Italian Wedding Soup

I'm completely obsessed with this Italian Wedding Soup! I've been making it for years and it's become my ultimate comfort food for chilly evenings or when anyone in my house feels under the weather. There's something magical about those tiny, tender meatballs swimming in savory broth with perfectly wilted spinach - it just warms you from the inside out. And while it looks and tastes like something that took all day to make, it's actually pretty straightforward (though rolling those mini meatballs is a bit of a project, perfect for catching up on my favorite podcast).

I brought this to my mom when she was recovering from surgery last winter, and she called me twice asking for the recipe because it was "the only thing that tasted good all week." Now I keep single portions in my freezer for those days when cooking feels impossible but I need something truly nourishing.

Perfect Ingredients

Magnificent Meatballs

The combination of beef and pork creates the perfect flavor and fat content. Fresh parsley brightens the meatballs and ties them to the fresh herbs in the broth. A touch of parmesan cheese adds savory depth without making them taste cheesy. Including egg and breadcrumbs keeps them tender even after simmering in broth.

Brilliant Broth

Starting with good quality chicken broth makes all the difference. The classic mirepoix of onions, carrots, and celery creates the perfect foundation. Those secret flavor enhancers (hot sauce, Worcestershire, mustard powder) add complexity without standing out. Fresh garlic sautéed until fragrant transforms the flavor profile completely.

Supporting Players

Fresh spinach wilts perfectly in the hot broth without becoming slimy. Small pasta shapes add satisfying texture while staying appropriately sized for the mini meatballs. A sprinkle of extra parmesan on top adds the perfect finishing touch. Fresh herbs as garnish brighten up each bowl when serving.

I tried making this once with ground turkey to lighten it up, and while it was good, the beef/pork combination really is worth the extra calories. The meatballs stay juicier and have so much more flavor that enhances the entire soup.

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Simple Preparation

Meatball Magic

Mix your meatball ingredients gently with your hands - overmixing makes them tough. I wet my hands slightly before rolling to prevent sticking. Make them about 3/4-inch in size - they should be small enough to fit on a soup spoon. Brown them in batches, being careful not to crowd the pan, which would cause them to steam rather than brown. You're not cooking them through at this point, just creating that beautiful crust that adds flavor to both the meatballs and the broth.

Flavorful Foundation

In that same pot with all those beautiful browned bits from the meatballs, sauté your vegetables until softened. The moisture from the vegetables helps loosen those flavor-packed bits from the bottom of the pot. Add your garlic just for the last 30 seconds to prevent it from burning. Then pour in your broth, scraping the bottom of the pot to get every last bit of flavor into the liquid.

Final Assembly

After your broth has simmered with the meatballs to develop flavor and cook them through, add the spinach right at the end. It wilts almost instantly, maintaining its bright green color and fresh taste. For the pasta, cook it separately according to package directions, then add it to individual serving bowls before ladling the hot soup over top. This might seem like an extra step, but it makes a huge difference, especially if you're planning to have leftovers.

I learned the hard way about adding pasta directly to the soup. The first time I made this, I threw the pasta right into the pot, and by the next day, it had absorbed so much broth that my leftovers were more like a stew than a soup. Now I always keep the pasta separate, and my leftovers stay perfect.

My first attempt at this soup was good but not great because I rushed the vegetable sautéing step. Taking that extra few minutes to really soften the vegetables before adding the broth makes a noticeable difference in the depth of flavor in the final soup.

Perfect Variations

While this classic version is my favorite, there are several ways to adapt it based on what you have on hand. If spinach isn't your thing, try using kale or escarole instead - just add the kale a few minutes earlier as it takes longer to wilt. For a heartier version, add some white beans along with the spinach. For the pasta, any small shape works beautifully. Acini di pepe is traditional, but orzo, ditalini, or even broken spaghetti pieces work in a pinch. If you're watching carbs, you can skip the pasta entirely and add extra vegetables or even some cauliflower rice at the end. The meatballs can also be customized based on your preferences. Ground chicken or turkey can be substituted, though they'll be a bit leaner. Adding some grated zucchini to the meatball mixture helps keep them moist if using leaner meats.

Serving Suggestions

This soup is substantial enough to be a meal on its own, especially when served with a slice of crusty bread for dipping. A simple green salad dressed with lemon and olive oil makes the perfect light accompaniment if you want to round out the meal. For a more substantial dinner, I like to serve smaller portions of the soup as a starter, followed by a simple pasta dish like Cacio e Pepe or a light chicken dish. The soup is also perfect for lunch paired with half a sandwich - especially a classic Italian sub. Don't forget to finish each bowl with a sprinkle of freshly grated parmesan cheese and some additional chopped fresh herbs. That final touch elevates the presentation and adds a burst of flavor that makes each bowl special.

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Chef's Notes

Meatball Size: Keep them truly mini - about 3/4 inch is perfect for fitting on a soup spoon. Seasoning Balance: Taste your broth before adding the meatballs back in and adjust salt/pepper as needed - it's harder to adjust once the meatballs are added. Spinach Timing: Add it just before serving to maintain its bright green color and prevent overcooking.

This Italian Wedding Soup has become my signature dish when someone needs comfort or care. There's something about those tender little meatballs in savory broth that just says "you're loved" in a way few other dishes can. Whether you're cooking for family on a cold winter night, meal prepping for busy weeks ahead, or bringing nourishment to a friend in need, this soup delivers far beyond its simple ingredients. It's proof that good cooking doesn't have to be complicated to be completely satisfying.

Frequently Asked Questions

→ Why is it called Italian Wedding Soup?

Despite its name, it's not traditionally served at Italian weddings. The name comes from the Italian phrase 'minestra maritata' which means 'married soup,' referring to the marriage of flavors between the meat and vegetables.

→ Can I make the meatballs ahead of time?

Yes! You can prepare and brown the meatballs up to 2 days ahead and refrigerate them, or freeze them for up to 3 months before adding to the soup.

→ Why do you recommend cooking the pasta separately?

Pasta continues to absorb liquid even after cooking, so it will soak up a lot of your broth if stored together. Cooking and storing it separately keeps the soup's consistency perfect, especially for leftovers.

→ Can I use ground chicken or turkey for the meatballs?

Absolutely! Ground chicken or turkey work well for a lighter version. You may want to add a tablespoon of olive oil to the mixture since these meats are leaner.

→ Can this soup be frozen?

Yes, it freezes beautifully without the pasta. Store the soup in airtight containers for 3-4 months and cook fresh pasta when reheating for the best texture.