If there’s one dish that wraps you in a warm, comforting embrace while delighting your taste buds, it’s this Italian Wedding Soup Recipe. Bursting with tender meatballs, vibrant greens, and delicate pasta swimming in a flavorful broth, this soup brings together simple ingredients in a way that feels like a celebration. Whether you’re serving it for a cozy weeknight meal or sharing it with loved ones on a special occasion, it’s a classic that never fails to impress and satisfy.
Ingredients You’ll Need
Gathering a handful of fresh ingredients is all it takes to craft this hearty soup. Each component plays its part, from the juicy meatballs adding protein and texture, to the greens offering freshness, and the orzo pasta bringing a comforting, toothsome bite. Together, these ingredients create a symphony of flavor and texture that’s both simple and irresistible.
- 1 lb ground beef: The foundation for tender, flavorful meatballs that soak up all the soup’s goodness.
- ¼ cup Parmesan cheese: Adds a sharp, savory punch to the meatball mixture, enhancing depth.
- ¼ cup milk: Keeps the meatballs moist and tender.
- ½ cup bread crumbs: The binding agent that ensures meatballs hold their shape perfectly.
- 1 tablespoon garlic powder: Infuses the meatballs with a warm, comforting garlic aroma.
- 1 teaspoon salt: Brings out the natural flavors of every ingredient.
- 2 tablespoons fresh chopped parsley: Adds fresh brightness and subtle herbaceous notes.
- 2 carrots, sliced into circles: Contribute sweetness and a lovely pop of color.
- 1 medium onion, chopped: Builds a savory base when sautéed.
- 3 cloves garlic, minced: Gives the broth its inviting, aromatic kick.
- 2 quarts chicken broth: The heart of the soup, rich and comforting.
- 1 bag baby spinach or escarole: For that tender, leafy green texture and a burst of nutrients.
- 2 bay leaves: Infuse the broth with subtle herbal depth and complexity.
- 3 tablespoons olive oil (for frying meatballs): Adds richness and helps brown the meatballs nicely.
- 1 cup orzo or acini de pepe pasta: Tiny pasta that soaks up the broth and ties all the flavors together.
How to Make Italian Wedding Soup Recipe
Step 1: Make the Meatballs
The magic starts by combining ground beef with Parmesan, milk, breadcrumbs, garlic powder, salt, and fresh parsley in a large bowl. Mixing them until everything is well incorporated sets you up for meatballs that are flavorful and tender. Rolling them into small, quarter-sized balls ensures they cook evenly and fit perfectly into each spoonful.
Step 2: Sear Meatballs
Next, heat 3 tablespoons of olive oil in a large pot over medium-high heat. Sear the meatballs for just 30 to 45 seconds per side to get a nice golden brown crust. This browning adds both texture and a caramelized, savory flavor that’s essential in the overall soup experience. Once browned, remove and set them aside to make room for the veggies.
Step 3: Sauté Vegetables
Using the same pot, spoon out any excess oil and add one more tablespoon of olive oil over medium heat. Toss in the chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the sliced carrots and cook for another 3 minutes, letting their natural sweetness emerge. Finally, add minced garlic and cook until fragrant, just about a minute — this step unlocks the soup’s rich aroma.
Step 4: Make the Broth
Pour in the chicken broth along with the bay leaves, turning up the heat until the soup reaches a boil. Reduce to a simmer and gently nestle the seared meatballs back into the pot. Let everything simmer together for 15 minutes so the meatballs cook through and the flavors meld beautifully.
Step 5: Cook the Pasta
After the meatballs have softened in the broth, add the orzo or acini de pepe pasta right into the pot. Continue simmering for another 15 minutes until the pasta is tender but still slightly firm to the bite. This way, the pasta will soak up that amazing broth without turning mushy.
Step 6: Finish the Soup
Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt gently from the residual heat, about 5 minutes. Give it one final stir before ladling it into bowls, and get ready to enjoy a bowlful of cozy goodness.
How to Serve Italian Wedding Soup Recipe
Garnishes
Sprinkle a little extra grated Parmesan cheese and some freshly chopped parsley over the top for an inviting finish and a burst of fresh, cheesy flavor. A pinch of crushed red pepper flakes can add a subtle kick if you like a bit of heat. These small touches elevate the soup’s appearance and flavor beautifully.
