Classic Italian Wedding Soup

Discover this elevated Italian Wedding Soup recipe that has readers repeatedly gushing: “It’s the best wedding soup I have ever tasted,” “THE BEST THING I HAVE EVER MADE,” and “I cannot get over how good it was!”

Crafted with expertise and approachability, the meatballs cook directly in the bold, rich, aromatic broth for maximum flavor and ease. Follow along for tips, tricks, and perfected techniques for an Italian Wedding Soup that promises to be your most-requested recipe yet!

top view of two hands holding a bowl of authentic Italian Meatball Soup recipe

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What makes this the Best Italian Wedding Soup Recipe

I’ve experimented with different cooking techniques, ingredients, and ingredient ratios to bring you the best foolproof Italian Wedding Soup recipe! Here’s what makes it so divine:

THE MEATBALLS. The unique meatballs in authentic Italian Wedding Soup are the juicy, plump, delectable, flavor-explosive star. I’ve used Italian sausage instead of pork and studded them with fresh parsley, basil, oregano, aromatic onions, and garlic, then topped them with homemade breadcrumbs. Can we say layers of texture and flavor?

ONE-POT RECIPE. The meatballs are made extra delicious – and easy -by cooking directly in the broth, allowing them to soak up even more flavor.

THE PASTA. Along with the meatballs, pasta is the defining characteristic of Italian Wedding Soup. We use acini de pepe in this recipe for its small, delectable, satisfying size and texture.

THE BROTH. The chicken broth is spiked with parsley, oregano, thyme, salt, and pepper, plus a splash of bright, refreshing lemon juice. What really elevates this broth, as I mentioned earlier, is that the meatballs cook directly in it. This symbiotic relationship not only makes juicier meatballs but also infuses the broth with rich, hypnotic flavor.

THE VEGGIES. The vegetables in this Italian Wedding Soup recipe are customizable, but the simple combination of carrots, celery, and spinach is sublime. The tender veggies, juicy meatballs, and small pasta create a symphony of textures you won’t be able to get enough of!

Why is it called Italian Wedding Soup?

Italian Wedding Soup sounds like a soup that is served at Italian weddings, but this is somewhat of a misnomer, as it has nothing to do with exchanging wedding vows. Instead, its namesake “minestra maritata,” which means “married soup,” refers to the marriage of flavors; the marriage of the tantalizing herb-infused broth, the marriage of the al dente pasta, the marriage of the tender veggies and leafy greens, and the marriage of the juicy, tantalizing meatballs. They all combine to create a happy “marriage” of flavors and textures.

The name “Italian Wedding Soup” is thought to come from its humble beginnings when peasant cooks would add whatever vegetables they had growing in their gardens or foraged along the countryside, along with whatever scraps of meat they had on hand, to the soup. The veggies and meat would seamlessly blend into a “harmonious marriage” of ingredients.

It wasn’t until centuries later that Italian-Americans turned this humble “married soup” into “Italian Wedding Soup,” and the romantic tales escalated with each storyteller. To further the romantic story, acini di pepe became the favorite pasta in Italian Wedding Soup because its name translates to “seeds of a pepper,” a symbol of fertility.

Italian Wedding Soup Recipe ingredients

There are quite a few ingredients listed for this Italian Wedding Soup recipe due to both the soup and the meatballs – but keep in mind the meatball ingredients are dump and roll, and the soup is sauté, add, and simmer, so please don’t be scared away!

THE SOUP:

Pasta: Acini di pepe is the authentic Italian Wedding Soup favorite, providing the perfect texture and size. It is also hard to overcook, so it doesn’t become soggy in the soup. You can find this round pasta in most grocery stores or order it on Amazon. Just a note – it is a very small pasta when dry – so small you might think you have purchased the wrong pasta! It will expand significantly once cooked.
Oil: High-quality olive oil for the best/most authentic flavor, but any cooking oil will also work.
Onion: You will need one yellow onion for the Italian Wedding Soup recipe – half a cup for the meatballs and the rest for the soup.
Carrots: Chop the carrots into roughly 1/4-inch chunks.
Celery: Chop the celery into roughly 1/4-inch chunks.
Garlic: I use 4 cloves, but you can use more or less depending on your preference.
Cannellini beans: These aren’t traditionally added to Italian Wedding Soup, but I think they’re a spectacular addition. They add an irresistible creamy texture and nutty flavor.
Spinach: 4 oz. of baby spinach, trimmed and extra-large pieces torn. 4 oz. will come out to about 3 packed ups.
Lemon juice: This enhances the soup’s flavors with a fresh, vibrant note. You can use fresh or bottled lemon juice to taste.
Chicken broth: Use low-sodium beef broth so we can control the salt; otherwise, your Italian Wedding Soup will be too salty.
Herbs: dried parsley, oregano, basil, and thyme are added at the beginning of the simmering process, infusing the broth with subtle herby flavor.
Salt and pepper: This easy Italian Wedding Soup recipe is finished with salt and pepper to enhance the overall flavor. Remember, you can always add more salt and pepper to taste, so it is better to start conservatively and then add more to taste to individual servings later.

