Italian Wedding Soup is a classic and comforting dish that brings together tender, flavorful meatballs and hearty vegetables in a savory broth. Small pasta and fresh spinach are added to the mix, creating a deliciously satisfying meal. This dish is perfect for family dinners or cozy nights in, and it’s surprisingly easy to make at home. The combination of homemade meatballs and rich chicken broth makes it a crowd-pleaser that you’ll want to make again and again.

Why You’ll Love This Italian Wedding Soup :

This Italian Wedding Soup is a perfect balance of flavors and textures. The homemade meatballs are juicy and flavorful, with a hint of fennel and Parmesan cheese, while the broth is savory and filled with tender vegetables. The addition of small pasta and fresh spinach gives the soup heartiness and depth. The best part? It’s a flexible recipe—you can make the meatballs ahead of time, use your favorite kind of pasta, and even swap out the meat to customize it to your liking!

“This Italian Wedding Soup has become a staple in my house. The meatballs are so flavorful, and the broth is light yet comforting. It’s a perfect meal for any time of year!”

Ingredients You’ll Need for Italian Wedding Soup :

Here’s what you’ll need to make this flavorful Italian Wedding Soup:

For the Meatballs:

• 1 1/2 pounds ground beef (or pork, or sausage): The base for your meatballs.
• 1 small onion, grated: Adds flavor and moisture to the meatballs.
• 2 cloves garlic, chopped or minced: Infuses the meatballs with savory flavor.
• 1/4 cup Parmesan cheese, grated: Adds a salty, nutty richness.
• 1/2 teaspoon ground fennel: Enhances the meatballs with a subtle hint of anise flavor.
• 1/2 teaspoon salt: For seasoning.
• 1/2 teaspoon black pepper: Adds a bit of heat.
• 1 teaspoon Italian seasoning (or oregano): Brings in the classic Italian herb flavor.
• 1 pinch red pepper flakes (to taste): Adds a touch of spice.
• 1 tablespoon parsley, chopped: For freshness.
• 1 large egg: Helps bind the meatballs.
• 1 tablespoon heavy cream (or milk): Adds moisture to the meatballs.
• 1/2 cup breadcrumbs (gluten-free for gluten-free): Helps hold the meatballs together.

For the Soup:

• 1 tablespoon oil: For sautéing the vegetables.
• 1 cup onion, diced: Adds sweetness and depth to the broth.
• 1 cup carrot, diced: Adds color and natural sweetness.
• 1 cup celery, diced: For crunch and earthy flavor.
• 4 cloves garlic, chopped: Adds a savory base to the soup.
• 1/2 teaspoon ground fennel seeds (optional): For added flavor.
• 1/2 teaspoon red pepper flakes (optional): For a hint of heat.
• 8 cups chicken broth: Forms the savory base of the soup.
• 1 tablespoon Italian seasoning (or oregano): Adds herby flavor.
• 8 ounces small pasta (such as acini de pepe or pearl couscous): Provides heartiness and texture.
• 1/4 cup Parmesan cheese, grated: For added richness.
• 5 ounces baby spinach: Adds freshness and color to the soup.
• 2 tablespoons lemon juice: Brightens the flavor of the soup.
• 1 tablespoon parsley, chopped: For garnish and freshness.
• Salt and pepper to taste: For seasoning.

Step-by-Step Guide to Making Italian Wedding Soup :

Step 1: Make the Meatballs

Preheat your oven to 400°F (200°C). In a large bowl, combine the ground meat, grated onion, garlic, Parmesan cheese, ground fennel, salt, pepper, Italian seasoning, red pepper flakes, parsley, egg, cream, and breadcrumbs. Mix everything together until well combined.

Form the mixture into 1-tablespoon-sized meatballs and place them on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until cooked through and lightly golden brown.

Pro Tip: You can make the meatballs ahead of time and store them in the fridge or freezer until you’re ready to make the soup.

Step 2: Sauté the Vegetables

In a large saucepan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the onion, carrot, and celery, and cook for 7-10 minutes, stirring occasionally, until the vegetables are tender.

