There is nothing quite like a warm, comforting bowl of soup to bring a smile to your face, and this Best Italian Wedding Soup Recipe does just that and so much more. It’s a beautiful harmony of tender meatballs, vibrant greens, hearty tiny pasta, and a rich, flavorful broth that feels like a warm hug on a chilly day. This classic Italian-American favorite effortlessly combines simple, wholesome ingredients to create a dish that bursts with tradition and depth. Once you try this recipe, it will quickly become one of your go-to meals that you’re excited to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients for this soup is simple but crucial. Each component plays a vital role in building those layers of flavor, giving the soup its classic taste, vibrant color, and satisfying texture.
- Ground beef and ground pork: These two meats combine to create juicy, flavorful meatballs with the perfect balance of fat and texture.
- Kosher salt and freshly ground pepper: Essentials for seasoning both the meatballs and the broth, bringing everything to life.
- Oregano and Italian seasoning: Classic herbs that infuse the dish with that unmistakable Italian aroma and depth.
- Crushed red pepper: Adds a subtle kick of heat to brighten the flavors without overpowering the soup.
- Egg, milk, Worcestershire sauce: These ingredients bind the meatballs and add richness and umami.
- Parmesan cheese and Panko bread crumbs: Parmesan lends savory saltiness and a nutty flavor, while Panko keeps the meatballs tender yet firm.
- Garlic and yellow onion: These provide aromatic foundations, sautéed to sweet perfection for the soup base.
- Vegetable oil and olive oil: Used with purpose: vegetable oil for searing meatballs, olive oil for building the broth’s flavor.
- Celery and carrots: Classic mirepoix vegetables that add texture, sweetness, and depth to the broth.
- White wine: A splash of acidity and complexity that enhances the overall flavor.
- Beef broth and chicken broth: A rich, layered base that carries the flavors of the soup.
- Thyme, bay leaf, parmesan rind (optional): Herbs and additions that deepen the broth’s savory notes.
- Spinach and dinosaur kale: Fresh greens that add color, nutrition, and an earthy bite to balance the hearty meat and pasta.
- Acini di pepe pasta: Tiny pasta pearls essential for soaking up the broth and snapping pleasantly on the tongue.
- Fresh parsley and grated parmesan: Garnish ingredients that provide freshness and amplify that cheesy, comforting finish.
How to Make Best Italian Wedding Soup Recipe
Step 1: Prepare and Brown the Meatballs
Start by combining ground beef and ground pork with salt, pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, parmesan cheese, and Panko bread crumbs. Mixing well but gently is key here—the goal is tender, juicy meatballs that won’t turn tough. Form tiny meatballs about the size of a marble. Heat vegetable oil in a large skillet over medium-high heat, then brown the meatballs on all sides until they develop a beautiful golden crust. This creates a deep, savory flavor that forms the heart of the soup.
Step 2: Build the Soup Base
In a large stockpot, heat olive oil and sauté minced garlic and chopped onion until they soften and smell fragrant, about 5 minutes. Add chopped celery and shredded carrots, stirring to combine and allow the vegetables to develop their sweetness. Pour in the white wine and let it reduce slightly to deepen the flavor. Season the veggies with kosher salt, dried oregano, and Italian seasoning for a full-bodied taste foundation.
Step 3: Add Broths and Herbs
Pour in the beef broth and chicken broth, then add the sprigs of thyme, bay leaf, and optional parmesan rind. These ingredients will simmer together to develop that rich, savory, and layered Italian flavor profile. Bring the broth to a gentle boil, then reduce to a simmer to let all the flavors meld beautifully.
Step 4: Cook the Meatballs and Pasta in the Broth
Gently drop the browned meatballs into the simmering soup. Let them cook through, about 20 minutes. Then stir in the acini di pepe pasta and cook until al dente, approximately 8 to 10 minutes, so they soak up wonderful broth flavors without becoming mushy. The tiny pasta is a signature piece to the Best Italian Wedding Soup Recipe, lending that comfort-food heartiness.
Step 5: Add the Greens and Finish
Right before serving, stir in the chopped spinach and dinosaur kale, allowing them just a few minutes to wilt and add freshness, vibrant color, and a slight earthy bitterness that perfectly balances the meaty meatballs and rich broth. Remove the bay leaf and thyme sprigs, then adjust the seasoning if needed.
How to Serve Best Italian Wedding Soup Recipe
Garnishes
To elevate your bowl, sprinkle freshly chopped parsley, cracked black pepper, grated parmesan cheese, and a pinch of crushed red pepper flakes on top. These garnishes brighten the flavors and add inviting textures and aromas that make the soup even more irresistible.
Side Dishes
This soup is hearty enough to be a meal on its own, but pairing it with crusty garlic bread or warm focaccia can take the experience up a notch. A crisp, simple salad with lemon vinaigrette also makes a refreshing accompaniment, balancing the warm, savory depth of the soup.
Creative Ways to Present
For a fun twist, serve the soup in small, individual ramekins topped with miniature meatballs for a classy appetizer at gatherings. You can also ladle the soup over polenta or mashed potatoes for a rustic, cozy meal that turns this soup into a true comfort-food feast.
Make Ahead and Storage
Storing Leftovers
Leftover Best Italian Wedding Soup Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container once cooled completely. The flavors tend to deepen overnight, making the next day’s meal even more delicious. Just be sure to add fresh greens like spinach just before reheating to keep them vibrant.
