Ultimate Italian Wedding Soup Recipe

Italian Wedding Soup with homemade meatballs

Dive into the heart of Italian cuisine with our Ultimate Italian Wedding Soup Recipe, a dish that promises warmth, comfort, and a taste of tradition in every spoonful. This beloved soup combines juicy meatballs, tender pasta, and fresh greens in a savory broth, creating a harmonious blend of flavors that’s both nourishing and deeply satisfying. Whether you’re looking to impress guests, feed your family a hearty meal, or simply indulge in a cozy comfort classic, this recipe is your ticket to a culinary delight that everyone will love.

Why You’ll Love This Italian Wedding Soup?

Italian Wedding Soup is more than just a meal; it’s a bowl of happiness that brings comfort on any day. Here’s why you’ll fall in love with this recipe:

  • Versatility: Perfect for any cooking method, whether you prefer the stove top, Crock Pot, or Instant Pot.
  • Ease of Preparation: With straightforward instructions and common ingredients, this soup is simple to make, yet rich in flavor.
  • Comfort in a Bowl: The juicy meatballs, flavorful broth, and wholesome vegetables make for a comforting meal that’s both satisfying and nutritious.

Pro Tips for the Perfect Soup

  • Flavor Enhancers: Add a teaspoon of hot sauce, Worcestershire sauce, and mustard powder with the Italian seasoning for a deeper flavor profile.
  • Pasta Tip: Cook pasta separately to prevent it from absorbing too much broth, especially if you plan on having leftovers.
  • Meatball Size: Keep meatballs small to ensure they cook thoroughly and fit nicely on a spoon.

Serving and Pairing Suggestions

Serve this heartwarming soup with a side of crusty, airy bread for dipping. A simple green salad dressed with a light vinaigrette complements the soup perfectly, balancing the meal with a fresh touch.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3-4 days. For longer storage, freeze the soup without the pasta for up to 3-4 months. Reheat gently on the stove, adding freshly cooked pasta as needed.

Frequently Asked Questions

  1. Can I use frozen meatballs? Yes, for a quicker preparation, use high-quality frozen meatballs. Add them directly to the soup without browning.
  2. Is it possible to make this soup vegetarian? Absolutely! Substitute the meatballs with a plant-based alternative and use vegetable broth instead of chicken broth.
  3. Can I use different types of pasta? Yes, any small pasta like orzo or ditalini works well in this soup.

With these detailed steps and tips, you’re all set to create a comforting and delicious bowl of Italian Wedding Soup that’s sure to please any crowd. Enjoy the process and the delightful flavors of this classic dish!

After enjoying the comforting embrace of our Ultimate Italian Wedding Soup, why not explore more delightful recipes to complete your culinary journey? Here are some handpicked favorites that promise to bring more joy to your table:

  • Sweet & Spicy Baked Honey Sriracha Chicken: Dive into a dish that balances the fiery kick of sriracha with the sweet caress of honey for a chicken recipe that’s unforgettable. Explore the recipe here.
  • Turtle Lasagna Dessert Recipe: Indulge in a decadent dessert that layers rich flavors and textures, promising a sweet finale to any meal. Discover how to make it.
  • Japanese Soufflé Pancakes Recipe: Light, fluffy, and impossibly soft, these pancakes offer a cloud-like texture that’s sure to elevate your breakfast experience. Learn the secrets to perfect soufflé pancakes.
  • Cream Cheese Brownies: Combine the rich, fudgy goodness of brownies with the creamy tang of cream cheese for a dessert that’s the best of both worlds. Get the recipe here.
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Italian Wedding Soup with homemade meatballs

Italian Wedding Soup

  • Author: admin
  • Total Time: 50 minutes (Stove Top), 4-8 hours 20 minutes (Crock Pot), 40 minutes (Instant Pot)
  • Yield: 6 servings 1x
  • Diet: Vegetarian


This classic Italian Wedding Soup recipe has savory meatballs in a flavorful broth with spinach and pasta! It’s easy to make on the stove top or in the crock pot!


