Name: Italian Wedding Soup Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 1/3 cup plain breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg, lightly beaten; 2 tablespoons chopped fresh parsley; 1 clove garlic, minced; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 stalks celery, finely chopped; 2 carrots, peeled and finely chopped; 2 cloves garlic, minced; 8 cups low-sodium chicken broth; 3/4 cup small pasta (such as acini di pepe or orzo); 4 cups chopped fresh escarole or baby spinach, packed; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; 1/3 cup grated Parmesan cheese, plus more to taste

Italian Wedding Soup Recipe tastes like cozy comfort in a bowl, with tender meatballs, soft greens, and a rich, savory broth that feels like a hug. It works perfectly for busy weeknights or relaxed Sunday dinners, and you can get it on the table in about 45–55 minutes. I grew up in a loud Italian-American neighborhood in New Jersey, so this soup tastes like snow days, grandma’s kitchen, and everyone talking over each other in the best way.

Why Make This Italian Wedding Soup Recipe at Home

Homemade Italian Wedding Soup gives you juicy meatballs, bright greens, and a broth that actually tastes like something. You control the salt, the texture, and the size of the meatballs, so the soup fits your family and not the other way around.

You also stretch a pound of meat into a big pot of soup that feeds a crowd. The leftovers taste even better the next day, which makes this recipe a weeknight hero and meal prep gold.

“This Italian Wedding Soup Recipe tastes like a cozy Italian grandma cooked all day, but it comes together on a weeknight ★★★★★”

Ingredients You Need

You can tweak this Italian Wedding Soup Recipe to fit what you already have in your pantry. I will list the classic ingredients first, then mention easy swaps and shortcuts.

For the meatballs

Ground meat:
- 1/2 pound ground pork
- 1/2 pound ground beef or ground turkey
- You can use all turkey for a lighter version, or all beef for richer flavor.
1 large egg
1/2 cup plain breadcrumbs
- Use Italian seasoned breadcrumbs if you want extra flavor and skip some of the dried herbs.
- Panko works too, but let it soak a bit in milk for tenderness.
1/4 cup grated Parmesan or Pecorino Romano
- Use the good stuff from the wedge if you can.
- Pre-grated cheese from the refrigerated section works in a pinch.
2 tablespoons milk
- Any milk works, even unsweetened oat or almond milk.
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
- Use 1 teaspoon dried parsley if you do not have fresh.
1 teaspoon dried Italian seasoning or a mix of dried oregano and basil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

For the soup

2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
- Use low sodium broth so you control the salt.
- Bone broth adds extra richness.
- In a pinch, use water plus good quality bouillon paste.
1 cup small pasta
- Acini di pepe is traditional.
- You can use orzo, pastina, ditalini, or even small shells.
4 cups chopped greens
- Escarole is classic.
- Baby spinach, kale, or Swiss chard all work well.
1 teaspoon dried Italian seasoning
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Extra grated Parmesan for serving
Fresh parsley for garnish (optional)

Pantry shortcuts and swaps

Use frozen mini meatballs in a pinch. Brown them lightly and drop them into the simmering broth.
Use pre-chopped mirepoix (onion, carrot, celery mix) from the produce section to save time.
Use bagged baby spinach so you skip washing and chopping greens.
Use pre-minced garlic from a jar if you feel tired and want less prep.

Equipment list

Large heavy-bottomed pot or Dutch oven (at least 5–6 quarts)
Large mixing bowl for the meatballs
Baking sheet or plate for shaping meatballs
Small cookie scoop or tablespoon for portioning meatballs
Wooden spoon or spatula
Ladle
Sharp knife and cutting board

Tips & Mistakes

Roll small meatballs, about 1 inch, so they cook quickly and stay tender.
Chill meatballs for 10–15 minutes before cooking so they hold their shape.
Brown the meatballs lightly in the pot to build flavor instead of boiling them raw.
Do not overmix the meatball mixture or you will get dense, tough meatballs.
Use low sodium broth so the soup does not taste too salty after it reduces.
Add the pasta near the end of cooking so it stays al dente and does not turn mushy.
Cook the pasta separately if you plan to store leftovers, then add it to each bowl.
Stir the soup gently after you add the meatballs so they do not break apart.
Add delicate greens like spinach at the very end so they stay bright and tender.
Taste and adjust salt and pepper at the end because the cheese adds saltiness.

