If you’ve been craving a warm, comforting soup that feels like a big hug in a bowl, you’re in for a treat with this Authentic Italian Wedding Soup with Mini Meatballs Recipe. I absolutely love how this turns out because it’s packed with flavor, hearty mini meatballs, and fresh greens, all simmered in a savory broth. When I first tried making this soup from scratch, I was amazed at how simple ingredients could come together to create something so cozy and satisfying. Stick around—I’m sharing all my tips and tricks so you can nail it every time!
Why You’ll Love This Recipe
- Comfort Food Classic: This soup blends rich broth, tender meatballs, and fresh greens for an unbeatable cozy meal.
- Made from Scratch: You control every ingredient, making it fresher and healthier than store-bought options.
- Kid-Friendly: The mini meatballs and small pasta shapes make it perfect for little ones who might be pickier eaters.
- Quick Yet Impressive: Ready in under an hour with steps that are easy to follow, even if you’re new to making Italian soup.
Ingredients You’ll Need
Each ingredient here plays a special role—from the blend of ground beef and pork for juicy meatballs, to the acini di pepe pasta that gives this soup its authentic texture. Make sure to use fresh bread crumbs for the best meatball tenderness and flavor.
- Lean ground beef: Adds a rich, meaty base for the mini meatballs without too much fat.
- Ground pork: Provides extra juiciness and flavor to the meatballs.
- Fresh white bread crumbs: Fresh crumbs (not dried) keep the meatballs tender and help bind them.
- Fresh parsley: Adds bright color and a herbaceous note that’s classic in Italian cooking.
- Fresh oregano: I like to use fresh when possible, but dried works just fine too.
- Parmesan cheese: Finely shredded, it brings both umami and a little saltiness straight into the meatballs.
- Egg: Acts as the glue to hold the meatballs together – don’t skip this.
- Olive oil: For sautéing the veggies and adding a touch of fruitiness.
- Carrots, yellow onion, celery: The classic soffritto trio that forms a flavorful foundation for the broth.
- Garlic: Minced fresh for that instantly recognizable Italian kick.
- Low-sodium chicken broth: You want good-quality broth here since it’s the base of the soup.
- Acini di pepe or orzo pasta: Tiny pasta shapes that cook quickly and pair beautifully with the mini meatballs.
- Fresh baby spinach: Added at the end to bring a fresh, vibrant green pop to the soup.
Variations
I love mixing things up with this Authentic Italian Wedding Soup with Mini Meatballs Recipe depending on the season or what I have in my fridge. Feel free to personalize it so it suits your family’s tastes perfectly!
- Meatball Mix: Once, I swapped out pork for turkey to make a lighter version—still juicy and full of flavor!
- Greens: Try kale or swiss chard instead of spinach for a heartier texture and a slightly different flavor profile.
- Pasta Swap: Orzo works if you can’t find acini di pepe, and it cooks just as quickly.
- Vegetarian Variation: Skip the meatballs and add white beans or diced mushrooms for a vegetarian twist that’s still hearty.
How to Make Authentic Italian Wedding Soup with Mini Meatballs Recipe
Step 1: Make the Mini Meatballs
Start by combining the ground beef, ground pork, fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper in a bowl. I like to gently mix everything together with my hands—just enough to combine, but not so much that the meatballs get tough. Then, I roll them into tiny 1-inch meatballs. The size really matters here; smaller meatballs cook quickly and are perfect for spoonful bites. Set them aside on a plate while you prep the soup.
Step 2: Brown the Meatballs
Heat a tablespoon of olive oil in a large pot over medium heat and brown the meatballs in batches. Don’t overcrowd the pan—this ensures they get a nice crust all around without steaming. It only takes a few minutes per side. Once browned, transfer the meatballs to a bowl and set aside. Browning adds so much flavor, and I discovered that skipping this step really flattens the whole soup’s taste.
Step 3: Cook the Vegetables
In the same pot, add the remaining olive oil and sauté the carrots, onion, and celery until tender and fragrant—about 7 minutes. Then add the minced garlic and cook for another minute. This step builds the soup’s heart and soul, and it’s worth taking your time here to develop those deep flavors.
Step 4: Simmer the Soup
Pour in the chicken broth and bring the soup to a boil. Add the browned meatballs back into the pot along with the pasta. Reduce the heat and let everything simmer for about 15 minutes until the pasta is tender and the meatballs are cooked through. Be sure to watch the pasta so it doesn’t overcook—this is where I’ve made mistakes before by leaving it too long.
Step 5: Add the Spinach and Serve
Finally, stir in the chopped baby spinach until just wilted—only a minute or two. I love how this keeps the spinach bright and fresh instead of overcooked and dull. Ladle the soup into bowls, sprinkle with extra freshly shredded parmesan, and you’re ready to dig in!
Pro Tips for Making Authentic Italian Wedding Soup with Mini Meatballs Recipe
- Meatball Size Matters: Rolling mini meatballs about 1-inch ensures even cooking and perfect bite-sized portions.
- Use Fresh Bread Crumbs: I learned this trick when trying different binders; fresh crumbs keep meatballs tender and moist.
