This hearty Italian Wedding Soup with Meatballs is a cozy, comforting classic that brings tender, garlicky meatballs, delicate pasta, and vibrant spinach together in a rich chicken broth. It’s simple enough for a weeknight yet elegant enough for entertaining a full, satisfying meal in one warming bowl.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Soup:
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup small pasta (such as acini di pepe or orzo)
- 2 cups fresh spinach, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and pepper. Mix gently with your hands or a fork until just combined; do not overwork the meat.
- Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray. You should get roughly 30–36 meatballs, depending on size.
- In a large pot or Dutch oven, bring the chicken broth to a gentle boil over medium-high heat.
- Carefully add the meatballs to the simmering broth. Reduce heat slightly and cook for about 10 minutes, or until the meatballs are cooked through and float to the surface.
- Add the diced carrots, celery, onion, and minced garlic to the pot. Stir in the dried oregano along with a pinch of salt and pepper. Reduce the heat to medium-low and let the soup simmer for 15 minutes, or until the vegetables are tender.
- Stir in the small pasta and cook according to the package instructions, usually 8–10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.
- During the last 2–3 minutes of cooking, add the chopped spinach and stir until just wilted and bright green. Taste and adjust seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls and serve hot, topped with more grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Variation
- Swap the protein: Use half ground beef and half ground pork, or a mix of beef, pork, and veal for a more traditional Italian meatball flavor.
- Make it lighter: Substitute ground turkey or chicken for the beef and use whole-wheat pasta to boost fiber and lighten up the dish.
- Greens twist: Replace spinach with chopped escarole or kale; just add a few extra minutes of simmering time for sturdier greens.
Cooking Notes
- Brown the meatballs: For deeper flavor, you can brown the meatballs in a bit of olive oil before simmering them in the broth, then deglaze the pan with a cup of broth and add it all to the soup pot.
- Pasta doneness: Cook the pasta just to al dente so it stays pleasantly firm even after the soup sits for a while.
- Make-ahead tips: For the best texture, cook the meatballs and broth ahead, then add pasta and spinach when reheating so they stay fresh and not overly soft.
Serving Suggestions
- Serve with warm crusty bread or garlic bread to soak up every last bit of the flavorful broth.
- Pair with a simple green salad dressed with lemon and olive oil to balance the richness of the meatballs and Parmesan.
- Finish each bowl with a drizzle of good olive oil, extra grated Parmesan, and a pinch of red pepper flakes for a little heat.
Tips
- Chill the meat mixture for 15–20 minutes before rolling to make forming the meatballs easier and cleaner.
- Keep meatballs small—about 1 inch—so they cook quickly and evenly and are easy to scoop up with a spoon.
- Skim any foam or excess fat from the surface of the broth as the meatballs cook for a clearer, cleaner-tasting soup.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 20 g
- Sodium: 800 mg
Frequently Asked Questions
- Can I freeze Italian Wedding Soup?
Yes. Cool the soup completely, then freeze in airtight containers for up to 3 months. For best texture, slightly undercook the pasta or add freshly cooked pasta when reheating. - Can I use a different pasta shape?
Absolutely. Any small pasta, such as ditalini, pastina, or small shells, will work well—just adjust cooking time as needed. - How do I keep the meatballs from falling apart?
Make sure to include the egg and breadcrumbs as binders and roll the meatballs firmly but gently. Let them set in the hot broth without stirring too much at the beginning. - Can I make this soup gluten-free?
Yes. Use gluten-free breadcrumbs in the meatballs and swap the pasta for a gluten-free small-shaped pasta or even cooked rice.
Conclusion
This Italian Wedding Soup with Meatballs is the perfect balance of cozy and satisfying, with tender, flavorful meatballs, delicate pasta, and vibrant greens swimming in a savory broth. Simple to prepare yet special enough for guests, it’s a one-pot meal you’ll turn to all soup season long.
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Italian Wedding Soup with Meatballs
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Italian Wedding Soup with Meatballs is a cozy, comforting classic that brings tender, garlicky meatballs, delicate pasta, and vibrant spinach together in a rich chicken broth. It’s simple enough for a weeknight yet elegant enough for entertaining a full, satisfying meal in one warming bowl.
Ingredients
Scale
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- For the Soup:
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup small pasta (such as acini di pepe or orzo)
- 2 cups fresh spinach, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and pepper. Mix gently with your hands or a fork until just combined; do not overwork the meat.
- Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray. You should get roughly 30–36 meatballs, depending on size.
- In a large pot or Dutch oven, bring the chicken broth to a gentle boil over medium-high heat.
- Carefully add the meatballs to the simmering broth. Reduce heat slightly and cook for about 10 minutes, or until the meatballs are cooked through and float to the surface.
- Add the diced carrots, celery, onion, and minced garlic to the pot. Stir in the dried oregano along with a pinch of salt and pepper. Reduce the heat to medium-low and let the soup simmer for 15 minutes, or until the vegetables are tender.
- Stir in the small pasta and cook according to the package instructions, usually 8–10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.
- During the last 2–3 minutes of cooking, add the chopped spinach and stir until just wilted and bright green. Taste and adjust seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls and serve hot, topped with more grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Notes
- For the best texture, mix the meatball ingredients just until combined—overmixing can make them dense.
- Use low-sodium chicken broth so you can better control the final seasoning of the soup.
- If the soup thickens as it sits, add a splash of broth or water when reheating to loosen it back up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous bowl (about 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg
Keywords: Italian wedding soup, meatball soup, spinach soup, easy soup recipe, hearty soup, stovetop soup