There’s something undeniably cozy and comforting about hearty soup simmering on the stove, especially this Easy Italian Wedding Soup with Meatballs Recipe. It’s a perfect harmony of tender meatballs, fresh greens, and flavorful broth that just warms you from the inside out.

This image shows a close-up of a soup in a large white pot with a ladle inside. The soup has several layers: small browned meatballs, bright green spinach leaves, small orange carrot pieces, pale yellow celery slices, and tiny round white pasta balls, all floating in a clear golden broth. The ladle holds a mix of these ingredients, showing the layers clearly – meatballs and spinach resting on the top with carrots and pasta around. The soup surface and pot edge are visible against a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Italian Wedding Soup with Meatballs Recipe
Top Tip
How to Serve Easy Italian Wedding Soup with Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Italian Wedding Soup with Meatballs Recipe

Why You'll Love This Recipe

I’ve made Italian Wedding Soup countless times, and this easy version is my go-to when I want something hearty but fuss-free. It blends fresh herbs and simple ingredients so the flavors really shine without a ton of work.

Simplicity Meets Flavor: The meatballs are tender and packed with herbs, while the broth is light but deeply savory.
Comfort Food at Its Best: This soup feels like a warm hug — perfect for chilly nights or anytime you want a satisfying bowl.
Quick to Make: You don’t need hours; in under an hour, you’ve got a homemade soup that’ll impress everyone.
Customizable and Kid-Friendly: Whether you swap pasta shapes or add more greens, it’s easy to make this soup your own.

Ingredients & Why They Work

Every ingredient here plays a role in creating that perfect balance of texture and flavor. I always recommend using fresh herbs when you can—they make a noticeable difference in this soup’s bright, savory notes.

Flat lay of fresh lean ground beef and ground pork portions, a small pile of fresh rustic white bread crumbs, a few sprigs of bright green fresh parsley, some minced fresh oregano leaves, a small mound of finely shredded pale yellow parmesan cheese, one large whole egg with clean shell, a small white ceramic bowl of golden olive oil, chopped vibrant orange carrots, chopped pale yellow onion, chopped light green celery, four peeled garlic cloves, a small white ceramic bowl filled with clear low-sodium chicken broth, a neat pile of uncooked acini di pepe pasta, roughly chopped fresh deep green baby spinach leaves, all arranged with perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef and ground pork: Combining these gives you a moist, flavorful meatball that holds together nicely without being dense.
Fresh white bread crumbs: They keep the meatballs tender; I love using leftover rustic bread to make yours.
Fresh parsley and oregano: These herbs bring that classic Italian freshness that you want in wedding soup.
Parmesan cheese: It adds a subtle, salty richness inside the meatballs and on top when serving.
Carrots, onion, and celery: The heartbeat of the soup base, creating a gentle sweetness and depth.
Garlic: Always essential—adds aromatic warmth without overpowering.
Chicken broth: Keep it low-sodium so you can control the seasoning perfectly.
Acini di pepe or orzo pasta: Tiny shapes that soak up broth and nestle around meatballs beautifully.
Baby spinach: Adds color, nutrients, and a fresh pop in the last minute of cooking.
Olive oil: For browning meatballs and sautéing veggies—go for extra virgin for flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on what I have on hand. Sometimes I swap the acini di pepe pasta for orzo or even small shells if that’s what’s in the pantry. You can also sneak in diced kale for more greens if you like it a bit heartier.

Variation: Once, I added a touch of crushed red pepper flakes to the meatballs for a little heat — it was a fun twist that my family adored.
Gluten-Free Option: Try gluten-free breadcrumbs and pasta to keep it safe for sensitive diets.
Vegetarian Version: Use veggie broth and replace meatballs with sautéed mushrooms or plant-based meatballs for a tasty alternative.

Step-by-Step: How I Make Easy Italian Wedding Soup with Meatballs Recipe

A white bowl filled with clear broth soup showing about ten small brown meatballs, bright orange carrot pieces, dark green spinach leaves, small white pearl-like pasta, and light green celery bits all mixed together; the bowl sits on a dark wooden board with a silver spoon inside, next to torn pieces of golden brown crusty bread and a wooden bowl filled with white shredded cheese. A dark green cloth is draped partially under the board, and the setting is on a white marbled surface. Another bowl with similar soup is partially seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting Perfect Meatballs

Start by mixing the ground beef and pork with fresh bread crumbs, parsley, oregano, shredded parmesan, egg, salt, and pepper. I find gently tossing and breaking it up with your hands is best to distribute ingredients evenly without overworking the meat. Then, roll the mixture into tiny meatballs—about ¾ to 1 inch in diameter—that fit beautifully in a spoonful of soup.

