Italian Wedding Soup with Meatballs

Italian Wedding Soup with Meatballs Recipe

Italian Wedding Soup with Meatballs


For the Meatballs:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

For the Soup:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth
  • 1 cup small pasta (such as acini di pepe or orzo)
  • 4 cups fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)


Prepare Meatballs:

  1. Mix Meatball Ingredients:
    • In a bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, and black pepper. Mix until well combined.
  2. Form Meatballs:
    • Shape the mixture into small meatballs, about 1 inch in diameter. You should get approximately 25-30 meatballs.
  3. Brown Meatballs:
    • In a large skillet, heat olive oil over medium heat. Brown the meatballs on all sides, ensuring they are cooked through. Set aside.

Make the Soup:

  1. Sauté Vegetables:
    • In a large pot, saut√© the chopped onion, sliced carrots, and celery in olive oil until the vegetables are softened.
  2. Add Chicken Broth:
    • Pour in the chicken broth and bring it to a simmer. Season with salt and black pepper to taste.
  3. Cook Pasta:
    • Add the small pasta to the simmering broth and cook according to the package instructions until al dente.
  4. Add Spinach:
    • Stir in the chopped fresh spinach and let it wilt in the hot soup.
  5. Add Meatballs:
    • Gently add the browned meatballs to the soup. Simmer for an additional 10-15 minutes to allow the flavors to meld.
  6. Finish and Season:
    • Stir in grated Parmesan cheese and adjust the seasoning with salt and black pepper if needed.


  1. Garnish and Serve Hot:
    • Ladle the Italian Wedding Soup with Meatballs into bowls. Garnish with fresh parsley. Serve hot and enjoy!


  • Variations: Consider adding a squeeze of lemon juice for a touch of brightness or a sprinkle of red pepper flakes for a hint of heat.
  • Storage: This soup stores well in the refrigerator for a few days. If you plan to store leftovers, consider keeping the pasta separate to prevent it from becoming too soft when reheated.

This Italian Wedding Soup with Meatballs is a hearty and flavorful dish, perfect for a comforting meal. The combination of savory meatballs, pasta, and nutritious vegetables in a rich broth makes it a classic and satisfying soup.

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