If you’re craving comfort in a bowl that’s both hearty and fresh, let me introduce you to my Authentic Italian Wedding Soup with Mini Meatballs Recipe. I absolutely love how this soup combines tender meatballs, vibrant veggies, and delicate pasta all simmered in a flavorful broth. When I first tried this recipe, it became an instant family favorite — and I promise it’ll win you over just as easily!
Why You’ll Love This Recipe
- Homemade Mini Meatballs: These juicy, perfectly seasoned meatballs make all the difference in authentic flavor.
- Fresh Veggies & Greens: Carrots, celery, onions, and spinach bring a fresh, healthy balance.
- Tender Tiny Pasta: Using acini di pepe or orzo pasta adds that classic, delicate texture that’s signature to wedding soups.
- Simple Yet Impressive: It looks like a fancy soup, but it’s surprisingly quick and easy to make any night of the week.
Ingredients You’ll Need
All the ingredients in this Authentic Italian Wedding Soup with Mini Meatballs Recipe come together beautifully to create that perfect mix of rich and fresh flavors. Grab fresh herbs if you can—they really brighten things up and take the soup to the next level.
- Lean ground beef: I like a lean mix so the meatballs stay tender without too much grease.
- Ground pork: Adds a little fattiness and flavor—don’t skip it if you can help it.
- Fresh white bread crumbs: These bind the meatballs and keep them soft—avoid dried breadcrumbs here.
- Fresh parsley: Brightens the meatballs with that unmistakable Italian freshness.
- Fresh oregano: A little punch of herbaceous flavor; dried oregano works if fresh isn’t available.
- Parmesan cheese: I use finely shredded parmesan in the meatballs and more to sprinkle on top—because, why not?
- Egg: Helps hold the meatballs together without making them heavy.
- Salt & black pepper: Season generously, but remember you can always adjust later.
- Olive oil: For sautéing the veggies; extra virgin if you want a richer flavor.
- Carrots: Chopped small for a nice natural sweetness and color.
- Yellow onion: Adds depth and aroma to the broth.
- Celery: The classic soup trio—carrots, celery, and onion—work best together here.
- Garlic: Minced to infuse the broth with warmth and bite.
- Low-sodium chicken broth: I always opt for low-sodium so I can control the saltiness.
- Acini di pepe or orzo pasta: These tiny pastas give the soup that unmistakable “wedding soup” feel.
- Fresh baby spinach: Chopped roughly and stirred in at the end for vibrant color and nutrition.
- Parmesan for serving: A generous sprinkle right when you serve—it’s a game-changer.
Variations
I like to keep this Authentic Italian Wedding Soup with Mini Meatballs Recipe pretty classic, but I love how easy it is to customize based on what you have on hand or your taste preferences.
- Ground Turkey or Chicken: If you want a lighter twist, swapping all or part of the beef and pork with ground turkey gives a leaner yet tasty meatball.
- Vegetarian Version: You can skip the meatballs entirely and add hearty mushrooms or plant-based meat alternatives for a comforting vegetarian soup.
- Different Greens: Tried kale instead of spinach once—it added a lovely texture and nuttiness, especially when slightly wilted.
- Spicy Kick: Adding a pinch of crushed red pepper flakes to the meatball mix or broth gave my family an addictive subtle heat that perks it up.
How to Make Authentic Italian Wedding Soup with Mini Meatballs Recipe
Step 1: Make the Mini Meatballs
First things first, mix your ground beef and pork together in a big bowl. Then add fresh bread crumbs, chopped parsley, minced oregano, shredded parmesan, egg, salt, and pepper. I discovered the trick to getting tender meatballs is not to overwork the mixture—mix just until everything comes together. Then, roll into tiny, bite-size balls (about the size of a marble). This size cooks quickly and just melts in your mouth. Set them aside while you get the soup base ready.
Step 2: Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat, then add chopped carrots, onions, celery, and garlic. I love to let these soften gently until fragrant and translucent—usually around 5-7 minutes. The aroma fills the kitchen and sets the stage for the rest of the soup.
Step 3: Brown the Meatballs
Carefully add your mini meatballs to the pot, turning them gently to brown on all sides. Browning adds incredible depth of flavor that you’ll notice in every sip. Once browned, pour in the low-sodium chicken broth and bring it to a gentle boil.
Step 4: Add Pasta and Simmer
Once the broth is boiling, stir in your acini di pepe or orzo pasta. Let everything simmer for about 10 minutes, or until the pasta is tender and the meatballs are cooked through. Keep an eye on the pasta here; you want it perfectly al dente, not mushy.
Step 5: Finish with Spinach
Just a few minutes before turning off the heat, stir in the chopped fresh baby spinach until wilted. I love how the spinach adds a pop of green and a fresh note to the soup that balances the rich meat perfectly.
Pro Tips for Making Authentic Italian Wedding Soup with Mini Meatballs Recipe
- Use Fresh Bread Crumbs: I learned that fresh bread crumbs keep the meatballs moist—store-bought dried ones can make them dense.
- Brown Meatballs Well: Skipping the browning step shortchanges the soup’s flavor, trust me on this one.
