Italian Wedding Soup Recipe

I still remember the very first time I tasted Italian Wedding Soup. It wasn’t at a wedding—funny enough, I don’t think I’d even heard of it being served at one—but at a cozy little Italian restaurant tucked between a dry cleaner and a bakery. It was one of those drizzly afternoons when you’re not quite sure what you’re craving until something warm and fragrant drifts past your table. The server placed a bowl right in front of a woman sitting nearby, and the aroma that floated over was irresistible: simmered broth, tender greens, and what looked like the tiniest, cutest meatballs I’d ever seen. I didn’t even need to see the menu—I pointed and said, “I’ll have that.”

Years later, this soup became a quiet staple in my own kitchen. It’s the kind of recipe I return to not because it’s flashy or complicated, but because it feels like a hug in a bowl. It’s hearty without being heavy, comforting without being predictable, and every spoonful feels like something lovingly made. If you’ve never made homemade Italian Wedding Soup before, you’re in for such a treat. It’s far simpler than it looks, and once you make it from scratch, you’ll never even think about canned versions again.

This version is my go-to—cozy, flavorful, and just nostalgic enough to feel like it’s been in the family for generations.

Why I Love This Recipe

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There are soups you eat because you need something quick, and then there are soups you make because you genuinely want the experience—the aroma, the simmering pot, the slow blending of flavors. Italian Wedding Soup falls firmly into that second category for me.

What makes this recipe special is the balance. The broth is delicate but rich enough to feel satisfying. The meatballs are tiny and tender, almost floating in the broth, not dense or overly seasoned. The greens—usually spinach or escarole—bring freshness that keeps the soup from tipping into heaviness. And then there’s the pastina or acini di pepe, those little pearls of pasta that make every bite feel layered and interesting.

This soup is also one of the few dishes where every ingredient feels essential. Remove the meatballs and you lose its rustic charm. Skip the greens and it feels incomplete. Leave out the pasta and it becomes something entirely different. Everything works together in harmony, which I suppose is why people like to think it symbolizes the “marriage” of flavors.

I make this recipe when I need comfort but don’t want something overly rich. I make it when someone in the family is sick and wants something soothing. I make it on Sundays when slow cooking feels right. And honestly—I make it when I just want something cozy that doesn’t require fancy ingredients or special skills.

It’s special because it tastes like effort, even though it doesn’t require much. It’s special because it feels homemade in the best way. It’s special because everyone—from kids to adults—loves it.

Ingredients for Italian Wedding Soup

Let’s talk ingredients—not as a laundry list, but as the building blocks of the cozy bowl you’re about to make.

First, the meatballs. They’re small, tender, and flavorful, but not in an overwhelming way. I use a mixture of ground chicken or turkey with a bit of breadcrumbs, Parmesan, and herbs. Some people love beef, and that works wonderfully too. What matters is that the meatballs stay soft, so milk or a splash of broth in the mixture makes all the difference.

The broth is the soul of the soup. A good-quality chicken broth—homemade if you have it, store-bought if you don’t—is what brings everything together. When the tiny meatballs simmer, they release just enough flavor to enrich the broth naturally, without clouding it.

Next: the greens. Fresh spinach is easy, tender, and melts into the broth beautifully. Escarole brings a slightly bitter edge that’s incredibly delicious if you want a more traditional flavor. Kale works too, but keep in mind that it takes longer to soften.

The pasta is usually acini di pepe, but any tiny pasta shape will work—stelline, orzo, or pastina. The pasta should feel like part of the broth rather than a separate element.

A little carrot, celery, and onion round everything out. They’re not the stars here, so just a small amount adds depth without turning it into a vegetable soup.

Finally, a sprinkle of freshly grated Parmesan right before serving ties everything together in the most wonderful way.

Everything here is simple—but together, it’s magic.

How Much Time Will You Need

Italian Wedding Soup is surprisingly quick for something that tastes slow-cooked.

You’ll need about 20 minutes to prep—mixing and rolling the tiny meatballs takes the longest, but it’s almost relaxing once you get going. Cooking the soup itself takes around 30 to 35 minutes. Altogether, you’re looking at roughly 50 to 60 minutes from start to serving.

It’s enough time to enjoy the process without feeling stuck in the kitchen all afternoon.

How to Make This Italian Wedding Soup

Step – 1: Prepare the meatball mixture
Combine your ground meat, breadcrumbs, Parmesan, egg, herbs, garlic, salt, pepper, and a splash of milk or broth in a large bowl. Mix everything gently—overmixing makes the meatballs tough. You want a soft, moist mixture that rolls easily.

Step – 2: Roll the tiny meatballs
Pinch off small portions and roll them into tiny, bite-sized balls. They cook quickly and feel delicate in the soup, which is exactly what we want. Place them on a parchment-lined tray as you work.

Step – 3: Start the soup base
In a pot, warm a bit of olive oil and sauté finely chopped onion, carrot, and celery. You don’t want them browned—just softened and fragrant. This creates a flavorful foundation.

Step – 4: Add the broth
Pour in your chicken broth and bring it to a gentle simmer. Once it’s steaming nicely, carefully drop the meatballs in. They’ll sink at first, then float as they cook.

Step – 5: Add the pasta
When the meatballs are nearly cooked, stir in the pasta. Keep the heat at a low simmer so the broth stays clear. Stir occasionally so nothing sticks at the bottom.

