Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 8 ounces ground sausage, casings removed; 8 ounces ground beef; 1/2 cup breadcrumbs; 1 large egg; 1 teaspoon italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup grated parmesan cheese; 3 tablespoons lukewarm water; 1/4 teaspoon crushed red pepper flakes; 2 and 1/2 tablespoons olive oil; 1 large yellow onion, diced; 4 large carrots, peeled and chopped; 2 stalks celery, finely chopped; 8 cloves garlic, minced; 8 cups chicken broth; 4 cups beef broth; 2/3 cup acini di pepe pasta; 4 cups fresh spinach, roughly chopped; 1 teaspoon salt, more to taste; 1/2 teaspoon black pepper, more to taste; 2/3 cup parmesan cheese; 3 tablespoons freshly-squeezed lemon juice

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Italian Wedding Soup is one of those comforting dishes that wraps you in warmth with every spoonful. It’s not just a soup; it’s a delightful combination of savory meatballs, tender greens, and a rich broth that feels like a big hug from an Italian grandmother. The name might sound fancy, but this dish is incredibly approachable, blending familiar ingredients for an easy weeknight dinner. You’ll find yourself craving it not only for its delicious flavors but also for the satisfying experience of making something wholesome from scratch.

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I first encountered Italian Wedding Soup at a charming little trattoria on a rainy afternoon, where the comforting aroma instantly captivated my senses. The delicate balance of flavors, with juicy meatballs nestled in a savory broth, created an unforgettable moment. Since then, I’ve experimented with this recipe, making it a staple in my home. It’s perfect for cozy nights in or when hosting friends because it pairs beautifully with some crusty bread. Trust me; once you try making it, you’ll be eager to share this treasure with others!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Wedding Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Wedding Soup

Why You’ll Love This Recipe

Simple & Quick: You can whip up this comforting bowl of goodness in under 90 minutes, including prep and cooking time.
Irresistible Flavor: The combination of savory sausage and beef, alongside the fresh spinach and zesty lemon, creates an explosion of taste.
Eye-Catching Appeal: With vibrant colors from the veggies and perfectly golden meatballs, this soup is as lovely to look at as it is to eat.
Flexible Serving: Enjoy it for dinner with friends or family, or savor a bowl as a warming lunch during chilly days.
Diet-Friendly Options: Could easily be made gluten-free by using alternative breadcrumbs and pasta.

Ingredients You’ll Need

8 ounces ground sausage, casings removed: Adds a rich flavor and succulent texture; you can substitute with turkey sausage for a leaner option.
8 ounces ground beef: Provides a hearty base for your meatballs; lean ground beef or a mix of ground pork can work too.
1/2 cup breadcrumbs: Helps bind the meatballs; consider using gluten-free breadcrumbs if needed.
1 large egg: Acts as a binder for the meatballs—flaxseed or chia seed mixed with water can serve as a vegan alternative.
1 teaspoon Italian seasoning: Packs in flavor—feel free to mix your own with dried basil, oregano, and thyme.
1/2 teaspoon garlic powder: Boosts flavor; fresh minced garlic can also be used for a more robust taste.
1/2 teaspoon salt & 1/2 teaspoon black pepper: Essential for seasoning; always adjust to your taste as you cook.
1/4 cup grated parmesan cheese: Provides a slightly nutty flavor; for a dairy-free version, use nutritional yeast.
3 tablespoons lukewarm water: Keeps the meat mixture moist; you can omit this if your mixture seems good.
1/4 teaspoon crushed red pepper flakes: Adds a slight kick; adjust to taste or leave it out for a milder flavor.
2 and 1/2 tablespoons olive oil: Used for sautéing veggies; avocado oil is a suitable alternative.
1 large yellow onion, diced: Creates a solid flavor base; white or red onions work well too.
4 large carrots, peeled and chopped: Adds sweetness and texture; frozen carrots can work in a pinch.
2 stalks celery, finely chopped: Contributes crunch; green bell peppers can be used as a substitute if desired.
8 cloves garlic, minced: The more garlic, the better! Adjust based on your preference for a stronger garlic flavor.
8 cups chicken broth: A flavorful foundation for the soup; vegetable broth can replace it for a vegetarian version.
4 cups beef broth: Adds depth to the flavor; feel free to use all chicken broth if needed.
2/3 cup acini di pepe pasta: Tiny pasta that cooks quickly; orzo is a fantastic alternative.
4 cups fresh spinach, roughly chopped: Provides color and nutrients; kale can be a hearty substitute if you prefer.
1 teaspoon salt, more to taste: Ensures balance and flavor throughout the soup.
1/2 teaspoon black pepper, more to taste: For final seasoning.
2/3 cup parmesan cheese: For garnish and added depth—other hard cheeses can also work well.
3 tablespoons freshly squeezed lemon juice: Brightens the dish immensely; lime juice can also do the trick if you’re out of lemons.

