Italian Wedding Soup with Mini Meatballs

A cozy Italian-American soup made with tender mini meatballs, flavorful broth, leafy greens, and tiny pasta. It’s hearty enough for dinner but light and comforting enough for any day of the week.

Ingredients

Serves: 6
Prep time: 25 minutes
Cook time: 35 minutes
Total time: About 1 hour

For the Mini Meatballs
1 lb (450 g) ground beef, or a mixture of beef and pork
½ cup Italian-style breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tbsp finely chopped fresh parsley
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
For the Soup
1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
1 tsp Italian seasoning
½ tsp salt, or to taste
¼ tsp black pepper
¾ cup small pasta such as acini di pepe, orzo, or ditalini
5 oz (140 g) fresh baby spinach, chopped
¼ cup fresh parsley, chopped
2 tbsp grated Parmesan, plus more for serving
1 tbsp fresh lemon juice, optional
Instructions
1. Make the Meatballs

Preheat oven to 400°F (200°C).

In a large bowl, combine:

Ground meat
Breadcrumbs
Parmesan
Egg
Garlic
Parsley
Italian seasoning
Salt
Black pepper

Mix gently with your hands or a fork until just combined. Don’t overmix, or the meatballs can become tough.

Roll into small meatballs about ¾–1 inch in diameter. You should get approximately 35–45 mini meatballs.

2. Bake the Meatballs

Arrange the meatballs on a parchment-lined baking sheet.

Bake for 12–15 minutes, or until cooked through and lightly browned.

The internal temperature should reach 160°F (71°C) for ground beef or pork.

Set aside.

Optional: You can brown the meatballs directly in the soup pot instead of baking them. This adds extra flavor but may require cooking in batches.

3. Sauté the Vegetables

Heat olive oil in a large soup pot or Dutch oven over medium heat.

Add the onion, carrots, and celery.

Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Add minced garlic and cook for another 30–60 seconds.

4. Add the Broth

Pour in the chicken broth.

Add Italian seasoning, salt, and black pepper.

Bring the soup to a gentle boil.

5. Add the Pasta

Add the small pasta to the simmering broth.

Cook according to the package directions, usually 7–10 minutes, stirring occasionally.

6. Add the Meatballs

Gently add the cooked mini meatballs to the soup.

Simmer for another 3–5 minutes so the meatballs heat through and absorb some of the broth’s flavor.

7. Add the Greens

Stir in the chopped spinach.

Cook for 1–2 minutes, just until wilted.

Stir in fresh parsley and Parmesan.

Add lemon juice if you’d like a brighter flavor.

8. Taste & Serve

Taste the soup and adjust the salt and pepper as needed.

Ladle into bowls and finish with freshly grated Parmesan and a little chopped parsley.

Serve hot.

Tips for the Best Italian Wedding Soup
Keep the meatballs small

The classic appeal of this soup comes from the tiny meatballs. Smaller meatballs also cook quickly and make every spoonful balanced.

Don’t overwork the meat

Mix the meatball ingredients just until combined. Overmixing makes dense meatballs.

Watch the pasta

Small pasta continues absorbing broth as it sits. If you expect leftovers, cook the pasta separately and add it to individual bowls.

Use fresh greens

Spinach is quick and easy, but escarole, kale, or Swiss chard can also be used.

Make it richer

Use a combination of chicken broth and a little beef broth for a deeper flavor.

Easy Variations

Chicken Meatballs:
Use ground chicken or turkey instead of beef.

Low-Carb:
Skip the pasta and add extra spinach, zucchini, cauliflower, or cabbage.

Creamy Version:
Stir in ½ cup heavy cream near the end for a richer soup.

Extra Vegetable:
Add zucchini, peas, mushrooms, or additional carrots.

Spicy:
Add ¼–½ teaspoon red pepper flakes to the broth.

Gluten-Free:
Use gluten-free breadcrumbs and gluten-free pasta.

Nut & Allergen Information

Nuts:
No nuts are required in the standard recipe.

Contains:

Dairy from Parmesan
Egg
Gluten/wheat from regular breadcrumbs and pasta

Gluten-free:
Use certified gluten-free breadcrumbs and gluten-free pasta. Check broth and seasoning labels as well.

Dairy-free:
Use dairy-free Parmesan or nutritional yeast, or simply omit the Parmesan.

Egg-free:
Use an appropriate egg substitute in the meatballs.

For severe allergies, check all packaged ingredients for cross-contact warnings.

Q&A

Why is it called Italian Wedding Soup?
The name refers to the “marriage” of meat and greens in the soup rather than an actual wedding tradition.

Can I use ground turkey?
Yes. Ground turkey makes lighter meatballs and works very well.

Can I make the meatballs ahead?
Absolutely. Bake the meatballs up to 2 days ahead and refrigerate them until you’re ready to make the soup.

Can I freeze the meatballs?
Yes. Freeze cooked meatballs in an airtight container for up to 3 months.

Can I freeze the whole soup?
Yes, but pasta can become soft after freezing and thawing. For the best texture, freeze the soup without pasta and add freshly cooked pasta when reheating.

Can I use frozen spinach?
Yes. Thaw and squeeze out excess water before adding it to the soup.

What greens can I use instead of spinach?
Escarole is a traditional choice. Kale, Swiss chard, or baby arugula also work.

Why did my meatballs fall apart?
The mixture may have been too wet or not mixed enough to bind. Make sure the egg and breadcrumbs are evenly incorporated.

Can I cook the meatballs directly in the soup?
Yes. Drop the raw meatballs carefully into gently simmering broth and cook until they reach the appropriate internal temperature. Baking or browning them first gives the soup a deeper flavor.

How long does the soup last?
Store in an airtight container in the refrigerator for 3–4 days.

How should I reheat it?
Warm gently on the stovetop over medium-low heat or microwave individual portions until steaming hot.

Can I make it in a slow cooker?
Yes, but cook the pasta separately and add it near serving time to prevent it from becoming mushy.

Serving Suggestions

Serve with:

Crusty Italian bread
Garlic bread
Simple green salad
Roasted vegetables
Extra Parmesan
Fresh parsley
Lemon wedges