Italian Wedding Soup

I used to think Italian Wedding Soup was just a menu item for actual weddings. Then I made it on a desperate Tuesday. My life changed.

This isn’t just soup; it’s a warm, savory hug in a bowl that fixes bad days and boring dinners. The magic is in the contrast: tiny, savory meatballs floating in a rich, herby broth with delicate pasta and greens. Forget the fancy name.

This is the ultimate comfort food. My version of this classic Italian Wedding Soup is the one recipe you’ll come back to all season long.

This soup has a secret identity. It’s deceptively simple, yet every spoonful is a flavor explosion.

You get the savory, herby punch from the homemade meatballs, the deep, comforting base from the broth, and the fresh, slightly bitter kick from the escarole. It’s a whole meal that somehow feels light and deeply satisfying at the same time. Have you ever eaten something that just feels… right?

That’s this soup. It’s the culinary equivalent of finding a twenty-dollar bill in your winter coat.

Jump to Recipe

Ingredients

Gathering these ingredients is half the fun. We’re building layers of flavor, so don’t skip the fresh herbs.

They make all the difference between a good soup and a “holy-cow” soup. Here’s your shopping list for the best Italian Wedding Soup you’ve ever tasted.

For the Meatballs: Ground beef and pork (the dynamic duo), breadcrumbs, an egg, Parmesan cheese, fresh parsley, garlic, salt, and pepper.
For the Soup Base: Olive oil, a diced yellow onion, sliced carrots and celery, minced garlic, chicken broth, a Parmesan rind (this is the flavor cheat code, trust me), and dried oregano.
Finishing Touches: Acini di pepe pasta (those cute little balls), chopped escarole (or spinach if you’re in a pinch), and more fresh Parmesan for serving.

Step-by-Step Instructions

Make the meatball mixture. Combine all the meatball ingredients in a bowl.
Don’t overmix! Just gently mix with your hands until everything is incorporated. Overmixing makes tough meatballs, and nobody wants that.
Form the tiny meatballs.
Roll the mixture into small, bite-sized balls. I’m talking half-teaspoon to one teaspoon in size. Pro tip: lightly wet your hands to prevent sticking.

This part is oddly therapeutic.
Brown the veggies. In a large pot, sauté the onion, carrots, and celery in olive oil until they soften. Then, add the garlic and cook for one more minute until fragrant.
This builds your flavor foundation.
Build the broth. Pour in the chicken broth, add the Parmesan rind and oregano, and bring it to a simmer. That rind will melt into the broth, making it incredibly rich and savory.
Cook the meatballs.
Gently drop the raw meatballs directly into the simmering broth. Let them cook through for about 8-10 minutes. They’ll be perfectly tender and flavor the broth from the inside out.
Add the pasta and greens.
Stir in the acini di pepe and chopped escarole. Cook for another 8-10 minutes until the pasta is al dente and the greens are wilted. Taste and adjust seasoning.

You’re basically a soup wizard now.

Storage Instructions

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This soup is a fantastic make-ahead meal. Let it cool completely before storing. For the fridge, keep it in an airtight container for up to 4 days.

The pasta will soak up some broth, so just add a splash of water or broth when reheating. To freeze, portion it out and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Why You’ll Love This Italian Wedding Soup

It’s a Complete Meal in One Pot. Protein, veggies, and carbs all living in delicious harmony.
No need for sides unless you really want some crusty bread for dipping (which, let’s be real, you do).
It’s Surprisingly Healthy. Packed with lean protein and greens, this soup is comfort food you can feel good about. It’s way healthier than my other favorite comfort food casseroles.
It’s a Certified Crowd-Pleaser. From picky kids to hungry partners, this soup gets rave reviews every single time. It’s the ultimate easy dinner recipe for busy weeknights.

Common Mistakes to Avoid

Making giant meatballs. They’re supposed to be petite.
Large meatballs throw off the perfect soup-to-meatball ratio and take longer to cook.
Skipping the Parmesan rind. This is non-negotiable for maximum umami. It’s the secret weapon for a rich, restaurant-quality broth.
Overcooking the pasta. Add it towards the end so it doesn’t turn to mush. No one wants a soggy pasta situation in their Italian Wedding Soup.
Using only ground beef. The combo of beef and pork adds incredible depth and tenderness to the meatballs.
It’s a game-changer, IMO.

Alternatives and Variations

This recipe is wonderfully adaptable. For a gluten-free version, use gluten-free breadcrumbs and pasta. To make it keto, skip the pasta and add extra greens like kale.

Need a dairy-free option? Just omit the Parmesan from the meatballs and broth. You can use ground turkey or chicken for a lighter take, or try a mix of ground sausage for more flavor.

Spinach is a great, mild swap if you can’t find escarole.

Can I freeze this Italian Wedding Soup?

Absolutely! It freezes beautifully. Just remember that the pasta may become a bit softer upon thawing.

For best results, you can slightly undercook the pasta before freezing.

What’s the best substitute for escarole?

Spinach is the easiest substitute. It wilts quickly and has a mild flavor. Kale or Swiss chard also work well, but they may need a minute or two longer to cook until tender.

How long does it stay fresh?

In the refrigerator, your soup will stay fresh for up to 4 days when stored in a sealed container.

Always give it a good sniff test if you’re unsure!

Is this kid-friendly?

Yes! The small meatballs and pasta are usually a big hit. It’s one of my top family-friendly meals.

If your kids are wary of greens, you can chop the escarole very finely or use spinach, which blends in more easily.

Can I prep it ahead of time?

For sure. You can make the meatball mixture up to a day in advance and keep it covered in the fridge. You can also chop all your vegetables ahead of time to make assembly a breeze on a busy weeknight.