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The Best Classic Italian Wedding Soup Recipe

A close-up of a white bowl filled with Italian wedding soup, featuring small meatballs, acini di pepe pasta, greens, and grated Parmesan cheese.
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Welcome to my kitchen! This Italian Wedding Soup recipe brings together tender, savory meatballs, fresh greens, and delicate pasta in a rich, flavorful broth. It is the ultimate comfort food, and I promise it is easier to make than you think.

Ingredients

Scale
  • 1 pound ground beef and ground pork mixture (or use ground turkey for a lighter option)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups quality chicken broth (low sodium preferred)
  • 4 cups water
  • 1 small yellow onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup acini di pepe pasta (or orzo)
  • 5 ounces fresh spinach or escarole, roughly chopped
  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the Meatballs: In a medium bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix. Roll the mixture into small, 1/2-inch meatballs. You should have about 40-50 meatballs.
  2. Cook the Meatballs: In a large Dutch oven or stockpot, heat 1 tablespoon of olive oil over medium heat. Working in batches if necessary, brown the meatballs on all sides. They do not need to be cooked through. Remove the browned meatballs and set them aside on a plate.
  3. Sauté Vegetables: Add the chopped onion, carrots, and celery to the same pot. Cook for 5 to 7 minutes, stirring occasionally, until the onions soften.
  4. Simmer the Broth: Pour in the chicken broth and water. Bring the liquid to a gentle boil. Carefully drop the raw or partially cooked meatballs into the simmering broth. Reduce the heat to maintain a steady simmer. Cook for 10 minutes.
  5. Add Pasta: Stir in the acini di pepe pasta. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender.
  6. Add Greens: Stir in the fresh spinach or escarole during the last 2 minutes of cooking, allowing it to wilt into the hot broth. Taste the soup and adjust salt and pepper as needed.
  7. Serve: Ladle the Italian Wedding Soup into bowls. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For the most tender meatballs, mix the meatball ingredients by hand just until they come together. Overmixing develops the protein and results in tough meatballs.
  • If you prefer a clearer broth, gently skim any foam or fat that rises to the surface during the initial simmer after adding the meatballs.
  • You can easily adapt this recipe for a slow cooker: Brown the meatballs first, sauté the vegetables, then combine everything except the pasta and greens in the slow cooker. Cook on low for 6 hours or high for 3 hours. Add the pasta during the last 30 minutes of cooking, and the greens in the final 10 minutes.

Nutrition

Find it online: https://carlacooking.com/classic-italian-wedding-soup-recipe/