This Classic Italian Wedding Soup Recipe is a beloved staple in my household. It’s hearty, flavorful, and always a crowd-pleaser. The tender meatballs, delicate pasta, and fresh spinach come together beautifully in a rich, flavorful broth. Whether you’re looking for the perfect meal to warm up on a chilly evening or a cozy option for a weekend lunch, this recipe delivers comfort and satisfaction in every bite.
I learned this Classic Italian Wedding Soup Recipe from my grandmother, who used to make it for special occasions and family gatherings. It’s a traditional Italian dish that’s been passed down through generations, and it always brings back fond memories of my childhood. Now, I love making it for my own family and friends, and it’s become a tradition that I cherish.
Why You’ll Love This Classic Italian Wedding Soup Recipe
- Hearty and Flavorful: This Classic Italian Wedding Soup Recipe is bursting with flavor, thanks to the combination of tender, juicy meatballs, fresh vegetables, and a rich, savory broth. It’s a comforting dish that warms both the body and soul.
- Easy to Make: Don’t be intimidated—this recipe is surprisingly easy to follow, even for beginner cooks. The step-by-step instructions ensure success every time you make this classic dish.
- Perfect for Any Occasion: Whether you’re serving it as a casual weeknight dinner, a hearty lunch, or a special dish for a celebration, this Classic Italian Wedding Soup Recipe is always a crowd-pleaser.
- Freezer-Friendly: One of the best things about this recipe is that it freezes beautifully. Make a big batch, store it in individual portions, and you’ll have a quick and delicious meal ready for busy weeknights or meal prep.
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Ingredients for Classic Italian Wedding Soup Recipe
(Note: The full ingredients list, including exact measurements, is available in the recipe card below.)
This Classic Italian Wedding Soup Recipe combines tender meatballs, fresh vegetables, and a flavorful broth to create a comforting and hearty meal. Here’s what you’ll need to make this delicious dish:
For the Meatballs:
- Ground Beef and Ground Pork: A mix of beef and pork provides the perfect balance of flavor and texture for the meatballs. You can also use all beef or all pork, depending on your preference.
- Egg: Acts as a binder to hold the meatballs together.
- Italian Breadcrumbs: Adds texture and classic Italian flavor to the meatballs.
- Parmesan Cheese: Freshly grated Parmesan gives the meatballs a salty, cheesy note that enhances the overall flavor.
- Garlic: Minced garlic infuses the meatballs with a bold, savory kick.
- Fresh Parsley: Chopped parsley adds a fresh, herby flavor, making the meatballs stand out.
For the Soup:
- Olive Oil: Used for sautéing the vegetables, adding richness to the base of the soup.
- Yellow Onion: Diced onion adds sweetness and depth to the soup.
- Carrots: Diced carrots bring a touch of natural sweetness and vibrant color.
- Celery: Adds a subtle crunch and savory flavor.
- Garlic: Minced garlic elevates the flavor of the soup with its aromatic qualities.
- Chicken Broth: Serves as the flavorful base for the soup, tying all the ingredients together.
- Italian Seasoning: A blend of oregano, basil, and thyme gives the soup its signature Italian taste.
- Acini de Pepe Pasta: These tiny pasta pearls are traditional for this Classic Italian Wedding Soup Recipe, but orzo or ditalini can be used as alternatives.
- Fresh Spinach: Adds a pop of color and a healthy dose of nutrients.
- Salt and Pepper: Essential for seasoning the soup to taste.
To Garnish:
- Parmesan Cheese: A sprinkle of freshly grated Parmesan cheese on top provides a salty, cheesy finish that complements the soup beautifully.
Variations for Classic Italian Wedding Soup Recipe
This Classic Italian Wedding Soup Recipe is incredibly versatile. Here are a few variations to try if you want to switch things up:
- Spicy Kick: Add a pinch of red pepper flakes to the soup for a subtle heat that pairs wonderfully with the savory broth.
- Veggie Variety: Incorporate additional vegetables like zucchini, escarole, or kale for added texture and flavor. These options also boost the nutritional value of the soup.
- Noodle Switch: If Acini de Pepe isn’t available, substitute it with other small pasta types like orzo, ditalini, or even couscous for a unique twist.
- Meatball Madness: Use ground turkey or chicken instead of beef and pork for a lighter version of the soup.
- Cheesy Upgrade: Mix some grated Parmesan directly into the meatball mixture for an extra burst of cheesy goodness in every bite.
