Italian wedding soup is the perfect marriage of homemade mini meatballs and pasta cooked in a flavorful broth for a cozy and satisfying meal the whole family will love.
From the recipe collection of Tara Ippolito
Italian wedding soup is such a classic and cozy meal that’s perfect for a chilly fall or winter day. I love making this for dinner for so many different reasons. My top one being that it’s a one pot meal. Less mess for me to clean up after is always a win!
The others include it being super easy to make, quick to have on the table and it’s always a crowd pleaser. To be honest, we even prefer this meal on the second day. The flavors have time to settle in and it’s just so, so delicious.
Ingredients
Heres everything you'll need to make this delicious soup. You can find the full ingredients list along with measurements and instructions on the recipe card below.
For The Meatballs:
- Ground Beef
- Italian Seasoned Breadcrumbs- Adds lots of flavor and keeps the meatballs nice and light.
- Egg- Binds the meatball mix together.
- Parmesan Cheese- Brings a salty, slightly nutty flavor.
- Milk- Keeps the meabtalls soft and tenderizes the meat.
- Salt- Enhances all the other ingredients.
- Pepper- Brings a mild heat
- Garlic Powder- Adds the garlic flavor throughout the meatballs
- Onion Powder- Adds onion flavor throughout the meabtalls
- Parsley- Adds a nice pop of color.
For The Soup:
- Butter- Adds richness to the vegetables while sauteing.
- Onion- Brings a slightly sweet flavor and texture.
- Carrot-Adds color and natural sweetness.
- Celery- Brings freshness and rounds out the base of the soup.
- Fresh Garlic- Infuses a bold garlic flavor throughout
- White Wine- Adds brightness and acidity.
- Chicken Broth-The backbone of the soup and perfect base.
- Fresh Thyme- Brings a slightly floral flavor.
- Fresh Rosemary- Adds a piney warmth.
- Acini De Pepe Pasta- The perfect pasta that makes this soup hearty and comforting in every bite.
- Fresh Spinach- Adds a pop of color and lightens the soup
- Salt- Enhances all the other ingredients
- Pepper- Balances out the richness of the other ingredients
- Garlic Powder- Adds an earthy, garlicy flavor to every bite
- Italian Seasoning- Brings the perfect blend of Italian herbs
- Parmesan Cheese- An optional add on but brings a slightly nutty and salty finish.
Instructions
Preheat the oven to 350°
First, in a large bowl, combine all of the ingredients for the meatballs. Mix and roll them into tiny meatballs (about the size of a large marble. Place them onto a parchment paper lined baking sheet and place them into the center rack of the oven for 25 minutes.
PRO TIP: Don't over mix the meat and stop when they are just combined. The meatballs will stay nice and light that way.
In the meantime, melt the butter in a large pot and add the diced onion, carrots and celery. Season them with salt, pepper and Italian seasoning and sauté until soft, stirring frequently. This should take about 7-10 minutes. Then, add the garlic and saute for an additional minute.
Now, stir in the white wine and bring it to a gentle boil over medium heat for about 2-3 minutes then slowly pour in the chicken broth. Season with salt, pepper, garlic powder, Italian seasoning, thyme and rosemary.
PRO TIP: I like to tie the rosemary and thyme in chicken string to make it easier to fish out later.
Now, add the pasta in the broth for about 10 minutes or until the pasta is cooked. Then, stir in the spinach until it’s wilted. Stir the meatballs to the sauce. Finally, remove the rosemary and thyme, serve warm, sprinkle with Parmesan cheese (optional) and enjoy!
NOTE: If the pasta has absorbed too much of the broth, feel free to add another ½-1 cup.
Can I Use A Different Pasta?
Yes, you can use a different pasta shape for sure. Anything small like Ditalini, Pastina or Orecchiette would all be great to use.
Storage
Let the soup cool completely and place it onto an air tight storage container it will last in the refrigerator for up to three days. This recipe freezes well, too. Just place it into a freezer safe air tight storage container and it will last for up to three months.
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Italian Wedding Soup Recipe
Equipment
- large pot
Ingredients
For The Meatballs
- 1 Pound Ground Beef
- ¾ Cup Italian Seasoned Breadcrumbs
- 2 Eggs
- ¼ Cup Milk
- Salt and Pepper to taste
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ Cup Parsley
For The Soup
- 2 Tbs Butter
- 1 Small Onion, diced
- 3 Large Carrots, diced
- 3 Stalks Celery, diced
- 3 Cloves Garlic, minced
- ½ Cup White Wine
- 8 Cups Chicken Broth
- Salt and Pepper to taste
- 1 Tbs Garlic Powder (divided)
- 2 Tbs Italian Seasoning (divided)
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 1 Cup Acini De Pepe Pasta
- 2-3 Cups Fresh Spinach, chopped
- Parmesan Cheese, for garnish (optional)
Instructions
- Preheat the oven to 350°
- First, in a large bowl, combine all of the ingredients for the meatballs. Mix and roll them into tiny meatballs (about the size of a large marble). Place them onto a parchment paper lined baking sheet and place them into the center rack of the oven for 25 minutes.
- In the meantime, melt the butter in a large pot and add the diced onion, carrots and celery. Season them with salt, pepper and Italian seasoning and sauté until soft, stirring frequently. This should take about 7-10 minutes. Then, add the garlic and saute for an additional minute.
- Stir in the white wine and bring it to a gentle boil over medium heat for about 2-3 minutes then slowly pour in the chicken broth. Season with salt, pepper, garlic powder, Italian seasoning, thyme and rosemary.
- Add the pasta in the broth for about 10 minutes or until the pasta is cooked. Then, stir in the spinach until it’s wilted. Stir the meatballs to the sauce. Finally, remove the rosemary and thyme, serve warm, sprinkle with Parmesan cheese (optional) and enjoy!
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