Side Dishes
This soup pairs wonderfully with crusty Italian bread to soak up the broth or a simple green salad dressed in lemon vinaigrette for a light contrast. You can also add garlic breadsticks or a plate of roasted vegetables for a heartier meal that still feels balanced and satisfying.
Creative Ways to Present
Consider serving individual portions in rustic bowls, topping each with a miniature meatball on a fancy toothpick as a fun appetizer twist. You can also offer a Parmesan crisp on the side or swirl a drizzle of extra-virgin olive oil before serving to add a glossy finish and extra depth. These ideas make your Italian Wedding Soup Recipe not just delicious but a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring to airtight containers and refrigerate for up to 3 days. The flavors tend to deepen overnight, making it even better as leftovers. Just be mindful that pasta will continue to soak up broth, so the texture might thicken a bit.
Freezing
Italian Wedding Soup Recipe freezes nicely if you separate the pasta from the broth and meatballs beforehand. Freeze the broth and meatballs in one container and the cooked pasta in another to keep textures intact. When ready to enjoy, thaw overnight in the fridge and combine before reheating.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if the soup seems too thick. Reheat until warmed through, then stir in fresh spinach or greens if desired to revive that fresh texture.
FAQs
What makes it an Italian Wedding Soup Recipe?
Despite its name, this soup isn’t about weddings specifically. The term “wedding” represents the perfect “marriage” of flavors between the meatballs and greens in a rich broth, which is what defines this classic Italian dish.
Can I use different meats for the meatballs?
Absolutely! Many recipes use a mix of ground beef, pork, and sometimes veal for added tenderness and depth. You can also substitute turkey or chicken for a lighter version, though the flavor will be a bit different.
Is there a vegetarian version of this soup?
Yes! You can skip the meatballs and add hearty mushrooms or vegetarian meat substitutes instead. Use vegetable broth to keep it meat-free while still maintaining that comforting broth base.
How do I keep the pasta from getting mushy?
Add the pasta in the final stages of cooking and avoid overcooking. If you plan to store leftovers, consider cooking the pasta separately and adding it when serving, which preserves its texture better.
What greens work best besides spinach or escarole?
Kale, Swiss chard, or even finely chopped cabbage can work wonderfully. Just adjust the wilting time to ensure the greens remain tender and vibrant without becoming tough.
Final Thoughts
If you’re craving a bowl of warmth packed with love and flavor, this Italian Wedding Soup Recipe is your go-to comfort food. It’s easy to make, endlessly customizable, and perfect for sharing with family and friends. Give it a try, and you’ll quickly see why it’s such a beloved timeless classic.
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and classic Italian Wedding Soup featuring tender homemade meatballs simmered in a flavorful chicken broth with pasta, fresh vegetables, and greens, perfect for a hearty family meal.
Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
- 3 tablespoons olive oil (for frying meatballs)
Soup
- 2 tablespoons olive oil (for sautéing vegetables)
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 quarts chicken broth
- 2 bay leaves
- 1 cup orzo or acini de pepe pasta
- 1 bag baby spinach or escarole
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, Parmesan cheese, milk, bread crumbs, garlic powder, salt, and fresh parsley. Mix everything thoroughly until well incorporated, then shape the mixture into small, quarter-sized meatballs.
- Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs and sear them for 30 to 45 seconds on each side until they are nicely browned. Remove the meatballs from the pot and set aside.
- Sauté Vegetables: Remove excess oil from the pot, then add 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Next, add the sliced carrots and cook for an additional 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Make the Broth: Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Return the seared meatballs to the pot and let them simmer in the broth for 15 minutes to absorb additional flavor.
- Cook the Pasta: Add the orzo or acini de pepe pasta to the simmering soup. Continue to cook for another 15 minutes, or until the pasta is tender.
- Finish the Soup: Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt for about 5 minutes. Stir once more before serving the soup hot.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Use gluten-free bread crumbs and pasta for a gluten-free variation.
- Fresh parsley can be replaced with dried parsley, but fresh adds better flavor.
- Do not overcook the pasta; check occasionally to avoid mushiness.
- Spinach or escarole can be substituted with kale or Swiss chard for different flavors.
