lighter or vegetarian versions of the soup.
• Choose small pasta shapes like orzo or stelline if acini de pepe is unavailable, maintaining the soup’s delicate texture.
• Enhance flavor depth by using homemade chicken stock or adding a parmesan rind during simmering for extra umami complexity.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 70 mg