Step 2: Browning the Meatballs

Heat olive oil in a large non-stick skillet over medium-high heat. Brown half the meatballs, turning every minute or so until they’ve got a lovely crust on most sides, about 4 minutes total. They won’t be fully cooked yet, but brown all over helps lock in flavor and keeps them tender. Transfer to a paper towel-lined plate, then repeat for the rest.

Step 3: Building the Soup Base

While the meatballs brown, heat olive oil in a large pot. Add chopped carrots, onion, and celery and sauté until softened, about 6 to 8 minutes. Then toss in the minced garlic and cook for another minute until fragrant. This classic soffritto creates the sweet, aromatic foundation that makes the soup taste incredible.

Step 4: Simmering the Soup

Pour in your chicken broth and season the soup with salt and pepper to taste. Bring it all to a boil, then add your pasta and browned meatballs. Lower heat to medium-low, cover, and simmer for about 10 minutes, stirring occasionally. The meatballs will cook through, and the pasta will become tender. Toss in chopped spinach in the last minute just to wilt it gently.

Step 5: Serve and Enjoy

Ladle into bowls, and don’t hold back on the parmesan cheese sprinkle—it adds that perfect salty finish. This is when your kitchen will fill with those irresistible aromas that let you know dinner is truly ready.

Top Tip

Making meatballs can seem tricky, but here’s what I’ve learned to get the best texture and flavor in this Easy Italian Wedding Soup with Meatballs Recipe. These tips will save you time and instantly improve your soup game.

Use Fresh Bread Crumbs: I always make my own from day-old rustic bread. It keeps meatballs tender and light instead of dense.
Don’t Overmix: Work the meat just enough to combine ingredients, or your meatballs can get tough.
Browning is Essential: A good sear prevents the meatballs from falling apart and adds deep, complex flavor to the soup.
Simmer Don’t Boil: Once you add meatballs and pasta to the soup, keep it at a simmer to avoid toughening the pasta or meat.

How to Serve Easy Italian Wedding Soup with Meatballs Recipe

Italian Wedding Soup - Serving Suggestion

Garnishes

I love topping each bowl with a generous grating of fresh parmesan—it melts just a bit into the warm broth. Sometimes I’ll add a sprinkle of red pepper flakes or a few torn basil leaves for extra brightness. A drizzle of good olive oil right before serving also ups the flavor game.

Side Dishes

Italian bread slathered with butter or garlic oil is my go-to for soaking up every last bit of broth. A simple green salad with a light vinaigrette balances the richness of the soup perfectly. For a cozy meal, roasted vegetables or a caprese platter nearby are delightful companions.

Creative Ways to Present

For special occasions, I’ve served this soup in mini crocks as a starter. Garnishing with fresh herb sprigs and a small wedge of parmesan makes it feel extra special. Another fun idea is to offer toppings like lemon zest, crispy pancetta, or crunchy croutons so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in an airtight container in the fridge for up to 3 days. I usually store the soup with broth and meatballs but sometimes keep the pasta separate if I know I won’t finish it quickly, so it doesn’t get mushy.

Freezing

This soup freezes pretty well, especially if you don’t add the pasta before freezing. Freeze soup and meatballs in portions, then add fresh pasta when reheating. It keeps the texture and flavor much better that way.

Reheating

I reheat gently on the stove over medium-low heat to avoid breaking the meatballs or overcooking the pasta. Adding a splash of broth or water helps loosen the soup if it’s thickened in the fridge.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatball mixture up to a day in advance, shape them, and keep them covered in the fridge. For longer storage, freeze the shaped meatballs uncooked and brown them straight from the freezer before adding to the soup.

What pasta substitutes work in Italian Wedding Soup?

Besides acini di pepe, orzo is a popular choice because it’s small and tender. You can also use small shell pasta or tiny elbow macaroni. Just adjust cooking times to make sure the pasta doesn’t overcook and get mushy.

Can I make this soup vegetarian?

Yes! Swap out the ground meat for hearty mushrooms or vegetarian meatballs, and use vegetable broth instead of chicken broth. Adding extra greens like kale or zucchini can boost flavor and texture in vegetarian versions.

How do I prevent meatballs from falling apart?

The key is to not overmix the meat and to include fresh bread crumbs and an egg in the mixture for binding. Browning them gently before adding to the soup helps seal them. Also, simmer the soup gently instead of boiling aggressively, which can break meatballs apart.

Final Thoughts

This Easy Italian Wedding Soup with Meatballs Recipe is a true favorite in my kitchen because it’s comforting without being complicated. I love how it brings everyone to the table and fills the house with amazing aromas. It’s the kind of dish you’ll want to make again and again — trust me, once you try it, you’ll be hooked too.