How to Make Italian Wedding Soup

Prepare the Meatballs: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a big bowl, mix together the 8 ounces ground sausage, 8 ounces ground beef, 1/2 cup breadcrumbs, 1 large egg, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup grated parmesan cheese. Gradually add in 3 tablespoons lukewarm water until the mixture is moist and easily holds its shape—avoid over-mixing!
Shape the Meatballs: Scoop about 2 teaspoons of the mixture into your palms and roll them into small balls, placing each on the baking sheet. You’ll end up with around 40 meatballs.
Bake the Meatballs: Transfer the baking sheet to the oven and bake for about 10 minutes, or until the meatballs are golden brown. Remove and set aside.
Sauté the Vegetables: While the meatballs are baking, in a large soup pot over medium heat, drizzle in 2 and 1/2 tablespoons olive oil. Add the crushed red pepper flakes, 1 large diced onion, 4 chopped carrots, and 2 finely chopped celery stalks. Cook for 5 to 6 minutes, stirring occasionally until tender. Toss in the 8 minced garlic cloves and cook for another minute until fragrant.
Add the Broth: Pour in the 8 cups chicken broth and 4 cups beef broth. Increase the heat to medium-high and bring to a boil.
Simmer the Soup: Once boiling, reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld beautifully.
Incorporate the Pasta: Stir in 2/3 cup acini di pepe pasta and cook until tender—this should take about 6 minutes.
Combine the Meatballs and Spinach: Gently add the baked meatballs and 4 cups roughly chopped fresh spinach to the pot. Stir until the spinach has wilted.
Season and Finish: Finally, mix in 1 teaspoon salt, 1/2 teaspoon black pepper, 3 tablespoons freshly squeezed lemon juice, and 2/3 cup parmesan cheese. Serve warm!

Storing & Reheating

Leftovers of Italian Wedding Soup can be stored at room temperature for up to two hours. For longer storage, refrigerate in an airtight container for up to 3 days. If freezing, consider using freezer-safe bags or containers and consume within 2 months for best flavor. To reheat, gently warm the soup on the stove over low heat, stirring occasionally until it’s heated through, about 10-15 minutes. Note that the pasta may become slightly softer upon reheating, so adding a splash of broth or water can help restore its texture.

Chef’s Helpful Tips

To avoid tough meatballs, mix the meat gently until just combined; overworking the meat can make them dense.
Ensure your broth is seasoned well for maximum flavor; taste as you go and adjust seasoning accordingly.
For a more intense flavor, simmer the soup longer after adding the pasta; this allows all the ingredients to meld beautifully.
If making ahead, consider adding the pasta only when ready to serve to maintain its bite.
Fresh herbs like basil or parsley make a lovely garnish and enhance the overall dish appearance.

Enjoy the comforting warmth of Italian Wedding Soup, whether it’s a cozy dinner for yourself or a gathering with loved ones. Don’t hesitate to play around with the ingredients, adapting it to your preferences. Who knows, it might just become your family’s favorite.

Recipe FAQs

Can I make Italian Wedding Soup ahead of time?

Yes! You can prepare the soup a day in advance. Just make sure to add the pasta right before serving for optimal texture. The flavors improve overnight, making it even more delicious!

What can I use instead of acini di pepe pasta?

If you can’t find acini di pepe, small pasta shapes like orzo or even tiny star-shaped pasta work beautifully. Just keep an eye on the cooking time since different shapes may vary.

Is Italian Wedding Soup freezer-friendly?

Absolutely! Freeze portions in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator overnight, and reheat on the stovetop, adding extra broth if needed.

Can I include other vegetables?

Feel free to get creative! Adding veggies like zucchini or bell peppers can enhance both the flavor and nutrition. Just be sure to cook them along with the others until tender.

⭐ If you make my Italian Wedding Soup recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Italian Wedding Soup