Name: Easy 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 (from fresh bread not dried); 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, 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 comforting and timeless about a hearty bowl of soup, especially when it’s loaded with tender little meatballs and fresh greens. This Easy Italian Wedding Soup with Meatballs Recipe is one of those dishes that feels like a warm hug on a chilly evening, yet it’s surprisingly simple to pull together.

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 Easy Italian Wedding Soup with Meatballs Recipe
Top Tip
How to Serve Easy Italian Wedding Soup with Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Italian Wedding Soup with Meatballs Recipe

Why You'll Love This Recipe

I keep coming back to this Easy Italian Wedding Soup with Meatballs Recipe because it strikes the perfect balance between ease and flavor. It’s quick enough for a weeknight, but special enough to serve guests – plus, those tiny meatballs packed with fresh herbs are just delightful.

Classic flavor combo: The blend of beef and pork with parmesan and fresh herbs creates those authentic Italian tastes you want in every bite.
Simple yet impressive: It looks like a fancy soup, but really, it’s all about building layers of flavor without fuss.
Comfort food with a healthy twist: Fresh spinach and plenty of veggies balance the savory meat and pasta nicely.
Family-friendly: Even kids enjoy the tender meatballs and small pasta pasta shapes, making it a win-win dinner choice.

Ingredients & Why They Work

This soup isn’t fancy because of lots of complicated ingredients — it’s all about quality basics that blend perfectly. When shopping, look for fresh herbs and good bread for the crumbs (fresh rather than dried), and choose a quality chicken broth for depth.

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

Ground beef and pork: Combining these gives the meatballs a juicy texture and rich flavor.
Fresh white bread crumbs: Using fresh bread crumbs keeps the meatballs light and tender rather than dense.
Fresh parsley and oregano: These herbs add brightness and an unmistakable Italian aroma.
Parmesan cheese: Besides flavor, it adds a slight salty nuttiness that ties the meatballs and broth together.
Egg: Acts as a binder to hold the meatballs together without making them tough.
Carrots, onion, celery: The classic soffritto base provides sweetness and balance to the broth.
Garlic: Just enough for depth without overpowering the soup.
Low-sodium chicken broth: You control the salt level and get a clean background for the flavors.
Acini di pepe or orzo pasta: Tiny shapes that cook fast and nestle beautifully around the meatballs.
Fresh baby spinach: Adds freshness, color, and nutrition right before serving.

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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

I like to tweak this Easy Italian Wedding Soup with Meatballs Recipe depending on the season or my mood. It’s so versatile — you can jazz it up with a little heat or make it lighter and veggie-loaded. The fun is making it your own!

Variation: One time, I swapped baby spinach for tender kale, and it added a nice earthy bite that we all enjoyed.
Gluten-free option: Using gluten-free bread crumbs and pasta works perfectly, just adjust cooking times as needed.
Make it spicier: Adding a pinch of red pepper flakes to the broth wakes up the flavors and gives it just a touch of warmth.
Meatball makeover: For a lighter version, try substituting turkey for the beef and pork blend.

Step-by-Step: How I Make Easy 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: Mixing and Shaping Those Perfect Meatballs

Start by combining your ground beef and pork in a large bowl, then sprinkle in your fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. I like to use my hands here — it helps you feel when everything is evenly combined without overmixing, which keeps the meatballs tender. Shape tiny balls, about the size of a grape (¾ to 1 inch). When I make these small, they cook evenly and fit perfectly in every spoonful.

Step 2: Browning the Meatballs for Flavor

Heat olive oil in a non-stick skillet over medium-high heat and brown the meatballs in batches, rotating to get nice color on multiple sides. This usually takes around 4 minutes total per batch. They won’t be fully cooked yet, but this step seals in flavor and gives a delicious texture. Drain them on paper towels while you prepare the soup base.

Step 3: Building the Soup Base

In a large pot, heat a little olive oil and sauté your chopped carrots, onion, and celery over medium-high heat until softened and fragrant — usually about 6 to 8 minutes. Add minced garlic and cook for just a minute more; be careful not to burn it to keep the flavor bright and mellow.

