If you’ve ever craved a bowl of comfort with a burst of savory flavors and a touch of elegance, this Italian Wedding Soup Recipe is an absolute must-try. Bringing together tender meatballs, hearty greens, al dente pasta, and a rich chicken broth, this soup has a beautiful balance of textures and tastes that feel like a warm hug from the inside. Whether it’s a chilly evening or you just want to treat yourself to a traditional Italian classic, this recipe will guide you to a delicious, wholesome meal that feels both special and homey.
Ingredients You’ll Need
Crafting the perfect Italian Wedding Soup Recipe is surprisingly simple when you have the right ingredients on hand. Each one plays a crucial role, from creating flavorful meatballs to enriching the broth and adding vibrant colors and textures to the dish.
- 1 lb ground beef: The star protein for juicy, tender meatballs that carry amazing flavor.
- ¼ cup Parmesan cheese: Adds an irresistible umami depth to the meatballs and enhances the overall soup taste.
- ¼ cup milk: Keeps the meatballs moist and tender throughout cooking.
- ½ cup bread crumbs: Essential for binding the meatballs without weighing them down.
- 1 tablespoon garlic powder: Infuses the meatballs with a subtle garlic punch that plays well with the broth.
- 1 teaspoon salt: Enhances all the other flavors naturally.
- 2 tablespoons fresh chopped parsley: Adds a lovely herbal freshness to the meatballs.
- 2 carrots, sliced into circles: Bring sweetness and vibrant color to the soup base.
- 1 medium onion, chopped: Provides a savory backbone and aromatic richness.
- 3 cloves garlic, minced: Elevates the broth with delicate warmth and depth.
- 2 quarts chicken broth: The heart of the soup that ties all flavors together beautifully.
- 1 bag baby spinach or escarole: Adds bright greens and a lovely nutritious boost.
- 2 bay leaves: Subtly enhance the broth’s aroma with their woodsy, herbal notes.
- 3 tablespoons olive oil (for frying meatballs): Creates a golden sear that locks in flavor.
- 1 cup orzo or acini de pepe pasta: Soft, small pasta that complements the other ingredients perfectly.
How to Make Italian Wedding Soup Recipe
Step 1: Making the Meatballs
Start by mixing the ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley in a large bowl. This combination ensures your meatballs stay tender and flavorful. Once combined, roll the mixture into small, quarter-sized balls—bite-sized is best because they cook quickly and are perfect for spoonfuls of soup.
Step 2: Searing the Meatballs
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Quickly sear the meatballs for about 30 to 45 seconds on each side until they develop a golden-brown crust. This step locks in the juices and adds texture. Once browned, remove the meatballs and set them aside for later.
Step 3: Sautéing the Vegetables
In the same pot, remove any excess oil, then add one more tablespoon of olive oil over medium heat. Toss in the chopped onion and sauté for about 5 minutes until soft and translucent. Next, add the sliced carrots and continue cooking for another 3 minutes. Stir in the minced garlic and cook it down until it becomes fragrant, roughly one minute. This builds a rich, aromatic foundation for the soup.
Step 4: Building the Broth
Pour in the chicken broth and add the bay leaves for that subtle herbal hint. Bring everything to a boil, then reduce the heat to a gentle simmer. Return the seared meatballs to the pot, letting them cook in the broth for about 15 minutes to absorb flavor and cook through.
Step 5: Cooking the Pasta
After the meatballs have simmered, add your choice of orzo or acini de pepe pasta. Let the soup simmer for another 15 minutes, allowing the pasta to soften just right—al dente, tender but with a slight bite.
Step 6: Adding the Greens
Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt gently for about 5 minutes. Then give everything one last stir, and your Italian Wedding Soup Recipe is ready to serve piping hot and full of fresh, vibrant flavor.
How to Serve Italian Wedding Soup Recipe
Garnishes
To make each bowl feel extra special, sprinkle freshly grated Parmesan cheese over the top right before serving. A light drizzle of good olive oil or a few cracked black peppercorns adds a simple yet elegant finishing touch that highlights the homemade charm of the soup.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic knots to soak up every last bit of the rich broth. For a light salad, try a tangy arugula and lemon dressing combination to balance the warmth of the soup with fresh, crisp flavors.
