Italian wedding soup looks fancy, but it’s one of the easiest soups you can cook at home. This version keeps the steps simple and uses ingredients you can find in any store. And if you want more soups or dinner ideas, you can always check homeandfiesta for more easy recipes.
This soup has tender meatballs, small pasta, greens, and a warm broth. It cooks fast and works for busy nights. You can make it ahead, freeze parts of it, and reheat it whenever you need something comforting.
Italian Wedding Soup
What Is Italian Wedding Soup?
Italian wedding soup is a broth based soup with mini meatballs, greens, and pasta. The name doesn’t come from weddings. It describes the “marriage” of flavors in the bowl. The classic version uses pork and beef meatballs, but you can use turkey or chicken.
You’ll see small pasta shapes like acini di pepe, orzo, or small shells. For the greens, many people use spinach or escarole. The broth is usually chicken broth, though vegetable broth works too.
Ingredients You Need
Below is a simple list of what goes into this soup. Use it as a quick guide while you prep.
For the meatballs:
- 1 pound ground turkey or ground chicken
- 1 egg
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the soup:
- 8 cups chicken broth
- 1 cup small pasta (acini di pepe or orzo)
- 2 cups fresh spinach or 1 cup chopped escarole
- 1 carrot, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
You can swap spinach for kale. You can also use gluten free pasta. If you want deeper flavor, brown the meatballs before simmering.
How to Make Italian Wedding Soup
Follow these steps to keep the process clear and simple.
1. Make the meatballs.
Add ground turkey, egg, breadcrumbs, Parmesan, parsley, salt, and pepper to a bowl. Mix with your hands until combined. Roll into small meatballs, about 1 teaspoon each. Place them on a plate.
2. Cook the vegetables.
Heat olive oil in a large pot. Add the onion, garlic, and carrot. Cook until the onion softens.
3. Add broth.
Pour in the chicken broth. Bring it to a boil.
4. Add the meatballs.
Drop the meatballs gently into the pot. Lower the heat. Let them simmer until cooked through. This takes about 10 minutes.
5. Add the pasta.
Add the pasta and cook until tender. Stir often so it doesn’t stick to the bottom.
6. Add the greens.
Add the spinach or escarole. Stir until the greens wilt. Taste and adjust the salt and pepper.
7. Serve.
Ladle into bowls. Top with extra Parmesan if you want.
Why This Recipe Works
This recipe keeps the steps simple and cuts prep time. You roll small meatballs that cook fast and stay tender. The pasta cooks in the broth, so you’re not washing extra pots. Spinach cooks in the last minute, so it stays bright and soft.
The flavor also works well. The broth absorbs the meatball drippings, and the pasta gives the soup body. You get a warm bowl that tastes rich without doing much work.
Tips for the Best Italian Wedding Soup
Use these small tricks to improve texture and flavor.
1. Brown the meatballs lightly.
If you want more flavor, brown them in the same pot before adding broth. It adds color and taste.
2. Cook pasta separately for storage.
If you plan to store the soup, cook the pasta in a second pot. Pasta soaks broth as it sits, which makes leftovers mushy.
3. Add greens at the end.
Add spinach or escarole in the last few minutes to keep a bright color.
Storage and Freezing Tips
You can refrigerate the soup for up to four days. Store the meatballs and broth in one container and store the pasta in another container if you want the pasta to stay firm.
To freeze, cook the meatballs and cool them. Freeze them in a bag. Freeze the broth separately. Thaw both overnight in the fridge. Heat the broth, then add the meatballs and fresh greens. Add cooked pasta just before serving.
Recipe FAQ,s
1. Is Italian wedding soup healthy?
Yes. It has lean protein, greens, broth, and a small amount of pasta. You can make it lighter by using turkey or chicken.
2. What pasta works best?
Small pasta cooks evenly and blends well with the meatballs. Acini di pepe, orzo, or small shells work well.
3. Can I make this with turkey meatballs?
Yes. Turkey and chicken both work. They stay tender in broth.
4. Can I freeze Italian wedding soup?
Yes, but freeze the broth and meatballs separately. Add greens and pasta after reheating for better texture.
5. Why is it called wedding soup?
The name refers to the “marriage” of flavors in the soup. It doesn’t come from wedding celebrations.
6. Can I make it without pasta?
Yes. Skip the pasta and add extra vegetables or greens to keep the soup filling.
Conclusion
This Easy Italian Wedding Soup Recipe gives you a warm, simple dinner without much work. The steps stay clear. The ingredients stay basic. And the soup tastes rich because the broth, pasta, meatballs, and greens all cook together.
If you want fast meals, this is one you can keep in your rotation. Save it. Print it. Make it on a weeknight when you want something light but comforting. And for more recipes that follow the same simple style, visit homeandfiesta for more ideas.
Related Recipes
Creamy White Bean Escarole Soup
Cozy Sausage Tortellini Soup Recipe
Easy Homemade Chicken Tortilla Soup
Easy Italian Wedding Soup Recipe
Ingredients
For the meatballs:
- 1 pound ground turkey or ground chicken
- 1 egg
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the soup:
- 8 cups chicken broth
- 1 cup small pasta acini di pepe or orzo
- 2 cups fresh spinach or 1 cup chopped escarole
- 1 carrot chopped
- 1 small onion diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
1. Make the meatballs.
- Add ground turkey, egg, breadcrumbs, Parmesan, parsley, salt, and pepper to a bowl. Mix with your hands until combined. Roll into small meatballs, about 1 teaspoon each. Place them on a plate.
2. Cook the vegetables.
- Heat olive oil in a large pot. Add the onion, garlic, and carrot. Cook until the onion softens.
3. Add broth.
- Pour in the chicken broth. Bring it to a boil.
4. Add the meatballs.
- Drop the meatballs gently into the pot. Lower the heat. Let them simmer until cooked through. This takes about 10 minutes.
5. Add the pasta.
- Add the pasta and cook until tender. Stir often so it doesn’t stick to the bottom.
6. Add the greens.
- Add the spinach or escarole. Stir until the greens wilt. Taste and adjust the salt and pepper.
7. Serve.
- Ladle into bowls. Top with extra Parmesan if you want.
Video
Notes
📝 Notes
- Use lean ground meat for lighter meatballs and cleaner broth.
- Substitute spinach with escarole or kale for a more traditional flavor.
- Roll meatballs small so they cook quickly and stay tender.
- Use acini di pepe, orzo, or small pasta shapes as alternatives.
- Add extra garlic or herbs for deeper Italian-style flavor.
- Simmer gently to keep broth clear and meatballs intact.
- Store leftovers in the fridge for up to 3 days; pasta may absorb broth.
- For meal prep, cook pasta separately and add when serving.
🍽️ Nutrition Facts (Per Serving)
Calories: ~265Carbohydrates: ~18g
Fiber: ~1g
Sugars: ~2g
Protein: ~22g
Fat: ~12g
Saturated Fat: ~4g
Cholesterol: ~85mg
Sodium: ~720mg
Potassium: ~420mg
Calcium: ~110mg
Iron: ~2.1mg
