I love this Italian wedding soup because it feels warm, comforting, and full of homemade goodness. I enjoy how the tender meatballs pair perfectly with the light, flavorful broth and delicate pasta. I also like how the vegetables and greens add freshness and balance to the dish. I find it perfect for cozy meals when I want something nourishing and satisfying.
Ingredients
I use these ingredients to make the soup:
1 lb ground beef 1/4 cup parmesan cheese 1/4 cup milk 1/2 cup bread crumbs 1 tablespoon garlic powder 1 teaspoon salt 2 tablespoons fresh parsley, chopped 1/2 teaspoon black pepper 2 carrots, sliced 1 medium onion, chopped 3 cloves garlic, minced 2 quarts chicken stock 2 bay leaves 1 teaspoon salt 2 cups baby spinach or escarole 1 cup orzo or acini de pepe 2 tablespoons olive oil
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by combining the ground beef, parmesan cheese, milk, breadcrumbs, garlic powder, salt, parsley, and black pepper. I mix everything well and roll the mixture into small meatballs about the size of a quarter.
I heat olive oil in a pot over medium-high heat and quickly sear the meatballs on all sides. I remove them and set them aside.
I discard the excess oil, then add fresh olive oil to the pot. I sauté the onions until softened, then add the carrots and cook a few more minutes. I stir in the garlic and cook until fragrant.
I pour in the chicken stock, add bay leaves and salt, and bring it to a boil. I reduce the heat to a simmer and return the meatballs to the pot, letting them cook for about 15 minutes.
I stir in the pasta and continue simmering until it becomes tender.
I remove the pot from heat, add the spinach, and cover it for a few minutes until wilted. I stir everything together and serve hot.
Servings and Timing
I get about 8 servings from this recipe.
Preparation time: 20 minutes Cooking time: 40 minutes Total time: about 1 hour
Variations
I sometimes use ground turkey instead of beef for a lighter version. I also like adding celery for extra flavor in the base. When I want a richer broth, I use homemade stock. I occasionally swap spinach with escarole for a more traditional touch.
Storage/Reheating
I store leftovers in the refrigerator in an airtight container for up to 4 days. I reheat the soup gently on the stove, adding a bit of extra broth if the pasta has absorbed too much liquid. I can also freeze it, though I prefer to freeze it without the pasta for better texture.
FAQs
Can I make the meatballs ahead of time?
Yes, I often prepare and refrigerate them in advance until I’m ready to cook.
What pasta works best for this soup?
I prefer orzo or acini de pepe because they are small and fit well with the meatballs.
Can I freeze Italian wedding soup?
Yes, I can freeze it, but I like to leave out the pasta and add it fresh later.
Why are my meatballs falling apart?
I make sure to mix the ingredients well and not skip the breadcrumbs and egg substitute like milk for binding.
Can I use different greens?
Yes, I can use spinach, escarole, or even kale depending on what I have.
Conclusion
I enjoy making Italian wedding soup because it’s simple, comforting, and full of flavor. I like how the tender meatballs, soft pasta, and fresh greens come together in a warm broth. I find it a perfect dish for family meals or whenever I want something hearty and soothing.
Roll into small bite-sized meatballs (about the size of a quarter).
2. Sear the Meatballs
Heat 1 tbsp olive oil in a large pot over medium-high heat.
Quickly sear meatballs for 30–45 seconds per side until lightly browned. Remove and set aside.
3. Sauté Vegetables
Remove excess oil if needed. Add 1 tbsp olive oil to the pot.
Sauté onions for about 5 minutes until softened. Add carrots and cook another 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
4. Simmer the Soup
Pour in chicken stock and add bay leaves and salt. Bring to a boil, then reduce to a simmer.
Return meatballs to the pot and simmer for 15 minutes.
5. Add Pasta
Stir in orzo (or acini di pepe). Simmer for 10–15 minutes until pasta is tender.
6. Finish with Greens
Turn off heat. Add spinach or escarole, cover for 3 minutes, then stir until wilted.
7. Serve
Serve hot and enjoy as a comforting, hearty bowl of soup.
Notes
Small meatballs cook faster and stay tender in soup.
Orzo thickens the broth slightly as it cooks.
Swap beef with a beef/pork mix for richer flavor.
Add extra Parmesan on top for serving.
