If you’re craving something comforting and utterly delicious, you’ll want to try this Italian Wedding Soup with Meatballs and Spinach Recipe. I absolutely love how the little tender meatballs, fresh spinach, and tiny pasta come together in a flavorful broth that feels like a warm hug in a bowl. Whether you’re new to making soup or a seasoned home cook, I’ll guide you through every step to make sure your soup turns out just right—guaranteed to become a family favorite!
Why You’ll Love This Recipe
- Classic Comfort Food: This soup combines traditional flavors with hearty ingredients for a satisfying meal.
- Easy to Customize: You can tweak the meatballs, pasta, or greens to suit your taste or dietary needs.
- Perfect for Any Season: Light enough for spring but cozy enough for chilly nights.
- Family Approved: My loved ones go crazy for this soup, and I think yours will too!
Ingredients You’ll Need
The magic of this Italian Wedding Soup with Meatballs and Spinach Recipe lies in simple, fresh ingredients that work in harmony. Picking the right meat, fresh herbs, and pasta really makes a difference—nothing complicated, just honest flavors.
- Ground beef: I like using 85% lean for a balance of flavor and tenderness.
- Ground pork: Adds a juicy, rich depth that’s perfect in the meatballs.
- Egg: Helps bind the meatballs so they hold together nicely.
- Italian breadcrumbs: Use fresh or store-bought—just make sure they’re finely ground.
- Parmesan cheese: Freshly grated is ideal to give the meatballs and soup a lovely savory kick.
- Garlic: Minced fresh garlic gives that warm, aromatic base that can’t be beat.
- Fresh parsley: Chopped finely, it adds a bright herbaceous note.
- Yellow onion, carrots, and celery: These classic soup veggies form the flavorful foundation of your broth.
- Chicken broth: Look for a good quality broth or homemade if possible—it makes all the difference in taste.
- Italian seasoning: This blend brings Italian flair without extra effort.
- Acini di pepe pasta: Tiny pasta that cooks quickly and fits perfectly in each spoonful.
- Fresh spinach: Adds color, nutrition, and a gentle earthiness to brighten the soup.
- Olive oil: For browning meatballs and sautéing veggies, use extra virgin for best flavor.
- Salt and pepper: Season to taste, but don’t be shy—good seasoning makes this soup shine.
Variations
I love that this soup is so versatile—you can easily swap ingredients or add your twists. It’s one of those recipes where your personal touch really makes it special, so don’t be afraid to experiment!
- Substituting Chicken Meatballs: I often make this with ground chicken meatballs for a lighter option, and it still tastes amazing.
- Using Frozen Spinach: On busy days, I use 10 oz. of frozen spinach—just thaw and squeeze out excess moisture before adding.
- Pasta Variations: Ditalini or orzo work great if you can’t find acini di pepe; just adjust cooking times accordingly.
- Adding Heat: If you like a little kick, a splash of hot sauce cooked with the broth brings subtle warmth without overpowering the soup.
How to Make Italian Wedding Soup with Meatballs and Spinach Recipe
Step 1: Make and Brown the Meatballs
Start by gently combining the ground beef, pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. My biggest tip here is not to overmix—overworking the meatballs makes them tough! Roll the mixture into small, bite-sized meatballs about ¾-inch in diameter. Heat olive oil in a large pot over medium-high heat and brown the meatballs in batches for about 2 minutes until they develop a nice golden crust. Don’t worry about cooking them through completely here because they’ll finish in the soup.
Step 2: Sauté the Vegetables
Remove the browned meatballs and set them aside. In the same pot, add the diced onion, carrots, and celery. Cook over medium heat for about six minutes until softened, stirring occasionally. If the pot looks dry, splash in a little more olive oil as your veggies need it. Next, stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant.
Step 3: Build the Soup Base and Simmer
Pour in the chicken broth and bring it to a boil. Once boiling, reduce to a gentle simmer and add your browned meatballs back in. While your soup simmers, cook the acini di pepe pasta separately until just al dente—this keeps the soup broth from getting gummy if you’re making leftovers. If you’re not saving leftovers, feel free to cook the pasta right in the pot. After the meatballs have simmered for about 10 minutes, stir in fresh spinach and cook until just wilted, which usually only takes about two minutes.
Step 4: Serve and Garnish
Ladle the soup into bowls, spoon the cooked pasta on top if you boiled it separately, and finish with a generous sprinkle of freshly grated Parmesan cheese. The cheese melts beautifully into the hot soup, adding that extra layer of indulgence. Serve immediately and prepare for compliments!
Pro Tips for Making Italian Wedding Soup with Meatballs and Spinach Recipe
- Keep Meatballs Small: Rolling the meatballs about ¾ inch ensures they cook quickly and stay tender.
- Cook Pasta Separately: Especially if you want leftovers, cooking pasta apart prevents it from soaking up all your broth.
- Boost Flavor Secret: Adding a splash of Worcestershire sauce or a teaspoon of hot sauce with the Italian seasoning deepens the broth’s complexity without overt spiciness.
- Don’t Overmix Meat: Just combine ingredients gently to keep your meatballs tender rather than dense.
