NoAdsCooking
Italian Wedding Soup Classic

Italian Wedding Soup Classic

Updated September 22, 2026

A traditional Italian soup featuring tender meatballs, fresh greens, and pasta in a rich chicken broth. Despite its name, this comforting soup isn't served at weddings but gets its name from the perfect 'marriage' of flavors between meat and vegetables.

Best served immediately while pasta is perfectly cooked. For best texture, cook pasta separately and add to individual bowls when reheating.

Can substitute escarole or kale for spinach if preferred. Store in refrigerator for up to 3 days before serving.

Cook time
1 hr 15 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 lb Ground beef (80/20)
  • ½ lb Ground pork
  • ½ cup Italian breadcrumbs
  • ¼ cup Whole milk
  • 2 Large egg
  • ½ cup Grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp Olive oil
  • 6 cups Chicken broth
  • 1 medium Onion, diced
  • 2 medium Carrots, sliced
  • 2 stalks Celery stalks, chopped
  • 8 oz Small pasta (ditalini or orzo)
  • 4 cups Fresh spinach, roughly chopped
  • ½ cup Fresh parsley, chopped
  • Salt and pepper (to taste)
  • Grated Parmesan cheese (for serving)

Instructions

Soak breadcrumbs
In a small bowl, combine breadcrumbs (½ cup) and milk (¼ cup).
Let soak until breadcrumbs are softened.
Equipment: small bowl, Large mixing bowl
Combine meatball ingredients
In a large bowl, combine ground beef (1 lb), ground pork (½ lb), soaked breadcrumbs, egg, Parmesan cheese (½ cup), minced garlic (2 cloves), salt (1 tsp), and pepper (½ tsp).
Equipment: large bowl, Large mixing bowl, Small bowl
Mix meatball mixture
Mix gently with your hands until just combined, being careful not to overmix.
Form meatballs
Roll mixture into small meatballs, about 1 inch in diameter.
Place them on a plate as you work.
Equipment: plate
Heat oil
Heat olive oil (2 tbsp) in a large pot or Dutch oven over medium-high heat.
Equipment: large pot, Dutch oven, Large pot or Dutch oven
Brown meatballs
Brown meatballs in batches, turning carefully to brown all sides.
Remove meatballs
Remove meatballs and set aside on a plate.
Equipment: plate
Cook vegetables
In the same pot, add diced onion (1 medium), carrots (2 medium), and celery (2 stalks).
Cook until softened.
Equipment: Large pot or Dutch oven
Add broth and deglaze
Pour in chicken broth (6 cups).
Bring to a boil, scraping up any browned bits from the bottom of the pot.
Equipment: Large pot or Dutch oven
Simmer meatballs
Return meatballs to the pot.
Reduce heat to medium-low and simmer.
Equipment: Large pot or Dutch oven
Cook pasta
Add pasta (8 oz).
Cook according to package directions until al dente.
Add spinach
Stir in chopped spinach (4 cups).
Cook until wilted.
Add parsley
Remove from heat.
Stir in fresh parsley (¼ cup).
Adjust seasoning
Taste and adjust seasoning with salt and pepper as needed.
Serve
Serve hot with grated Parmesan cheese on top.

Tomorrow's Meal

Italian Wedding Soup Baked Pasta

Transform leftover soup into a golden-topped pasta bake with crispy meatballs and melted cheese

You'll need to pick up:

8 oz pasta (ditalini or small shells)1 cup shredded mozzarella1/2 cup grated ParmesanBreadcrumbs for topping

Quick overview:

  1. 1.Preheat oven to 375°F and grease a 9x13 baking dish
  2. 2.Cook pasta until just al dente, drain well
  3. 3.Mix pasta with leftover soup, ensuring meatballs are distributed throughout
  4. 4.Transfer to baking dish, top with mozzarella, Parmesan, and breadcrumbs
  5. 5.Bake 25-30 minutes until bubbly and golden on top

Ratings

Loading ratings…

Your rating

Have you cooked this?

Comments

Loading comments…

Ready to cook? Or want to explore more recipes?