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.
Italian Wedding Soup
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 grew up eating this soup and make it often. That along with the other Italian classics like Minestrone and Pasta Fagioli.
With that being said, tell me why it took all this time for me to find out that the “wedding” part of soup isn’t actually referring to two people.
It’s suppose to be the perfect match of ingredients. That makes so much more sense then this being a ceremonial soup.
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!
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.
I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.
Italian Wedding Soup Variations
I like this recipe made just the way it is but here are some ways to change it up if you’d like to.
- Pasta- Any small pasta like Pastina, Daltini or Orzo would be ok to use. If you're looking for Acini Di Pepe you can find it HERE.
- Chicken Broth- Substitute chicken broth for vegetable broth.
- Wine- Omit the wine and replace it with more broth if you prefer.
- Spinach- Some people prefer this soup made with escarole or chard so use your favorite.
Other Easy Soup Recipes
If you like super easy to make soup recipes like this one, here are some others that I know you’ll love, too.
Italian Wedding Soup Ingredients
For The Meatballs:
- Ground Beef
- Italian Seasoned Breadcrumbs
- Egg
- Parmesan Cheese
- Milk
- Salt, Pepper, Garlic Powder, Onion Powder and Parsley
For the Soup:
- Butter
- Onion, diced
- Carrot, diced
- Celery, diced
- Garlic, minced
- White Wine
- Chicken Broth
- Fresh Thyme
- Fresh Rosemary
- Acini De Pepe Pasta
- Fresh Spinach, chopped
- Salt, Pepper, Garlic Powder and Italian Seasoning
- Parmesan Cheese (optional)
Instructions
Preheat the oven to 350°
First, in a large bowl, combine all of the ingredients for the meatballs. Mix them, but don’t over mix them.
Now, roll them into tiny meatballs (about the size of a large marble) and 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.
Next, sauté them 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.
Next, slowly pour in the chicken broth.
Then, season the soup with salt, pepper, garlic powder, Italian seasoning, thyme and rosemary.
I like to tie the rosemary and thyme in chicken string to make it easier to fish out later.
Now, add the pasta and let it cook in the broth for about 10 minutes or until the pasta is cooked. If the pasta has absorbed too much of the broth, feel free to add another ½-1 cup.
Then, stir in the spinach until it’s wilted.
Once they’re done cooking, add the meatballs to the sauce and stir them in.
Finally, remove the rosemary and thyme, serve warm, sprinkle with Parmesan cheese (optional) and enjoy!
Click the above image to view the products in my Amazon store that have been featured in this video tutorial.
Italian Wedding Soup
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°
- In a large bowl, combine all of the ingredients for the meatballs. Mix them, but don’t over mix them.
- Roll them into tiny meatballs (about the size of a large marble) and 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. Sauté them until soft, stirring frequently. This should take about 7-10 minutes.
- 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 stir in the chicken broth.
- Season the soup with salt, pepper, half of the garlic powder and half of the Italian seasoning. I like to tie the rosemary and thyme in kitchen twine to make it easier to fish out later.
- Add the pasta and let it cook in the broth for about 10 minutes or until the pasta is cooked. If the pasta has absorbed too much of the broth, feel free to add another ½-1 cup.
- Stir in the spinach until it’s wilted.
- Once they’re done cooking, add the meatballs to the sauce and stir them in.
- Remove the rosemary and thyme, serve warm, sprinkle with Parmesan cheese (optional) and enjoy!
