Italian Wedding soup is a hearty, classic soup made on the stovetop! This recipe comes together quickly for the perfect weeknight meal!
This time of year, soup is a go-to meal for us. On a bone-chilling cold night, there’s nothing better than wrapping both hands around a warm, steaming bowl of soup! Normally we go for a hearty minestrone or loaded potato soup, but lately I’ve been getting requests for a classic Italian Wedding soup.
Why is it Called Italian Wedding Soup?
Ever wonder how it gets its name? I always thought maybe it was a traditional meal served at Italian weddings, but in actuality, it has nothing to do with a real wedding. The name actually comes from the way the flavors combine, like a happy marriage!
What Pasta is Used in Italian Wedding Soup?
My local grocery store had the acini di pepe pasta right in the dried pasta aisle.
How Do You Make Italian Wedding Soup?
Italian wedding soup is such a simple soup to make. The part that takes the most time is making the meatballs. You can use any combination of ground meat you like. My favorite combination is either pork and beef or all chicken. I like to brown the meatballs in the soup pot, to add tons of extra flavor!
- Prep meatballs and brown.
- Soften onions, carrots & celery. Add herbs and seasonings.
- Stir in broth and pasta and cook until pasta is tender.
- Add spinach and serve.
Can You Use Frozen Meatballs?
Sure can! I like to make double the meatball recipe and freeze the other half, but when I don’t have any pre-made meatballs, I reach for my favorite bag of frozen meatballs! Just make sure you’re using the small meatballs.
Can You Freeze Italian Wedding Soup?
Absolutely! For the best results, I like to freeze the soup before adding the pasta. Then when you’re reheating the soup, go ahead and add the pasta.
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Italian Wedding Soup
- 8 ounces ground beef
- 8 ounces ground pork
- ½ cup fresh breadcrumbs
- 3 tablespoons fresh parsley minced
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ cup Parmesan cheese shredded
- 1 large egg
- 2 tablespoons olive oil
- 1 tablespoons olive oil
- 1 medium yellow onion minced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill
- ½ cup dry white wine
- 9 - 10 cups chicken broth
- 1 cup dried acini di pepe pasta
- 5 ounces baby spinach chopped
- shredded Parmesan cheese for serving
- Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.
- Heat 2 tablespoons olive oil in large dutch oven over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over. Transfer to plate. Repeat with remaining meatballs.
- Add 1 tablespoon olive oil to the same dutch oven and reduce heat to medium low. Add the onion, carrots and celery and cook 5 minutes, until softened. Add garlic and cook 30 seconds, or until fragrant. Season with salt, pepper, and dill.
- Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring to a boil.
- Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt.
- Serve hot, sprinkled with shredded Parmesan cheese.