Cozy, brothy, and loaded with tender meatballs and greens, Italian Wedding Soup is the kind of feel-good bowl that warms you from the inside out. Bite-size pork-and-beef meatballs simmer in a savory chicken broth with tiny pasta and plenty of leafy greens, then a shower of Parmesan ties everything together. Despite the name, it isn’t about weddings at all—it’s about the “marriage” of flavors: rich, savory meat + bright, slightly bitter greens. Make a big pot for Sunday dinner, then enjoy leftovers all week.
This version keeps things classic but streamlined: pan-browned meatballs for extra flavor, a quick aromatic base, and acini di pepe (or any small pasta) added at the end so it stays pleasantly al dente. For a luxe finish, whisked egg and Parm drizzle in to create delicate ribbons—optional but delightful. Serve with crusty bread and more cheese at the table.
Key Ingredients & Substitutions
A few high-impact staples give you restaurant-level depth with weeknight effort.
Ground meats: A mix of pork and beef makes juicy, flavorful meatballs. All beef or all turkey works; for chicken/turkey, add 1 tablespoon olive oil to keep them tender.
Breadcrumbs & milk: A quick panade keeps meatballs soft. Swap with panko; for GF, use gluten-free crumbs or almond flour.
Parmesan & egg: Parmesan seasons the meatballs; egg binds. Pecorino Romano gives sharper, saltier bite.
Broth: Good low-sodium chicken broth is key. Add a parmesan rind while simmering for extra umami if you have one.
Greens: Escarole is classic; spinach, kale (finely chopped), or Swiss chard also work.
Pasta: Acini di pepe is traditional. Orzo, stelline (stars), or ditalini are great swaps. For GF, use a small gluten-free pasta or cooked rice.
Aromatics: Onion, carrot, celery, and garlic build a savory base (soffritto).
Egg–Parmesan finish (optional): Whisked egg with Parm creates delicate “stracciatella” ribbons for a silky finish.
Equipment You’ll Need
- Large Dutch oven or soup pot (5–6 quarts)
- Mixing bowl and baking sheet (for meatballs)
- Small scoop or teaspoon (to portion meatballs)
- Slotted spoon and ladle
- Box grater for Parmesan
Flavor Variations & Add-Ins
- Lemony spring: Finish with lemon zest and juice; use spinach + peas.
- Herby boost: Stir in fresh dill or basil with the parsley at the end.
- Spicy Calabrian: Add 1–2 teaspoons Calabrian chili paste to the broth.
- Marrow-rich: Add a parmesan rind and a splash of dry white wine to the broth base.
- Low-carb: Skip pasta and add extra greens and diced zucchini.
How to Make Italian Wedding Soup
Ingredients You’ll Need:
- Meatballs:
- 1/2 lb ground pork
- 1/2 lb ground beef (85–90% lean)
- 1/2 cup fine breadcrumbs (or panko)
- 1/4 cup milk
- 1/3 cup finely grated Parmesan (plus more for serving)
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3–4 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 cup acini di pepe (or orzo/ditalini)
- 5–6 cups chopped escarole (or baby spinach/kale)
- 1 bay leaf (optional) + small parmesan rind (optional)
- 3/4–1 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper (plus more to taste)
- Optional finish: 2 large eggs whisked with 1/3 cup finely grated Parmesan
- Fresh parsley and lemon wedges, for serving
How Much Time Will You Need?
Meatballs: 10–15 minutes to mix/shape; 6–8 minutes to brown. Soup: 20–25 minutes to simmer. Total: about 45 minutes.
Step-by-Step Instructions:
1. Make the meatballs
In a bowl, soak breadcrumbs in milk 2 minutes. Add pork, beef, Parmesan, egg, parsley, Italian seasoning, salt, and pepper. Mix gently just to combine (don’t overwork). Scoop into 1-inch balls (about 30–35).
2. Brown for flavor
Heat a large pot over medium with 1 tablespoon olive oil. Brown meatballs in batches, turning to color most sides, 6–8 minutes total (they’ll finish in broth). Transfer to a plate; pour off all but a thin film of fat.
3. Build the broth base
In the same pot, add onion, carrot, and celery with a pinch of salt; cook 4–5 minutes until slightly softened. Stir in garlic 30 seconds. Pour in broth; add bay leaf and parmesan rind if using. Bring to a gentle simmer.
4. Simmer meatballs & pasta
Return meatballs (and any juices) to the pot. Simmer 8 minutes, then stir in pasta. Cook until pasta is just al dente and meatballs are cooked through (165°F), about 6–8 minutes.
5. Add greens & finish
Stir in escarole/spinach; simmer 1–2 minutes until wilted. Season to taste with salt and pepper. For the optional egg finish, reduce heat to low and slowly drizzle in the egg–Parmesan mixture while stirring gently to form silky ribbons.
6. Serve
Ladle into warm bowls. Top with parsley, extra Parmesan, a crack of pepper, and a squeeze of lemon.
Pro Tips for Best Texture & Taste
- Light hands for tender meatballs: Mix just until combined and use a gentle scoop—overmixing makes them dense.
- Brown, don’t burn: Light browning adds flavor; keep heat medium and work in batches.
- Add pasta late: Cooking pasta directly in the soup adds body, but put it in near the end so it stays al dente.
- Season at the end: Parmesan and the rind add salt—taste before adding more.
- Hold the pasta separately for make-ahead: If you plan for leftovers, boil pasta on the side and add to each bowl to avoid sogginess.
Frequently Asked Questions
Can I make this ahead?
Yes. The soup (without pasta) keeps 4 days in the fridge. Cook pasta separately and add to bowls when reheating. Meatballs can be shaped and chilled up to 24 hours or frozen raw up to 2 months (thaw before browning).
Is it freezer-friendly?
Freeze the soup without pasta up to 3 months. Thaw overnight, reheat gently, then add freshly cooked pasta and greens.
How do I make it gluten-free?
Use gluten-free breadcrumbs in the meatballs and a small GF pasta (or cooked rice) for the soup. Check that your broth and Parmesan are GF-friendly.
Can I do it in a slow cooker?
Yes. Brown meatballs and sauté aromatics on the stovetop, then transfer to the slow cooker with broth (and rind). Cook on LOW 4–5 hours. Add pasta during the last 20–25 minutes, then greens for the final 5 minutes. Finish with the egg–Parm ribbon if you like, then season to taste.
What greens work best?
Escarole for classic flavor and gentle bite; spinach for the quickest cook; finely chopped kale for a heartier, slightly earthier note (simmer 5 extra minutes before adding pasta).