Hearty Italian Wedding Soup Recipe in Just 45 Minutes

Name: Hearty Italian Wedding Soup Recipe in Just 45 Minutes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1/2 lb ground pork; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 8 cups chicken broth; 1 cup small pasta (like orzo or ditalini); 2 cups fresh spinach, chopped; 1/4 cup fresh parsley, chopped

Author: lia

Published: October 25, 2025

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There’s something magical about a bowl of Italian Wedding Soup—it’s like a warm hug in a pot. This classic dish, with its savory meatballs, tender greens, and comforting broth, has been a staple in Italian-American homes for generations. I still remember the first time I tasted it at my aunt’s kitchen table; the flavors were so rich and hearty, it instantly became one of my favorites. Despite its name, Italian Wedding Soup isn’t just for weddings—it’s perfect for cozy weeknight dinners, family gatherings, or anytime you need a little comfort. Over the years, I’ve tweaked my version to stay true to authentic Italian flavors while keeping it simple enough for busy cooks. Trust me, once you try it, you’ll understand why this soup has stood the test of time.

Why You’ll Love This Italian Wedding Soup

This Italian Wedding Soup is the kind of dish that feels like home in every spoonful. Here’s why it’s going to become your new favorite:

Hearty & Satisfying: Packed with tender meatballs, fresh greens, and pasta, it’s a complete meal in one bowl.
Savory Flavor: The combination of beef, pork and Parmesan in the meatballs creates a rich, umami-packed taste that’s irresistible.
Comfort in Minutes: It comes together in under an hour, making it perfect for busy weeknights or lazy weekends.
Versatile & Customizable: Swap in kale for spinach, or try different pasta shapes—it’s flexible to suit your taste.
Family-Friendly: Kids and adults alike will love the tender meatballs and flavorful broth.

Trust me, once you try this Italian Wedding Soup, you’ll be hooked. It’s comfort food at its best!

Italian Wedding Soup Ingredients

Here’s everything you’ll need to make this cozy, flavorful Italian Wedding Soup. I’ve broken it down into the meatballs and the soup itself so you can prep easily—trust me, it’s worth the extra step for those little flavor-packed meatballs!

For the Meatballs:

1 lb ground beef (80/20 blend works best for juicy meatballs)
1/2 lb ground pork (adds amazing richness)
1/2 cup plain breadcrumbs (I like Panko for texture)
1/4 cup grated Parmesan cheese (freshly grated has the best flavor)
1 large egg, lightly beaten (binds everything together)
1 clove garlic, minced (don’t skip this—it’s essential!)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (freshly cracked if possible)

For the Soup:

1 tbsp olive oil (for browning those perfect little meatballs)
8 cups low-sodium chicken broth (homemade is great, but store-bought works too)
1 cup small pasta (orzo or ditalini are my go-tos)
2 cups fresh spinach, roughly chopped (stems removed)
1/4 cup fresh parsley, finely chopped (adds a bright pop of flavor)

Ingredient Notes & Substitutions

Don’t stress if you need to make swaps—this soup is pretty forgiving! Here’s what I’ve learned over years of making it:

Spinach: Fresh is ideal for texture and flavor, but if you only have kale on hand, chop it finely and add it a minute earlier since it’s heartier.
Pasta: Any small shape works—acini di pepe, pastina, even broken angel hair in a pinch. Just adjust cook time based on package directions.
Cheese: Pre-grated Parmesan works in a pinch, but freshly grated melts better and tastes brighter. For extra richness, try Pecorino Romano.
Meatballs: You can make these ahead! Roll them, freeze on a baking sheet, then transfer to a bag. No need to thaw—just add a few extra minutes when browning.
Broth: I prefer low-sodium so I can control the salt, but regular works too—just taste before adding extra salt to the meatballs.

The beauty of Italian Wedding Soup is its flexibility—make it your own while keeping those comforting flavors we all love!

Essential Equipment for Italian Wedding Soup

A large pot or Dutch oven (for simmering the soup to perfection)
A mixing bowl (to combine those flavorful meatball ingredients)
Measuring cups and spoons (for precise, balanced flavors)

How to Make Italian Wedding Soup

Now for the fun part—bringing all those beautiful ingredients together into one glorious pot of comfort! Follow these simple steps, and you’ll have a pot of Italian Wedding Soup that’ll make your kitchen smell absolutely amazing. Don’t worry if you’re new to soup-making—this one’s foolproof when you take it step by step.

Preparing the Italian Wedding Soup Meatballs

First things first: those irresistible little meatballs! In a large mixing bowl, combine the ground beef, pork, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Here’s my trick: use your hands to mix everything together—it’s messy but oh-so-effective. Just make sure not to overwork the meat or your meatballs might get tough.

Now, roll the mixture into small balls, about 1-inch in diameter (think marble-sized). I like to keep a little bowl of water nearby to wet my hands—it keeps the meat from sticking. Aim for consistency so they cook evenly. You should get about 40-45 little flavor bombs from this recipe. Set them aside on a plate while you get the pot ready.