  • 1 Tablespoon olive oil


  • ½ lb. ground beef85% lean
  • ½ lb. ground pork
  • 1 eggbeaten
  • 1/2 cup Italian breadcrumbs,
  • ¼ cup Parmesan cheesegrated
  • 3 cloves garlicminced
  • 1/3 cup fresh parsleyfinely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon pepper


  • 1 yellow oniondiced
  • 1 ¼ cups carrotsdiced
  • 2 celery ribsdiced
  • 3 cloves garlicminced
  • 8 cups chicken broth,
  • 2 teaspoons Italian seasoning
  • ¾ cup acini de pepe pastauncooked
  • 45 cups fresh spinach
  • salt/pepperto taste

To Garnish

  • Parmesan cheesefreshly grated


Stove Top Method (See notes for Crock Pot & Instant Pot Methods)

  • Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
  • Heat olive oil in a large soup pot over medium-high heat.
  • Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
  • Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
  • Add the garlic and Italian seasoning and cook for 1 minute.
  • Add the chicken broth. Bring to a boil, then reduce to a simmer.
  • Add the cooked meatballs and simmer gently while you boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls. (Otherwise the pasta tends to absorb the broth during storage. If you don’t anticipate leftovers, you can cook the pasta in the soup or add the cooked pasta to the pot of soup.)
  • Stir in the spinach and cook until wilted, about 2 minutes.
  • Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!


Pro Tips:

  • Flavor Enhancers: 1 tsp of Hot sauceWorcestershire sauce, and mustard powder can be used as flavor enhancers in this recipe and they can’t be tasted outright. I use Frank’s Hot Sauce and it doesn’t make this spicy. They can be added when the Italian seasoning is added.
  • Be sure to roll the meatballs nice and small for this soup.
  • Spinach: 10 oz. frozen spinach may be used instead of fresh. Let it thaw and pat it dry.
  • Acini Di PepeDitalini, and Orzo are all small pasta varieties that work well in this soup.


  • Refrigerate in an airtight container for 3-4 days or freeze for 3-4 months. 
  • This soup freezes very well, be sure to store without the pasta and boil fresh pasta for serving.

Crock Pot Method

  • Assemble and brown the meatballs as outlined in recipe card above.
  • Transfer to the Crock Pot along with the onions, carrots, celery, garlic, Italian seasoning and chicken broth.
  • Cook on high for 4 hours or low for 8 hours.
  • If possible, boil the pasta separately and add it directly to serving bowls. This ensures it doesn’t absorb all of the broth if you have leftovers. Alternatively, you can add the pasta to the crock pot of soup and cook on low for 30 minutes. 
  • Stir in the Spinach and heat through until wilted, about 3 minutes.
  • Garnish with grated Parmesan cheese and serve!

Instant Pot Method

  • Gently combine the meatball ingredients and roll the meat into 1-inch balls.
  • Set the Instant Pot to sauté mode and add the olive oil.
  •  Brown the meatballs in batches for about 3 minutes, until all sides are brown.
  • Remove the meatballs and add the onions, carrots, and celery. Sauté for 5 minutes, until softened. Add the garlic, Italian seasoning, mustard powder, hot sauce, and Worcestershire sauce & sauté for 1 minute.
  • Add the chicken broth. Run a silicone spatula along the bottom of the pot to release the brown bits, this helps mitigate the burn indicator that we tend to see with Instant Pots.
  • Add the meatballs.
  • Close the lid and seal the valve. Pressure Cook for 5 minutes.
  • Flip the quick release valve and allow the steam to escape.
  • If possible, boil the pasta separately and add it directly to serving bowls. This ensures it doesn’t absorb all of the broth if you have leftovers. Alternatively, you can add the pasta to the pot of soup, press the sauté button, and cook for 9 minutes.
  • Stir in the spinach, garnish with fresh Parmesan and serve!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes (Stove Top), 4-8 hours (Crock Pot), 20 minutes (Instant Pot)
  • Category: Soup
  • Method: Stove Top, Crock Pot, Instant Pot
  • Cuisine: Italian-American


  • Serving Size: 1 bowl (1/6 of recipe)
  • Calories: 328 kcal
  • Sugar: 5g
  • Sodium: 1755mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.1g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 88mg

Keywords: Italian Wedding Soup, Comfort Food, Easy Recipe, Healthy Soup, Meatball Soup, Quick Dinner, Family Meal, Cozy Soup, Winter Recipes