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Bowl of Italian wedding soup with mini meatballs, spinach, carrots, tiny pasta, and grated Parmesan in a light savory broth.

Italian Wedding Soup

This Italian wedding soup is a cozy, hearty classic made with tender mini meatballs, tiny pasta, spinach, and vegetables in a light, flavorful broth. It’s an easy one-pot soup that feels comforting, filling, and perfect for a simple homemade dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
55 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground meat ½ beef + ½ pork recommended
  • ¼ cup finely grated Parmesan
  • ¼ cup plain breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 2 tbsp finely chopped fresh parsley
  • ½ tsp kosher salt
  • ¼ tsp black pepper
For the Soup
  • 1½ tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 carrots finely diced
  • 2 celery ribs finely diced
  • 2 cloves garlic minced
  • 9 cups good-quality chicken broth
  • ¾ cup small pasta acini di pepe or orzo
  • 4 cups fresh baby spinach or chopped escarole
  • ½ tsp dried oregano
  • ¼ tsp crushed red pepper flakes optional
  • Salt and black pepper to taste
  • Freshly grated Parmesan for serving
  • Optional: Parmesan rind for simmering
  • Optional: squeeze of fresh lemon juice at finish

Method
 

Prepare the Meatballs
  1. In a bowl, gently combine all meatball ingredients until just mixed.
  2. Roll into small meatballs (about ¾-inch). Set aside.
Build the Broth
  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add onion, carrot, and celery. Cook 5–6 minutes until softened.
  3. Stir in garlic and cook 30 seconds.
  4. Add oregano and red pepper flakes.
  5. Pour in chicken broth (and Parmesan rind if using). Bring to a gentle simmer.
Cook the Meatballs
  1. Carefully drop meatballs into the simmering broth. Reduce heat and cook 8–10 minutes, until cooked through.
Add Pasta & Greens
  1. Stir in pasta and cook according to package directions (usually 6–8 minutes).
  2. In the final 2 minutes, stir in spinach until wilted. Remove Parmesan rind if used.
Finish
  1. Taste and adjust seasoning. Add a small squeeze of lemon juice if desired.
  2. Serve hot with freshly grated Parmesan.

Notes

  • For make-ahead: cook pasta separately and add to individual bowls when serving.
  • Soup thickens as it sits; add broth when reheating.
  • Escarole offers a slightly more traditional flavor than spinach.