There's something undeniably comforting about a warm bowl of soup packed with tender meatballs and fresh greens. The Italian Wedding Soup with Homemade Meatballs Recipe captures that perfect balance of rich, savory flavors and bright, fresh ingredients that make any day feel cozy and special.

This image shows a pot of soup filled with several layers: small brown meatballs, dark green leafy spinach, bright orange carrot pieces, light green celery slices, translucent onion bits, and small yellow pearl-like pasta, all floating in a clear golden broth. A silver ladle lifts some soup, displaying a mix of these ingredients inside it. The pot is light beige with a rustic look, set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Wedding Soup with Homemade Meatballs Recipe
Top Tip
How to Serve Italian Wedding Soup with Homemade Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Wedding Soup with Homemade Meatballs Recipe

Why You'll Love This Recipe

I absolutely adore this Italian Wedding Soup with Homemade Meatballs Recipe because it’s authentic, approachable, and all about layering flavors that really sing together. It's quickly become one of my go-to soups for cooler evenings, and I know you'll appreciate the fresh, homemade touch of those tiny meatballs!

Homemade Meatballs: Making your own meatballs adds a fresh, juicy burst of flavor that store-bought just can’t match.
Fresh Ingredients: Using fresh parsley, oregano, and baby spinach keeps the soup bright and perfectly balanced.
Quick to Make: This recipe comes together in about 50 minutes, making it manageable for weeknight meals.
Comfort in Every Sip: The combination of broth, pasta, veggies, and meatballs is pure comfort food — that feeling of warmth and satisfaction in a bowl.

Ingredients & Why They Work

Each ingredient here plays a crucial role in building the rich, comforting taste Italian Wedding Soup is known for. From the fresh herbs that spark brightness to the delicate acini di pepe pasta that adds texture without overwhelming, these are the essentials that create the perfect harmony.

Flat lay of fresh lean ground beef and ground pork portions, a small mound of fresh white bread crumbs, a bunch of vibrant green fresh parsley sprigs, a few sprigs of minced fresh oregano, a small pile of finely shredded parmesan cheese, one large whole uncracked brown egg with a clean shell, a small white bowl of golden olive oil, chopped bright orange carrots, chopped pale yellow onion pieces, chopped light green celery stalks, four whole garlic cloves, a small white bowl of low-sodium chicken broth, a neat pile of dry acini di pepe pasta, a handful of roughly chopped fresh baby spinach leaves, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Provides rich, hearty flavor and a tender base for the meatballs without too much fat.
Ground pork: Mixes beautifully with beef for juicy, flavorful meatballs that stay moist.
Fresh white bread crumbs: Using fresh bread crumbs helps bind the meatballs gently without drying them out.
Fresh parsley: Adds a subtle, herby lift that brightens the soup and meatballs.
Fresh oregano: Brings a warm, slightly peppery note that complements the beef and pork.
Parmesan cheese: Adds savory umami depth both inside the meatballs and sprinkled on top when serving.
Large egg: Acts as the glue to keep your meatballs together while cooking.
Olive oil: Used to brown meatballs and sauté veggies, bringing all the flavors to life.
Carrots, onion, celery: Classic soffritto that forms a flavorful base and builds natural sweetness.
Garlic: Enhances savory notes without overpowering the delicate broth.
Low-sodium chicken broth: The foundation of the soup, allowing full control over salt and richness.
Acini di pepe pasta (or orzo): These tiny pastas are perfect in soup—they cook quickly and add a lovely texture.
Fresh baby spinach: Adds freshness and a pop of vibrant color to finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Italian Wedding Soup with Homemade Meatballs Recipe is how adaptable it is. I love playing around with the greens or trying gluten-free pasta options depending on the season or dietary needs. Feel free to make it your own!

Greens variation: I sometimes swap baby spinach for kale or swiss chard when I want a heartier texture — just add them a little earlier to soften.
Pasta swap: If you don’t have acini di pepe, orzo or even small ditalini work great and cook at a similar pace.
Make it lighter: Use ground turkey or chicken instead of beef and pork for a leaner meatball option that’s still delicious.
Spice it up: Adding a pinch of red pepper flakes to the meatball mix gives a surprising but delightful little kick.

Step-by-Step: How I Make Italian Wedding Soup with Homemade Meatballs Recipe

A white bowl filled with clear broth soup containing small brown meatballs, bright orange carrot pieces, green spinach leaves, pearl-like small pasta, and light green celery bits, with a silver spoon inside the bowl resting on the right edge; the bowl sits on a wooden board with torn pieces of crusty golden bread next to it, a wooden bowl of finely grated white cheese to the upper left, and a green cloth napkin partially visible beneath the board, all placed on a white marbled surface with another white bowl of the same soup blurred in the background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix and Shape Your Meatballs

Start by combining the ground beef, ground pork, fresh white bread crumbs, chopped parsley, oregano, parmesan, egg, salt, and pepper in a bowl. I like to mix gently with my hands until just combined—overmixing can make the meatballs tough. Then, roll them into tiny, bite-size balls, about the size of a marble, so they cook evenly and fit perfectly in your spoon.