showing how to serve easy Italian Meatball Soup recipe by scooping a big spoonful of soup in a brass ladle

THE MEATBALLS

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Beef: I recommend lean ground beef because it is fatty enough to taste juicy and lean enough not to make your soup greasy.
Italian sausage: This adds significant flavor to the meatballs, replacing ground pork. You may use ground pork; however, if that’s what you have on hand.
Breadcrumbs: I like to make my own breadcrumbs for this Italian Wedding Soup recipe by toasting a slice of white bread, removing the crust, and dicing or chopping it in the food processor. The crumbs have a looser texture than store-bought breadcrumbs, resulting in juicier meatballs. You may, however, substitute with ½ cup panko breadcrumbs.
Onion: Use half a cup of yellow onion. Make sure to dice it fine so you don’t bite into raw onion in your meatballs.
Garlic: I prefer garlic powder in my meatballs because it distributes more evenly than garlic cloves. You may use 3 finely minced garlic cloves; your choice.
Egg: One large egg will do the trick.
Herbs: These give the meatballs their distinctive, alluring flavor. Chopped fresh parsley, basil, and oregano, or you may substitute with dried. Remember, the substitution ratio is 3:1 fresh to dried.
Parmesan: Finely, freshly grated, please. This means Parm grated on the finest holes, so it is powdery.
Milk: This helps moisten and bind the ingredients; don’t skip!

CAN I USE VEGETABLE BROTH INSTEAD?

I do not recommend vegetable broth because it lacks the same enticing, salty flavor as chicken broth. That doesn’t mean you can’t use vegetable broth, but it does mean the Italian Wedding Soup will not taste as rich and flavorful.

Can I use a different Pasta?

I prefer acini de pepe to any other pasta in Italian Wedding Soup. Their pearl shape provides a sublime texture, and they are small enough that you enjoy an abundance in every bite without them overwhelming the other ingredients.

That being said, if you cannot find acini de pepe, you may substitute with orzo pasta; my last choice would be ditalini or small shells.

Can I Substitute Other Greens?

Absolutely! When it comes to what leafy greens to add to Italian Wedding Soup, it comes down to personal preference. Our household prefers baby spinach, but you may also substitute it with escarole, kale, or endive.

If you choose to use escarole, kale, or endive, add them to the soup with the pasta, as they take longer to cook than spinach, which wilts almost instantly.

top view of showing how to serve Italian Meatball Soup recipe by garnishing with parsley and basil

Can I Use Frozen Spinach?

Yes! Frozen spinach has a different feel/texture than fresh spinach, so again, it comes down to personal preference. If using frozen spinach, use about 8-10 oz. You will want to thaw the spinach (can be done in the microwave) and add it at the very end, then warm it through for a minute or so.

Can I use fresh herbs in the soup?

I prefer dried herbs in the soup itself, as they are added at the beginning and infuse the broth with flavor. You may use fresh herbs, but you will need three times as much fresh as dried, which can distract from the soup. Add fresh herbs toward the end of cooking to keep them fresh and flavorful.

CAN I USE STORE BOUGHT MEATBALLS?

A defining characteristic of Italian Wedding Soup is the meatballs made with Italian sausage, beef, fresh herbs, and homemade breadcrumbs. I strongly encourage you to make these meatballs from scratch; otherwise, the soup will not taste as intended. Nothing beats tender, juicy, homemade meatballs cooked from scratch in flavorful broth. You may use store-bought meatballs, but just keep that in mind. You will want to use Italian-style meatballs.

If you don’t have time to make homemade meatballs, you can make a batch when you do and freeze them for later.

