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The Ultimate Homemade Italian Wedding Soup: Tender Meatballs, Tiny Pasta, and Perfectly Brothy

Close-up of a bowl of amazing wedding soup featuring small meatballs, acini di pepe pasta, spinach, and grated Parmesan cheese.
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Make this classic Italian Wedding Soup at home. This recipe delivers tender meatballs, small pasta, and fresh greens in a rich, flavorful broth. It is a comforting dish perfect for family dinners.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound mild Italian sausage, casing removed
  • 1/2 cup plain dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup acini di pepe pasta (or other tiny pasta)
  • 5 ounces fresh spinach or kale, roughly chopped
  • 1/4 cup grated Parmesan cheese, for serving

Instructions

  1. Combine the ground beef, sausage, breadcrumbs, 1/4 cup Parmesan cheese, egg, minced garlic, oregano, salt, and pepper in a medium bowl. Mix gently with your hands until just combined. Do not overmix.
  2. Roll the meat mixture into small meatballs, about 1/2 to 3/4 inch in diameter. You should have about 40-50 meatballs.
  3. In a large pot or Dutch oven, bring the chicken broth and water to a boil over medium-high heat.
  4. Carefully drop the raw meatballs into the boiling broth. Reduce heat to a gentle simmer. The meatballs will cook through as they simmer.
  5. Add the diced carrot and celery to the pot. Simmer for 10 minutes.
  6. Add the acini di pepe pasta to the soup. Cook according to package directions, usually 6 to 8 minutes, until al dente.
  7. Stir in the chopped spinach or kale during the last 2 minutes of cooking, allowing the greens to wilt into the hot broth.
  8. Taste the broth and add salt or pepper if needed.
  9. Serve immediately, topping each bowl with extra grated Parmesan cheese.

Notes

  • For the most tender meatballs, mix the meat gently. Overmixing develops the protein too much, resulting in tough meatballs.
  • If you prefer a richer broth, substitute 2 cups of the water with dry white wine, adding it before the broth and allowing it to reduce slightly before adding the remaining liquid.
  • You can brown the meatballs first for deeper flavor, but for an easier, one-pot method, dropping them in raw works well and keeps the soup lighter.

Nutrition

Find it online: https://tastethisplate.com/easy-italian-wedding-soup-recipe/