Classic Italian Wedding Soup

So you’re craving something cozy, soulful, and wildly comforting—but you don’t want a recipe that feels like a full-time job? Same.

That’s where Classic Italian Wedding Soup swoops in like a warm, brothy hero. Tiny meatballs, tender greens, and a savory broth that tastes like someone’s Italian grandma secretly loves you? Yeah. This soup is the real deal.

Why This Recipe is Awesome

First off, despite the fancy name, no actual wedding is required to enjoy this soup. Shocking, I know. It’s called “wedding” soup because everything just works together—meatballs, broth, pasta, greens. Relationship goals, honestly.

Second, it’s comforting without being heavy. You feel nourished, not nap-trapped. That’s a rare balance, and this soup nails it. Plus, it’s way easier than it looks. Tiny meatballs sound intimidating, but trust me—it’s surprisingly idiot-proof. Even I didn’t mess it up.

Also, it reheats beautifully, freezes well, and somehow tastes even better the next day. IMO, that’s elite soup behavior.

Ingredients You’ll Need

Nothing fancy-schmancy here—just classic ingredients doing classic things.

For the Meatballs:

• Ground chicken or beef – Chicken keeps it light, beef brings richness. Choose your mood.
• Breadcrumbs – Helps keep meatballs tender, not sad hockey pucks.
• Egg – The glue holding your tiny meat dreams together.
• Parmesan cheese – Salty, nutty, and absolutely essential.
• Garlic – Because flavor matters.
• Italian seasoning – One shake = instant Italian vibes.
• Salt & black pepper – Always invited to the party.

For the Soup:

• Olive oil – For sautéing and pretending you’re on a cooking show.
• Onion, carrot, and celery – The holy trinity of soup flavor.
• Garlic (again) – Yes, more. No regrets.
• Chicken broth – The cozy backbone of the whole operation.
• Small pasta (acini di pepe, orzo, or ditalini) – Tiny pasta = correct pasta.
• Fresh spinach or escarole – Adds color, nutrients, and virtue.
• Extra Parmesan – For serving, because obviously.

Step-by-Step Instructions

1. Make the meatballs. Mix all meatball ingredients in a bowl until just combined. Don’t overmix unless you enjoy rubbery disappointment. Roll into small, bite-sized balls—about the size of a large marble.
2. Brown lightly (optional but recommended). Heat a bit of olive oil in a pot and lightly brown the meatballs. You’re not cooking them through—just building flavor. Set aside.
3. Build the soup base. In the same pot, add more olive oil if needed and sauté onion, carrot, and celery until soft and fragrant. Add garlic and stir for 30 seconds until your kitchen smells amazing.
4. Add broth and simmer. Pour in chicken broth and bring to a gentle boil. This is where it starts feeling like soup, not just ingredients hanging out.
5. Add pasta and meatballs. Drop in the pasta and meatballs. Lower to a simmer and cook until pasta is tender and meatballs are fully cooked—about 10–12 minutes.
6. Add the greens. Stir in spinach or escarole and cook until wilted. This takes, like, 2 minutes. Easy win.
7. Taste and adjust. Add salt and pepper as needed. Don’t skip this—broth always needs a final check.
8. Serve hot. Ladle into bowls and top with plenty of Parmesan. Accept compliments.

Nutritional Facts

Nutrient	Approx. Per Serving
Calories	360 kcal
Protein	28 g
Carbohydrates	26 g
Fat	16 g
Fiber	3 g
Sodium	720 mg

This soup is high in protein, thanks to the meatballs, which helps keep you full without weighing you down. The broth and greens add hydration and nutrients, making it feel light yet satisfying. It’s one of those rare meals that feels comforting and responsible. FYI, I strongly believe soup like this fixes bad days.

Common Mistakes to Avoid

• Making giant meatballs. This isn’t a burger situation. Small = correct.
• Overcooking the pasta. Mushy pasta ruins the vibe fast.
• Skipping seasoning. Broth needs salt. Don’t be shy.
• Adding greens too early. Nobody wants army-green spinach soup.

Alternatives & Substitutions

• Different protein? Ground turkey works great. Even pork if you’re feeling traditional.
• No breadcrumbs? Crushed crackers or oats work in a pinch.
• Gluten-free? Skip pasta or use gluten-free varieties. Still cozy.
• Extra hearty? Add more meatballs or pasta—but don’t tell Italy I suggested it.

FAQ (Frequently Asked Questions)

Is Italian Wedding Soup actually served at weddings?
Not really. It’s about the “marriage” of flavors—not a reception menu. Sorry to disappoint.

Can I make this ahead of time?
Absolutely. It tastes even better the next day.

Can I freeze it?
Yes, but freeze without pasta if possible. Add fresh pasta when reheating.

What greens are best?
Spinach is easiest. Escarole is more traditional. Both are great.

Can I skip browning the meatballs?
You can, but you’ll miss out on flavor. It’s worth the extra step IMO.

Is this kid-friendly?
Very. Tiny meatballs are basically soup candy.

Final Thoughts

This Classic Italian Wedding Soup is cozy, nourishing, and endlessly comforting—the kind of meal that makes everything feel a little more okay. It’s simple enough for weeknights, special enough for company, and forgiving enough for real life.

Now go impress someone—or just curl up with a bowl and impress yourself. You’ve earned every spoonful. 🍲