My Italian wedding soup recipe is inspired by the Italian-American classic with a flavorful broth with small pasta, mini meatballs, and spinach. While it might not be traditional Italian fare, it’s delicious. We even enjoyed it two nights in a row recently! You’ll make this soup from scratch, but don’t worry about it being too complicated. It’s simpler than you’d think and absolutely worth the effort for one of the tastiest bowls of soup I’ve had in a while! For more Italian-inspired soup recipes, see our tortellini soup or this sausage potato soup.
Key Ingredients
Ground Meat: I love combining ground pork and turkey for these meatballs. The pork makes them really juicy, and the turkey keeps them light. You can use your favorite ground meat, beef, turkey, pork, and chicken. Meatball Mixture: These meatballs call for ingredients similar to our Italian meatballs. You will need breadcrumbs, milk (dairy or non-dairy), and an egg to keep them moist in the middle. Then, you’ll stir in parmesan cheese, oregano, salt, and pepper so they taste great. Pasta: Any small pasta shape works, although we like to use Ancini di Pepe if I can find it. Orzo or pearl couscous are great substitutes. Veggies: I love a base of vegetables in this wedding soup, so I add onion, carrot, celery, garlic, and fresh spinach leaves to the broth. As a substitute for spinach, consider kale or escarole. Broth: I use chicken stock for this soup, but a rich vegetable broth would be lovely. Fresh Herbs: Right before serving, I love stirring fresh green herbs in the soup and especially enjoy fresh parsley and dill.
How to Make Italian Wedding Soup
Making our Italian wedding soup is really easy! You’ll start with the meatballs, which are quick and easy to put together. Just mix everything until blended and then form into small meatballs. Grab the soup pot you plan to cook your soup in and use it to brown the meatballs. This is my favorite tip for the best Italian wedding soup. Scraping up those tasty browned bits from the bottom adds incredible flavor to the broth. Trust me, you don’t want to miss that extra flavor! When the meatballs are browned on all sides, transfer them to a plate and continue making the soup. You’ll saute the veggies first, add stock, simmer, and then finish with the pasta, browned meatballs, and spinach. It all goes quickly! Before serving, stir in a handful of fresh herbs, and then enjoy! This soup truly is delicious. My whole family loves it! If you love meatballs as much as we do, I highly recommend looking at our spaghetti and meatballs, these Swedish meatballs, or our juicy meatball recipe! 1/2 cup (35g) panko breadcrumbs or homemade breadcrumbs 1/2 cup (118ml) milk, dairy or non-dairy 1 large egg 1/4 cup (14g) finely grated Parmigiano-Reggiano cheese, 1/2 ounce 1/2 teaspoon dried oregano 3/4 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 1/2 medium onion, chopped 2 medium carrots, thinly sliced 2 celery ribs, finely diced 2 garlic cloves, minced, 2 teaspoons 1 bay leaf 8 cups (1.8L) chicken stock 1/2 cup (113g) small pasta like Ancini di Pepe, orzo, or pearl couscous 4 cups (113g) baby spinach, substitute kale or escarole 1/2 cup fresh parsley, chopped Handful of fresh dill, optional 2Add the ground meat, and use a fork or your fingers to gently mix everything until combined. Try not to overmix for the most tender meatballs. 3Wet your hands and form the mixture into ½-inch balls (about 2 teaspoons). You should get about 35 meatballs. A small cookie scoop is useful here (see our video). 4Heat 2 tablespoons of oil in the bottom of a large soup pot or Dutch oven over medium heat. Place the meatballs into the hot oil and cook until browned on all sides, about 10 minutes. Depending on the shape or size of the pot, you may need to do this in two batches. Transfer the browned meatballs to a plate. 2Place the pot back over medium heat, and then add the onions, carrots, and celery. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes. 3Stir in the garlic and bay leaf. Cook, stirring the garlic around the pan, for about 1 minute. 4Pour in the stock and bring to a low simmer. Use a spoon to scrape up any browned bits stuck to the bottom of the pot. 5Taste the soup, then adjust the seasoning with salt and pepper. You may need 1/2 or more teaspoons of salt, depending on the stock used. 6Simmer the soup for 20 minutes, then add the pasta and browned meatballs. Simmer for another 10 to 15 minutes or until the pasta is cooked. 7Stir in the spinach and cook until wilted, about 2 minutes. Serve.
