There is something incredibly heartwarming about a bowl of soup that brings everyone together, and the Best Italian Wedding Soup Recipe does exactly that with its tender meatballs, flavorful broth, and vibrant greens. This classic Italian-American favorite combines the comforting taste of savory meatballs with wholesome vegetables, tender pasta, and a hint of lemony brightness to make every spoonful a celebration of flavor and tradition. Whether it is a casual family dinner or a special gathering, this soup will quickly become a cherished staple that everyone looks forward to.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each play a crucial role in building layers of taste, texture, and color. From the fresh herbs that add aroma to the meatballs, to the bright green spinach that gives the soup a pop of freshness, every component is essential for crafting this comforting dish.
- 1 large egg: Acts as the perfect binder to keep meatballs tender and intact.
- 8 oz. lean ground beef: Provides hearty flavor and a classic meaty base.
- 8 oz. mild Italian sausage (casings removed): Brings spices and juiciness that make the meatballs truly irresistible.
- 1 slice white sandwich bread (toasted, crust removed, diced): Ensures meatballs stay soft and moist without falling apart.
- 1/2 cup freshly finely grated Parmesan cheese: Adds salty, nutty depth right inside the meatballs.
- 1/2 cup diced yellow onion: Delivers sweetness and texture both in meatballs and the soup base.
- 2 tablespoons milk: Keeps the bread moist, enhancing meatball tenderness.
- 3 tablespoons minced fresh parsley (or 1 tablespoon dried): Provides bright herbal notes and color.
- 1 tablespoon minced chopped basil (or 1 teaspoon dried): Adds subtle sweetness and an authentic Italian touch.
- 1 1/2 teaspoons minced fresh oregano (or 1/2 teaspoon dried): Enhances the savory character of the dish.
- 3/4 teaspoon garlic powder (or 3 minced garlic cloves): Infuses the meatballs with a comforting, aromatic bite.
- 1/2 teaspoon salt: Balances all flavors perfectly.
- 1/4 teaspoon pepper: Lends a gentle heat.
- 2 tablespoons olive oil: Adds richness and is the base for sautéing vegetables.
- Remaining onion from meatballs: Builds the foundational flavor in the soup broth.
- 1 cup chopped carrots: Introduces sweetness and vibrant color.
- 1 cup chopped celery: Provides crunch and classic mirepoix aroma.
- 3-4 cloves garlic (minced): Offers fresh pungency for depth.
- 1 15 oz. can cannellini beans (rinsed and drained): Adds creaminess and extra protein.
- 10 cups low sodium chicken broth: Forms the comforting, flavorful soup base.
- 1 teaspoon each dried parsley, dried oregano, dried basil: Layers herbal complexity into the broth.
- 1/2 teaspoon each dried thyme, salt: Enhances earthiness and seasoning.
- 1/4 teaspoon pepper: Balances flavors with subtle heat.
- 1 cup acini di pepe (uncooked) (may substitute orzo): Adds a fun, delicate pasta texture.
- 4 oz fresh baby spinach (trimmed, about 3 packed cups): Brightens the soup with fresh, healthy greens.
- 1-2 tablespoons lemon juice (to taste): Adds a lively zing that lifts the entire dish.
How to Make Best Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by lining a baking sheet or cutting board with parchment paper. In a large bowl, whisk the egg, then add the ground beef, Italian sausage, toasted bread cubes, Parmesan, diced onion, milk, and all the herbs and seasoning for the meatballs. Mix gently with your hands until just combined to keep them tender. Using a 1/2 teaspoon scoop, shape the mixture into tiny 1-inch meatballs and place them carefully on the parchment paper – these little bundles are going to pack so much flavor!
Step 2: Sauté Vegetables
Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the diced onion, chopped carrots, and celery, sautéing them for about 5 minutes until they soften and release their natural sweetness. Then, stir in the minced garlic and cook for another minute. This golden vegetable base sets the stage for a soup that’s rich in flavor and comforting aromas.
Step 3: Build the Soup Base
Add the rinsed cannellini beans, chicken broth, and the dried herbs like parsley, oregano, basil, thyme, salt, and pepper to the pot. Bring the soup to a simmer, cover briefly, then remove the lid to add the meatballs gently. Let them simmer for about 5 minutes, allowing the meatballs to start cooking through and the flavors to marry nicely.
Step 4: Cook the Pasta and Finish Cooking Meatballs
Stir in the acini di pepe pasta and continue simmering the soup for 8 to 10 minutes more. This gentle cooking finishes the meatballs and softens the pasta to a perfect tender bite that complements the broth beautifully.
Step 5: Add Spinach and Lemon Juice
Finally, stir in the fresh baby spinach, letting it wilt softly into the soup in about one minute. Add lemon juice to taste, which adds a surprisingly bright note that balances the richness of the meatballs and the broth. Give the soup a final taste and adjust salt and pepper as needed — this step is where you truly make it your own!
How to Serve Best Italian Wedding Soup Recipe
Garnishes
For a final flourish, sprinkle freshly grated Parmesan cheese on top, and if you love extra herbaceous brightness, a light scattering of chopped fresh parsley or basil will take your bowl to the next level. A few cracks of black pepper provide a touch of heat that wakes up each spoonful. These simple garnishes add both color and flavor, turning your soup into a beautiful centerpiece.
Side Dishes
Italian Wedding Soup pairs wonderfully with crusty bread or garlic knots to soak up every bit of the flavorful broth. A simple mixed green salad with a lemon vinaigrette complements the soup’s heartiness with crisp freshness. If you want to lean fully into Italian traditions, try serving it alongside a small antipasto plate featuring olives, marinated vegetables, and sliced salami.
