Go Back
+ servings
Easy Italian wedding soup

Easy Italian Wedding Soup Recipe

This Italian Wedding Soup recipe is outta this world! I made enough in the hopes we could have soup for days and that's exactly what we did. I really can't think of anything better than pasta, meatballs and vegetables in a hot broth. Italian Wedding Soup...delizioso!
Course Appetizer, Lunch, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 737kcal
Cost 15




  • ½ lb ground beef
  • ½ lb ground pork
  • ¼ tsp salt
  • ¼ pepper
  • 1 egg
  • 1 cup breadcrumb can use more or less depending on your mixture
  • ¼ cup parmigiano-reggiano (or parmesan) grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh parsley chopped


  • cup onions diced
  • cup carrots diced
  • cup celery diced
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • 8 oz acini di pepe
  • 1 tbsp fresh parsley chopped
  • 6 oz spinach
  • parmigiano-reggiano optional


Make the meatballs

  • In a large bowl, combine the meats, egg, breadcrumb, salt, pepper, garlic powder, onion powder, and parmigiana-reggiano.
  • Using clean hands, mixture the ingredients all together. You may have to use more breadcrumbs as you go along to get the right consistency. You don't want it too wet but you also don't want it too dry.
  • These meatballs are meant to be small (about 1") so once the meat is mixed, take a small amount of meat and roll it into a small ball. They don't need to be completely packed, a loose meatball is just fine for this recipe.

Fry the meatballs

  • Heat some olive oil in the Dutch Oven. When hot, add the meatballs and fry, rolling frequently until they are brown on all sides. About 3-4 minutes. Remove from the pot and set aside.

Cook the soup

  • Add a bit more olive oil to the pot if needed. Add the vegetables and saute for about 5 minutes or so.
  • Add the garlic and let cook for about 30 seconds to a minute.
  • Add the broth and Italian seasoning. Bring to a boil. When boiling, drop the heat and simmer.
  • Add the meatballs back to the pot along with the acini di pepe and parsley. Cook for 10 minutes until the pasta and meatballs are cooked.
  • Add the spinach and cook until wilted. Taste the soup and add salt and pepper to taste.


Top with fresh Parmigiano-Reggiano (or Parmesan) cheese.


Serving: 3cups | Calories: 737kcal | Carbohydrates: 80g | Protein: 39g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 2932mg | Potassium: 1400mg | Fiber: 8g | Sugar: 10g | Vitamin A: 12491IU | Vitamin C: 57mg | Calcium: 295mg | Iron: 8mg