Italian Wedding Soup

Italian Wedding Soup is one of my favorite soups to make once the weather turns cold. Tender mini meatballs, hearty vegetables, delicate pasta, and plenty of Parmesan come together in a rich, comforting broth that's perfect for snowy days, cozy weekends, or whenever you need a bowl of comfort. The tiny meatballs take a little extra time to roll, but I promise they're worth it.

Yield:  About 10–12 cups

Servings: 8

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

For the Mini Meatballs

• 1 tablespoon olive oil

• ½ pound ground beef

• ½ pound ground pork or mild Italian sausage

• 1 large egg

• ½ cup Italian breadcrumbs

• 3 cloves garlic, grated

• ⅓ cup chopped Italian parsley

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

For the Soup

• 1 yellow onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 cups chicken broth

• 2–4 cups water (depending on how brothy you like your soup)

• 1 tablespoon Italian seasoning

• 1 cup ditalini pasta (or acini di pepe, orzo, or small macaroni)

• 1 (10-ounce) bag baby spinach

• ¼ cup chopped Italian parsley

• Kosher salt and freshly ground black pepper, to taste

• Freshly grated Parmesan, for serving

Instructions

1. Make the Meatballs. In a large bowl, gently combine the ground beef, ground pork (or sausage), egg, breadcrumbs, grated garlic, parsley, salt, and pepper. Mix just until combined. Roll into small meatballs, about 1 inch in diameter (roughly 9–10 grams each if you're weighing them). You should end up with about 60 mini meatballs.

2. Brown the Meatballs. Heat the olive oil in a large Dutch oven over medium heat. Brown the meatballs in batches, cooking about 5 minutes total, turning occasionally until browned on all sides. They do not need to be fully cooked. Transfer to a plate.

3. Boil Water for Pasta. Bring a medium pot of salted water to a boil for the pasta.

4. Make the Soup. If needed, add another drizzle of olive oil to the Dutch oven. Add the onion, carrots, and celery and cook until softened, about 5–7 minutes. Season with salt and pepper. Stir in the garlic and Italian seasoning and cook for 1 minute. Add the chicken broth and 2–4 cups water. Bring to a boil, then season to taste with salt and pepper. Reduce to a gentle simmer and return the meatballs to the pot.

5. Cook the Pasta. Meanwhile, cook the pasta in the boiling salted water according to package directions. Drain the pasta and stir it into the soup.

6. Finish the Soup. Add the spinach and parsley and cook for another 2 minutes, until the spinach is wilted. Ladle into bowls and top generously with freshly grated Parmesan and extra parsley.

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Serving Suggestions

Serve with warm crusty bread, garlic bread, or a simple Caesar salad. Finish each bowl with plenty of freshly grated Parmesan and cracked black pepper.

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Storage

Store the soup in the refrigerator for up to 4 days.

If making ahead, consider storing the pasta separately and adding it to individual bowls before serving. This keeps the pasta from soaking up the broth.

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Maddie's Tip

I always cook the pasta separately instead of directly in the soup. It takes one extra pot, but it keeps the broth from disappearing overnight and prevents the pasta from becoming mushy—a small step that makes leftovers just as delicious as the first bowl.