CAN I USE TURKEY MEATBALLS?

You may make your meatballs from ground beef, pork, lamb, turkey, or chicken. Keep in mind that the higher the fat content, the juicier the meatballs. I also like to add a little beef bouillon to my turkey or chicken when I am substituting them for beef. The bouillon adds a rewarding beefy flavor. If using bouillon, reduce the salt in the meatballs.

IS ITALIAN WEDDING SOUP GLUTEN FREE?

No, it is not gluten-free because it contains acini di pepe and breadcrumbs. To make gluten-free soup, use gluten-free pasta and gluten-free breadcrumbs. You will also want to check the packaging on the Italian sausage to ensure it is gluten-free, or substitute it with ground pork.

How to make Italian Style Wedding Soup

Making Italian Wedding Soup is simple: shape the meatballs, sauté the vegetables, add the meatballs and pasta to the soup to simmer, then add the spinach. It’s ready in about an hour from start to finish. The only tedious parts of the recipe are chopping the herbs (you can use a food processor) and rolling the small meatballs, but you can enlist your kids to help (they don’t have to be perfect!) or roll the meatballs earlier in the day.

Here’s how to make Italian Wedding Soup:

Make Meatballs. Line a baking sheet or cutting board with parchment paper to hold the finished meatballs. This way, they won’t stick and are easy to move close to the stove. Add egg to a large bowl and whisk. Add the remaining meatball ingredients and mix by hand just until combined.
Shape Meatballs. Using 1 ½ teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside.

showing how to make Italian Meatball Soup by rolling ground beef, pork and herbs into meatballs and lining in rows on parchment paper

Sauté Veggies. Cook onions, carrots, and celery for 5 minutes. Add the garlic and sauté for one minute. Add beans, chicken broth, and all seasonings.

showing how to make Italian Meatball Soup by sauteing carrots, onions and celery in a white Dutch oven

showing how to make Italian Meatball Soup by adding chicken broth, parsley, basil, oregano to soup

Add Meatballs. Cover the soup to bring to a simmer, once simmering, remove lid and add meatballs. Simmer for 5 minutes. If you decide to brown the meatballs in the oven first (info to follow), then you can skip this 5-minute simmer.

showing how to make Italian Meatball Soup by adding meatballs to soup to cook in the broth

Add Pasta. Add acini de pepe and simmer for an additional 8-10 minutes, or until the meatballs are cooked through and the pasta is tender.
Add Spinach. Stir in the spinach and lemon juice, and allow the spinach to wilt, about one minute. Taste and season with salt and pepper if desired.

showing how to make Italian Meatball Soup by adding spinach to the soup

WHAT SIZE MEATBALLS ARE BEST?

This Italian Wedding soup recipe is best with smaller meatballs, about 1 inch in diameter, which can be achieved using a 1 ½-teaspoon cookie scoop. This size is large enough for you to sink your teeth into a juicy meatball, and they don’t get lost in the soup. They are also large enough to avoid overcooking and remain very tender. You can make smaller or larger meatballs if you prefer; just take the cooking time into account and adjust accordingly.

Do I have to brown the meatballs first?

No! Authentic Italian Wedding Soup calls for dropping the meatballs directly into the simmering soup to cook, as I do in my Albondigas Soup. This not only saves you time by eliminating the browning step but also infuses the broth with TONS of flavor that cannot be achieved any other way. Simply skim the fat from the broth prior to serving.

How to Brown Meatballs

If you would like to completely render the fat first, you can brown the meatballs separately in a NONSTICK skillet or bake them on a greased baking rack placed over a baking pan in the oven, the elevated rack will allow any grease to drip off of the meatballs.

1. Pre-heat oven to 350 degrees F.
2. Line a rimmed baking sheet with foil for easy cleanup.
3. Place a cooking rack on top of the baking sheet and sprayit
with cooking spray.
4. Add the meatballs in a single layer without touching.
5. Bake for 18 minutes.
6. Skip simmering the meatballs for 5 minutes
called for in the recipe, and add the browned meatballs at the same time as the pasta.

WHAT CAN I PREPARE AHEAD OF TIME?

This Italian Wedding Soup recipe is simple, but it requires chopping vegetables and assembling the meatballs, which can take some time. Fortunately, you can do both in advance!

