Name: Italian Wedding Soup with Meatballs Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 oz. lean ground beef; 8 oz. ground pork; 1/2 cup fresh white bread crumbs; 1/4 cup chopped fresh parsley; 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried); 1/2 cup finely shredded parmesan; 1 large egg; Salt and freshly ground black pepper (1 tsp salt and 1/4 tsp pepper); 1 Tbsp olive oil; 1 Tbsp olive oil; 1 1/4 cups chopped carrots; 1 1/4 cups chopped yellow onion; 3/4 cup chopped celery; 4 cloves garlic, minced (1 1/2 Tbsp); 5 (14.5 oz) cans low-sodium chicken broth; 1 cup dry acini di pepe or orzo pasta; 6 oz fresh baby spinach, roughly chopped; Finely shredded parmesan, for serving

There’s something irresistibly cozy and wholesome about a bowl of Italian Wedding Soup with Meatballs Recipe. It’s that perfect blend of tender meatballs, flavorful broth, and fresh greens that just wraps you up in comfort — almost like a warm kitchen hug on a chilly day.

A white pot filled with clear broth soup showing several small, round, brown meatballs with a slightly browned texture floating along with bright orange carrot pieces, vibrant green spinach leaves, translucent celery slices, and small pearl-like pasta. A metal ladle scoops up a portion in the center, holding a mix of meatballs, spinach, carrots, celery, and pasta, all surrounded by the clear liquid. The inside rim of the pot shows light stains and droplets. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Wedding Soup with Meatballs Recipe
Top Tip
How to Serve Italian Wedding Soup with Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Wedding Soup with Meatballs Recipe

Why You'll Love This Recipe

I’ve been making this Italian Wedding Soup with Meatballs Recipe on repeat, especially when I want something hearty but still light. It’s a true crowd-pleaser and the flavors come together so naturally that you’ll wonder why it’s not part of your regular meals yet.

Simple but Flavorful: The broth simmers with fresh veggies and herbs, creating a rich taste without being heavy.
Perfect Meatballs: Tiny, tender meatballs that cook right in the soup soaking up all the savory goodness.
Customizable Greens and Pasta: You can easily swap spinach or orzo for your favorite greens and pasta shapes.
Comfort in a Bowl: This soup is as nourishing as it is satisfying—ideal for cozy dinners any time of year.

Ingredients & Why They Work

The magic of this Italian Wedding Soup with Meatballs Recipe really comes down to using fresh, quality ingredients that bring out the traditional flavors. Each element plays a role, whether it’s the heartiness of the meats or the bright notes of fresh herbs.

Flat lay of fresh lean ground beef and ground pork portions, a small mound of fresh white bread crumbs from rustic bread, a bunch of bright green chopped fresh parsley sprigs, a few sprigs of minced fresh oregano, a small pile of finely shredded parmesan cheese, one large whole uncracked brown egg, a small white ceramic bowl of golden olive oil, chopped bright orange carrots, diced yellow onion pieces, roughly chopped pale green celery stalks, four peeled garlic cloves, a small white ceramic bowl filled with dry acini di pepe pasta pearls, a handful of fresh vibrant baby spinach leaves, and a simple white ceramic bowl holding coarse salt and freshly ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef and ground pork: Blending these two provides the perfect balance of flavor and moisture for tender meatballs.
Fresh white bread crumbs: Use day-old rustic bread ground finely. It gives your meatballs a soft, light texture.
Parsley and oregano: Fresh herbs add brightness and authentic Italian flair that's hard to beat.
Parmesan cheese: Both in the meatballs and as a garnish, it adds a salty, nutty depth.
Carrots, onion, and celery: Classic soffritto for that rich, savory base in the broth.
Garlic: Just the right punch to boost the flavor without overwhelming it.
Low-sodium chicken broth: Keeps it flavorful but lets you control saltiness.
Acini di pepe or orzo pasta: Small pasta shapes that swallow up the broth perfectly without stealing the show.
Fresh baby spinach: Added last for a pop of color, nutrition, and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup feels like home to me, but I often tweak it a bit depending on what’s in my fridge or my mood. That’s what makes the Italian Wedding Soup with Meatballs Recipe so fantastic — it’s forgiving and adaptable.

Variation: Sometimes I swap spinach for kale or Swiss chard for a heartier green. It changes the texture but still tastes great.
Gluten-free option: Using gluten-free bread crumbs and pasta works perfectly if you need to avoid gluten.
Meatball twists: Adding a bit of crushed red pepper or swapping pork for turkey gives a fun flavor variation.
Less pasta, more broth: For a lighter version, cut back on the pasta and add extra broth to keep it soupy and comforting.