Add the garlic, ground fennel seeds (if using), and red pepper flakes (if using), and cook for about 1 minute, or until fragrant.

“Sautéing the vegetables before adding the broth enhances their natural sweetness and adds depth to the soup.”

Step 3: Add the Broth, Pasta, and Meatballs

Pour in the chicken broth and stir in the Italian seasoning. Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer.

Add the small pasta and the cooked meatballs to the pot. Simmer for about 8 minutes, or until the pasta is tender.

Pro Tip: If you’re making the soup ahead of time, cook the pasta separately and add it just before serving to avoid sogginess.

Step 4: Add Parmesan and Spinach

Once the pasta is cooked, turn off the heat and stir in the Parmesan cheese and baby spinach. The spinach will wilt quickly in the hot broth.

Let the soup sit for a couple of minutes, allowing the cheese to melt into the broth and the spinach to wilt fully.

Step 5: Add Lemon Juice and Parsley

Finish the soup by stirring in the lemon juice and chopped parsley. The lemon juice adds a bright, fresh note that balances the richness of the broth.

Taste the soup and season with salt and pepper to your liking.

Frequently Asked Questions :

Q: Can I use store-bought meatballs for this recipe?
A: Yes! If you’re short on time, you can use pre-made meatballs from the store or your favorite homemade recipe. Just make sure they are fully cooked before adding them to the soup.

Q: Can I freeze Italian Wedding Soup?
A: Yes, this soup freezes well. Let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When reheating, you may need to add a bit more broth, as the pasta can absorb some of the liquid.

Q: Can I make this soup gluten-free?
A: Absolutely! Use gluten-free breadcrumbs in the meatballs and substitute the pasta with your favorite gluten-free variety.

Serving Suggestions for Italian Wedding Soup :

This Italian Wedding Soup is a complete meal on its own, but here are a few ideas to complement it:

1. Crusty Bread: Serve with a slice of warm, crusty bread to soak up the broth.
2. Garlic Bread: For an extra indulgent side, serve with a slice of garlic bread.
3. Side Salad: Pair with a light green salad for a well-rounded meal.

“I love serving this soup with a slice of garlic bread—it’s the perfect way to soak up the rich, flavorful broth.”

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Yield: 6-8

Italian Wedding Soup

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This Italian Wedding Soup is full of flavor and perfect for any occasion. Enjoy!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• For the Meatballs:
• 1 1/2 pounds ground beef (or pork, or sausage)
• 1 small onion, grated
• 2 cloves garlic, chopped or minced
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon ground fennel
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or oregano)
• 1 pinch red pepper flakes (to taste)
• 1 tablespoon parsley, chopped
• 1 large egg
• 1 tablespoon heavy cream (or milk)
• 1/2 cup breadcrumbs (gluten-free for gluten-free)
• For the Soup:
• 1 tablespoon oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 4 cloves garlic, chopped
• 1/2 teaspoon ground fennel seeds (optional)
• 1/2 teaspoon red pepper flakes (optional)
• 8 cups chicken broth
• 1 tablespoon Italian seasoning (or oregano)
• 8 ounces small pasta (such as acini de pepe or pearl couscous)
• 1/4 cup Parmesan cheese, grated
• 5 ounces baby spinach
• 2 tablespoons lemon juice
• 1 tablespoon parsley, chopped
• Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Mix the meatball ingredients, form into 1-tablespoon-sized balls, and bake for 20-25 minutes.

In a large pot, heat the oil and sauté the onion, carrot, and celery for 7-10 minutes. Add the garlic, fennel, and red pepper flakes, and cook for 1 minute.

Pour in the broth, Italian seasoning, pasta, and cooked meatballs. Bring to a boil, then simmer for 8 minutes until the pasta is tender.

Stir in the Parmesan cheese and spinach, and allow the cheese to melt and spinach to wilt.

Add lemon juice, parsley, and season with salt and pepper to taste. Serve hot and enjoy

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