How to Make Classic Italian Wedding Soup Recipe
This Classic Italian Wedding Soup Recipe is a comforting and delicious dish that combines tender meatballs, fresh vegetables, and a flavorful broth. Follow these simple steps to create this hearty, savory soup from scratch:
Step 1: Make the Meatballs
Start by gently combining all the meatball ingredients in a bowl, making sure not to overwork the meat. Overworking the mixture can result in tough meatballs, so be careful! Once combined, roll the mixture into small meatballs, about 3/4-inch in diameter. This size ensures that the meatballs cook evenly in the soup.
Step 2: Brown the Meatballs
Heat some olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches, turning them until they’re golden brown on all sides. Once browned, remove the meatballs from the pot and set them aside. This step locks in the flavor and texture of the meatballs, giving them a delicious crust before they’re added to the soup.
Step 3: Sauté the Vegetables
In the same pot, sauté diced onions, carrots, and celery until they’re softened, about 5 minutes. These vegetables form the aromatic base of your Classic Italian Wedding Soup Recipe. Afterward, add minced garlic and Italian seasoning, cooking for an additional minute to allow the flavors to meld together.
Step 4: Simmer the Soup
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low. Add the browned meatballs back into the pot and let the soup simmer gently. This allows the flavors to develop and the meatballs to cook through without becoming tough.
Step 5: Cook the Pasta
While the soup is simmering, cook the acini de pepe pasta separately in a large pot of salted water until it’s al dente. Drain the pasta and set it aside. Cooking the pasta separately ensures that it doesn’t absorb too much broth and become soggy.
Step 6: Finish the Soup
Once the soup has simmered, stir in the fresh spinach and cook until it’s wilted, about 2 minutes. The spinach adds vibrant color and a fresh, nutritious element to the soup. Ladle the soup into bowls, add the cooked pasta, and garnish with freshly grated Parmesan cheese. This final touch enhances the flavor and adds a cheesy richness to the Classic Italian Wedding Soup Recipe.
Tips and Tricks for the Perfect Classic Italian Wedding Soup Recipe
Follow these tips to ensure your Classic Italian Wedding Soup Recipe turns out perfectly every time. These simple tricks will help you achieve the ideal balance of flavor, texture, and presentation.
1. Meatball Size Matters
Make sure to roll the meatballs small, about 3/4-inch in diameter. This size ensures they cook evenly and remain tender while simmering in the soup. Small meatballs also make the soup easier to eat and maintain its traditional look.
2. Don’t Overcook the Pasta
Cook the pasta until it’s al dente, which means it’s firm to the bite. Overcooking the pasta can cause it to become mushy, especially as it sits in the broth. Cooking it separately and adding it to the soup just before serving helps maintain its texture.
3. Use Fresh Spinach or a Substitute
If you don’t have fresh spinach on hand, frozen spinach is a great alternative. Before adding it to the soup, make sure to thaw the frozen spinach completely and squeeze out any excess water. This prevents the soup from becoming watery and keeps the broth flavorful.
4. Brown the Meatballs
Take the extra step to brown the meatballs before adding them to the soup. This not only enhances their flavor but also adds a rich, savory depth to the broth.
5. Adjust the Seasoning
Taste the soup before serving and adjust the salt, pepper, or Italian seasoning as needed. The flavors should be balanced, with a slight savory kick from the broth and meatballs.
6. Store Leftovers Properly
If you have leftovers, store the soup and pasta separately. This keeps the pasta from soaking up too much broth and ensures it stays at the right texture when reheated.
How to Serve Classic Italian Wedding Soup Recipe
This Classic Italian Wedding Soup Recipe is delicious on its own, but pairing it with the right sides can make it even more satisfying. Here are some serving suggestions to elevate your meal:
1. Crusty Bread
Serve the soup with a warm slice of crusty bread or a baguette. The bread is perfect for dipping into the flavorful broth, soaking up every bit of that deliciousness. Garlic bread or herb focaccia would also pair wonderfully with the soup.
2. Side Salad
A simple green salad with a light vinaigrette is a refreshing complement to the hearty soup. Consider adding cherry tomatoes, cucumbers, or shaved Parmesan to the salad for added texture and flavor.
3. Grated Parmesan Cheese
Top each bowl of soup with a generous sprinkle of freshly grated Parmesan cheese for a salty, cheesy finish that enhances the overall flavor of the dish.
Make Ahead and Storage for Classic Italian Wedding Soup Recipe
This Classic Italian Wedding Soup Recipe is not only comforting but also convenient for meal prepping. Here’s how to make and store it for the best results:
Make Ahead
- You can prepare the meatballs and soup base ahead of time. Store them separately in airtight containers in the refrigerator for up to 3 days. This allows the flavors to develop even further while keeping the ingredients fresh.