Cooking the Soup Base and Meatballs

Grab your trusty Dutch oven or large pot and heat that olive oil over medium heat. When it shimmers, it’s showtime! Add the meatballs in batches—don’t crowd the pan or they’ll steam instead of brown. Give them space to develop that gorgeous golden crust, turning gently with tongs after about 2 minutes per side. They don’t need to cook through here—just get some color for maximum flavor.

Once all your meatballs are browned (about 8 minutes total), pour in the chicken broth. Scrape up any tasty browned bits from the bottom—that’s liquid gold for flavor! Bring everything to a gentle boil, then reduce the heat to a simmer. The meatballs will finish cooking through in this cozy broth bath over the next few minutes.

Finishing Your Italian Wedding Soup

Now, stir in your pasta of choice and let it simmer for 8-10 minutes, or until al dente (check your package instructions—timing varies by shape). This is when the magic happens as the pasta absorbs that rich broth flavor.

Right at the end, add your chopped spinach and parsley. They’ll wilt almost instantly—just 2 minutes is perfect. Give it a taste and adjust seasoning if needed (sometimes I add an extra pinch of salt or a grind of pepper). And that’s it! Ladle it into bowls while piping hot, with extra Parmesan for sprinkling. The aroma alone will have everyone rushing to the table!

Expert Tips for the Best Italian Wedding Soup

After making this soup more times than I can count, I’ve picked up some tricks that’ll take your Italian Wedding Soup from good to unforgettable. First—don’t overmix those meatballs! Gently combine the ingredients just until they come together. Overworking makes them tough instead of tender. And speaking of meatballs: browning isn’t optional—that golden crust adds SO much flavor depth.

Here’s my pasta secret: cook it just shy of al dente in the broth. It’ll keep absorbing liquid as it sits, and nobody wants mushy pasta floating around. If you’re making this ahead (smart move!), consider cooking the pasta separately and adding it when reheating.

One last thing—fresh herbs make all the difference. That parsley isn’t just garnish—it brightens up the whole pot!

Serving and Storing Italian Wedding Soup

Nothing beats serving this Italian Wedding Soup piping hot, with a generous sprinkle of freshly grated Parmesan melting right into the bowl. For the full experience, don’t forget a side of crusty bread—perfect for sopping up every last drop of that savory broth. If I’m feeling fancy, I’ll drizzle a little extra virgin olive oil on top and add a crack of black pepper for presentation.

Leftovers? No problem! Let the soup cool completely before transferring to an airtight container. It’ll keep in the fridge for about 3 days. Just a heads up—the pasta keeps drinking up broth like a sponge, so when reheating, you might need to splash in some water or extra chicken broth to bring it back to soup consistency. I usually reheat gently on the stove over medium-low, stirring occasionally to prevent sticking.

Italian Wedding Soup Nutritional Information

Just a quick note about nutrition—these numbers are always estimates since they’ll change based on your exact ingredients and brands. Things like the fat content in your meat, type of pasta, or how much Parmesan you sprinkle on top can tweak the counts. That said, this soup packs plenty of protein from the meatballs and keeps carbs reasonable with sensible pasta portions. Always check labels if you’re tracking closely!

Italian Wedding Soup FAQs

Got questions about Italian Wedding Soup? I’ve got answers! Here are some of the most common ones I hear—plus a few pro tips I’ve picked up along the way.

Is Italian Wedding Soup actually served at weddings? Great question! Despite the name, it’s not traditionally served at weddings. The name comes from the Italian phrase “minestra maritata,” which means “married soup”—referring to the perfect marriage of flavors between the meat, greens, and broth. It’s more of a comforting, everyday dish in Italian households.
Can I make this soup ahead of time? Absolutely! You can make the meatballs ahead and freeze them (just thaw before browning). The whole soup can be made a day in advance, though I’d recommend cooking the pasta separately and adding it when reheating to avoid mushiness.
Can I freeze Italian Wedding Soup? Yes, but with a caveat. The pasta can get a bit soft after freezing, so if you plan to freeze it, I’d leave the pasta out and add it fresh when you reheat. Freeze the soup base and meatballs in an airtight container for up to 3 months.
What other greens can I use besides spinach? Kale, escarole, or Swiss chard all work beautifully! Just chop them finely and add them a minute or two earlier than spinach since they’re heartier.
Can I use just beef or just pork for the meatballs? Sure! The combo of beef and pork gives the best flavor, but you can use all beef or all pork if that’s what you have. Just keep an eye on the fat content—too lean, and the meatballs might dry out.

Still have questions? Drop them in the comments—I’m happy to help!

Rate This Recipe

Did you make this Italian Wedding Soup? I’d love to hear how it turned out for you! Leave a star rating below and tell me about your experience—did you add any fun twists? Your feedback helps other home cooks discover this cozy recipe. Happy cooking!

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