Homemade Italian Wedding Soup was the first dish that made me fall in love with the kitchen. I tasted it at my Nonna’s table on a cold Sunday, the house filled with the scent of garlic and parsley. I was barely tall enough to reach the counter, yet she let me roll the tiny meatballs by hand. We didn’t need a wedding — each bowl felt like a celebration all its own.
To me, this soup is more than just a recipe. It’s tradition, comfort, and love all simmered together. I’ve made it for weeknight dinners, packed it in lunchboxes, and served it to friends who needed a warm hug in food form. Every time I stir the pot, I feel that same connection I did as a child — and I hope you do too.
What Makes This Recipe Truly Special?
This version of Homemade Italian Wedding Soup shines because of its perfect balance of textures and flavors. The meatballs are tender but deeply savory, thanks to fresh oregano and a generous sprinkle of parmesan. The broth is clean yet full-bodied. Acini di pepe — those charming, pearl-like pasta — hold everything together without stealing the spotlight.
For added richness, I occasionally drop in a leftover parmesan rind, letting it steep gently as the soup simmers. If you enjoy real, flavor-packed meals like this, you’ll adore the layers in Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo or the rustic comfort of Mediterranean Chicken with Artichokes and Asparagus.
If this recipe warms your heart too, I’d love for you to follow me on Pinterest — where I share even more comforting, made-from-scratch dishes straight from my kitchen.
Ingredients & Preparation
Every Ingredient Has a Purpose
When it comes to making Homemade Italian Wedding Soup, every element plays a vital role in creating that rich, comforting flavor. From the tender meatballs to the delicate pasta, this soup is built on thoughtful layers. Below is a breakdown of what you’ll need — and why it matters.
Ingredient Breakdown
Here’s everything you need for the soup and meatballs:
| Meatballs | Soup Base |
|---|---|
| 8 oz lean ground beef | 1 Tbsp olive oil |
| 8 oz regular ground beef | 1 ¼ cups chopped carrots |
| ½ cup fresh white bread crumbs | 1 ¼ cups chopped yellow onion |
| ¼ cup chopped fresh parsley | ¾ cup chopped celery |
| 1 ½ tsp minced fresh oregano | 4 cloves garlic, minced |
| ½ cup finely shredded parmesan | 5 (14.5 oz) cans low-sodium chicken broth |
| 1 large egg | 1 cup dry acini di pepe (or orzo pasta) |
| Salt and freshly ground black pepper | 6 oz baby spinach, roughly chopped |
| 1 Tbsp olive oil (for browning) | Extra parmesan for serving |
Pro Tip: Use fresh breadcrumbs from rustic bread — not the dry stuff from a can. It makes all the difference in the tenderness of the meatballs.
Tools & Easy Substitutions
What You’ll Need:
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Large mixing bowl
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Non-stick skillet
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Large soup pot
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Wooden spoon
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Paper towels (for draining meatballs)
Substitutions:
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Oregano: Swap fresh with ¾ tsp dried oregano.
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Spinach: Baby kale or escarole works wonderfully if you’re out of spinach.
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Acini di pepe: Orzo is a perfect stand-in, as used in Creamy Garlic Parmesan Chicken Twisted Pasta.
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Ground meat: Try a turkey and pork mix if you want a lighter option.
I often rotate pasta types depending on what’s in the pantry. If you enjoy versatile pasta recipes, you’ll also love the bright flavor punch in Lemon Garlic Butter Chicken with Creamy Parmesan Pasta. It’s proof that pantry staples can lead to something magical.
Cooking Instructions & Tips
Let’s Bring It All Together
Cooking Homemade Italian Wedding Soup is as rewarding as it is simple. Once you get the meatballs rolling — literally — it’s mostly a matter of layering flavor and letting the pot work its magic.
Step-by-Step Instructions
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Make the Meatballs
In a large mixing bowl, combine the ground meats, breadcrumbs, parsley, oregano, parmesan, egg, 1 teaspoon of salt, and ¼ teaspoon of pepper. Gently mix with your hands until just combined. Shape into mini meatballs about ¾ to 1 inch wide. -
Brown the Meatballs
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half the meatballs and brown them on two to three sides, about 4 minutes. Transfer to a paper towel-lined plate and repeat with the rest. Don’t worry—they’ll finish cooking in the broth. -
Sauté the Veggies
In a large pot, heat 1 tablespoon olive oil. Add chopped carrots, onion, and celery. Sauté for 6–8 minutes until softened. Add garlic and sauté 1 minute longer. -
Simmer the Soup
Pour in chicken broth and season with salt and pepper. Bring to a gentle boil. Add meatballs and pasta. Reduce heat to medium-low, cover, and simmer for 10 minutes or until pasta is tender and meatballs are fully cooked. Stir in spinach during the last minute of cooking. -
Serve & Enjoy
Ladle into bowls, top with parmesan, and serve hot with crusty bread.
Tips & Tricks to Nail It
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Don’t overwork the meatballs. Mix gently for the most tender bite.
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Use a parmesan rind. Simmer it with the broth for deep, umami richness.
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Add extra broth before serving. The pasta absorbs liquid over time.
For a similarly comforting, brothy experience, try the satisfying Mediterranean Orzo with Roasted Vegetables. And if you’re into flavorful meat dishes, the Italian Basil Chicken Cutlets with Tomato and Burrata Topping offers a wonderful next step after this soup.
