Description

Italian Wedding Soup is a comforting bowl of tiny meatballs, tender greens, and pasta all simmered in a flavorful broth. Despite the name, it’s not about weddings—it’s about the “marriage” of ingredients! This classic soup is hearty, wholesome, and perfect for chilly nights or make-ahead lunches.

Ingredients

For the Meatballs:

1 lb ground beef or ground chicken
1/4 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon chopped fresh parsley (or 1 tsp dried)
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
3/4 cup acini di pepe or orzo pasta
4 cups fresh spinach or escarole (roughly chopped)
Salt and pepper, to taste
Optional: extra grated Parmesan for serving

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Instructions

Make the Meatballs:
In a bowl, mix together all meatball ingredients. Roll into small, bite-sized balls (about 1-inch). Set aside.
Start the Soup:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until softened. Add garlic and cook for another 30 seconds.
Add Broth & Simmer:
Pour in chicken broth and bring to a boil. Carefully drop in the meatballs. Reduce heat and simmer for 10–12 minutes, or until meatballs are fully cooked.
Add Pasta & Greens:
Stir in the pasta and cook according to package directions (about 8–10 minutes). Add chopped spinach or escarole in the last few minutes, just until wilted.

Season & Serve:
Taste and adjust salt and pepper as needed. Ladle into bowls and top with extra Parmesan if desired.

Notes

Make the meatballs ahead and freeze them for easy meal prep.
Swap spinach with kale or escarole for a heartier green.

Ground turkey or pork also works well in the meatballs.