• Vegetables: The onions, celery, carrots, and garlic can all be chopped ahead of time. Store the onions (minus the ½ cup reserved for the meatballs), carrots, and celery in an airtight container in the refrigerator, and store the garlic in a separate container or bag.

• Assemble meatballs: You can completely assemble the meatballs according to directions. To store, line uncooked meatballs on a piece of parchment paper and tightly wrap them in foil or plastic wrap. Store in the refrigerator for up to 24 hours before use, then drop the uncooked meatballs directly into the soup.

• Freeze meatballs. You can also flash-freeze the raw meatballs on a parchment-lined baking sheet for 1-2 hours, then transfer them to a freezer-safe container and freeze for 3-4 months. More detailed instructions to follow.

CAN I MAKE ITALIAN WEDDING SOUP AHEAD OF TIME?

Yes! As with all soups, Italian Wedding Soup tastes even better the next day, so feel free to make it ahead of time for lunches or dinners. Please note that the pasta will absorb much of the broth, so you’ll want to add additional water to thin the soup to the desired consistency.

top view of a Dutch oven of Italian Meatball Soup recipe with a ladle ready to serve

Best Italian Wedding Soup Recipe tips and tricks

Use fresh breadcrumbs for the juiciest meatballs. Store-bought breadcrumbs and panko are denser than homemade breadcrumbs; their dry texture means drier meatballs. For the juiciest meatballs, stick with homemade.
Use fresh herbs and dried herbs. Use fresh herbs for the meatballs for maximum flavor and tenderness, and dried herbs in the soup for maximum flavor (since dried herbs simmer with the soup the entire time, rather than being added at the end).
Use a food processor. You can quickly dice the toasted bread in your food processor to make homemade breadcrumbs. You can also add the onion, garlic, and fresh herbs for the meatballs to the bread right in the processor. I do not recommend adding all the meatball ingredients to the food processor, as this results in denser meatballs. Instead, finish mixing the ingredients by hand.
Fresh parmesan. Use high-quality, freshly grated Parmesan for both the meatballs and the garnish. You can’t beat the flavor! Use the smallest holes on your grater to grate Parmesan into the meatballs.
Wet your hands to make meatballs. If your hands get too sticky when making meatballs, you can either dampen your palms or lightly spray them with nonstick cooking spray.
Make meatballs small and uniform. I suggest using a 1 ½-teaspoon scoop to roll your meatballs so they are a uniform size and cook evenly. This also saves tons of time! The small meatballs cook in the allotted time and deliver juicy meatballs in every bite.
Don’t stir meatballs. The raw meatballs can easily break apart if stirred after they are first added, so wait until they have simmered for at least five minutes before gently stirring. If they break apart, though, it’s not the end of the world – they still taste delicious, just are no longer meatballs.
Use small pasta. If you can’t find acini de pepe, then don’t go any larger than small pasta shells, or it will throw off the entire soup. We want small pasta in every bite that is complementary and not combative.
Consistency. The consistency of this Italian Wedding Soup recipe is up to you! For a less chunky soup, simply add additional stock or water at the end of cooking. Keep in mind that the pasta will continue to absorb the broth as it sits, so you may need to add more liquid if not serving right away or reheating.
Scale up or down. This Italian Wedding Soup recipe can easily be scaled up or down. You can scale down if you don’t have a large family and don’t want leftovers, or are up for more leftovers (they’re fantastic), or for a large crowd. To scale the recipe, use the arrows next to the serving size in the recipe card; they will update the ingredient measurements.

Italian Wedding Soup Recipe variations

This Italian Wedding Soup recipe is comforting in its classic ingredients and flavor, but can also be used as a springboard to make it your own:

Swap greens. Substitute the spinach with kale, escarole, endive or cabbage.
Customize vegetables. I love the combination of vegetables in this Italian Wedding Soup recipe, but there’s a lot of flexibility! Other delicious vegetable options include green beans, bell peppers, mushrooms, broccoli, cauliflower, potatoes, zucchini, corn, peas, and cabbage. Just be aware of veggie cooking times – for example, green beans take longer to cook than peas and cabbage, which just take minutes.
Use fewer veggies. You can also go minimalist and add spinach or a couple of veggies of your choice.
Go low-carb. Use cauliflower rice instead of pasta.
Use rice: Swap the pasta for long-grain white rice or stir in cooked brown rice when ready to serve. Long-grain white rice will take 8-12 minutes to simmer in the soup.

up close of scooping up authentic Italian Meatball Soup recipe with a ladle to serve

Creamy Recipe for Italian Wedding Soup

Italian Wedding Soup can also be made more creamy by adding flour and half-and-half, using cornstarch in place of all the chicken broth.

