The Coziest Italian Wedding Soup Recipe You’ll Ever Make

There’s something about a big, steaming bowl of soup that just feels like a warm hug. And when it comes to comfort food, nothing beats an Italian wedding soup recipe. It’s the kind of soup that makes you want to curl up in your coziest sweater, grab a big spoon, and just savor every bite.

Now, let’s talk about the name. No, it’s not actually served at weddings. The name comes from how the flavors “marry” together in the broth. Cute, right? The tiny meatballs, the leafy greens, the tiny pasta—all of it comes together in the most perfect way. It’s light but filling, simple yet full of flavor.

But the best part? It’s surprisingly easy to make. You don’t need fancy ingredients or hours in the kitchen. If you can roll meatballs and stir a pot, you’re pretty much set. Plus, it’s a crowd-pleaser. Kids love it. Husbands love it. Moms, grandmas, and even picky eaters will happily slurp it up.

So, if you’ve never made Italian wedding soup before, now’s the time. I’ll walk you through every step, from making those tender little meatballs to getting that broth just right. We’ll talk about shortcuts, swaps, and tips to make it even better. Grab your pot, and let’s do this.

The Secret to Perfect Meatballs

The meatballs are the heart of this soup. They need to be tender, flavorful, and just the right size. Too big, and they take over the soup. Too small, and they disappear.

Here’s how to make them just right:

• Use a mix of meats: A combo of ground beef and ground pork makes for juicy, flavorful meatballs.
• Don’t overwork the meat: Mix gently with your hands or a fork. Overmixing makes them tough.
• Season well: Salt, pepper, garlic, and parmesan are musts. Don’t be shy with the seasoning.
• Make them bite-sized: About one inch wide is perfect. They should fit on a spoon.
• Brown them lightly: You don’t have to cook them all the way through—just enough to add flavor before they go into the broth.

Some people like to bake them, others pan-fry. Either way works, but a quick browning in the pan adds extra flavor to the broth.

What Greens Work Best?

One thing that makes Italian wedding soup stand out is the greens. They add freshness and balance out the richness of the meatballs. But which greens should you use?

• Escarole: This is the traditional choice. It’s slightly bitter but softens beautifully in the broth.
• Spinach: A great option if you want something milder. Just toss it in at the end so it doesn’t overcook.
• Kale: If you like a heartier green, this works too. Just remove the tough stems.
• Swiss chard: A little earthy, a little sweet—this adds a unique twist.

If you’re short on time, a bag of pre-washed spinach is the easiest option. No chopping, no rinsing, just throw it in.

Choosing the Right Pasta

The pasta in Italian wedding soup is small and delicate. You don’t want big noodles overpowering the dish. Stick to tiny pastas that cook quickly and blend well with the other ingredients.

Some top choices:

• Acini de pepe: The classic option. These tiny round pasta pearls are perfect.
• Orzo: A little bigger but still works well.
• Ditalini: Small tube-shaped pasta, great if you like a little more texture.
• Pastina: Very tiny pasta that’s soft and comforting.

No matter which pasta you choose, cook it separately and add it to the soup at the end. This keeps it from soaking up all the broth and getting mushy.

How to Make the Best Broth

The broth is what ties everything together. You want it rich, flavorful, and just the right amount of salty.

Here’s how to make it great:

• Use good-quality chicken broth: If you have homemade, even better. If not, go for a low-sodium store-bought version.
• Simmer, don’t boil: A slow simmer helps the flavors develop without making the meat tough.
• Add a parmesan rind: If you have one, toss it in while simmering. It adds incredible depth.
• Season as you go: Taste your broth before serving and adjust the salt and pepper.

If you want to add extra flavor, a splash of white wine while cooking the onions can bring everything up a notch.

The Best Italian Wedding Soup Recipe

This soup is packed with juicy little meatballs, tender greens, and tiny pasta in a rich, flavorful broth. It’s comforting, easy to make, and perfect for a cozy meal.

Ingredients

For the Meatballs:

• ½ pound ground beef
• ½ pound ground pork (or ground turkey for a lighter option)
• ½ cup breadcrumbs
• ¼ cup grated parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 cups chicken broth (low sodium if store-bought)
• 1 cup small pasta (acini de pepe, orzo, or ditalini)
• 2 cups fresh greens (escarole, spinach, or kale)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1 parmesan rind (optional, for extra flavor)
• 1 tablespoon fresh lemon juice (for brightness)

Instructions

Make the Meatballs

1. In a large bowl, mix the ground beef, ground pork, breadcrumbs, parmesan, egg, garlic, salt, pepper, oregano, and basil. Use your hands or a fork to gently combine everything.
2. Roll the mixture into small meatballs, about 1 inch in size. This should make around 30-35 little meatballs.
3. Heat a large skillet over medium heat. Add a drizzle of olive oil and lightly brown the meatballs in batches. No need to cook them through—just a quick sear for flavor. Set them aside.

Build the Broth

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes.
2. Add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Pour in the chicken broth. If you have a parmesan rind, toss it in now for extra depth.
4. Bring the broth to a simmer, then gently add the meatballs. Let them cook for about 10 minutes.

Add the Pasta and Greens

1. Stir in the pasta and cook according to the package instructions (usually 6-8 minutes).
2. Once the pasta is tender, add the fresh greens and let them wilt for about 2 minutes.

Season and Serve

1. Remove the parmesan rind (if used) and stir in the lemon juice.
2. Taste and adjust the seasoning with more salt and pepper if needed.
3. Ladle the soup into bowls and sprinkle with extra parmesan on top.