Step – 6: Add the greens
A few minutes before the pasta is done, stir in your spinach or escarole. It wilts almost instantly and blends beautifully into the soup.

Step – 7: Taste and adjust
Add salt, pepper, or a splash of lemon juice if you want brightness. Then ladle into bowls and sprinkle generously with Parmesan.

Substitutions

Here’s the hook: Italian Wedding Soup might sound traditional, but it’s wildly flexible—and sometimes the substitutes make it even better.

If you prefer richer flavor, ground beef or pork can replace chicken or turkey. Just know the broth will be slightly heavier.

If you’re avoiding pasta, try using small cubes of potatoes or even cauliflower rice. They both hold up well and keep the soup cozy.

If you can’t find acini di pepe, go for orzo, stelline, or any tiny pasta shape.

Spinach can easily be swapped with escarole, kale, or Swiss chard depending on the texture and flavor you like.

Parmesan can be replaced with Pecorino for a sharper, saltier finish.

And finally—if you want the soup to feel even more vibrant, add a squeeze of lemon at the end or stir in a tablespoon of pesto. It’s not traditional, but it’s incredibly delicious.

Best Side Dish of Italian Wedding Soup

Garlic Bread — the buttery, crispy edges make every spoonful even better.

Caprese Salad — the fresh mozzarella and tomatoes balance the warmth of the soup beautifully.

Parmesan Roasted Vegetables — simple, savory, and perfect when you want something more filling alongside your bowl.

Serving and Presentation Tips

Here’s the thing about Italian Wedding Soup: it’s humble, but it can look beautifully rustic with just a small touch of intention. I always like to think of serving soup as setting a little scene—something warm, inviting, and a bit charming.

One of my favorite ways to present it is in wide, shallow bowls. This lets the tiny meatballs, pasta, and greens float attractively on the surface instead of sinking into a deep bowl. A light drizzle of olive oil on top adds the faintest sheen, almost restaurant-style, without complicating the flavors. And don’t underestimate the power of freshly grated Parmesan—it not only tastes incredible but also gives that delicate snowy layer that makes the soup look extra comforting.

If you’re serving guests, a small bowl of extra cheese or a dish of cracked pepper on the side makes it feel a bit more special. And if you want the full cozy effect? Warm the bowls for a minute or two. It keeps the broth hotter for longer, which is always a win.

Tips and Tricks to Make This Recipe More Better

Here’s the hook: the secret to unforgettable Italian Wedding Soup isn’t fancy ingredients—it’s smart technique.

One of the biggest upgrades you can make is soaking the breadcrumbs in a tablespoon or two of milk before adding them to the meat mixture. It keeps the meatballs tender and prevents them from drying out. Another tip is to roll the meatballs small—really small. The charm of this soup comes from that delicate, almost floating texture. Larger meatballs turn it into something closer to a stew.

If you want the broth to stay clear and golden, never let the soup boil aggressively. A slow simmer keeps everything tender and beautiful. You can also cook the pasta separately if you’re worried about overcooking or storing leftovers, then add it just before serving.

And finally, taste as you go. A tiny splash of lemon juice, a pinch of extra salt, or an extra handful of greens can completely transform the balance of the soup.

Common Mistakes to Avoid

Here’s the hook: even the simplest soups can go wrong if a few small details are overlooked.

One common mistake is overworking the meatball mixture. When you pack or stir it too firmly, the meatballs end up dense instead of tender. Mix lightly and just until combined.

Another mistake is boiling the soup too hard. A rolling boil can break the meatballs apart, make the broth cloudy, and overcook the pasta. Gentle simmering is the key.

Using too much pasta is another pitfall. It might look like a small amount when it goes in, but remember—tiny pasta expands a lot. Too much will soak up your broth and turn the soup thick and starchy.

And lastly, don’t skip seasoning at the end. The broth, meat, greens, and pasta all absorb salt differently, so a final taste-and-adjust moment is essential.

How to Store It

Italian Wedding Soup stores beautifully when handled the right way. If you know you’ll have leftovers, the best method is to cook the pasta separately and add it only to the portions you plan to serve immediately. Pasta sitting in broth overnight will expand and become mushy.

For storage, divide the soup into airtight containers—one for the broth plus meatballs and greens, and one for the cooked pasta. Refrigerate for up to 3 to 4 days.

To freeze, skip the pasta entirely. The broth and meatballs freeze wonderfully and can be reheated easily. Add freshly cooked pasta after thawing and warming the soup. It keeps its texture and tastes just as good as the day you made it.

FAQ

Can I use frozen meatballs?
Yes, but homemade provides a softer, more delicate texture. If using frozen, make sure they are small and fully thawed before adding.

Can I make this soup gluten-free?
Absolutely. Use gluten-free breadcrumbs in the meatballs and choose a gluten-free pasta shape you enjoy.

Can I prepare the meatballs ahead of time?
Yes. Roll them, place them on a tray, freeze until solid, then store in a bag. Add them straight into the simmering broth from frozen.

Can I use kale instead of spinach?
You can. Kale is heartier, so chop it finely and give it extra time to soften.

How do I keep the broth from getting cloudy?
Avoid stirring too vigorously, keep the simmer gentle, and skim any foam that rises as the meatballs cook.

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