Cook vegetables with 4 tablespoons of butter.
Sprinkle ⅓ cup flour over the onions and carrots/celery in the final minute of cooking, then cook for 1 minute.
Instead of using all chicken broth, use 6 cups chicken broth and 4 cups half-and-half mixed with 2 tablespoons of cornstarch, or 4 cups heavy cream without the cornstarch.

How to serve Classic Italian Wedding Soup

Italian Wedding Soup is a meal-in-one that is perfectly delicious with crusty bread, a big green salad, or fruit salad, and any of the following:

Salad: Soup and salad are a match made in heaven! Try Italian Wedding soup with a big green salad, wedge salad, Apple Salad, Pear Salad, Beet Salad, Fall Salad, Roasted Butternut Squash Salad, or Green Bean Salad.
Fruit: Fruit is a delectable, sweet, fresh contrast to the robust soup. Keep it simple with whatever fruit is in season, or try my Tropical Fruit Salad, Perfect Fruit Salad Winter Fruit Salad, Cranberry Pomegranate Ambrosia Salad, or Berry Salad in Honey Mascarpone.
Bread: Mopping up soup with bread is a must! Serve Italian Wedding Soup with a big loaf of crusty bread, Moist Sweet Cornbread, soft and fluffy Dinner Rolls, Parmesan Breadsticks, my favorite Garlic Bread, or Pesto Pull Apart Bread.

How to store Italian Style Wedding Soup

Italian Wedding Soup should be stored in an airtight container in your refrigerator. When properly stored, it is good for 3-5 days.

How to reheat this Recipe for Italian Wedding Soup

• Stove: You can reheat large batches of Italian Wedding Soup on the stove over medium-low heat, stirring gently until warmed through. Add additional water or broth as needed to reach the desired consistency.

• Microwave: For smaller batches or individual servings, you can reheat the soup in the microwave. Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, then stir and continue microwaving in 30-second intervals as needed. Stir in additional broth or water to reach the desired consistency.

Can You Freeze Italian Wedding Soup?

Yes! If you are making this Italian Wedding Soup ahead of time solely to freeze, I would omit the pasta and spinach and add them fresh when reheating. If you are freezing leftovers, then you may freeze the soup with the pasta and the spinach. The pasta freezes much better than other pastas because it is so small.

TO FREEZE ITALIAN WEDDING SOUP:

1. Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and so it doesn’t linger in the “danger zone” temperature for too long.
2. Package: Transfer soup to a freezer-safe container or smaller containers.
3. Freeze. Freeze for up to 3 months.
4. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator, then reheat on the stove or in the microwave per the instructions.

Italian Wedding Soup Recipe FAQs

CAN I FREEZE THE MEATBALLS?

Absolutely! I like to double the meatball recipe and use half in the soup now, then freeze the rest for another day. Now, all I have to do is drop the frozen meatballs into the simmering soup!
Line raw (or browned) meatballs on a parchment-lined baking sheet so they aren’t touching.
Place the entire baking tray in the freezer. If your freezer can’t accommodate your baking sheet, then use a small tray and freeze in batches. Freeze for 1-2 hours until solid.
Transfer meatballs to a freezer-safe bag or container.
Label meatballs and freeze for up to 3 months.
When ready to use, add frozen meatballs directly to the simmering soup and simmer 10 minutes before adding the pasta.

side view of authentic Italian Meatball Soup recipe with meatballs and acini de pepe

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Tools Used in This Recipe

Dutch Oven 7.25 qt. (White)

Stainless Steel Mixing Bowl Set

Teak Wood Cutting Board

Vegetable Chopper

Kitchen Knife Set

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Best Italian Wedding Soup

Italian Wedding Soup is a traditional Italian soup made with juicy, herb-Parmesan infused pork meatballs, acini de pepe, carrots, celery, and spinach all simmered in a bold, rich, aromatic, broth – it is MEGA flavorful comfort in a bowl! This recipe is also all made in one pot – no need to bake/sear the meatballs first! This Italian Wedding Soup recipe is customizable with your favorite veggies, favorite pasta and you can even use chicken/turkey instead of Italian sausage/beef for the meatballs. Italian Wedding Soup is make-ahead friendly (tips and tricks included!) stores and reheats beautifully, is freezer friendly irresistibly delicious!

