How to Make Italian Wedding Soup (AKA Tiny Meatballs in a Cozy Broth Blanket)

Alright, let’s clear something up real quick: Italian Wedding Soup has nothing to do with actual weddings. I know, tragic. No one’s serving it between vows and awkward speeches. The name comes from the “marriage” of flavors — the beautiful union of savory broth, leafy greens, and adorable mini meatballs. Which, honestly, is the only wedding I want to attend.

This soup is warm, hearty, comforting, and just fancy enough to make it feel like a step up from your regular Tuesday chicken noodle. And don’t worry — it’s not hard to make. Unless rolling tiny meatballs sounds like emotional labor to you (in which case, invite a friend, make it a bonding session).

Let’s make a bowl of soup that’ll make your soul do a little happy dance.

What Makes Italian Wedding Soup a Whole Vibe?

• Teeny tiny meatballs. Cute and flavorful. Like little edible compliments.
• Greens and broth. Soothing, nourishing, and not sad or bland.
• Pasta bits. Just enough to make it feel hearty, without full carb overload.
• Flexible AF. Swap meats, greens, or pasta — it’s forgiving and fabulous.

It’s cozy food. Like a hug in a bowl, but with meatballs.

Ingredients You’ll Need (AKA Your Cast of Delicious Characters)

Serves 4–6

For the meatballs:

• ½ lb ground beef
• ½ lb ground pork (or just 1 lb of one kind if you’re feeling lazy)
• ½ cup breadcrumbs
• 1 egg
• ¼ cup grated Parmesan
• 2 tbsp fresh parsley (or 1 tsp dried)
• 1 clove garlic, minced
• Salt & pepper to taste

For the soup:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 cups chicken broth (homemade if you’re extra, boxed if you’re realistic)
• 1 cup small pasta (like acini di pepe, orzo, or even tiny stars ⭐)
• 4 cups fresh spinach or escarole (chopped)
• Salt & pepper to taste
• Extra Parmesan for topping (duh)

Optional: A crusty baguette on the side for optimal soup-dipping satisfaction.

Instructions (AKA Warm, Cozy Goodness in Steps)

Step 1: Make your meatballs

In a large bowl, mix all the meatball ingredients. Roll into small balls — like marble-sized. Yes, this part takes a bit of time, but it’s oddly therapeutic. Put on some music. Channel your inner Italian grandma.

Set those little meatballs aside.

Step 2: Start the soup base

In a big ol’ pot, heat olive oil over medium heat. Add onion, carrots, and celery — aka the holy trinity of soup. Sauté until they’re soft and smell like comfort (about 5–7 minutes).

Step 3: Add broth and bring to a simmer

Pour in the chicken broth, add a little salt and pepper, and bring to a gentle simmer. Not a wild boil — this soup is classy.

Step 4: Drop in the meatballs

Gently add your tiny meatballs to the broth. Let them simmer for about 10 minutes. They’ll cook fully in the broth and flavor it at the same time. Efficient kings.

Step 5: Add pasta and greens

Toss in your small pasta and chopped spinach or escarole. Simmer another 10 minutes or until the pasta is tender and the greens are wilted and vibing.

Taste and adjust seasoning if needed. Some broths are saltier than others — no one wants bland soup.

Step 6: Serve with love (and cheese)

Ladle into bowls, top with extra Parmesan, and maybe a drizzle of olive oil if you’re feeling fancy. Serve with bread. Eat while wearing fuzzy socks and judging people’s texting habits.

Common Mistakes (Learn from Other People’s Soup Tragedies)

• Giant meatballs: Keep them small or they’ll take forever to cook and feel out of place in a light soup.
• Overcooking the pasta: Pasta expands like a clingy ex. Undercook it a bit or cook it separately and add it right before serving.
• Wimpy broth: Use a good quality broth or your soup will taste like warm water with stuff in it. No thanks.
• Overcrowding the pot: Give the meatballs some room. Don’t turn it into a hot tub of chaos.

Variations (Soup, but Make It Yours)

• Turkey meatballs: Leaner but still tasty.
• No pork? Use all chicken or beef. Still great.
• Kale instead of spinach: For extra crunch and iron. Very #wellness.
• Add lemon zest: Brightens it up, especially if you’ve had too much cheese lately (wait, is that even a thing?).
• Spicy version: Red pepper flakes in the meatballs or broth = cozy heat.

FAQs (Because Soup Always Raises Questions for Some Reason)

Can I make this ahead of time?

Absolutely. It reheats beautifully. Just keep the pasta separate if you’re storing it overnight so it doesn’t get mushy.

Can I freeze it?

Yes — but again, freeze the soup without the pasta. Add freshly cooked pasta when reheating.

What pasta should I use?

Acini di pepe is traditional, but orzo, ditalini, pastina, or even broken spaghetti works. Just think small.

Is this actually served at weddings?

Nope. It’s called “wedding soup” because of the “marriage” of flavors — meat and greens getting cozy together.

Can I make it vegetarian?

Sure! Use veggie broth and skip the meatballs — maybe add white beans or lentils for some heft.

Can I use store-bought meatballs?

If you’re in a rush, yeah. But try making them from scratch at least once. The tiny size and fresh herbs are worth it.

Final Thoughts (AKA The Soup You’ll Crave All Winter)

Italian Wedding Soup is simple, comforting, and shockingly satisfying. The tiny meatballs, soft greens, and brothy base all come together in a way that feels like your inner child is getting a hug — and your adult self is getting a legit, flavorful meal.

Make a pot on a rainy day. Freeze some for emergencies. Or just have it on standby for when life gets weird and you need something warm, familiar, and full of love.