Italian Wedding Soup (Classic, Cozy & Meatball-Filled)

ByFoodarshia

So you’re craving something warm, cozy, and full of tiny adorable meatballs? Same. Italian Wedding Soup is basically a hug in a bowl—comforting, flavorful, and secretly super easy to make. No wedding required. Just an appetite and maybe a blanket.

Why This Recipe is Awesome

This soup is everything: savory broth, tender greens, pasta that doesn’t demand commitment, and meatballs so cute you almost feel bad eating them. Almost. It’s one of those recipes that tastes fancy but is actually idiot-proof—even I didn’t mess it up. Plus, it reheats beautifully, so future-you will thank present-you.

Course: Soup / Dinner

Cuisine: Italian-American

Difficulty: Easy

Servings: 6–8 bowls

Prep Time: 20 minutes

Cooking Time: 30 minutes

Calories: Around 290 per serving

Total Time: About 50 minutes

Ingredients You’ll Need

  • For the Meatballs:
    • 1 lb ground chicken or turkey
    • 1/2 cup breadcrumbs
    • 1/3 cup grated Parmesan
    • 1 egg
    • 2 cloves garlic, minced
    • 1 tsp Italian seasoning
    • 1/2 tsp salt
    • 1/2 tsp black pepper
  • For the Soup:
    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2–3 carrots, sliced
    • 2–3 celery stalks, chopped
    • 8 cups chicken broth
    • 3/4 cup acini di pepe or orzo pasta
    • 4 cups chopped spinach or escarole
    • Salt and pepper (always)
    • Extra Parmesan for serving (mandatory)

Step-by-Step Instructions

  1. In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Roll into tiny meatballs—bite-sized is the vibe.
  2. Heat olive oil in a large pot. Add onion, carrot, and celery. Sauté for 5 minutes until soft and smelling like a good decision.
  3. Add chicken broth and bring to a simmer.
  4. Gently drop in the meatballs. Don’t just dump them in—be kind.
  5. Add pasta and simmer for about 10–12 minutes until meatballs are cooked and pasta is tender.
  6. Stir in spinach and cook for another 2–3 minutes until wilted.
  7. Taste and adjust seasoning. (Yes, you have to taste it. Chef rules.)
  8. Serve hot with extra Parmesan because you deserve joy.

Common Mistakes to Avoid

  • Making giant meatballs: This isn’t a spaghetti dinner. Keep them mini.
  • Adding spinach too early: It turns sad and mushy. Save it for the end.
  • Pouring pasta directly from the box: Measure it! Too much pasta = stew instead of soup.
  • Skipping the sauté: Raw veggies in broth? Hard pass.

Alternatives & Substitutions

  • Use beef or pork for richer-flavored meatballs.
  • Swap spinach for kale if you want extra greens.
  • Try ditalini or mini shells instead of acini di pepe.
  • Add red pepper flakes if you want a little heat—IMO it’s elite.
  • Vegetarian? Use veggie broth and mini meatless meatballs.

FAQ (Frequently Asked Questions)

Do I have to use acini di pepe?

Nope! Orzo, ditalini, or any tiny pasta works.

Can I make the meatballs ahead of time?

Absolutely—prep and freeze them for later.

Can I freeze the soup?

Yes, but freeze it without the pasta to avoid mush.

Can I use pre-made meatballs?

Yep! Just make sure they’re small.

How long does it last in the fridge?

About 3–4 days. It reheats like a dream.

Can I add more veggies?

Of course! Zucchini, peas, or mushrooms all work.

Why is it called “wedding soup”?

It’s about the “marriage” of flavors—not actual weddings.

Final Thoughts

Italian Wedding Soup is the cozy, comforting, meatball-filled bowl of happiness you didn’t know you needed. It’s simple, flavorful, and perfect for chilly nights, sick days, or just when you want something warm and comforting without too much effort. Now go make a pot and enjoy every delicious spoonful—you earned it!

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