How to Make Italian Wedding Soup Recipe

Step 1: Mix the meatball mixture

Add ground pork and ground beef to a large mixing bowl. Crack in the egg, then add breadcrumbs, grated Parmesan, milk, minced garlic, parsley, Italian seasoning, salt, and pepper. Use clean hands or a fork and mix just until everything looks combined and no dry breadcrumbs remain.

If the mixture feels too wet and sticky, sprinkle in a bit more breadcrumbs. If it feels dry and crumbly, add a splash more milk. You want a soft, slightly sticky mixture that still holds together.

Step 2: Shape the meatballs

Use a small cookie scoop or a tablespoon and portion the meat mixture into small balls. Roll each portion between your palms to form smooth 1 inch meatballs. Line them up on a plate or baking sheet.

You will get about 30–40 mini meatballs, depending on size. Chill the meatballs in the fridge for 10–15 minutes while you start the soup. This quick chill helps them stay round and cute in the broth.

Step 3: Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery with a pinch of salt. Stir and cook until the vegetables soften and the onion turns translucent, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds until it smells fragrant. Stir often so the garlic does not burn. If the pot looks dry, drizzle in a bit more olive oil.

Step 4: Brown the meatballs

Push the vegetables to the sides of the pot to clear a space in the center. Add a small drizzle of olive oil in the center if needed. Place meatballs in the pot in a single layer.

Let them cook for 2–3 minutes without moving them so they get a bit of color on one side. Turn them gently with tongs or a spoon and cook another 2–3 minutes. They do not need to cook through at this stage because they will finish in the broth.

Step 5: Add broth and seasonings

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add Italian seasoning, bay leaf, salt, and pepper. Stir gently so you do not break the meatballs.

Bring the soup up to a gentle boil over medium-high heat. Once it boils, lower the heat to a simmer. Let the soup simmer 15–20 minutes so the meatballs cook through and the flavors blend.

Step 6: Add the pasta

Stir in the small pasta. Keep the soup at a gentle simmer and cook until the pasta turns al dente. Check the package directions and start tasting a minute or two early.

Stir often so the pasta does not stick to the bottom of the pot. If the soup thickens too much as the pasta cooks, add a bit more broth or water. Taste the broth and adjust salt and pepper.

Step 7: Add the greens

Stir in the chopped escarole or other greens. If you use tougher greens like kale, add them 5–7 minutes before the pasta finishes so they soften. If you use baby spinach, add it in the last 1–2 minutes.

Cook just until the greens wilt and turn bright. Pull out the bay leaf and discard it. Taste one more time and adjust seasoning.

Step 8: Serve

Ladle the Italian Wedding Soup into warm bowls. Top each bowl with a generous sprinkle of grated Parmesan and a bit of fresh parsley. If the soup thickens as it sits, loosen it with a splash of hot broth or water.

Serve with crusty bread or garlic bread on the side. Watch everyone go quiet for a minute while they eat, which counts as the highest compliment in my family.

Variations I've Tried

I swap the pork and beef for ground chicken and turkey when I want a lighter Italian Wedding Soup Recipe. I add a bit of extra olive oil and cheese in that version to keep the meatballs juicy. The broth still tastes rich, but the soup feels a bit lighter.

I sometimes add a handful of tiny diced zucchini or extra carrots to sneak more vegetables into the pot. My kids do not notice because the meatballs distract them. I also tried a version with tiny cheese cubes inside the meatballs, and those little melty pockets tasted amazing.

I make a gluten free version with gluten free breadcrumbs and small gluten free pasta. I keep the pasta on the side and add it to each bowl so it does not fall apart in the pot. The rest of the recipe stays the same and still tastes classic.

How to Serve Italian Wedding Soup Recipe

Serve Italian Wedding Soup hot in wide bowls so the meatballs, pasta, and greens spread out nicely. Add extra grated Parmesan, a squeeze of lemon, and a sprinkle of fresh parsley on top. Pair it with crusty bread, garlic bread, or a simple green salad.

This soup works as a full meal or as a starter before a pasta or roasted chicken dinner. Kids usually love the mini meatballs, so it fits family dinners very well.

How to store

Fridge: Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days. If possible, store the pasta separately so it does not soak up all the broth.
Freezer: Cool completely, then portion the soup (without pasta) into freezer-safe containers and freeze for up to 3 months. Add freshly cooked pasta when you reheat.
Reheating on the stove: Reheat gently in a pot over medium-low heat until hot, and add a splash of broth or water if the soup looks thick. Stir often so the meatballs heat evenly.
Reheating in the microwave: Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 60–90 second bursts, stirring between each burst until hot. Add a little broth or water if needed to loosen the soup.