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    Home » Recipes » Every Day Dinners

    Easy Italian Wedding Soup Recipe

    Published: Feb 5, 2021 · Modified: Feb 5, 2023 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe
    slice of french bread in a bowl of soup with meatballs.
    dutch oven of italian wedding soup with mini meatballs.
    dutch oven of italian wedding soup with mini meatballs.

    This easy Italian wedding soup recipe is made with mini meatballs mixed with acini de pepe pasta and fresh spinach in a flavorful broth. This homemade soup recipe is perfect for a cold winter night or easy weeknight meal.

    italian wedding soup with meatballs and acini de pepe in a white bowl topped with parmesan.

    This post was originally published in February 2021 and has been updated for content.

    This Italian meatball soup is one of our favorites during the winter time. It's hearty and full of delicious Italian flavors.

    Serve with easy Italian wedding soup recipe with pesto bread, celery salad and ricotta cake for dessert.

    Jump to:
    • 🇮🇹 Origin
    • 🍲 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • ⏲️ Make ahead instructions
    • 🥡 Storage suggestions
    • 🍲 More soup recipes
    • 📖 Recipe

    🇮🇹 Origin

    Folklore states that this Italian soup recipe gets its name because it was traditionally served at Italian weddings to the bride and groom. However, the term "wedding soup" actually refers to the marrying of ingredients.

    🍲 Ingredient notes

    • Meatballs - I like using either ground beef for these homemade meatballs or a mix of ground beef and ground pork. For a healthier option, try ground chicken or turkey instead. If you are pressed for time, store bought frozen meatballs can also be used.
    • Acini de pepe - Acini de pepe is small pasta shape that is traditionally used in Italian wedding soup. Ditalini, stelline or orzo pasta can also be used in this delicious soup recipe.
    • Spinach - Fresh baby spinach as beautiful color and flavor to this homemade soup recipe. Escarole or kale would also be delicious in this.

    📋 Substitutions and variations

    • Spicy - Add ½ - 1 teaspoon of crushed red pepper flakes.
    • Vegetarian - Omit the mini meatballs and use vegetable broth.
    • Gluten Free - Substitute the bread crumbs and pasta with a gluten free substitute.
    • Dairy Free - Omit the parmesan cheese or replace with a vegan substitute.

    🔪 Step by step instructions

    First, combine the ingredients for the meatballs in a large bowl being careful not to overmix. Shape the into small meatballs using about 1 ½ tablespoons of the meat mixture. Brown your meatballs in a large pot or dutch oven in the olive oil for about 2-3 minutes on each side and set aside.

    Add the onions, carrots, celery, and garlic to the pot and saute until they start to soften. Then, add in the Italian seasoning and chicken broth and scrape the bottom of the pan to release any browned bits from the meatballs.

    Add back in the meatballs and acini de pepe pasta and bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and let the soup simmer until the pasta and meatballs are both completely cooked, about 15-20 minutes.

    browned meatballs in a pot and on a sheet pan and spoon holding cooked pasta.

    Lastly, stir in your fresh spinach until it is just wilted. Serve with freshly grated parmesan cheese on top!

    fresh spinach mixed into soup in a pot and finished soup with cheese on top.

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ Expert tips

    • Don't over mix the meatball mixture. The ingredients should be just combined so the meatballs don't get tough.
    • Use a cookie scoop to help make evenly sized meatballs.
    • When cooking the meatballs, just brown them. The meatballs will finish cooking in the broth with the pasta.
    • Cook the soup until the meatballs are just done and the pasta is al dente so the pasta doesn't get mushy.
    slice of french bread in a bowl of italian wedding soup with meatballs.

    ⏲️ Make ahead instructions

    The meatballs can be formed and stored covered with plastic wrap on a sheet pan or plate up to 24 hours ahead of time. Follow the instructions for cooking the meatballs and finishing the soup as directed.

    🥡 Storage suggestions

    Leftovers of this easy Italian wedding soup recipe will keep for 3-5 days in an airtight container in the refrigerator.

    The pasta will continue to absorb liquid as it sits in it, so additional broth can be added for reheating. Reheat leftovers over medium low on the stovetop or in the microwave.