How to Serve Italian Wedding Soup with Meatballs and Spinach Recipe
Garnishes
I always top this soup with freshly grated Parmesan cheese—it’s a must-have for me! Sometimes I add a few fresh parsley leaves or a tiny drizzle of good olive oil to elevate the presentation and flavor. A squeeze of lemon juice can also brighten the whole bowl, especially if you’re serving this in warmer months.
Side Dishes
My favorite side with this soup is a crusty no-knead bread—perfect for dunking and soaking up that tasty broth. Sometimes I serve a simple green salad dressed with a lemon vinaigrette to keep things fresh. Garlic bread is also a crowd-pleaser—hard to say no!
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls—it feels cozy and festive. You can ladle the soup into clear glasses for a chic appetizer presentation or sprinkle a touch of chili flakes on top for a pop of color and gentle heat. A rustic wooden board lined with small bowls of different grated cheeses and dipping bread also makes it irresistible for a dinner party.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3-4 days. To keep the soup tasting fresh, I usually store the broth and meatballs separately from the pasta when possible. It makes reheating so much easier without the pasta getting mushy.
Freezing
This soup freezes beautifully—and I’ve learned to freeze it without the pasta. When I’m ready to eat it again, I just boil fresh pasta and add it at serving time. This keeps the texture perfect and the broth fresh tasting.
Reheating
To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If you stored the pasta separately, boil new pasta fresh and add it right before serving to maintain that lovely al dente bite.
FAQs
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Can I use a different type of pasta in this Italian Wedding Soup with Meatballs and Spinach Recipe?
Absolutely! Acini di pepe is traditional, but you can substitute other small pasta shapes like ditalini, orzo, or even tiny shells. Just adjust the cooking time so your pasta turns out al dente and doesn’t become mushy.
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Is it okay to freeze Italian Wedding Soup with the pasta already in it?
I recommend freezing the soup without the pasta. Pasta tends to soak up the broth and get mushy when frozen and reheated. Freeze the soup separately, then cook fresh pasta when you’re ready to serve again.
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Can I make this soup in a slow cooker or Instant Pot?
Yes! I’ve tested both methods: brown the meatballs first, then add everything to the slow cooker and cook on low for 8 hours or high for 4. For the Instant Pot, sauté then pressure cook for 5 minutes. Just cook the pasta separately for best texture.
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How do I keep the meatballs tender and flavorful?
Don’t overmix the meatball ingredients; mix just until combined. Using a mix of ground beef and pork helps keep them juicy, and browning them before adding to the soup locks in flavor and texture.
Final Thoughts
This Italian Wedding Soup with Meatballs and Spinach Recipe feels like a warm invitation to gather around the table. I remember the first time I made it—it quickly became one of those meals that everyone asks for again and again. It’s cozy, flavorful, and comforting without being heavy. Give it a try, follow these tips, and I promise you’ll feel like you’ve brought a little bit of Italy into your kitchen. Warm bowls, happy hearts—what’s not to love?
Print
Italian Wedding Soup with Meatballs and Spinach Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a comforting, classic Italian-American soup featuring tender homemade meatballs, fresh vegetables, and tiny pasta in a savory chicken broth, finished with vibrant spinach and a sprinkle of Parmesan cheese. This hearty yet light soup is perfect as a warming appetizer or a fulfilling main dish and can be made on the stovetop, in a slow cooker, or using an Instant Pot for convenience.
Ingredients
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare Meatballs: Gently combine the ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper without overworking the mixture. Roll the mixture into small ¾-inch diameter meatballs.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per batch, browning on all sides. The meatballs will finish cooking in the soup. Remove and set them aside once browned.
- Cook Vegetables: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for about 6 minutes until the vegetables soften, adding a little olive oil if needed. Then add the minced garlic and Italian seasoning and cook for another 1 minute to release the flavors.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer, then add the browned meatballs back into the soup. Let the soup simmer while you cook the pasta separately.
- Cook Pasta: Boil the acini de pepe pasta separately until al dente. This prevents the pasta from absorbing too much broth if you plan to store leftovers. Drain the pasta and add it to serving bowls when ready to serve.
- Finish Soup: Stir fresh spinach into the simmering soup and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls over the pasta and garnish generously with freshly grated Parmesan cheese. Serve hot and enjoy!
Notes
- Flavor Enhancers: Adding 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder when adding Italian seasoning enhances flavor without imparting spiciness. Frank’s Hot Sauce is recommended for mild heat.
- Meatballs should be rolled small (¾ inch) for the perfect bite-size texture in soup.
- Frozen spinach (10 oz.) can substitute fresh spinach—thaw and pat dry before use.
- For a lighter variation, try using chicken meatballs instead of beef and pork.
- Small pasta shapes like Acini Di Pepe, Ditalini, or Orzo work well in this soup.
- Pairs wonderfully with crusty, airy no-knead bread for dipping.
- Storage: Refrigerate soup in an airtight container for 3-4 days or freeze for 3-4 months. Freeze without pasta and cook fresh pasta when serving leftovers.
- Slow Cooker and Instant Pot methods are available for convenience; always cook pasta separately to avoid sogginess during storage.
Nutrition
- Serving Size: 1.5 cups soup with pasta
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
