Oh, Italian Wedding Soup! If you’re looking for a hug in a bowl, this is it. Seriously, on a chilly evening or when you just need something *good*, this soup hits the spot every single time. It’s not actually about weddings, which is a funny little tidbit, but it’s named for the way the delicious little meatballs and the fresh greens just *marry* perfectly in that savory broth. What I love most is how quickly it comes together – you can have a big pot of this comforting, classic Italian Wedding Soup on the table in under an hour. It’s one of those recipes that just feels like home, and honestly, I’ve been making my version for years after my Aunt Rosa first showed me the ropes. It’s pure comfort, done right!
Why You’ll Love This Italian Wedding Soup
Seriously, this soup is a winner! Here’s why you’ll be making it again and again:
- Super Quick: Ready in under an hour, perfect for busy weeknights!
- So Comforting: It’s like a warm hug in a bowl.
- Packed with Flavor: Savory broth, tender meatballs, and fresh greens – chefs kiss!
- Easy to Make: Even beginners can nail this classic.
- Versatile: Tweak it with your favorite greens or meats.
- Kid-Approved: The tiny meatballs are always a hit!
Ingredients for Authentic Italian Wedding Soup
Alright, here’s what you’ll need to whip up a pot of this cozy soup. It’s pretty straightforward, and that’s part of why I love it! For those adorable little meatballs, you’ll want:
- 1 pound ground beef (or turkey, if you prefer!)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (the good stuff!)
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- A pinch of salt and pepper
And for the luscious soup base itself:
- 6 cups chicken broth
- 1 cup acini di pepe pasta (those tiny little pasta beads are perfect!)
- 2 cups chopped spinach (fresh is best here!)
- And a little extra 1/4 cup grated Parmesan cheese for sprinkling on top – don’t skip this!
Tips for the Best Italian Wedding Soup
Okay, so you want that *really* good Italian Wedding Soup, the kind that makes everyone ask for seconds? It’s all in a few little tricks I’ve picked up over the years. First off, those tiny meatballs? Roll them small, about a half-inch, and make sure they’re nice and firm. I usually mix everything for the meatballs and then let it chill for just 10 minutes in the fridge before rolling – it makes them so much easier to handle and they hold their shape better. Trust me on this! If you’re looking for more meatball magic, you might find my meatloaf tips helpful.
For the broth, using a good quality chicken broth makes a HUGE difference. If you can swing homemade, even better, but a good store-bought one works wonders. And when it comes to the pasta, acini di pepe is classic, but don’t overcook it! You want it just tender, with a little bite left. Add it near the end so it doesn’t get mushy. And fresh parsley? It’s not just for looks; it adds this bright zing that really makes the soup sing. It’s a bit like how fresh herbs just brighten up pasta dishes, you know? Check out my garlic butter chicken bites for another example of how fresh ingredients make all the difference!
How to Make Italian Wedding Soup: Step-by-Step
Alright, let’s get this delicious soup made! It’s really not complicated, and the results are so worth it. Just follow along, and you’ll have a comforting bowl of Italian Wedding Soup in no time. It’s kind of like making a simple pasta dish, but all in one pot. We’ve got chicken alfredo and creamy tomato basil soup that are favorites, but this one is special!
Preparing the Tiny Meatballs
First things first, let’s get those little flavor bombs ready. You’re going to grab a bowl and toss in that ground beef, breadcrumbs, Parmesan, egg, parsley, minced garlic, and a good pinch of salt and pepper. Mix it all up gently with your hands – don’t overwork it! Then, just roll small bits of the mixture into tiny meatballs, about half an inch. Think marble-sized, so they cook up fast and are easy to scoop.
Cooking the Meatballs and Pasta
Now, grab your biggest pot. Pour in that chicken broth and bring it to a nice, rolling boil. Carefully drop in your tiny meatballs. They’ll sink at first, but give them about 5 minutes to cook through. You’ll see them float to the top when they’re done – that’s your cue! Once they’re floating, go ahead and stir in the acini di pepe pasta. Cook that according to the package directions, usually just about 8-10 minutes, until it’s al dente. We don’t want mushy pasta!
