Italian Wedding Soup with Meatballs Recipe

If you’re on the hunt for a comforting, hearty, and downright delicious soup that brings warmth to your soul, you’ve just found it. I’m talking about my **Italian Wedding Soup with Meatballs Recipe** — a fan-freaking-tastic blend of tender meatballs, fresh spinach, tiny pasta, and savory broth. Trust me, once you try this, it’s going to become one of your go-to recipes for cozy night dinners or impressing guests with minimal fuss. So, grab your apron and let’s dive into the magic!

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Ingredients You’ll Need

Choosing fresh and quality ingredients makes all the difference for this Italian Wedding Soup with Meatballs Recipe. From fresh parsley to lean ground meats, these staples come together harmoniously, creating that signature, hearty flavor you’re after.

• Olive oil: Use good quality extra virgin for the best flavor when sautéing veggies and browning meatballs.
• Ground beef & ground pork: A mixture of both gives meatballs that perfect balance of flavor and tenderness.
• Egg: Helps bind the meatball ingredients without making them heavy.
• Italian breadcrumbs: Adds texture and keeps the meatballs light.
• Parmesan cheese: A must for umami richness in the meatballs and as a garnish to finish the soup.
• Garlic & fresh parsley: Essential aromatics and herbs that make the meatballs pop with flavor.
• Yellow onion, carrots, celery: The classic soup trio that forms the flavorful broth base.
• Chicken broth: Use low sodium if you want to control saltiness better.
• Italian seasoning: A blend that perfectly complements the meatballs and soup veggies.
• Acini de pepe pasta: Tiny pasta pearls that soak up broth beautifully without overpowering the soup.
• Fresh spinach: Added at the end for color, nutrition, and freshness.
• Salt and pepper: Adjust to taste for seasoning balance.

Variations

I’m all about customizing this Italian Wedding Soup with Meatballs Recipe to fit what you have and like. Whether you want to make it lighter, spicier or incorporate different greens, it’s super flexible and just as satisfying.

• Chicken meatballs: I discovered this by swapping in ground chicken instead, resulting in a lighter version that’s just as tasty.
• Frozen spinach: When fresh spinach isn’t available, defrost and thoroughly drain frozen spinach—it works like a charm.
• Different pastas: Orzo or ditalini can be great pasta swaps if acini de pepe isn’t at your grocery store.
• Spice it up: Add a splash of hot sauce or crushed red pepper flakes for a subtle kick—my family loves a hint of heat!

How to Make Italian Wedding Soup with Meatballs Recipe

Step 1: Mix and Shape the Meatballs

Start by gently combining your ground beef, pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. The key here is to mix just enough so everything is incorporated but don’t overwork the meat — otherwise, your meatballs might get tough. I like to use my hands and fold ingredients together until just combined. Then, roll the mixture into small ¾-inch balls. Making tiny meatballs really helps them cook quickly and stay tender in the soup.

Step 2: Brown the Meatballs

Heat olive oil in a large soup pot over medium-high heat and brown the meatballs in batches for about 2 minutes. Don’t worry about cooking them all the way through here; you just want a nice color on the outside for that deep flavor. Remove and set the meatballs aside on a plate while you cook the veggies.

Step 3: Sauté the Aromatics

In the same pot, add diced onion, carrots, and celery. Cook over medium heat for around 6 minutes until they soften and get a little sweet. If the pot looks dry, add a splash more olive oil. Then, toss in minced garlic and Italian seasoning and stir for about a minute until fragrant—this is where your kitchen starts smelling amazing, trust me!

Step 4: Simmer the Soup

Pour in the chicken broth and bring to a boil. Lower the heat to a simmer and add your browned meatballs back in. Let these guys finish cooking gently in the broth while you cook the pasta separately until al dente. This trick stops pasta from soaking up all the broth when you store leftovers, a problem I learned the hard way. Once cooked, drain the pasta and add it to individual serving bowls.

Step 5: Add Spinach and Finish

Right before serving, stir fresh spinach into the simmering soup. It wilts quickly – about 2 minutes – and adds a beautiful fresh burst of color and nutrients. Ladle your soup over the pasta and sprinkle with freshly grated Parmesan cheese. Now sit back and enjoy every comforting bite.

How to Serve Italian Wedding Soup with Meatballs Recipe

Garnishes

I love topping this soup with a generous sprinkle of freshly grated Parmesan right at the table—it adds that creamy, salty kick that elevates every spoonful. Sometimes, I also add a pinch of crushed red pepper flakes or a drizzle of extra virgin olive oil if I’m feeling fancy. Freshly cracked black pepper right before serving is a simple, effective finishing touch.

Side Dishes

Nothing pairs better than a warm, crusty no-knead bread for dipping—I’m obsessed with that crunchy exterior and airy crumb. A light Caesar salad or even roasted garlic bread rounds out the meal nicely. If you’re feeling extra cozy, some garlic parmesan knots are a killer sidekick too.

Creative Ways to Present

For a special occasion, I’ve served this soup in beautiful wide-brimmed bowls with a sprinkle of fresh parsley and Parmesan, alongside mini bread bowls filled with garlic butter. Another fun idea is to prepare individual servings in cute mini cocottes for an intimate dinner party—everyone loves their own little soup pot!

Make Ahead and Storage

Storing Leftovers

I store leftover Italian Wedding Soup with Meatballs in airtight glass containers in the fridge, and it keeps perfectly for 3-4 days. I always keep the pasta separate if I anticipate eating leftovers, so the broth stays silky and doesn’t get starchy or thickened.

Freezing

This soup freezes beautifully—just avoid freezing with pasta added. I ladle the meatballs and broth into freezer-safe containers, label them, and keep them good for up to 3-4 months. When ready to eat, I thaw overnight in the fridge.

Reheating

To reheat, simmer the soup gently on the stove to warm without overcooking. Then boil a fresh batch of pasta or heat pre-cooked pasta separately and combine when serving. This keeps everything perfectly textured and delicious.

FAQs

Final Thoughts

This Italian Wedding Soup with Meatballs Recipe holds such a special spot in my kitchen because it’s easy enough for weeknights but fancy enough to impress company. I’ve learned through the years that the small details—like cooking pasta separately and making those tiny meatballs just right—make all the difference. I hope you enjoy making and sharing this cozy soup as much as my family and I do. Happy cooking, friend!

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