This Italian Wedding Soup is the ultimate comfort food, packed with juicy homemade meatballs, tender veggies, and delicate pasta in a rich, savory broth.
Perfect for cozy dinners, it’s a warm, wholesome meal that’s easy to make and packed with authentic flavors.
Serve it up for a taste of Italy in every spoonful—your family will love it!
For the Meatballs:
- Ground Beef and Turkey– A mix of lean ground beef and ground turkey for juicy, flavorful meatballs.
- Fresh White Bread Crumbs – Made from fresh bread for the perfect texture.
- Chopped Fresh Parsley – Adds a fresh, herbaceous flavor to the meatballs.
- Minced Fresh Oregano – For a touch of earthy, aromatic flavor.
- Finely Shredded Parmesan – Adds a rich, cheesy depth to the meatballs.
- Egg – Acts as a binder to hold the meatballs together.
- Salt and Freshly Ground Black Pepper – Season to taste.
- Olive Oil – For browning the meatballs in the skillet.
For the Soup:
- Olive Oil – For sautéing the vegetables.
- Chopped Carrots – Adds a slight sweetness and color to the soup.
- Chopped Yellow Onion – For a savory base flavor.
- Chopped Celery – Adds freshness and balance to the soup.
- Garlic – For a burst of aromatic flavor.
- Low-Sodium Chicken Broth – The base for the soup, providing rich, savory flavor.
- Dry Acini di Pepe or Orzo Pasta – Small pasta shapes that absorb the broth while adding texture.
- Fresh Baby Spinach – For a fresh, vibrant green addition to the soup.
- Shredded Parmesan – For sprinkling on top of the soup for an extra cheesy finish.
Authentic Italian Wedding Soup
Craving the taste of authentic Italian comfort food? This Italian Wedding Soup is the ultimate cozy meal, brimming with homemade meatballs, fresh veggies, and tender pasta in a rich, savory broth.
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Servings: 6
Notes
Ingredients
For the Meatballs:- 8 oz. lean ground beef
- 8 oz. ground turkey
- 1/2 cup fresh white bread crumbs* (from fresh bread, not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried oregano)
- 1/2 cup finely shredded parmesan cheese
- 1 large egg
- Salt and freshly ground black pepper to taste
- 1 Tbsp olive oil (for frying)
- 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 (about 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
Instructions
For the Meatballs:- In a large mixing bowl, combine the ground beef and turkey. Add the bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until everything is well incorporated.
- Roll the mixture into small meatballs, about 3/4 inch to 1 inch in size, and arrange them on a large plate.
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on 2 or 3 sides, about 4 minutes. Transfer to a plate lined with paper towels and repeat the process with the remaining meatballs. Note: The meatballs won’t be fully cooked at this point; they’ll finish cooking in the soup.
- While the meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery, and sauté for 6-8 minutes until softened. Add the garlic and sauté for an additional minute.
- Pour in the chicken broth and season with salt and pepper to taste. Bring to a boil.
- Add the pasta and meatballs to the soup, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the pasta is tender and the meatballs are cooked through, about 10 minutes. Add the spinach during the last minute of cooking.
- Serve hot, and top each bowl with a sprinkle of freshly grated parmesan cheese.
Notes:
- For bread crumbs: Use a hearty, rustic bread and process a slice in a food processor to make fine crumbs. You can freeze any extra bread for future use.
- For a more brothy soup: Reduce the pasta to 3/4 cup. Keep in mind that the pasta will absorb more broth as the soup sits, so feel free to add extra broth to adjust the consistency as desired.
- For added flavor, you can simmer a parmesan rind in the broth as the soup cooks.
Nutrition
Calories: 396 kcal | Carbohydrates: 25g | Protein: 29g | Fat: 20g | Saturated Fat: 6g Cholesterol: 85mg | Sodium: 362mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g Vitamin A: 7490 IU | Vitamin C: 16.6mg | Calcium: 190mg | Iron: 4mg
- Can I skip making meatballs from scratch?
Yes! You can use store-bought mini meatballs to save time. Just add them directly into the soup to cook through while the pasta boils. - What pasta can I substitute if I don’t have acini di pepe?
If you can’t find acini di pepe, you can easily substitute with orzo, ditalini, or small shells. These small shapes work well and soak up the broth beautifully. - How can I make this soup vegetarian?
To make a vegetarian version, skip the meatballs and use veggie broth instead of chicken broth. You can replace the meatballs with small ricotta dumplings for added texture and flavor. - Can I prep this soup ahead of time?
Yes! You can prepare the soup up to the point of adding the pasta. Store the soup in the fridge, then add the pasta and spinach when ready to cook for a quick meal. You can also freeze the soup without the pasta and add fresh pasta when reheating. - How do I prevent the pasta from soaking up all the broth?
To prevent the pasta from absorbing too much broth, cook it separately and then add it to the soup just before serving. This will keep the soup’s consistency perfect!
