This soup is satisfying yet light, perfect for chilly nights or a cozy lunch. The star of the dish is the Parmesan-studded meatballs, which add richness and depth to the broth. With tender greens and small pasta, every bite is full of comforting texture and robust Italian flavor. It’s also easy to prepare and great for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or a mix of beef
Grated Parmesan cheese
Bread crumbs
Egg
Garlic
Fresh parsley
Salt and black pepper
Olive oil
Onion
Carrots
Celery
Chicken broth
Small pasta (like acini di pepe or orzo)
Fresh spinach or escarole
Optional: red pepper flakes, lemon juice, or extra Parmesan for serving
Directions
Make the meatballs: In a bowl, combine ground meat, Parmesan, bread crumbs, egg, garlic, parsley, salt, and pepper. Mix until just combined. Form into small, bite-sized meatballs.
Brown the meatballs (optional): In a skillet, heat olive oil and lightly brown the meatballs on all sides for extra flavor. Set aside.
Make the soup base: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Add the broth: Pour in chicken broth and bring to a gentle boil.
Cook the meatballs: Gently add the meatballs to the pot. Simmer for 10–12 minutes or until cooked through.
Add pasta: Stir in the small pasta and cook according to package instructions until al dente.
Add greens: Stir in spinach or escarole and cook until wilted, about 2–3 minutes.
Taste and finish: Adjust seasoning with salt and pepper. Add a squeeze of lemon juice for brightness, if desired.
Serve hot, topped with extra Parmesan and a sprinkle of red pepper flakes if you like a little heat.
Servings and timing
This recipe serves 6. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Turkey meatballs: Use ground turkey for a leaner option.
Gluten-free: Use gluten-free bread crumbs and pasta.
Cheesy twist: Add shredded mozzarella or Pecorino Romano to the soup before serving.
Herbaceous flavor: Add basil or thyme for extra aromatic depth.
Low-carb version: Skip the pasta and add extra greens or diced zucchini.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot. Add a splash of broth if the soup thickens too much. Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Why is it called Italian Wedding Soup?
The name refers to the “marriage” of flavors between the meat and vegetables, not an actual wedding tradition.
Can I make the meatballs ahead of time?
Yes, you can prepare and refrigerate them for up to 24 hours or freeze for later use.
Do I have to brown the meatballs?
No, you can add them raw directly to the soup, but browning adds extra flavor and texture.
What type of pasta is best?
Acini di pepe is traditional, but orzo, ditalini, or small shells also work well.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before adding to the soup.
Can I use store-bought meatballs?
Yes, for convenience you can use frozen or pre-made meatballs, though homemade offers the best flavor.
Is chicken broth or beef broth better?
Chicken broth is traditional and keeps the soup light, but beef broth can add a richer flavor.
Can I make it vegetarian?
Yes, skip the meatballs and use veggie broth with white beans or lentils for protein.
Can I double the recipe?
Absolutely, this soup scales well for larger batches or meal prep.
How do I keep the pasta from getting mushy?
Cook the pasta separately and add it to each bowl before serving, especially for leftovers.
Conclusion
Italian Wedding Soup with Parmesan Meatballs is a flavorful, hearty dish that’s both nourishing and comforting. With its savory broth, tender greens, and cheesy meatballs, it’s a perfect go-to recipe for family dinners or meal prep. Once you make it, it’s sure to earn a regular spot in your recipe rotation.
Italian Wedding Soup with Parmesan Meatballs is a comforting, flavorful soup made with tender meatballs, fresh greens, and tiny pasta in a savory broth. Despite its name, the ‘wedding’ refers to the perfect harmony between the meat and vegetables.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:Serves 6
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Halal
Ingredients
1 lb ground beef
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1 egg
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
2 tbsp olive oil (for browning, optional)
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
8 cups chicken broth
3/4 cup acini di pepe or orzo pasta
4 cups fresh spinach or chopped escarole
Optional: red pepper flakes, lemon juice, extra Parmesan for serving
Instructions
In a large bowl, mix ground meat, Parmesan, bread crumbs, egg, garlic, parsley, salt, and pepper until just combined. Form into small, bite-sized meatballs.
(Optional) Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, then set aside.
In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Pour in chicken broth and bring to a gentle boil.
Add the meatballs to the pot. Simmer for 10–12 minutes or until meatballs are fully cooked.
Stir in pasta and cook according to package directions until al dente.
Add spinach or escarole and cook for 2–3 minutes until wilted.
Taste and adjust seasoning with salt and pepper. Add lemon juice for brightness if desired.
Serve hot, topped with extra Parmesan and red pepper flakes if desired.
Notes
Use ground turkey for a leaner meatball option.Browning the meatballs adds extra flavor but is optional.Cook pasta separately if planning for leftovers to avoid sogginess.Use gluten-free pasta and bread crumbs to make this recipe gluten-free.Freezes well—store in individual portions for easy reheating.