    For a quick overview of this recipe, check out my web story for this homemade Italian wedding soup!

    🍲 More soup recipes

    If you loved this easy Italian wedding soup recipe, check out these other soup recipes that I know you will love too!

    • Tomato and Mascarpone Soup
    • Creamy Sausage Tortellini Soup
    • Simple Chicken Noodle Soup
    • Loaded Potato Soup

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    bowl of italian wedding soup and spinach with shredded parmesan cheese on top.

    Italian Wedding Soup

    Amanda
    This easy Italian wedding soup recipe is made with mini meatballs mixed with acini de pepe pasta and fresh spinach in a flavorful broth. This homemade soup recipe is perfect for a cold winter night or easy weeknight meal.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Dishes, Soup
    Cuisine Italian
    Servings 6 servings
    Calories 330 kcal

    Ingredients
      

    • 1 pound ground beef
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 4 teaspoons Italian seasoning divided
    • 1 large egg
    • ¼ cup plain breadcrumbs
    • 1 Tablespoon olive oil
    • ½ cup diced onions
    • ½ cup diced carrots
    • ½ cup diced celery
    • 1 Tablespoon minced garlic
    • 8 cups chicken broth
    • 1 cup acini de pepe pasta
    • 1 cup fresh spinach
    • shredded parmesan cheese for serving

    Instructions
     

    • In a large bowl, combine the ground beef, salt, pepper, garlic powder, and 1 teaspoon of the Italian seasoning. Add in egg and breadcrumbs and using hands or a mixing spoon, mix everything until just combined. Be careful not to overmix.
    • Using a cookie scoop or spoon, measure out about 1 ½ tablespoons of the meat mixture and shape into a small meatballs. The mixture should yield approximately 16-20 mini meatballs.
    • In a large pot or dutch oven, heat the olive oil over medium heat until it starts to shimmer. Add half of the meatballs to the pot and brown for 2-3 minutes on each side. Remove from the pot, set aside and repeat with the remaining meatballs.
    • To the pot, add in diced onions, carrots, celery, and garlic and saute for 3-5 minutes until the vegetables start to soften.
    • Add in chicken broth and the remaining 3 teaspoons of Italian seasoning. Scrape the bottom of the pot to remove any bits that may be stuck on it.
    • Increase heat to medium high and add in acini de pepe pasta and browned meatballs. Bring mixture to a boil and then reduce heat to medium low and simmer for 10-15 minutes until both pasta is al dente and the meatballs are cooked through.
    • Remove soup from the heat and stir in fresh spinach. Serve with shredded parmesan cheese on top, if desired.

    Notes

    Substitutions and Variations

    • Meatballs - Ground beef or a mix of ground beef and ground pork can be used. For a healthier option, try ground chicken or turkey instead. Store bought frozen meatballs can also be used.
    • Acini de pepe - Ditalini, stelline or orzo pasta can also be used.
    • Spinach - Escarole or kale can be used as a substitute or in addition.
    • Spicy - Add ½ - 1 teaspoon of crushed red pepper flakes.
    • Vegetarian - Omit the mini meatballs and use vegetable broth.
    • Gluten Free - Substitute the bread crumbs and pasta with a gluten free substitute.
    • Dairy Free - Omit the parmesan cheese or replace with a vegan substitute.
     

    Make Ahead and Storage Instructions

    The meatballs can be formed and stored covered with plastic wrap on a sheet pan or plate up to 24 hours ahead of time. Follow the instructions for cooking the meatballs and finishing the soup as directed.
    Leftovers will keep for 3-5 days in an airtight container in the refrigerator. The pasta will continue to absorb liquid as it sits in it, so additional broth can be added for reheating. Reheat leftovers over medium low on the stovetop or in the microwave.

    Nutrition

    Serving: 1.5cupsCalories: 330kcalCarbohydrates: 23gProtein: 17gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 1756mgPotassium: 354mgFiber: 2gSugar: 5gVitamin A: 3025IUVitamin C: 4mgCalcium: 66mgIron: 3mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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