Serving, Storing & Pairing
The Best Way to Serve It
When a pot of Homemade Italian Wedding Soup is ready, the aroma alone is enough to gather everyone around the table. Serve it hot, ladled generously into wide, shallow bowls so that every bite includes a bit of meatball, pasta, broth, and greens. Don’t forget a sprinkle of finely grated parmesan just before serving — it melts beautifully into the hot broth, creating a silky layer of richness.
This soup pairs perfectly with a chunk of rustic bread slathered in butter or garlic toast fresh from the oven. And if you’re feeling fancy, a drizzle of high-quality olive oil over the top adds depth that takes it to another level.
Looking for the perfect companion dish? Try serving this alongside Greek Smashed Potatoes with Feta for a hearty, satisfying combo. Or, if you’re in the mood for something slightly indulgent, the buttery flavor of Creamy Garlic Butter Lobster Tails makes for a delicious balance of comfort and luxury.
This soup also makes a wonderful appetizer for Italian-style dinners or holiday gatherings — everyone loves its warm, familiar flavors.
Store It Like a Pro
If you’re lucky enough to have leftovers, Homemade Italian Wedding Soup stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4 days.
Reheating Tip: The pasta will continue to soak up the broth as it sits, so you may want to stir in a splash of chicken broth or water when reheating to bring it back to its original consistency.
You can also freeze this soup — just be sure to do so before adding the pasta. When you’re ready to serve, thaw, reheat, then add freshly cooked pasta and spinach.
Frequently Asked Questions (FAQ)
Can I use frozen spinach instead of fresh?
Yes, you can! Thaw and drain frozen spinach before stirring it in during the last minute of cooking. It may not be as vibrant, but it still works beautifully in Homemade Italian Wedding Soup.
What can I use instead of acini di pepe pasta?
If you can’t find acini di pepe, orzo is a great substitute. It’s similar in size and texture, and it cooks in about the same time.
Can I make the meatballs ahead of time?
Absolutely. You can shape and even brown the meatballs a day in advance. Store them in the fridge and add them to the soup when you’re ready to cook.
Is this recipe freezer-friendly?
Yes, with one small adjustment — freeze the broth and meatballs without the pasta. When you’re ready to reheat, add freshly cooked pasta and spinach for the best texture.
How do I make this soup gluten-free?
Simply swap the breadcrumbs in the meatballs with gluten-free breadcrumbs and use a gluten-free pasta like rice-based or quinoa-based options.
Can I make it in the slow cooker?
You can adapt it by browning the meatballs first, then adding all ingredients (except pasta and spinach) to the slow cooker. Cook on low for 4–5 hours. Add the pasta and spinach during the last 30 minutes.
Conclusion: A Soup Worth Coming Home To
There’s something so deeply satisfying about a steaming bowl of Homemade Italian Wedding Soup — the way the broth hugs the pasta, how the tiny meatballs burst with savory herbs, and how the spinach gently wilts like soft green ribbons. Whether it’s a cozy weeknight, a family gathering, or a quiet moment all to yourself, this soup brings a kind of comfort that lingers long after the last spoonful.
It’s not just a meal; it’s a ritual. One that connects us with memories, with warmth, and with the people we love. I hope it finds a place at your table the way it has at mine.
If this soup speaks to your soul, you’ll probably also fall for the bright flavors in Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo or the nourishing heartiness of Mediterranean Chicken with Artichokes and Asparagus.
Join the Kitchen Conversation!
If you loved this recipe, I’d be thrilled if you gave it a rating below, left a comment to share your thoughts, and saved it to Pinterest to revisit whenever the craving hits.
Follow me on Pinterest for more tried-and-true recipes that warm hearts and fill bellies.
Print
Homemade Italian Wedding Soup
- Total Time: 50
- Yield: 6 servings
Description
Homemade Italian Wedding Soup is a cozy, flavor-packed family favorite with tender meatballs, acini di pepe pasta, and wilted spinach in savory golden broth.
Ingredients
• 8 oz. lean ground beef
• 8 oz. regular ground beef
• 1/2 cup fresh white bread crumbs
• 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 Tbsp olive oil (for browning meatballs)
• 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
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 cup dry acini di pepe or orzo
• 6 oz fresh baby spinach, roughly chopped
• Finely shredded parmesan, for serving
Instructions
1. In a large bowl, mix ground beef, breadcrumbs, parsley, oregano, parmesan, egg, salt, and pepper. Form into small meatballs (3/4–1 inch).
2. Heat olive oil in a non-stick skillet and brown the meatballs on 2–3 sides. Remove and set aside (they’ll finish cooking in the soup).
3. In a large soup pot, heat olive oil. Add carrots, onion, and celery. Sauté for 6–8 minutes, then add garlic and cook 1 minute more.
4. Pour in chicken broth, season with salt and pepper, and bring to a boil.
5. Add the meatballs and pasta. Reduce heat to medium-low and simmer for 10 minutes until meatballs are cooked through and pasta is tender.
6. Stir in spinach during the last minute of cooking.
7. Serve hot with shredded parmesan and crusty bread.
Notes
– Use fresh bread crumbs for the most tender meatballs.
– Add a parmesan rind to the broth for deeper flavor.
– Acini di pepe or orzo both work great in this soup.
– Soup will thicken as it sits—add broth when reheating.
– Freeze without pasta if making ahead for best texture.
- Prep Time: 25
- Cook Time: 25
- Method: Stovetop
- Cuisine: Italian