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large pot over medium heat. Brown the meatballs in batches, turning carefully until all sides are golden but not fully cooked through. This step seals in juices and adds texture. Once browned, transfer them to a plate but keep that delicious browned residue in the pot—it’s flavor goldmine for the soup base!

Step 3: Build Your Flavor Base

Add another tablespoon of olive oil to the pot, then toss in the chopped carrots, onions, and celery. Sauté them gently until softened and fragrant, about 5 minutes. Stir in minced garlic during the last minute to prevent it from burning but still release its aroma.

Step 4: Simmer Everything Together

Pour in the low-sodium chicken broth and bring to a gentle boil. Then, carefully add the browned meatballs back in along with the acini di pepe pasta. Reduce the heat and let the soup simmer for about 12 to 15 minutes or until the pasta is tender and meatballs are cooked through. Towards the last couple minutes, stir in the chopped baby spinach to wilt it without losing its vibrant color.

Step 5: Serve and Enjoy

Ladle the soup into bowls and sprinkle generously with freshly shredded parmesan. I always encourage tasting and adjusting the salt and pepper at the end because homemade broth and cheese can vary in saltiness.

Top Tip

From experimenting in my kitchen, I’ve found a few tricks that help your Italian Wedding Soup with Homemade Meatballs Recipe turn out effortlessly delicious every time. These tips will save you time and avoid common pitfalls!

Meatball size matters: Rolling them small ensures even cooking and lets you enjoy more bites of tender meatballs in every spoonful.
Don’t overmix the meatball mixture: Mixing too much makes the texture dense — gentle mixing keeps them tender and light.
Browning adds flavor: Never skip browning your meatballs before simmering. It adds complexity you won’t get from just boiling.
Add spinach last: Toss in the greens just before serving so they stay bright and don’t get mushy.

How to Serve Italian Wedding Soup with Homemade Meatballs Recipe

Italian Wedding Soup - Serving Suggestion

Garnishes

I love topping this soup with a generous sprinkle of freshly shredded parmesan because it melts slightly into the broth, adding a wonderful salty kick. A few chopped fresh parsley leaves on top also brighten the presentation and enhance the herb flavor.

Side Dishes

For a cozy meal, I often serve this soup with warm crusty Italian bread or garlic breadsticks to soak up every last delicious drop. A crisp green salad with lemon vinaigrette on the side balances the richness nicely.

Creative Ways to Present

For special gatherings, I’ve served this soup in mini mugs as a fancy appetizer or even in hollowed-out sourdough bread bowls for an impressive rustic touch. A drizzle of high-quality olive oil and a sprinkle of crushed red pepper flakes can elevate it further if your guests like a bit of heat.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and find the flavors actually deepen overnight. Just keep the spinach added fresh when reheating or stir it in last minute to keep that fresh bite.

Freezing

This soup freezes well if you omit the pasta before freezing, since it can get mushy. Freeze the broth and meatballs separately if you want to keep pasta texture perfect. When ready, thaw and cook the pasta fresh during reheating.

Reheating

I reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened too much. Toss in fresh spinach at the end and sprinkle parmesan just before serving to bring it back to life.

Frequently Asked Questions:

Can I make the meatballs ahead of time?

Absolutely! You can mix and shape the meatballs a day in advance and store them covered in the refrigerator. Just brown and cook them fresh before adding to the soup to keep the best texture.

What pasta can I use if I don’t have acini di pepe?

Orzo, small ditalini, or even tiny elbow macaroni are great substitutes. They all cook quickly and won’t overpower the delicate broth and meatballs.

How do I keep the soup from getting too salty?

Using low-sodium chicken broth helps control salt. Also, add salt gradually and taste at the end, especially after adding parmesan cheese which adds saltiness too.

Can I freeze this soup with the pasta?

It’s best to freeze the soup without the pasta. Pasta can become mushy after freezing and thawing. Freeze meatballs and broth separately, then add fresh pasta when reheating.

Final Thoughts

This Italian Wedding Soup with Homemade Meatballs Recipe is one of those magical dishes that feels like a warm embrace. It’s full of comforting, fresh flavors without any fuss, and it’s the kind of meal you’ll want to make again and again. Trust me, once you make it yourself, you’ll never go back to the boxed stuff. Grab your apron and enjoy the simple joy of homemade soup!