Step-by-Step: How I Make Italian Wedding Soup with Meatballs Recipe

A white bowl filled with a clear broth soup that has three main layers: at the bottom, small round pasta pearls; in the middle, bright orange carrot cubes, green spinach leaves, and light green celery pieces; and on the top, small browned meatballs scattered evenly across the soup. The broth is light and slightly oily, reflecting soft light. A silver spoon rests inside the bowl on the right side. Around the bowl, there is a dark green cloth and pieces of crusty bread with a golden-brown crust placed on a wooden board on a white marbled surface. In the background, there is a small wooden bowl with grated white cheese and another white bowl with more soup. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Perfect Meatballs

Start by mixing your ground beef and pork with fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. I like to use my hands here—gently mixing and breaking up the meat ensures everything is evenly combined without packing the meat too tightly. Then, roll the mixture into tiny ¾ to 1-inch balls. They’re small because they need to cook quickly and fit nicely into the spoonfuls of soup.

Step 2: Browning the Meatballs

Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat. Cook your meatballs in batches, turning occasionally to brown them on two or three sides. This step locks in flavor and texture. Don’t worry that they’re not fully cooked through at this point—the soup will finish them off gently. Set them aside while you move on to the soup base.

Step 3: Building the Flavorful Soup Base

In a large pot, warm your olive oil over medium heat, then add chopped carrots, onion, and celery. Sauté until softened—about 6 to 8 minutes—releasing the natural sweetness and creating a flavorful foundation. Toss in the garlic and cook for just another minute so it doesn't burn but adds fragrant depth.

Step 4: Bringing It All Together

Pour in the chicken broth and season lightly with salt and pepper. Bring the broth to a boil, then add your browned meatballs and pasta. Lower the heat to a gentle simmer and cover. Stir occasionally to keep the pasta from sticking and let everything cook for about 10 minutes until the pasta is tender and meatballs are cooked through. Toss in the fresh spinach right at the end—the residual heat wilts it perfectly without overcooking.

Step 5: Serve and Enjoy

Ladle your soup into bowls and don’t be shy with the parmesan on top—it adds that final lovely touch of richness. Trust me, a sprinkle of cheese turns this from delicious to unforgettable.

Top Tip

From my attempts over the years, I’ve learned that tiny details make a big difference in this Italian Wedding Soup with Meatballs Recipe. Taking the time to properly brown the meatballs and use fresh herbs really lifts the flavors, and avoiding overcrowding the skillet during browning ensures they crisp up rather than steam.

Meatball Size Matters: Keeping meatballs small helps them cook evenly and fit seamlessly into each bite.
Don’t Skip Browning: It adds flavor you just can’t get from cooking meatballs directly in broth.
Stir Pasta Occasionally: To prevent sticking and clumping, especially with small shapes like acini di pepe.
Use Fresh Herbs: Fresh parsley and oregano make the soup taste bright and authentic, something dried herbs can’t fully replicate.

How to Serve Italian Wedding Soup with Meatballs Recipe

Italian Wedding Soup - Serving Suggestion

Garnishes

I nearly always add a generous sprinkle of freshly shredded Parmesan just before serving—it melts slightly into the hot soup and adds salty depth. Sometimes I also drizzle a bit of extra virgin olive oil or crack a little black pepper on top. A few torn basil leaves can be a bright finishing touch if you have them on hand.

Side Dishes

I love pairing this soup with warm, crusty bread—especially a rustic Italian loaf slathered with butter. A simple green salad or roasted vegetables round out the meal nicely if you want more variety without overshadowing the soup.

Creative Ways to Present

For special occasions, I serve the soup in small, charming bowls topped with edible flowers or microgreens for a restaurant-worthy look. You can even serve the meatballs on skewers alongside dipping broth for a fun shareable appetizer twist.

Make Ahead and Storage

Storing Leftovers

Italian Wedding Soup with Meatballs stores beautifully in the fridge for up to 3 days. Just cool it completely before transferring to airtight containers to keep everything fresh and prevent soggy pasta.

Freezing

I’ve frozen leftovers successfully by slightly undercooking the pasta the first time around. When reheated, the pasta retains its texture better without turning mushy—a little extra broth or water helps loosen things up while warming.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally to keep the soup from sticking or scorching. If the soup thickened too much in the fridge, add a splash of broth or water to bring it back to that perfect, silky consistency.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs a day or two ahead and keep them refrigerated. Just brown them right before adding to the soup for the best texture and flavor.

What can I substitute for acini di pepe pasta?

Orzo is an excellent substitute for acini di pepe in this soup. You could also use small ditalini or even tiny elbow macaroni—it’s all about maintaining that delicate pasta-to-soup ratio.

Can I make this soup vegetarian?

While this recipe traditionally uses meatballs, you can make a vegetarian version by swapping meatballs for vegetarian or lentil-based ones, and using vegetable broth instead of chicken broth. Add plenty of fresh herbs for flavor.

How do I prevent pasta from getting mushy in leftover soup?

To keep the pasta from getting mushy in leftovers, slightly undercook it during your initial cooking, then add extra broth when reheating. Alternatively, cook pasta separately and add it to each bowl when serving.

Final Thoughts

Making this Italian Wedding Soup with Meatballs Recipe always brings back fond memories of family dinners and chilly evenings spent catching up over good food. It’s simple, satisfying, and surprisingly elegant for how easy it is. I can’t wait for you to try it—you might just find it becomes your new go-to comfort soup.