Classic Italian Wedding Soup Recipe

This Classic Italian Wedding Soup recipe is a staple in my household. It’s hearty, flavorful, and always a crowd-pleaser. I love how the tender meatballs, delicate pasta, and fresh spinach all come together in a flavorful broth. It’s the perfect meal for a chilly evening or a cozy weekend lunch.

I learned this recipe from my grandmother, who used to make it for special occasions and family gatherings. It’s a traditional Italian dish that’s been passed down through generations, and it always brings back fond memories of my childhood. Now, I love making it for my own family and friends, and it’s become a tradition that I cherish.

Why You’ll Love This Classic Italian Wedding Soup

• Hearty and Flavorful: This soup is packed with flavor, thanks to the combination of tender meatballs, fresh vegetables, and a rich broth.
• Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
• Perfect for Any Occasion: Whether you’re serving it for a casual weeknight dinner or a special occasion, this soup is always a winner.
• Freezer-Friendly: This soup freezes beautifully, making it a great option for meal prep or a quick and easy weeknight dinner.

this Recipe

Ingredients for Classic Italian Wedding Soup

Here’s what I use to make this delicious soup:

Meatballs:

• Ground Beef and Ground Pork: I like to use a combination of beef and pork for the meatballs, but you can use all beef or all pork if you prefer.
• Egg: Helps bind the meatballs together.
• Italian Breadcrumbs: Adds texture and flavor to the meatballs.
• Parmesan Cheese: Adds a salty, cheesy flavor.
• Garlic: Minced garlic adds a punch of flavor.
• Fresh Parsley: Adds a fresh, herby flavor.
• Salt and Pepper: To season the meatballs.

Soup:

• Olive Oil: For sautéing the vegetables.
• Yellow Onion: A diced onion adds sweetness and depth of flavor.
• Carrots: Diced carrots add sweetness and color.
• Celery: Diced celery adds a nice crunch and a subtle savory note.
• Garlic: Minced garlic adds a punch of flavor.
• Chicken Broth: We’ll use chicken broth as the base of our soup.
• Italian Seasoning: A blend of herbs like oregano, basil, and thyme adds a classic Italian flavor.
• Acini de Pepe Pasta: This small pasta shape is perfect for this soup.
• Fresh Spinach: Adds nutrients and a pop of color.
• Salt and Pepper: To season the soup.

To Garnish:

• Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, cheesy finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add a pinch of red pepper flakes to the soup for a touch of heat.
• Veggie Variety: Toss in some other vegetables like zucchini, escarole, or kale.
• Noodle Switch: Use a different type of small pasta, like orzo or ditalini.
• Meatball Madness: Try using ground turkey or chicken for the meatballs.

How to Make Classic Italian Wedding Soup

Step 1: Make the Meatballs

I start by gently combining all of the meatball ingredients in a bowl, being careful not to overwork the meat. Then, I roll the mixture into small meatballs, about 3/4-inch in diameter.

Step 2: Brown the Meatballs

I heat some olive oil in a large soup pot over medium-high heat and brown the meatballs in batches. I remove the meatballs from the pot and set them aside.

Step 3: Sauté the Vegetables

In the same pot, I sauté the onions, carrots, and celery until they’re softened. Then, I add the garlic and Italian seasoning and cook for another minute.

Step 4: Simmer the Soup

I pour in the chicken broth and bring it to a boil. Then, I reduce the heat to low, add the browned meatballs, and let the soup simmer.

Step 5: Cook the Pasta

While the soup is simmering, I cook the acini de pepe pasta separately until it’s al dente. I drain the pasta and set it aside.

Step 6: Finish the Soup

I stir the spinach into the soup and cook until it’s wilted. Then, I ladle the soup into bowls, add the cooked pasta, and garnish with freshly grated Parmesan cheese.

Tips and Tricks

• Meatball Size: Make sure the meatballs are small so they cook through evenly in the soup.
• Don’t Overcook the Pasta: Cook the pasta al dente so it doesn’t become mushy in the soup.
• Fresh Spinach: If you don’t have fresh spinach, you can use frozen spinach. Just be sure to thaw it and squeeze out any excess water before adding it to the soup.

How to Serve

I love serving this Classic Italian Wedding Soup with:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the soup.
• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty soup.

Make Ahead and Storage

• Make Ahead: You can make the meatballs and the soup ahead of time and store them separately in the refrigerator for up to 3 days.
• Freezing: You can freeze the soup (without the pasta) for up to 3 months.
• Storing: Store leftover soup in the refrigerator for up to 4 days.

FAQs

1. Can I use a different type of meat for the meatballs?
Yes, you can use ground turkey, chicken, or even a combination of different meats.

2. Can I use a different type of pasta?
Yes, you can use other small pasta shapes, like orzo or ditalini.

3. Can I make this soup in a slow cooker or Instant Pot?
Yes, you can! Check the notes section of the recipe for instructions.

4. How can I reheat the soup?
You can reheat the soup on the stovetop over medium heat or in the microwave.

There you have it! A delicious and easy recipe for Classic Italian Wedding Soup. I hope you enjoy it!

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