- Brown Before Simmering: Browning the meatballs first adds a deep, savory flavor you don’t get otherwise.
- Watch the Pasta: Add pasta late and don’t overcook to prevent mushy soup—al dente is the goal.
How to Serve Authentic Italian Wedding Soup with Mini Meatballs Recipe
Garnishes
I always finish my bowls with a generous sprinkle of freshly shredded parmesan. Sometimes, I add a little cracked black pepper or a drizzle of good olive oil to elevate those classic flavors even more. Fresh basil leaves or a few red pepper flakes are also great if you want a bit more punch.
Side Dishes
My go-to sides with this soup include warm crusty Italian bread or garlic breadsticks—it’s perfect for dipping into the broth. For a lighter option, a crisp green salad with lemon vinaigrette pairs beautifully to balance the richness of the soup.
Creative Ways to Present
For special occasions, try serving the soup in mini bread bowls or clear glass mugs to show off those colorful layers. I’ve even brought this soup to dinner parties in a slow cooker to keep it warm and inviting—the presentation there really wins compliments every time!
Make Ahead and Storage
Storing Leftovers
Leftover soup goes into airtight containers in the fridge and lasts up to 3 days. I always let the soup cool completely before refrigerating to keep the broth clear and fresh tasting.
Freezing
I’ve frozen this soup a couple of times with great results—just skip adding spinach before freezing, and add it fresh when reheating. Freeze in portions in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add fresh spinach during the last few minutes of reheating so it stays vibrant and doesn’t get rubbery.
FAQs
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Can I make this Authentic Italian Wedding Soup with Mini Meatballs Recipe ahead of time?
Absolutely! You can prepare the meatballs a day in advance and refrigerate them, or even assemble the entire soup (minus the spinach) and refrigerate it. When ready to eat, just reheat gently and add fresh spinach at the end for best results.
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What if I can’t find acini di pepe pasta?
No worries! You can substitute orzo pasta or even tiny ditalini pasta. Just keep an eye on cooking times since some pasta cooks faster or slower than acini di pepe.
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How do I prevent the meatballs from falling apart?
Make sure you gently mix the ingredients—overmixing can make meatballs tough, while under mixing can cause them to crumble. Also, browning the meatballs before simmering helps them hold together better.
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Can I use dried herbs instead of fresh?
Yes! Use about half the amount of dried oregano compared to fresh since dried herbs are more concentrated. Fresh is preferred for the bright flavor, but dried works perfectly when fresh isn’t available.
Final Thoughts
This Authentic Italian Wedding Soup with Mini Meatballs Recipe has become one of my absolute favorites for chilly nights or whenever I need a little homemade comfort. There’s something magical about the way the mini meatballs, tender pasta, and fresh greens come together in a savory broth that just makes everyone smile. I hope you enjoy making and sharing it as much as I do—it’s one of those recipes that feels like a warm visit from an old friend. Give it a try, and I bet it’ll earn a permanent place in your recipe box too!
Print
Authentic Italian Wedding Soup with Mini Meatballs Recipe
- Prep Time: 25 min
- Cook Time: 25 min
- Total Time: 50 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and hearty Italian Wedding Soup featuring homemade browned mini meatballs, fresh vegetables, tender pasta, and vibrant spinach, all simmered in a flavorful low-sodium chicken broth. This recipe captures authentic Italian flavors with fresh herbs and parmesan cheese, making it a perfect cozy meal.
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper, to taste
Soup Base and Vegetables
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe pasta (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
For Serving
- Finely shredded parmesan cheese
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the lean ground beef, ground pork, fresh white bread crumbs, chopped parsley, minced oregano, shredded parmesan, large egg, salt, and freshly ground black pepper. Mix well until all ingredients are fully incorporated, forming a uniform mixture for the meatballs.
- Form and Brown Meatballs: Shape the mixture into small mini meatballs, about 1 inch in diameter. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 5 minutes total. Remove the browned meatballs and set aside.
- Sauté Vegetables: In the same pot, add another tablespoon of olive oil. Add the chopped carrots, onion, celery, and minced garlic. Sauté over medium heat until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Return the browned meatballs to the pot. Reduce the heat to low and let everything simmer for 10 minutes to allow flavors to meld and meatballs to cook through.
- Cook Pasta: Add 1 cup of dry acini di pepe pasta (or orzo) to the pot. Continue simmering until the pasta is tender but still firm (al dente), typically about 7-9 minutes. Stir occasionally to prevent the pasta from sticking.
- Add Spinach: Stir in the roughly chopped fresh baby spinach. Simmer for an additional 2-3 minutes until the spinach wilts and integrates into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Serve hot, garnished with finely shredded parmesan cheese on top for added flavor and richness.
Notes
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the pasta.
- Using fresh bread crumbs from unsliced fresh bread provides better texture and flavor in the meatballs than dried crumbs.
- If preferred, orzo pasta can be used as a substitute for acini di pepe with similar cooking times.
- For a lighter soup, you can substitute lean ground turkey for the beef and pork.
- Low-sodium chicken broth is recommended to control salt content and flavor adjust at the end.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 396
- Sugar: 4 g
- Sodium: 362 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