- Cook the pasta fresh when you’re ready to serve, as this prevents it from becoming mushy.
Freezing
- This soup freezes beautifully! To freeze, let the soup cool completely and store it in freezer-safe containers. Avoid adding the pasta before freezing, as it can become too soft when reheated.
- The soup can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat on the stovetop. Cook and add fresh pasta when serving.
Storing Leftovers
- Store leftover soup in the refrigerator for up to 4 days. Keep the pasta separate if possible to maintain its texture.
- When reheating, warm the soup gently on the stovetop over medium heat. If the broth has thickened, add a splash of chicken broth or water to adjust the consistency.
FAQs About Classic Italian Wedding Soup Recipe
1. Can I use a different type of meat for the meatballs?
Absolutely! One of the great things about this Classic Italian Wedding Soup Recipe is its versatility. While a mix of ground beef and pork is traditional, you can easily substitute with ground turkey, chicken, or even veal. Ground turkey or chicken creates a lighter flavor profile, while veal adds a rich, delicate taste. If you prefer a combination, try mixing turkey and chicken for a leaner alternative that still provides plenty of flavor.
2. Can I use a different type of pasta?
Yes, you can! While Acini de Pepe pasta is the classic choice for this Classic Italian Wedding Soup Recipe, other small pasta shapes like orzo, ditalini, or small shells are excellent alternatives. Each type of pasta adds its own unique texture to the soup. For a gluten-free option, look for small gluten-free pasta varieties that hold up well in broth. The key is to cook the pasta separately to prevent it from becoming too soft or soaking up too much of the broth.
3. Can I make this soup in a slow cooker or Instant Pot?
Definitely! This Classic Italian Wedding Soup Recipe can be easily adapted for a slow cooker or Instant Pot.
- Slow Cooker: Brown the meatballs on the stovetop first, then transfer them to the slow cooker. Add the sautéed vegetables, broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach and cooked pasta during the last 30 minutes of cooking.
- Instant Pot: Use the sauté function to brown the meatballs and vegetables directly in the pot. Add the broth, seasonings, and meatballs, then pressure cook on high for 10 minutes. After a quick release, stir in the spinach and cooked pasta, and serve.
4. How can I reheat the soup?
Reheating this Classic Italian Wedding Soup Recipe is simple, and it tastes just as delicious as when it’s freshly made.
- Stovetop: Heat the soup over medium heat, stirring occasionally to ensure even warming. If the soup has thickened, add a splash of chicken broth to bring it back to your desired consistency.
- Microwave: Place a portion of the soup in a microwave-safe bowl. Heat in 1-2 minute intervals, stirring in between to ensure even heating. Add a bit of extra broth if needed to maintain the perfect texture.
Extra Tips for Best Results:
- If you anticipate leftovers, store the soup and pasta separately to prevent the pasta from absorbing too much broth and becoming soggy.
- Reheat only the portion you need to maintain the freshness of the remaining soup.
This Classic Italian Wedding Soup Recipe is not only a comforting and flavorful meal but also incredibly adaptable to your preferences and cooking methods. Whether you’re making it fresh, reheating leftovers, or using a slow cooker or Instant Pot, this recipe delivers a delicious and hearty dish every time. I hope you enjoy it as much as my family does!
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Classic Italian Wedding Soup Recipe
Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes Description
Ingredients
- olive oil
- ground beef
- ground pork
- egg, beaten
- Italian breadcrumbs
- Parmesan cheese, grated
- cloves garlic, minced
- fresh parsley, finely chopped
- salt
- pepper
- yellow onion, diced
- carrots, diced
- celery ribs, diced
- cloves garlic, minced
- chicken broth
- Italian seasoning
- acini de pepe pasta, uncooked
- fresh spinach
- Salt/pepper to taste
- Parmesan cheese, freshly grated
Instructions
- Make Meatballs: Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
- Sauté Vegetables: Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
- Add Seasonings: Add the garlic and Italian seasoning and cook for 1 minute.
- Simmer Soup: Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the cooked meatballs and simmer gently.
- Cook Pasta: Boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls. (Otherwise, the pasta tends to absorb the broth during storage. If you don’t anticipate leftovers, you can cook the pasta in the soup or add the cooked pasta to the pot of soup.)
- Wilt Spinach: Stir in the spinach and cook until wilted, about 2 minutes.
- Serve: Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!