Servings: servings

Total Time: 1 5

Prep Time: 45

Cook Time: 20

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Ingredients

MEATBALLS

1 large egg
8 oz. lean ground beef
8 oz. mild Italian sausage casings removed
1 slice white sandwich bread TOASTED, crust removed, diced
1/2 cup freshly finely grated Parmesan cheese
1/2 cup diced yellow onion
2 tablespoons milk
3 tablespoons minced fresh parsley or 1 TBS dried
1 tablespoon minced chopped basil or 1 tsp dried
1 1/2 teaspoons minced fresh oregano or ½ tsp dried
3/4 teaspoon garlic powder or 3 minced garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper

SOUP

2 tablespoon olive oil
Remaining onion from meatballs
1 cup chopped carrots
1 cup chopped celery
3-4 cloves garlic minced
1 15 oz. can cannellini beans rinsed and drained
10 cups low sodium chicken broth
1 tsp EACH dried parsley, dried oregano, dried basil
1/2 tsp EACH dried thyme, salt
1/4 teaspoon pepper
1 cup acini di pepe (uncooked) may sub orzo
4 oz fresh baby spinach trimmed (about 3 packed cups)
1-2 tablespoons lemon juice to taste

Instructions

Meatballs: Line a baking sheet or cutting board with parchment paper; set aside. Add egg to a large bowl and whisk. Add all remaining meatball ingredients and mix with your hands just until combined. Using a ½ teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside.
Heat the oil over medium-high heat in a large Dutch oven/soup pot. Add onions, carrots, and celery, and sauté for 5 minutes; add the garlic and sauté for one minute.
Add the beans, chicken broth, and all seasonings. Cover the soup, bring it to a simmer, remove the lid, and add the meatballs. Simmer for 5 minutes.
Add tje pasta and simmer an additional 8-10 minutes or until meatballs are cooked through and pasta is tender.
Stir in the spinach and lemon juice, allow spinach to wilt, about one minute. Taste and season with salt and pepper if desired. Add additional broth or water if desired for a less chunky soup.

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Recipe Notes

Ingredient Substitutions

Italian sausage: Adds tons of flavor to the meatballs instead of using just ground pork. You may use ground pork; however, if that’s what you have on hand. You may also substitute the meats withground turkey or chicken. Keep in mind that the higher the fat content, the juicier the meatballs. I also like to add a little beef bouillon to my turkey or chicken when I am substituting them for beef. The bouillon adds a rewarding beefy flavor. If using bouillon, reduce the salt in the meatballs.
Breadcrumbs: Homemade breadcrumbs have a looser texture than store-bought breadcrumbs, resulting in juicier meatballs. You may, however, substitute with ½ cup panko breadcrumbs.
Acini di pepe: You can find this round pasta in most grocery stores or on Amazon. If you cannot find acini de pepe, you may substitute with orzo pasta; my last choices would be ditalini or small shells.
Spinach: you may substitute with escarole, kale, or endive. If you do so, add them to the soup along with the pasta, as they take longer to cook than spinach, which wilts almost instantly. You may also use frozen spinach, but it has a different feel/texture than fresh spinach, so it comes down to personal preference. If using frozen spinach, use about 8-10 oz. You will want to thaw the spinach (can be done in the microwave) and add it at the very end, then warm it through for a minute or so.

Do I have to brown the meatballs first?

Pre-heat oven to 350 degrees F.
Line a rimmed baking sheet with foil for easy cleanup.
Place a cooking rack on top of the baking sheet and spray it with cooking spray.
Add meatball in a single layer without touching.
Bake for 18 minutes.
Skip simmering the meatballs for 5 minutes, as called for in the recipe, and add the browned meatballs at the same time as the pasta.

Prep Ahead

This Italian Wedding Soup recipe is simple, but it requires chopping vegetables and assembling the meatballs, which can take some time. Fortunately, you can do both in advance!

