Italian Wedding Soup with Meatballs and Spinach

There’s something deeply comforting about a bowl of Italian Wedding Soup—tiny tender meatballs, pasta pearls, and leafy spinach swimming in a savory broth.

It’s cozy, hearty, and full of wholesome flavor.

Whether you’re chasing away a chill or just need a warm, nourishing meal, this soup always hits the spot.

Why You’ll Love This Recipe

Classic Italian comfort food made with love

Juicy homemade meatballs in every bite

Full of healthy veggies and protein

Uses tiny acini de pepe pasta for texture

Great for meal prep or make-ahead lunches

Ready in under an hour

Ingredient Highlights

For the Meatballs:

Ground beef & pork – A 50/50 mix makes the meatballs extra tender and flavorful.

Breadcrumbs and egg – Binds the meatballs for a soft, juicy texture.

Parmesan & garlic – Adds bold flavor and umami.

Fresh parsley – Brightens the meat mixture beautifully.

For the Soup:

Onion, carrots & celery – The classic mirepoix base for soups.

Garlic and Italian seasoning – For rich, herby aroma.

Chicken broth – Use good quality stock for the best flavor.

Acini de pepe – Tiny pasta that adds body and charm.

Spinach – Stirred in at the end for color and nutrition.

Pro Tips Before You Start

Don’t overmix the meatball mixture—gentle hands make tender meatballs.

Brown the meatballs lightly for flavor, but don’t fully cook them—they’ll finish in the broth.

Cook pasta separately to prevent it from soaking up too much broth during storage.

Use fresh Parmesan for the best flavor in both meatballs and garnishing.

Substitute kale or escarole if you don’t have spinach.

How to Make Italian Wedding Soup

Step 1: Make the Meatballs
In a large bowl, gently combine the ground beef, pork, beaten egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper.

Mix just until combined—don’t overwork it. Roll into ¾-inch meatballs.

Step 2: Brown the Meatballs
Heat olive oil in a large soup pot over medium-high heat.

the meatballs in batches for about 2 minutes, turning to sear multiple sides.

They don’t need to be cooked through. Set aside.

Step 3: Sauté the Vegetables
In the same pot, reduce heat to medium.

Add diced onion, carrots, and celery.

Sauté for about 6 minutes until softened, adding a splash more olive oil if needed.

Step 4: Add Garlic and Seasoning
Stir in minced garlic and Italian seasoning.

Cook for about 1 minute until fragrant.

Step 5: Simmer the Broth
Pour in the chicken broth and bring to a boil.

Reduce to a gentle simmer.

Step 6: Add Meatballs
Return the browned meatballs to the pot.

Simmer gently while you cook the pasta.

Step 7: Cook the Pasta Separately
Boil the acini de pepe pasta in a separate pot of salted water until al dente.

Drain and set aside. (Tip: Only add to the soup when serving to prevent it from soaking up all the broth.)

Step 8: Wilt the Spinach
Stir fresh spinach into the soup and cook for about 2 minutes, until wilted.

Step 9: Serve
Spoon pasta into serving bowls.

Ladle hot soup with meatballs and vegetables over the pasta.

Garnish with freshly grated Parmesan and serve warm.

What to Serve It With

Crusty Italian bread or garlic toast

A light arugula or Caesar salad

A glass of white wine like Pinot Grigio or a sparkling water with lemon

Roasted garlic butter rolls or focaccia

Variations & Substitutions

Use ground turkey or chicken instead of beef and pork

Add cannellini beans for more protein and fiber

Try ditalini or orzo in place of acini de pepe

Use frozen spinach if fresh isn’t available—just thaw and squeeze out excess moisture

Make it dairy-free by skipping Parmesan and using dairy-free breadcrumbs

Storage & Leftovers

Refrigerate leftovers in airtight containers for up to 4 days

Store the pasta separately from the broth to avoid sogginess

Freeze soup without pasta for up to 3 months

Reheat on the stovetop over medium heat until warmed through

FAQs

Can I cook the pasta directly in the soup?
Yes, but it may absorb too much broth if storing leftovers.

For best results, keep it separate and add when serving.

How small should the meatballs be?
About ¾ inch—small enough to scoop up with a spoon in each bite.

Can I make the meatballs ahead of time?
Absolutely! They can be rolled and stored in the fridge for 1–2 days or frozen before cooking.

What if I don’t have acini de pepe?
Ditalini, orzo, or even small elbow macaroni work great.

Can I use store-bought meatballs?
Homemade tastes best, but yes—you can use frozen meatballs in a pinch.

Just simmer until heated through.

Is this soup freezer-friendly?
Yes, just freeze it without the pasta and add fresh cooked pasta when reheating.

What’s the best broth to use?
Low-sodium chicken broth or homemade stock gives the best depth of flavor.

Add salt to taste at the end.

Final Thoughts

This Italian Wedding Soup with Meatballs is everything I want on a cozy night—warm, flavorful, and satisfying.

It’s a beautiful blend of fresh ingredients and Italian tradition that fills your kitchen with delicious aromas and your bowl with love.

Whether for a weeknight dinner or family lunch, this is comfort food at its best.