Creative Ways to Present
Serve the soup in rustic bowls with small wooden spoons for a cozy, homestyle feel. For a dinner party flair, garnish each bowl with a sprig of fresh parsley or chives. You can also serve the meatballs separately on skewers as an appetizer to tease guests before the main event.
Make Ahead and Storage
Storing Leftovers
Store leftover Italian Wedding Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more, making for an even tastier meal the next day. Just be sure to keep the greens separate if you prefer them fresher.
Freezing
You can freeze this soup, but for best texture, freeze without the pasta and greens. Simply add them fresh when you reheat the soup later. Place the cooled soup in freezer-safe containers and enjoy it within 2 months for optimal flavor.
Reheating
Reheat the soup gently over medium heat on the stove, adding a splash of chicken broth or water if it has thickened. Stir in fresh greens and pre-cooked pasta last to keep everything tasting just like the first day.
FAQs
Can I use turkey or chicken instead of beef for the meatballs?
Absolutely! Ground turkey or chicken make lighter meatballs and work beautifully in this soup. Just make sure to cook them thoroughly and keep the seasoning balanced.
What’s the difference between baby spinach and escarole in this recipe?
Baby spinach is tender and mild, wilting quickly, while escarole has a slightly bitter, crunchy texture that holds up well in soup. Either will bring a lovely green element, so choose based on your taste preference.
Can I make this soup vegetarian?
Yes! Substitute the ground beef with plant-based meat alternatives or omit the meatballs altogether. Use vegetable broth instead of chicken broth, and you’ll still have a delicious, hearty soup.
Is orzo the only pasta option?
Not at all! You can use acini de pepe, small ditalini, or even tiny shells. The key is to choose a small pasta that cooks quickly and fits nicely with the meatballs and greens.
How long does the soup keep its best texture?
For peak taste and texture, enjoy your Italian Wedding Soup Recipe within 3 days if refrigerated. Greens and pasta can become softer over time, so fresh additions are ideal if you plan to store leftovers longer.
Final Thoughts
Sharing this Italian Wedding Soup Recipe feels like handing you a piece of my kitchen heart. It’s humble but full of big flavors that bring a sense of warmth and celebration to any table. I encourage you to give it a try — once you taste those tender meatballs swimming in that golden broth with fresh greens and pasta, you might just fall in love as I have. It’s a recipe to keep forever and share with everyone you adore.
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a hearty and comforting Italian-American soup featuring tender homemade meatballs, fresh vegetables, and delicate pasta simmered together in a rich chicken broth. This classic recipe blends savory flavors with nutritious greens, making it a perfect meal for family gatherings or a cozy night in.
Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
Soup
- 2 tablespoons olive oil (1 tablespoon for sautéing vegetables, 3 tablespoons total for frying meatballs)
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 quarts chicken broth
- 2 bay leaves
- 1 cup orzo or acini de pepe pasta
- 1 bag baby spinach or escarole
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley. Mix well until all ingredients are evenly incorporated. Roll the mixture into small, quarter-sized meatballs.
- Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs and sear each side for 30-45 seconds until nicely browned. Remove meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, remove excess oil if needed, then add 1 tablespoon olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until they soften. Add sliced carrots and continue sautéing for an additional 3 minutes. Stir in minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and add bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Return the seared meatballs to the pot and let everything simmer gently for 15 minutes to meld the flavors.
- Cook Pasta: Add the orzo or acini de pepe pasta to the simmering soup. Continue cooking for another 15 minutes until the pasta is tender.
- Wilt Greens and Serve: Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt in the hot soup for about 5 minutes. Stir again before serving hot.
Notes
- For a lighter version, use lean ground turkey instead of beef.
- You can substitute escarole with kale or Swiss chard if preferred.
- Drain excess oil after searing meatballs to avoid a greasy soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop to prevent overcooking the pasta.