Adding the Greens and Finishing Touches
Almost there! Once the pasta is cooked just right, toss in that chopped spinach. Stir it around until it wilts down, which only takes a minute or two. You don’t want to overcook the greens. Taste the broth and add a little more salt or pepper if you think it needs it. Ladle that gorgeous soup into bowls and sprinkle a little extra Parmesan cheese on top. Serve it hot and enjoy that amazing home-cooked goodness!
Ingredient Substitutions and Notes
You know, the beauty of this Italian Wedding Soup is how forgiving it is! If you’re not a fan of ground beef, or maybe you just want to switch things up, ground turkey or chicken works like a charm for those little meatballs. They still come out wonderfully. And for my friends watching the gluten, no worries at all! Just grab some gluten-free breadcrumbs, and you’ll never know the difference. It’s a great way to make this comforting soup appeal to everyone. If you’re looking for other hearty, adaptable recipes, my vegetarian chili is also super flexible! And for something lighter that’s still super satisfying, check out my weight loss cabbage soup!
Serving Suggestions for Italian Wedding Soup
This soup is pretty hearty on its own, but it’s even better with a few friends on the side! My absolute go-to is some warm, crusty garlic bread for dipping into that flavorful broth. Seriously, you won’t want to miss a drop! A simple fresh Caesar salad is also a fantastic contrast to the richness of the soup. It’s a simple meal, but so satisfying!
Storage and Reheating Italian Wedding Soup
Got leftovers? Lucky you! Store your Italian Wedding Soup in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day! To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally. If it’s gotten a bit thick, just add a splash more chicken broth or water. You can also freeze portions for a quick meal later, just thaw and reheat as you would the refrigerated leftovers.
Frequently Asked Questions about Italian Wedding Soup
Got questions about this amazing Italian Wedding Soup? I’ve got you covered! It’s one of those recipes that people always ask a little something about, and I’m happy to share what I know from making it countless times.
Can I make this soup ahead of time?
Oh yeah, you totally can! The meatballs and broth base hold up wonderfully. I’d recommend cooking the pasta separately and adding it right before serving to keep it from getting too soft. It’s a great make-ahead meal, perfect for busy days when you want something comforting ready to go. If you like making soups ahead, you should totally check out my crock pot potato soup – it’s a lifesaver!
What kind of pasta is best for Italian Wedding Soup?
The classic choice is acini di pepe, those tiny little pasta beads that just disappear into the soup perfectly. They’re perfect because they cook quickly and don’t overpower the delicate meatballs. Honestly, though, if you can’t find acini di pepe, small star pasta or orzo would also work in a pinch. Just make sure it’s a small pasta shape so it fits nicely with those little meatballs!
Can I freeze Italian Wedding Soup?
You sure can, but with a little caveat! The soup base with the meatballs freezes beautifully. However, the pasta and spinach can get a bit mushy once thawed and reheated. So, my best tip? Freeze the soup *without* the pasta and spinach. Thaw and reheat the soup base, then cook fresh pasta and wilt in fresh spinach right at the end. It keeps everything tasting its best! For other great freezer options, my taco soup is also a fantastic freezer meal.
Nutritional Information (Estimated)
Just a heads-up, this nutritional info is an estimate and can vary based on the specific ingredients you use and portion sizes. But generally, a serving of this delicious Italian Wedding Soup will have around 350 calories. You’re looking at roughly 18g of fat, 20g of protein, and 25g of carbs per serving. Enjoy!
Print
Italian Wedding Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful soup with tiny meatballs, greens, and pasta.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- Salt and pepper to taste
- 6 cups chicken broth
- 1 cup acini di pepe pasta
- 2 cups chopped spinach
- 1/4 cup grated Parmesan cheese for serving
Instructions
- In a bowl, combine ground beef, breadcrumbs, 1/4 cup Parmesan cheese, egg, parsley, garlic, salt, and pepper. Mix well.
- Roll the mixture into small meatballs, about 1/2 inch in diameter.
- In a large pot, bring chicken broth to a boil.
- Add the meatballs to the boiling broth and cook for about 5 minutes, or until they float to the surface.
- Add the acini di pepe pasta and cook according to package directions.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Serve hot, garnished with 1/4 cup Parmesan cheese.
Notes
- You can substitute ground turkey or chicken for the ground beef.
- For a gluten-free version, use gluten-free breadcrumbs.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Italian Wedding Soup, soup, meatballs, pasta, spinach, comfort food, easy recipe