Introduction

Italian Wedding Soup is a classic, comforting Italian-American soup featuring tender mini meatballs, fresh spinach, and tiny pasta in a savory chicken broth. Despite its name, this soup isn’t served at weddings — the term “wedding” refers to the “marriage” of flavors between the meat and greens.

This soup is both hearty and light, making it perfect for cozy family dinners, entertaining guests, or enjoying as a nourishing weekday meal. The combination of flavorful meatballs, nutrient-packed spinach, and delicate pasta creates a delightful balance of textures and tastes that is simply irresistible.

Why I Love This Recipe

I love this recipe because it’s comforting, wholesome, and full of flavor. The meatballs are tender and perfectly seasoned, the broth is rich and savory, and the spinach adds freshness and color. It’s a beautiful combination of textures, with the soft pasta, meaty bites, and vibrant greens creating a bowl of joy in every spoonful.

This soup also makes great leftovers, as the flavors continue to meld in the refrigerator, making it even tastier the next day.

Why It’s a Must-Try Dish

Italian Wedding Soup is a must-try because it’s elegant yet easy to prepare, satisfying yet light, and loved by both kids and adults alike. The homemade meatballs elevate the dish from ordinary soup to something truly special. This recipe is a perfect example of how simple ingredients can come together to create an unforgettable, heartwarming meal.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 30–35 minutes
• Total Time: 50–55 minutes
• Servings: 6 servings
• Calories: ~280 kcal per serving
• Course: Main Course / Soup
• Cuisine: Italian / Italian-American

Ingredients

For the Meatballs:

• ½ lb (225 g) ground beef
• ½ lb (225 g) ground pork or turkey
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• Salt and black pepper to taste

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup small pasta (acini di pepe, orzo, or ditalini)
• 4 cups fresh spinach, chopped
• 1 tsp dried thyme
• ½ tsp dried oregano
• Salt and black pepper to taste

Optional Garnish:

• Grated Parmesan cheese
• Fresh parsley

Step-by-Step Preparation Method

Step 1: Make the Meatballs

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
2. Mix until just combined — avoid overmixing to keep meatballs tender.
3. Roll into small 1-inch meatballs and place on a plate.

Step 2: Brown the Meatballs (Optional)

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Brown meatballs on all sides for 3–4 minutes (they don’t need to be fully cooked).
3. Remove and set aside.

Note: You can also skip browning and cook the meatballs directly in the soup.

Step 3: Sauté Vegetables

1. In a large soup pot, heat 1 tbsp olive oil over medium heat.
2. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened.

Step 4: Add Broth and Meatballs

1. Pour in chicken broth and bring to a gentle boil.
2. Carefully add meatballs to the broth.
3. Reduce heat to a simmer, cover, and cook for 10 minutes.

Step 5: Add Pasta

1. Add small pasta to the soup and cook according to package instructions, usually 6–8 minutes, until tender.

Step 6: Add Spinach and Seasonings

1. Stir in chopped spinach, thyme, oregano, salt, and black pepper.
2. Simmer for an additional 2–3 minutes until spinach is wilted.

Step 7: Serve

1. Ladle soup into bowls.
2. Garnish with grated Parmesan and fresh parsley.
3. Serve hot with crusty bread or a light salad.

How to Serve

• Serve as a hearty lunch or a comforting dinner.
• Pair with garlic bread, breadsticks, or a crisp green salad.
• Top with extra Parmesan for added flavor.

Recipe Tips

• Meatballs: Keep them small so they cook evenly and quickly.
• Pasta: Cook pasta in the soup but be mindful if storing leftovers — pasta may absorb broth. Cook separately for longer storage.
• Spinach: Fresh spinach is best; add at the end to maintain color and texture.
• Broth: Use high-quality chicken broth for depth of flavor.

Recipe Variations

1. Turkey Meatballs: Substitute ground beef and pork with ground turkey or chicken.
2. Gluten-Free: Use gluten-free breadcrumbs and pasta.
3. Vegetable-Enhanced: Add zucchini, peas, or kale for extra nutrients.
4. Cheesy Variation: Stir in ¼ cup grated Parmesan into the soup for a richer taste.
5. Slow Cooker Version: Assemble ingredients (except pasta and spinach) in a slow cooker and cook on low for 4–6 hours. Add pasta and spinach in the last 15 minutes.

Freezing and Storage

• Refrigeration: Store soup (without pasta) in an airtight container for 3–4 days.
• Freezing: Freeze soup (without pasta and spinach) for 2–3 months.
• Reheating: Reheat gently on the stove and add freshly cooked pasta and spinach.

Special Equipment Needed

• Large soup pot or Dutch oven
• Mixing bowl for meatballs
• Knife and cutting board
• Wooden spoon or spatula
• Ladle

Frequently Asked Questions (FAQ)

Q1: Can I make this soup ahead of time?
Yes — store soup without pasta and spinach, then add them when reheating.

Q2: Can I use frozen spinach?
Yes — add frozen spinach at the end and simmer until heated through.

Q3: Can I bake the meatballs instead of cooking in the soup?
Absolutely — bake at 375°F (190°C) for 15–20 minutes until cooked through, then add to soup.

Q4: Can I make the meatballs smaller?
Yes — smaller meatballs cook faster and are easier to eat in soup.

Q5: Can I add more vegetables?
Yes — zucchini, peas, or carrots work beautifully. Adjust cooking time accordingly.

Conclusion

Italian Wedding Soup with Meatballs and Spinach is a heartwarming, flavorful, and nutritious dish perfect for family dinners or special occasions. The tender meatballs, fresh spinach, and delicate pasta in a savory broth make it a satisfying, elegant, yet easy-to-make soup.

This classic recipe balances comfort with elegance, offering a timeless Italian-American favorite that’s both wholesome and delicious. Perfect for meal prep, freezing, or enjoying fresh, it’s a recipe you’ll return to time and time again.