Italian Wedding Soup is a cozy, hearty soup filled with tender meatballs, tiny pasta, and fresh spinach in a savory broth. It feels special, yet it comes together with simple ingredients. Perfect for Sunday dinner or Easter.
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Why You’ll Love This Italian Wedding Soup
Italian Wedding Soup brings comfort in every spoonful. First, you get juicy homemade meatballs. Then, you taste the rich chicken broth and tender pasta. Meanwhile, fresh spinach adds color and a light touch.
Because this Italian Wedding Soup uses both ground beef and Italian sausage, the flavor feels deep and satisfying. However, the soup still feels light enough for spring gatherings. In fact, I love serving it for Easter because it looks festive and welcoming on the table.
You also get a full meal in one bowl. The protein, veggies, and pasta cook together, so dinner feels complete. As a result, you can keep the sides simple and still impress everyone.
Perfect for Easter and Special Gatherings
Italian Wedding Soup shines at Easter and family celebrations. It looks beautiful with bright spinach and golden broth. Plus, it feeds a crowd easily, so you can focus on spending time together.
Hearty Yet Light and Comforting
Although this Italian Wedding Soup feels hearty, it never feels too heavy. The broth stays clear and savory, while the meatballs stay tender. So, you enjoy comfort without feeling weighed down.
Simple Ingredients, Big Flavor
You only need pantry staples and fresh vegetables. Yet, when everything simmers together, the flavor tastes rich and layered. That is the magic of Italian Wedding Soup.
Ingredients You’ll Need
Italian Wedding Soup relies on fresh basics and a few smart flavor builders. Each ingredient plays an important role, so the final soup tastes balanced and satisfying.
For the Homemade Meatballs
Start with 1/2 cup Italian style breadcrumbs and 1/4 cup milk. First, mash them together until smooth. This mixture keeps the meatballs soft and tender.
Next, add 1/2 pound ground beef and 1/2 pound Italian sausage. Then stir in 1/2 cup freshly grated parmesan cheese, 1 large egg, 1/2 teaspoon salt, and pepper to taste. Because you mix gently with your hands, the meatballs stay light. If you overwork the mixture, they turn dense. So, combine just until everything comes together.
Shape the mixture into small 1 inch meatballs. Set them aside while you prepare the soup base.
For the Flavorful Soup Base
Heat 2 tablespoons olive oil in a large pot. Then add 1/2 medium chopped onion, 2 chopped celery sticks, and 3 chopped carrots. These vegetables build the foundation of flavor.
After that, stir in 4 cloves minced garlic for warmth and aroma. Pour in 8 cups chicken broth and 1/2 teaspoon Italian seasoning. Meanwhile, choose 1/2 cup acini de pepe pasta or orzo for that classic texture.
Finally, add 5 ounces fresh baby spinach near the end. It wilts quickly and gives Italian Wedding Soup its signature look.
How to Make Italian Wedding Soup Step by Step
Making Italian Wedding Soup feels simple when you follow each step. So, take your time and enjoy the process.
Prepare and Shape the Meatballs
First, combine breadcrumbs and milk in a bowl. Mash until smooth. Then add ground beef, sausage, parmesan, egg, salt, and pepper.
Mix gently with your hands. However, do not press too hard. Once combined, shape into small 1 inch meatballs. Place them on a plate and set aside. Because they are small, they cook quickly and evenly in the soup.
Brown the Meatballs for Maximum Flavor
Next, heat olive oil in a large pot over medium high heat. Once hot, add the meatballs in batches. Brown them for about 5 minutes until the outside turns golden.
Although they will finish cooking in the broth, browning first adds deep flavor. Remove them and set aside.
Sauté the Vegetables
In the same pot, add onion, celery, and carrots. Stir often and cook for 7 to 8 minutes. As they soften, they release sweetness.
Then stir in garlic and cook for about 1 minute. The aroma will tell you it is ready.
Add Broth and Simmer
Pour in the chicken broth and sprinkle in Italian seasoning. Then return the browned meatballs to the pot.
Bring everything to a boil. As soon as it boils, reduce the heat to a steady simmer.
Cook the Pasta and Finish with Spinach
Add the uncooked pasta and simmer uncovered for about 10 minutes. Stir occasionally so nothing sticks.
Once the pasta turns tender, stir in fresh spinach. It wilts quickly, so the soup finishes fast. Taste and adjust salt and pepper if needed. Serve hot with extra parmesan on top.
Helpful Tips for the Best Italian Wedding Soup
Even though Italian Wedding Soup is simple, a few tips make it even better.
Don’t Overwork the Meat Mixture
Mix the meat just until combined. If you knead too much, the meatballs turn tough. So, use a light touch and stop early.
Brown in Batches for Even Cooking
Cook the meatballs in batches. Otherwise, they crowd the pot and steam instead of brown. Browning builds flavor that carries through the whole soup.
Adjusting Seasoning Before Serving
Always taste before serving. Because broth brands vary in saltiness, you may need more salt or pepper. Add gradually and stir well before tasting again.