- Don’t Overcook Pasta: Start timing as soon as you add it to the soup so the pasta stays perfectly tender.
- Adjust Salt Last: Broth and parmesan have salt, so season cautiously toward the end to avoid an overly salty soup.
How to Serve Authentic Italian Wedding Soup with Mini Meatballs Recipe
Garnishes
I always top my bowl with extra finely shredded parmesan cheese because it melts slightly into the hot soup, adding richness and a bit of sharpness. Fresh cracked black pepper is a nice touch too. If you like, sprinkle a few torn fresh basil leaves for a fragrant finish.
Side Dishes
Homemade or store-bought crusty Italian bread pairs perfectly—great for dipping and soaking up all that soul-warming broth. Sometimes, I serve a simple mixed green salad dressed lightly with lemon and olive oil to keep things balanced.
Creative Ways to Present
For special occasions, I like serving this soup in small espresso cups or mini terracotta bowls to mimic those cozy Italian kitchen vibes. Adding a little swirl of pesto on top can look beautiful and add another flavor dimension.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. Because the pasta soaks up broth over time, I like to add a splash of water or extra broth when reheating to bring back that soup-y goodness.
Freezing
You can freeze the meatballs separately or the whole soup without the pasta. I prefer freezing without pasta—then I cook fresh pasta when reheating so it’s never mushy and tastes like freshly made.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add extra broth or water to reach your desired consistency. Don’t forget to re-stir in fresh spinach or extra parmesan for that fresh finish.
FAQs
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What makes this an authentic Italian wedding soup?
This recipe stays true to traditional Italian wedding soup by featuring homemade mini meatballs, a mix of fresh vegetables, tiny pasta (like acini di pepe), and fresh greens, all simmered in a rich chicken broth. The use of fresh herbs and parmesan also brings authentic flavor that you’d find in Italy.
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Can I use dried herbs instead of fresh?
Yes! Fresh herbs add a brighter flavor, but dried oregano works perfectly well. Just use about half the amount of dried herbs compared to fresh since dried are more concentrated.
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What can I substitute if I can’t find acini di pepe?
You can substitute orzo pasta or even very small pastina pasta shapes. Just watch cooking times since some pastas cook faster than others.
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How do I prevent meatballs from falling apart?
Use fresh bread crumbs and an egg to bind the meatball mixture, and don’t overmix. Also, rolling them into small, compact balls helps them hold together better during cooking.
Final Thoughts
This Authentic Italian Wedding Soup with Mini Meatballs Recipe holds a special place in my heart because it’s the ultimate cozy, no-fuss meal that still feels like a celebration. Whether it’s a chilly evening or a casual family dinner, this soup is guaranteed to warm everyone up and bring smiles around the table. I can’t wait for you to try it and make it your own—it’s the kind of recipe you’ll keep coming back to again and again.
Print
Authentic Italian Wedding Soup with Mini Meatballs 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 and flavorful soup featuring tender homemade mini meatballs made from lean ground beef and pork, accompanied by fresh vegetables, acini di pepe pasta, and hearty chicken broth. This classic Italian-American dish combines cozy warmth with authentic tastes, enhanced by fresh herbs and parmesan cheese, perfect for a family-friendly meal.
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried oregano)
- 1/2 cup finely shredded parmesan cheese
- 1 large egg
- Salt and freshly ground black pepper, to taste
Soup Base
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe pasta (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan cheese, for serving
Instructions
- Prepare the Meatballs: In a large bowl, combine the lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan cheese, large egg, salt, and freshly ground black pepper. Mix gently until just combined, being careful not to overwork the meat mixture to keep the meatballs tender.
- Form and Brown Meatballs: Shape the meat mixture into small bite-sized meatballs. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and brown them on all sides about 4-5 minutes total, ensuring they are nicely seared but not fully cooked through. Remove the browned meatballs and set aside.
- Sauté the Vegetables: In the same pot, add another tablespoon of olive oil. Add chopped carrots, yellow onion, celery, and minced garlic. Sauté over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Return the browned meatballs to the pot. Reduce the heat to a simmer and cook for about 15 minutes, allowing the meatballs to finish cooking and flavors to meld.
- Cook the Pasta: Add the dry acini di pepe (or orzo) pasta to the simmering soup. Cook for 7-9 minutes until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Add Spinach and Finish: Stir in the roughly chopped fresh baby spinach and cook for an additional 2 minutes until the spinach wilts. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with finely shredded parmesan cheese for extra flavor. Serve hot and enjoy your authentic Italian Wedding Soup!
Notes
- The best Italian Wedding Soup is all about the balance of flavors: homemade browned mini meatballs, fresh veggies, and tiny bits of pasta make this soup truly comforting and authentic.
- Use fresh white bread crumbs made from day-old bread rather than dried crumbs for more tender meatballs.
- If you can’t find acini di pepe, orzo pasta works equally well as a substitute.
- Low-sodium chicken broth helps control the salt level, but adjust seasoning to your taste at the end.
- You can prepare the meatballs ahead of time and refrigerate before browning for convenience.
- For a richer flavor, consider adding a Parmesan rind to the broth while simmering, removing it before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
