Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Wedding Soup

Fragrant broth, filled with tiny meatballs, tender greens, and delicate pasta—Italian Wedding Soup is a heartwarming dish that brings classic Italian flavors to your table. This comforting and easy-to-make soup is perfect for chilly evenings or any time you crave a cozy, homemade meal.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 lb ground chicken, beef, or lamb (halal certified)
  • ½ cup plain dried breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 8 cups low sodium chicken broth
  • 1 large yellow or white onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 ounces baby spinach, escarole, or kale, roughly chopped
  • ½ cup small pasta (acini de pepe, ditalini, or orzo)

Instructions

  1. In a bowl, mix ground meat, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. Gently combine until just mixed.
  2. Roll into small meatballs, about ½ inch in diameter.
  3. Heat olive oil in a large pot over medium heat. Brown the meatballs in batches until lightly golden (optional but recommended). Remove and set aside.
  4. In the same pot, sauté onion, carrots, and celery for 5-7 minutes until softened.
  5. Add garlic and cook for 1 minute until fragrant.
  6. Pour in chicken broth, scraping any browned bits from the bottom.
  7. Add oregano, basil, salt, and black pepper. Bring to a simmer.
  8. Return meatballs to the pot and simmer for 15-20 minutes until cooked through.
  9. Add pasta and cook according to package directions, about 8-10 minutes.
  10. Stir in chopped greens and cook for 2-3 minutes until wilted.
  11. Serve hot, garnished with extra Parmesan cheese if desired. Enjoy!

Notes

For a spicier version, add red pepper flakes. To freeze, store the soup without pasta and add freshly cooked pasta when reheating.

  • Author: Camilia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 85mg

Keywords: Italian wedding soup, meatball soup, comforting soup, easy dinner, classic Italian soup