Step 4: Simmering Together

Pour in the chicken broth, season with salt and pepper, and bring the soup to a boil. Add the tiny pasta shapes and meatballs, then reduce heat to a gentle simmer. Cover and let everything cook together about 10 minutes, stirring occasionally. Just before it’s done, stir in the baby spinach to wilt it gently — it adds freshness and pops of vibrant color.

Step 5: Serve and Enjoy

Ladle into bowls and sprinkle generously with freshly shredded parmesan cheese. A final drizzle of good olive oil never hurts if you’re feeling fancy. This soup tastes even better the next day, so make a big pot!

Top Tip

From my countless times cooking this soup, I’ve learned a few key tips that really make a difference in the final dish — and I want you to skip the trial and error!

Use fresh bread crumbs: They keep your meatballs soft and tender; dried crumbs can dry things out.
Don’t overcrowd the skillet: Brown meatballs in batches so they get color, not steamed.
Add spinach at the end: Toss it in during the last minute of cooking to keep it bright and avoid a mushy texture.
Adjust pasta amount to taste: If you prefer a brothy soup, reduce pasta slightly—it soaks up broth as it sits, so you can always add extra broth when reheating.

How to Serve Easy Italian Wedding Soup with Meatballs Recipe

Italian wedding soup - Serving Suggestion

Garnishes

I almost always finish each bowl with a generous spoonful of freshly shredded parmesan. Sometimes I add a sprinkle of red pepper flakes or a tiny drizzle of good quality extra virgin olive oil for extra flavor depth. A few torn basil leaves can add a pretty and fragrant touch, too.

Side Dishes

This soup pairs beautifully with crusty bread — I love a warm slice of garlic buttered rustic Italian loaf to soak up the broth. A simple green salad with a lemon vinaigrette keeps the meal light and fresh. You could also serve it alongside a creamy polenta for a cozy twist.

Creative Ways to Present

For special occasions, I sometimes serve this soup in individual mini cocottes or ramekins warmed in the oven — it looks inviting and elevates the experience. Topping with a parmesan crisp or homemade pesto swirl adds a fun, restaurant-quality touch that guests always love.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in airtight containers in the fridge — it keeps wonderfully for about 3-4 days. I usually separate the meatballs and pasta from the broth if I plan to keep it more than a couple of days to avoid mushy pasta.

Freezing

I’ve frozen this soup a few times without issues. For best results, freeze the broth and meatballs separately from the pasta and spinach. When reheating, add the pasta and spinach fresh or thawed to maintain texture and color.

Reheating

Reheat gently on the stove over low to medium heat, adding extra broth or water if it’s too thick. Add fresh spinach during the last minute, and stir in freshly grated parmesan after warming up. Microwave works fine too — just cover and heat in short bursts to avoid overcooking pasta.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! You can mix and shape the meatballs a day in advance and store them in the fridge. Just wait to brown and add them to the soup until you’re ready to cook. This saves a lot of prep time on soup day.

What kind of pasta works best in Italian Wedding Soup?

Traditional pasta options like acini di pepe or orzo work best because they’re small and cook quickly in the broth. If you don’t have those, you can use small ditalini or even tiny elbow macaroni as a substitute.

How can I prevent the pasta from getting mushy?

To keep pasta from becoming mushy, you can reduce the pasta amount slightly or cook the pasta separately and add it to the soup just before serving. Adding pasta fresh to each bowl also helps if you’re making this in advance.

Can I make this soup vegetarian?

While this version relies on meatballs and chicken broth for flavor, you can make a vegetarian version by using plant-based meatballs and vegetable broth. Keep in mind the flavor profile will be slightly different, but you can add more herbs and umami-rich ingredients like mushrooms to compensate.

Final Thoughts

This Easy Italian Wedding Soup with Meatballs Recipe is such a keeper in my kitchen. It’s the kind of recipe that feels like an event even on an ordinary day, and it brings everyone around the table with smiles. Give it a try—you’ll soon see why I always talk about it like it’s a little treasure!