Vegetables: The onions, celery, carrots, and garlic can all be chopped in advance. Store the onions (minus the ½ cup reserved for the meatballs), carrots, and celery in an airtight container in the refrigerator, and store the garlic in a separate container or bag.
Assemble meatballs: You may fully assemble the meatballs per the directions. To store, line uncooked meatballs on a piece of parchment paper and tightly wrap them in foil or plastic wrap. Store in the refrigerator for up to 24 hours before use, then drop the uncooked meatballs directly into the soup.
Freeze meatballs. You can also flash-freeze the raw meatballs on a parchment-lined baking sheet for 1-2 hours, then transfer them to a freezer-safe container and freeze for 3-4 months. More detailed instructions to follow.

20 Comments

Monica says

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Hello,
Just wondering when you say in the soup ingredients, “Remaining onion from meatballs,” do you have a specific amount? Or is it just the leftover of a whole onion after the 1/2 cup is used for the meatballs?

Thank you! I can’t wait to make this for dinner this week! I LOVE your recipes! They are the best!

Monica

- Jen says
  
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  Great question, I will clarify in the recipe – but it is whatever is left from a whole onion after you use the half cup in the meatballs. Enjoy!
  
Margaret Rhodes says

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Oh my goodness!! This soup was so good. Best wedding soup I have ever tasted., and by far the easiest to make. Your recipes have never failed to be amazing

- Jen says
  
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  I am thrilled you made it already and loved it! Thank you so much Margaret for taking the time to comment and make my day!
  
Lindsay says

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Hi! This looks delicious! Do you think it could be made in a crockpot or Instant Pot? Obviously want to safely cook the meatballs through. I just love having soup in the crockpot ready to go when we get home from sports practices in TJs evening. Thanks for your site & recipes. It’s fantastic!

- Jen says
  
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  Great question Lindsay! Yes, you can cook the soup with raw meatballs in the crockpot but I would cook the pasta separately (you can do it in advance) and add it when ready to serve. The meatballs will require 5-6 hours on low and 3-4 on high. Enjoy!
  
Monica Abarca says

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Another amazing recipe! Just made this for dinner tonight and my family loved it! Thank you again for all of the time, effort, and dedication you put into developing quality recipes! 🙂

- Jen says
  
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  Yay! I’m so pleased it was a winner with the entire family! Thank you for making my recipes, I love hearing you’re enjoying them!
  
Jessica says

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I am not a good cook but can generally follow directions. I’d only had canned Italian Wedding Soup but it’s one of my favorites so I wanted to give it a try. I am almost 40 and THIS SOUP IS THE BEST THING I HAVE EVER MADE. I cannot get over how good it was. I just ate the last of it after a week and already want to make it again. I think I could eat this every day! Even my very picky boyfriend admitted it was delicious. So so good.

- Jen says
  
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  Thank you for your awesome comment Jessica! I love hearing how much you loved this soup and am honored it is the “best thing” you’ve ever made! Thank you!!
  
Julie Baker says

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I just made this recipe and followed the instructions exactly. Wow – what a fantastic soup! Such great flavor in the meatballs! I can’t wait for my family to try this – everyone will love it.

- Jen says
  
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  Thanks so much Julie, I’m so pleased you loved it!!
  
Dawn says

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Love Italian wedding soup!! I used kale for a bit of crunch instead of spinach thank you

- Jen says
  
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  Thanks Dawn, so pleased it was hit!
  
Brenda Hillyer says

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When you recommend “lean” ground beef do you mean 85% or 90+%?

- Jen says
  
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  You can use whatever you prefer, but I use 90+ lean. Enjoy!
  
Becky says

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Very good recipe for a cold day, thank you! I used ground chicken for the meatballs since the broth is chicken, and made them smaller, and just used some onion powder instead of so much oinion in them, worked out great! Also left out the beans and the lemon as it always seems to overwell the other flavors for me.

- Jen says
  
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  Hi Becky! I’m so happy that you had this recipe to warm you up on a cold day! Thank you so much for taking the time to share your experience with this dish! It’s wonderful to hear how much you loved it!
  
David says

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Why can’t I print this recipe?!!!

- Jen says
  
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  Hi David! I totally understand how annoying it can be to share your email to print a recipe. The reason I ask for an email is to help me keep the site running smoothly and provide you with updates, new recipes, and special offers. I respect your privacy and promise not to spam you—your email is only used for things related to my site. If you’d prefer not to share your email, I totally get it! Feel free to browse the content without any hassle, but for the printable version, I do require an email. I appreciate your understanding!