Italian Wedding Soup
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There is something about a big pot of soup simmering on the stove that just makes everything feel okay. Italian Wedding Soup is one of those recipes I come back to again and again, especially when I want something that feels special but honestly comes together without a ton of fuss. The name always makes people smile at the table too, which is a bonus.
This soup is all about those tiny, tender meatballs floating in a savory chicken broth with fresh spinach and little pasta pearls. It is hearty enough to be a full meal but light enough that you do not feel weighed down after. I love making this for Sunday family dinners or when we have guests over and I want something that looks like I spent all day in the kitchen (I did not).
Italian Wedding Soup
Ingredients
Method
- In a bowl, combine ground meat, breadcrumbs, egg, a pinch of salt, pepper, and a tablespoon of parmesan. Mix gently and roll into small 1-inch meatballs.
- In a large pot over medium heat, saute garlic in olive oil for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Drop meatballs carefully into the simmering broth and cook for 10 minutes.
- Add pasta and cook according to package directions until tender, about 8 minutes.
- Stir in spinach and let wilt for 1 to 2 minutes. Season with salt and pepper.
- Ladle into bowls and top generously with parmesan cheese. Serve hot.
Notes
What Makes Italian Wedding Soup So Good
The secret is really in the meatballs. You want them small, about the size of a large marble, so they cook quickly and you get a little bite of them in every spoonful. I use a mix of ground beef and pork because the pork adds so much flavor and keeps them juicy. A good quality low-sodium chicken broth is also key here since that is really the backbone of the whole dish.
Tips for the Best Italian Wedding Soup
Do not skip the parmesan on top. It is not optional in my house. I also like to add a parmesan rind to the broth while it simmers if I have one in the freezer, it adds this incredible depth that you honestly cannot replicate any other way. The spinach goes in right at the end so it stays bright and fresh rather than turning dark and mushy.
Acini di pepe is the traditional pasta choice and you can usually find it at most grocery stores. Orzo works great as a swap if you cannot track it down. Just cook the pasta in the broth rather than separately so it soaks up all that good flavor.
Make It Ahead and Freeze It
One of my favorite things about this soup is that you can make a big batch and freeze it beautifully. I like to freeze the meatballs separately on a sheet pan and then just drop them frozen into hot broth when I need a quick dinner. The whole thing comes together in about 20 minutes that way. It is genuinely one of the most useful things in my freezer.
Tools for This Recipe
- Lodge 6 Quart Enameled Cast Iron Dutch Oven: Roomy enough for the broth, meatballs and pasta, and it holds a gentle simmer nicely.
- Microplane Classic Zester: Grates parmesan into fine, fluffy shreds for the meatballs and for sprinkling on top.
- OXO Good Grips Stainless Steel Soup Ladle: A deep ladle with a pour spout, so meatballs, pasta and greens make it into each bowl without drips.
Whether you are making this for a cozy weeknight dinner, a casual dinner party, or just because you need something warm and comforting, Italian Wedding Soup will not let you down. It is the kind of recipe that becomes part of your regular rotation and stays there for years. xo, Pam
