Despite the name, Italian Wedding Soup has nothing to do with actual weddings—it’s all about the “marriage” of flavors. Tiny meatballs, tender greens, and delicate pasta come together in a cozy, savory broth that warms you from the inside out.
It’s perfect for chilly evenings, lazy Sundays, or anytime you crave something wholesome and nourishing.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 25 minutes ｜ 🍽 Servings 6 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store in the fridge for up to 4 days or freeze for 2 months
Ingredients List
For the Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 garlic clove (minced)
- Salt and pepper to taste
For the Soup
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 8 cups chicken broth
- 3/4 cup small pasta (like acini di pepe or orzo)
- 4 cups baby spinach or escarole
- Salt and pepper to taste
Instructions
Combine meatball ingredients and shape into small balls. In a pot, heat oil and sauté onion, carrots, and celery until softened. Pour in broth and bring to a simmer. Gently add meatballs and cook for 10–12 minutes. Stir in pasta and cook until tender. Add greens and simmer 2–3 minutes more. Season to taste and serve hot.
Recipe Notes / Tips
- Brown the meatballs before adding for extra flavor, or simmer directly for a softer bite.
- Acini di pepe is traditional, but orzo or ditalini work too.
- Add a squeeze of lemon before serving for brightness.
Nutrition Info (approx. per serving)
- Calories: 380
- Carbs: 22g
- Protein: 28g
- Fat: 20g
- Fiber: 3g
- Sugar: 3g
FAQs
- Q: Can I make the meatballs ahead of time?
- A: Yes—refrigerate for up to 2 days or freeze raw.
- Q: Can I use store-bought meatballs?
- A: Sure, but homemade makes it extra special.
- Q: Can I add more veggies?
- A: Absolutely—zucchini or kale would be great additions.
Made this cozy classic? Snap a bowlful and tag #the_food_pedia on Instagram! 🥣🧆🌿