Creative Ways to Present
For a fun family-style meal or entertaining guests, serve the soup in small, rustic crocks or mugs that make each serving feel special and cozy. You can also create layered presentations by ladling the soup into clear glass bowls, showing off the colorful vegetables, meatballs, and pasta nestled together. Another idea is to drizzle a little chili oil on top for those who enjoy a spicy kick, bringing a modern twist to the classic.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious meal, transfer any leftover soup into airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftover bowls even more satisfying. Just be sure to store the meatballs and pasta together with the broth to keep everything moist and tender.
Freezing
This soup freezes beautifully, making it ideal for batch cooking. Cool the soup completely before placing it in freezer-safe containers or heavy-duty freezer bags. Keep it for up to 3 months. When freezing, it’s best to undercook the pasta slightly so it doesn’t become mushy when reheated.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup feels too thick after refrigeration or thawing, add a little extra chicken broth or water to loosen it up. Avoid microwaving for extended periods as it can dry out the meatballs or overcook the pasta.
FAQs
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance, store them in the fridge, and add them to the soup when you’re ready to cook. This saves time and helps the flavors develop even more.
What can I substitute for acini di pepe pasta?
If you can’t find acini di pepe, orzo or other small pasta shapes like ditalini work wonderfully and keep the same light, tender texture.
Is it possible to make this soup vegetarian?
Yes! Simply omit the meatballs and use vegetable broth. Replace meatballs with extra beans or add hearty vegetables like mushrooms or zucchini for a filling meatless option.
How do I prevent the meatballs from falling apart?
Using toasted bread soaked slightly with milk, and not overmixing the meatball ingredients, helps keep them tender but well-formed. Also, gently add them to the simmering broth instead of stirring vigorously.
Can I use dried herbs instead of fresh?
Definitely. Use smaller amounts of dried herbs as indicated in the recipe and add them earlier in cooking so their flavors fully develop. Fresh herbs added at the end brighten the soup beautifully.
Final Thoughts
There is nothing quite like the joy of a steaming bowl of the Best Italian Wedding Soup Recipe to bring people together around the table. Its blend of tender meatballs, fresh greens, and rich broth creates a symphony of flavors that feels like a warm hug from the inside out. Whether you are making it for a cozy weeknight dinner or a special occasion, I promise this soup will become one of your absolute favorites too. Give it a try and enjoy every comforting bite!
Print
Best Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This classic Italian Wedding Soup recipe features tender homemade meatballs simmered in a flavorful broth with fresh vegetables, cannellini beans, and tender pasta, finished with vibrant spinach and a hint of lemon juice for brightness. It’s a comforting, hearty soup perfect for family meals or entertaining.
Ingredients
Meatballs
- 1 large egg
- 8 oz. lean ground beef
- 8 oz. mild Italian sausage (casings removed)
- 1 slice white sandwich bread (toasted, crust removed, diced)
- 1/2 cup freshly finely grated Parmesan cheese
- 1/2 cup diced yellow onion
- 2 tablespoons milk
- 3 tablespoons minced fresh parsley (or 1 tablespoon dried)
- 1 tablespoon minced chopped basil (or 1 teaspoon dried)
- 1 1/2 teaspoons minced fresh oregano (or 1/2 teaspoon dried)
- 3/4 teaspoon garlic powder (or 3 minced garlic cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Soup Base
- 2 tablespoons olive oil
- Remaining onion from meatballs
- 1 cup chopped carrots
- 1 cup chopped celery
- 3–4 cloves garlic (minced)
- 1 15 oz. can cannellini beans (rinsed and drained)
- 10 cups low sodium chicken broth
- 1 teaspoon each dried parsley, dried oregano, dried basil
- 1/2 teaspoon each dried thyme, salt
- 1/4 teaspoon pepper
Other
- 1 cup acini di pepe pasta (uncooked) (may substitute orzo)
- 4 oz fresh baby spinach (trimmed, about 3 packed cups)
- 1–2 tablespoons lemon juice (to taste)
Instructions
- Prepare Meatballs: Line a baking sheet or cutting board with parchment paper and set aside. In a large bowl, whisk the egg. Add ground beef, Italian sausage, toasted bread, Parmesan, diced onion, milk, fresh parsley, basil, oregano, garlic powder, salt, and pepper. Mix with your hands just until combined. Using a 1/2 teaspoon scoop, form 1-inch-diameter meatballs and place them on the prepared surface; set aside.
- Sauté Vegetables: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the remaining diced onion, chopped carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften. Add minced garlic and sauté for an additional minute until fragrant.
- Add Beans, Broth, and Seasonings: Stir in the rinsed cannellini beans and low sodium chicken broth. Add dried parsley, oregano, basil, thyme, salt, and pepper. Cover the pot and bring the soup to a gentle simmer. Once simmering, remove the lid.
- Cook Meatballs: Gently add the prepared meatballs into the simmering soup. Simmer for 5 minutes, allowing meatballs to start cooking through.
- Add Pasta and Finish Cooking: Stir in the acini di pepe pasta. Continue simmering the soup for another 8-10 minutes, or until the meatballs are fully cooked and the pasta is tender.
- Add Spinach and Lemon Juice: Stir in fresh baby spinach and lemon juice, letting the spinach wilt for about one minute. Taste and adjust seasoning with salt and pepper as needed. Add additional broth or water if a thinner soup is preferred.
Notes
- For a gluten-free version, substitute gluten-free bread for the meatballs and use gluten-free pasta.
- Italian sausage can be substituted with turkey sausage for a leaner option.
- The lemon juice adds brightness but can be adjusted or omitted based on taste preference.
- Acini di pepe pasta can be replaced with orzo or small pasta shapes.
- Use low sodium broth to better control the salt level in the soup.
- Leftover soup tastes even better the next day as flavors meld.