Tips for the Best Italian Wedding Soup

• Make it ahead: The flavors get even better after sitting for a few hours.
• Freeze it: Store the broth and meatballs separately from the pasta for best results.
• Lighten it up: Use ground turkey or chicken instead of beef and pork.
• Spice it up: Add a pinch of red pepper flakes for a little heat.

Now, grab a bowl, sprinkle on some parmesan, and enjoy!

Can You Make This Ahead?

Absolutely! Italian wedding soup is one of those meals that tastes even better the next day.

Here’s how to prep ahead:

• Make the meatballs in advance: Roll and brown them, then store them in the fridge for up to two days.
• Chop the greens ahead of time: Keep them in a sealed bag until you’re ready to cook.
• Cook the pasta separately: This keeps it from soaking up all the broth. Just add it when serving.
• Freeze leftovers: The soup freezes beautifully, minus the pasta. Just thaw, reheat, and stir in fresh pasta.

If you’re making a big batch, store the broth and meatballs separately from the pasta. This way, everything stays fresh and delicious.

How to Make Italian Wedding Soup Recipe in a Slow Cooker

Sometimes, life is busy, and standing over a stove isn’t in the cards. That’s where a slow cooker saves the day! The great thing about making an Italian wedding soup recipe in a slow cooker is that the flavors blend beautifully over time. Plus, you can set it and forget it until dinnertime.

Here’s exactly how to do it:

Prep the Meatballs First

• Follow the same steps for mixing and rolling the meatballs.
• Browning them is optional, but it adds extra flavor. If you’re short on time, you can skip this step and let them cook directly in the broth.

Assembling the Soup in the Slow Cooker

1. Pour the chicken broth into the slow cooker.
2. Add in the chopped onions, garlic, salt, pepper, and a parmesan rind (if using).
3. Gently place the meatballs into the broth.
4. Set the slow cooker on low for 6 hours or high for 3 hours.

Final Steps Before Serving

• Add the pasta: Cook the pasta separately and stir it in before serving. Adding it too early makes it mushy.
• Add the greens: Stir in fresh spinach or escarole in the last 10 minutes.
• Taste and adjust: If the soup needs more salt or pepper, adjust before serving.

Slow cooking makes this Italian wedding soup recipe extra rich and flavorful. It’s a perfect meal to come home to on a chilly evening, and the whole house will smell amazing!

Can You Make an Italian Wedding Soup Recipe Without Pasta?

Absolutely! If you’re trying to cut carbs or just don’t have pasta on hand, you can still make a delicious Italian wedding soup recipe without it. The key is making sure there’s enough flavor and texture to keep it hearty and satisfying.

Best Substitutes for Pasta

• Cauliflower rice: This soaks up the broth beautifully without overpowering the dish.
• Zucchini noodles (zoodles): Add them at the very end so they don’t get soggy.
• White beans or chickpeas: A great way to add protein and texture without pasta.
• Diced potatoes: Small cubes of Yukon Gold or russet potatoes give the soup a nice heartiness.

How to Adjust the Cooking Process

1. If using cauliflower rice or zoodles, add them in the last 5 minutes.
2. If using beans or potatoes, add them when you put the meatballs into the broth so they have time to soften.
3. Check the seasoning! Without pasta, the broth might need a little more salt or an extra splash of lemon juice.

This version of Italian wedding soup recipe is just as comforting as the original. It’s proof that you don’t need pasta to make a meal feel cozy and satisfying!

What to Serve with Italian Wedding Soup Recipe

A bowl of Italian wedding soup recipe is satisfying on its own, but if you want to turn it into a full meal, pairing it with the right sides makes it even better.

Best Bread Options

Soup and bread go together like, well… meatballs and pasta. Here are some delicious options:

• Crusty Italian bread: Perfect for dipping and soaking up the broth.
• Garlic knots: A little extra flavor never hurts!
• Parmesan breadsticks: Because cheese makes everything better.

Salads That Work Well

A fresh, crisp salad balances out the richness of the soup. Some great options:

• Classic Caesar salad: The garlicky dressing pairs beautifully with the soup.
• Caprese salad: Fresh tomatoes, basil, and mozzarella keep things light.
• Simple arugula salad: A drizzle of olive oil and balsamic vinegar adds the perfect contrast.

Other Tasty Additions

• Roasted vegetables: A side of roasted zucchini, bell peppers, or asparagus adds color and flavor.
• Antipasto platter: Olives, cheese, and cured meats make a great side snack.
• A glass of wine: A crisp white wine like Pinot Grigio pairs beautifully with the soup’s flavors.

No matter what you serve with it, this Italian wedding soup recipe is guaranteed to be the star of the meal. But let’s be honest—sometimes all you really need is a spoon and a cozy spot to enjoy it!

Final Thoughts

If you’ve never tried making Italian wedding soup, now’s the time. It’s one of those soups that’s easy, satisfying, and feels like a big bowl of love. The tiny meatballs, the rich broth, the tender greens—it all comes together in the best way.

And let’s be honest, soup season is the best season. There’s just something comforting about a pot simmering on the stove. Plus, this soup is perfect for meal prep, freezing, or just making your kitchen smell amazing.

So grab your ingredients, roll up your sleeves, and give this a try. Whether you serve it for a cozy family dinner or pack it for lunch, it’s a winner. And if you want to save this Italian wedding soup recipe for later, be sure to pin it on Pinterest. That way, you’ll always have it handy when the craving hits.