Substitutions and Variations
Italian Wedding Soup adapts easily, so you can adjust based on what you have.
Spinach vs. Escarole
Fresh spinach wilts quickly and tastes mild. However, if you prefer escarole, add it with the pasta. It takes longer to soften but adds a slightly bitter bite that balances the rich meatballs.
Acini de Pepe vs. Orzo
Acini de pepe gives that classic tiny pearl look. Still, orzo works beautifully if that is what you have. Both cook in about the same time and absorb the savory broth well.
Breadcrumb and Seasoning Swaps
If you do not have Italian style breadcrumbs, stir 1/2 teaspoon Italian seasoning into plain breadcrumbs. You can also adjust herbs to taste. As a result, your Italian Wedding Soup still tastes full of flavor.
What to Serve with Italian Wedding Soup
Italian Wedding Soup pairs well with simple sides. Because it already feels hearty, you do not need much else.
Bread Options
Serve with crusty bread to soak up the broth. Garlic bread also tastes wonderful alongside this soup. The crisp texture contrasts nicely with the tender meatballs.
Fresh Salad Pairings
A light green salad with lemon vinaigrette balances the richness. Meanwhile, a simple Caesar salad adds crunch and freshness. Together, they round out the meal beautifully.
If you love cozy soups, you might also enjoy Italian Chicken Pastina Soup – Easy, Amazing, and Delicious or Zuppa Toscana Ultimate Creamy Comfort Soup Recipe. For another classic option, try Chicken Soup Recipe – Amazing Creamy Comfort in One Pot.
Storage, Freezing, and Reheating Tips
Italian Wedding Soup stores well, so it works great for meal prep.
Refrigerating Leftovers
Store leftovers in the fridge for 3 to 4 days. However, the pasta absorbs broth over time. So, when reheating, add extra chicken broth to loosen the soup and bring back that cozy texture.
How to Freeze for Best Texture
You can freeze Italian Wedding Soup for up to 3 months. For the best texture, consider freezing without pasta and spinach. Then, when reheating, add freshly cooked pasta and spinach. As a result, the soup tastes fresh and not mushy.
Reheating Without Overcooking
Reheat gently over medium low heat. Stir occasionally and avoid boiling too hard. This way, the meatballs stay tender and the broth stays clear.
Frequently Asked Questions About Italian Wedding Soup
How long can you keep Italian wedding soup in the fridge?
You can keep Italian Wedding Soup in the fridge for 3 to 4 days. Just store it in an airtight container and add extra broth when reheating.
Why is Italian wedding soup called wedding soup?
The name comes from the Italian phrase meaning married soup. It refers to the marriage of flavors between meat and greens, not an actual wedding celebration.
What seasonings go in Italian wedding soup?
This Italian Wedding Soup uses salt, pepper, Italian seasoning, garlic, and parmesan cheese. Together, they create a savory, comforting flavor.
Can you use frozen spinach in Italian wedding soup?
Yes, you can use frozen spinach. However, thaw and drain it first. Then stir it in at the end, just like fresh spinach.
Other Recipes You May Enjoy
- Easter Brownies Amazing Fudgy Holiday Dessert
- Easter Egg Cheesecake Recipe That Will Make You Smile
- Easter Basket Sugar Cookie Cups Amazing Sweet Treat
Conclusion
Italian Wedding Soup brings comfort, flavor, and tradition to your table. Because it feels festive yet simple, it works for Easter recipes, weeknight dinners, and make ahead meals. The tender meatballs, tiny pasta, and bright spinach create a bowl everyone loves. So, gather your ingredients, simmer a big pot, and share this Italian Wedding Soup with the people you care about.
For more cozy inspiration and recipe ideas, you can also follow along on Pinterest at pinterest.
Italian Wedding Soup
Equipment
- Large soup pot For cooking the soup
- Mixing bowl For preparing the meatballs
Ingredients
- ½ cup Italian-style breadcrumbs
- ¼ cup milk
- ½ pound ground beef
- ½ pound Italian sausage
- ½ cup freshly grated parmesan cheese, plus more for serving
- 1 large egg
- ½ teaspoon salt
- pepper to taste
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 2 sticks celery, chopped
- 3 medium carrots, peeled and chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- ½ teaspoon Italian seasoning
- ½ cup uncooked acini de pepe pasta or orzo
- 5 ounces fresh baby spinach
Instructions
- Combine breadcrumbs and milk in a bowl and mash until smooth. Add ground beef, sausage, parmesan, egg, salt, and pepper. Mix gently until just combined. Shape into 1-inch meatballs and set aside.
- Heat olive oil in a large pot over medium-high heat. Brown the meatballs in batches for about 5 minutes. Remove and set aside.
- Add onion, celery, and carrots to the pot. Sauté for 7 to 8 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and Italian seasoning. Return meatballs to the pot and bring to a boil.
- Add pasta and reduce heat. Simmer uncovered for about 10 minutes until pasta is tender. Stir in spinach until wilted. Season to taste and serve hot with extra parmesan.
