This authentic Italian Wedding Soup hits all the right cozy notes. You get tender baked meatballs, a bright, savory broth, and leafy greens in every spoonful.
This version keeps the process simple by baking the meatballs while you cook the soup. It tastes like an all-day simmer, but you can get it on the table fast enough for a weeknight. Make sure you serve a side of bread like my No Knead Bread or Buttermilk Cornbread to get every last bit of the savory soup.
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Why this Works
This soup pulls off a clever trick. It tastes like it simmered all afternoon, but you can have it on the table in 40 minutes. The secret is baking the meatballs on a sheet pan while you build the broth, which gives them browned edges, deeper flavor, and zero risk of falling apart in the pot. The beef and Italian sausage combo does heavy lifting too, layering richness with built-in seasoning so the meatballs taste like more work than they actually are.
The broth side is just as smart. A classic base of carrots, onion, celery, and garlic builds a savory foundation in minutes, while acini di pepe gives every spoonful that satisfying little bite without weighing the soup down. Then comes the finish, where baby spinach wilts in seconds and a hit of fresh lemon zest cuts through all that richness. That last move is what separates a good wedding soup from a great one. It wakes up every other ingredient in the pot.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- You get deep flavor fast from baked meatballs and a garlic-forward broth.
- The tiny pasta turns the soup silky and satisfying without feeling heavy.
- Lemon zest at the end wakes up the whole pot.
- Spinach melts in seconds, so you keep color and freshness.
- It reheats like a dream, so it’s ideal for meal prep.
Ingredients in Italian Wedding Soup
Meatballs
- Ground beef: Brings rich, hearty flavor and a tender bite.
- Ground Italian sausage: Adds seasoning, fat, and a classic Italian profile.
- Egg: Binds the mixture so the meatballs stay intact.
- Parmesan cheese: Adds salty depth and an extra savory finish.
- Breadcrumbs: Keep the meatballs soft and help hold moisture.
- Fresh parsley and basil: Bright, fresh herb flavor that cuts through the richness.
- Kosher salt and black pepper: Season the meat so the meatballs taste bold, not bland.
- Crushed red pepper flakes: Adds gentle heat and balance.
- Beef or chicken broth: Keeps the meatballs juicy as they bake.
Soup
- Olive oil: Starts the base, helps soften vegetables, adds fruitiness.
- Carrots: Sweetness and color.
- Onions: Backbone flavor for the broth.
- Celery: Classic soup base, adds savory lift.
- Chicken stock: Clean, comforting base that lets the meatballs shine.
- Garlic: Sharp, aromatic flavor that reads Italian.
- Acini di pepe or orzo: Tiny pasta that makes the soup feel complete.
- Fresh baby spinach: Adds greens, texture, and a fresh finish.
- Grated parmesan cheese: Salty topper that melts into the broth.
- Lemon zest: Brightens the soup without turning it sour.
Subs & Variations
- Swap the meat: Use ground turkey or chicken for lighter meatballs. Add extra parmesan and herbs for flavor.
- Make it gluten-free: Use gluten-free breadcrumbs and swap pasta for rice or a gluten-free orzo.
- Add more greens: Try chopped escarole or kale. Add kale earlier so it softens.
- Heat level: Skip red pepper flakes for mild. Add extra for spicy.
- Broth choice: Chicken stock keeps it classic. Beef broth gives a darker, richer base.
- Mini meatballs shortcut: Use store-bought frozen meatballs in a pinch. Simmer longer to warm through.
Tips for Storing
- Store in an airtight container in the fridge for up to 4 days.
- Pasta swells in broth. For best texture, cook pasta separately and add to each bowl.
- Reheat on the stove over medium heat. Add a splash of stock or water to loosen.
- Freeze up to 3 months. Freeze without pasta for the best result.
- Thaw overnight in the fridge, then reheat gently and add fresh spinach if you want a brighter finish.
Frequently Asked Questions
The name points to the “marriage” of flavors, meat and greens in a single bowl. It is not tied to weddings as an event.
Do not overmix and handle briefly when rolling.
It sat in the hot broth too long. Cook pasta separately or add it right before serving.
Escarole or kale are great substitutes for spinach.
Italian Wedding Soup Recipe
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Ingredients
Baked Meatballs
- 8 oz ground beef
- 8 oz ground Italian sausage, casings removed
- 1 large egg
- ½ cup dry breadcrumbs
- ¼ cup minced fresh parsley
- 2 tbsp minced fresh basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 pinch crushed red pepper flakes
- ⅔ cup chicken stock
Soup
- 1 tbsp olive oil
- 1 cup chopped carrots, about 3 medium carrots
- 1 cup minced yellow onion, about 1 medium onion
- ⅔ cup chopped celery
- 5 cloves garlic, minced
- 8 cups chicken stock
- ¾ cup acini di pepe, or other small pasta like orzo
- 1 handful baby spinach, chopped
- ¼ cup parmesan cheese, freshly grated
- 1 small fresh lemon, zested
Instructions
Baked Meatballs
- Preheat oven to 425ºF. Spray a large rimmed baking sheet with cooking spray or 1 tbsp olive oil. Set aside.
- In a medium bowl, combine ground beef, ground sausage, egg, breadcrumbs, parsley, basil, salt, pepper, and crushed red pepper flakes. Mix until well incorporated.
- Use a small cookie scoop or tablespoon to make about 40 meatballs. Lightly roll into balls and place on the prepared baking sheet.
- Bake meatballs for 15 minutes. Remove and set aside.
Soup
- In a large stock pot over medium-high heat, add the olive oil, carrots, onions, and celery. Saute until softened and onions are translucent. Stir in garlic until fragrant, about 1 minute.
- Add the chicken stock, pasta, and season with salt and black pepper. Bring to a slight boil and cook until pasta is al dente. Add the meatballs and any juices that accumulated on the baking sheet. Lower temperature to low.
- Simmer until meatballs are warmed through. Add spinach and lemon zest, stirring to combine.
- Serve with freshly grated parmesan cheese and more lemon zest, if desired.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
No need to get married – just make this for a cozy weeknight dinner.