Freezing
You can freeze this soup, but it’s best to do so before adding the tender greens and pasta, as they don’t freeze well and can become mushy. Store the broth and meatballs separately in freezer-safe containers for up to three months. When ready to enjoy, thaw overnight, reheat gently, and then add fresh pasta and greens.
Reheating
Reheat soup gently over low to medium heat, stirring occasionally to prevent sticking and uneven warming. If your pasta thickens the soup too much, just add a splash of broth or water to loosen it up. Add fresh spinach and kale near the end of reheating to keep their texture fresh and bright.
FAQs
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance and store them in the refrigerator until you’re ready to brown and add them to the soup. This can save time and help meld flavors even more.
What pasta substitutes work well if I don’t have acini di pepe?
Great alternatives include fregola, ditalini, or any other small, bite-sized pasta. The key is choosing a tiny shape that easily nests in the broth and complements the soup’s texture.
Is it possible to make this soup vegetarian?
While this specific recipe focuses on meatballs for rich flavor, you can adapt it by using vegetarian meatball substitutes and vegetable broth. Adding more mushrooms and legumes can help replicate the savory depth.
How do I prevent the pasta from getting mushy?
Cook the pasta directly in the soup toward the end of cooking, only until al dente. If you’re planning on leftovers, consider cooking the pasta separately and adding it when reheating to keep it from overcooking.
Can I use fresh herbs instead of dried?
Yes! Fresh herbs like oregano and thyme can be used, just use about three times the amount called for dried herbs, as fresh herbs have a more subtle flavor. Add them earlier in cooking to release their essence.
Final Thoughts
This Best Italian Wedding Soup Recipe is more than just a nourishing bowl of goodness; it’s a celebration of flavors and tradition that will warm your heart and your soul. Whatever the season, whenever you want a comforting meal that feels homemade and special, this soup answers the call in the best way possible. I encourage you to make it your own, share it around your table, and enjoy every single spoonful of this timeless Italian classic.
Print
Best Italian Wedding Soup Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Best Italian Wedding Soup recipe features tender homemade meatballs simmered in a flavorful broth loaded with fresh vegetables, pasta, and leafy greens, resulting in a comforting classic Italian soup perfect for family dinners or special occasions.
Ingredients
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork (or mild Italian sausage)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon oregano
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 large egg
- 1/2 cup milk
- 1 and 1/2 tablespoons Worcestershire sauce
- 3/4 cup Parmesan cheese (grated)
- 1/3 cup Panko bread crumbs
- 4 cloves garlic (smashed and minced)
- 1/2 large yellow onion (chopped fine or grated)
- 1 tablespoon vegetable oil (for frying, I use light olive oil)
Soup Base and Vegetables
- 3 tablespoons olive oil
- 1 and 1/2 large yellow onion (chopped)
- 3 cups celery (chopped)
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons Italian seasoning
- 4 cloves garlic (smashed and minced)
- 1/2 cup white wine (cooking wine used)
- 2 cups beef broth (Better than Bouillon recommended)
- 12 cups chicken broth (Better than Bouillon recommended)
- 5 large carrots (shredded or chopped)
- 5 sprigs thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1 Parmesan rind (optional)
Greens and Pasta
- 3 ounces spinach (chopped)
- 3 ounces dinosaur kale (Lacinato kale) or escarole (chopped)
- 1 cup acini di pepe pasta (or fregola, ditalini, or any tiny pasta)
Garnishes
- Fresh parsley (chopped)
- Grated Parmesan cheese
- Freshly cracked pepper
- Crushed red pepper
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, ground pork, kosher salt, freshly ground pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, grated Parmesan, Panko bread crumbs, minced garlic, and finely chopped onion. Mix well until all ingredients are evenly incorporated.
- Fry Meatballs: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Form the meat mixture into small meatballs, about one inch in diameter. Fry them in batches until browned on all sides but not necessarily cooked through. Remove and set aside on a plate lined with paper towels.
- Cook Soup Base: In a large stockpot, heat 3 tablespoons of olive oil over medium heat. Add chopped yellow onions and celery along with kosher salt, dried oregano, Italian seasoning, and minced garlic. Sauté until the vegetables are softened and aromatic, about 5-7 minutes.
- Deglaze and Add Broth: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly for 2-3 minutes. Then add the beef broth, chicken broth, shredded carrots, thyme sprigs, bay leaf, and optional Parmesan rind. Bring to a boil.
- Simmer and Add Meatballs: Reduce heat to a simmer and gently add the browned meatballs to the soup. Let everything cook together for about 25 minutes to allow flavors to meld and the meatballs to cook through.
- Add Greens and Pasta: Stir in the chopped spinach, kale (or escarole), and acini di pepe pasta. Continue simmering until the pasta is tender and the greens have wilted, about another 10-12 minutes.
- Finish and Serve: Remove the thyme sprigs, bay leaf, and Parmesan rind if used. Adjust seasoning with freshly cracked pepper and crushed red pepper according to taste. Serve hot garnished with chopped fresh parsley and additional grated Parmesan cheese.
Notes
- For best flavor, use high-quality chicken and beef broth such as Better than Bouillon.
- Meatballs can be made ahead and stored in the fridge or frozen before cooking.
- Acini di pepe pasta is traditional, but tiny pasta like ditalini or fregola works well as substitutes.
- The Parmesan rind adds depth to the broth but is optional.
- Adjust crushed red pepper to control spice level.
- Using fresh herbs like thyme sprigs enhances aroma and flavor.
