I recently whipped up a Classic Italian Wedding Soup that artfully blends 1 lb ground meat, Italian seasoned breadcrumbs, and extra Parmesan with a rich chicken broth base and fresh vegetables including onion, carrots, and garlic. Every spoonful offers a satisfying mix of textures and flavors.

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I recently tried making my version of an Easy Italian Wedding Soup and I gotta say, it turned out to be a total win. I mixed together 1 lb of ground meat, a lightly beaten egg, and 1/2 cup of Italian seasoned breadcrumbs to create some delicious meatballs that you just have to try.

The savory blend of 1/4 cup grated Parmesan cheese and a minced garlic clove gave them a real kick. I then simmered these in 8 cups of chicken broth mixed with 2 cups water along with diced onion, carrots and celery, and extra garlic for the soup.

I tossed in 1 cup of ditalini pasta and a bit of fresh spinach to finish it off. This version is a simple twist on the classic Italian Wedding Soup recipe.

Whether you’re looking for a healthy option or a crockpot Italian Wedding Soup twist, this recipe is bound to impress anyone looking for that great Italian flavor.

Why I Like this Recipe

I love how this recipe makes me feel cozy and comforted every time I eat it. The savory meatballs mixed with fresh veggies and pasta always remind me of home-cooked meals that can make any bad day look better.

I also dig how versatile it is. I can switch up the meat or even add more garlic if I’m in the mood for an extra kick, and it still tastes amazing. Plus, it doesn’t require any fancy techniques so even when I mess up, it still turns out pretty good.

Another thing I like is how it’s a one-pot wonder. With everything simmering together, the flavors just blend so well and it saves me time on cleanup, which is a huge win on busy evenings.

Ingredients

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Ground meat: Provides protein and robust flavor; it’s essential for tasty meatballs.
Egg: Acts as a binder, giving structure to meatballs while adding extra protein.
Italian seasoned breadcrumbs: Adds texture and herbful taste; helps bind ingredients together.
Grated Parmesan cheese: Delivers savory saltiness and umami, enriching flavor and texture.
Chicken broth: Creates a warm, comforting base; infuses the soup with rich depth.
Pasta: Offers a filling carbohydrate boost and satisfying bite in every spoonful.
Spinach: Supplies essential vitamins and vibrant color; adds a healthy leafy touch.
Vegetables (onion, carrot, celery): Provide fibre, vitamins and a fresh, slightly sweet base.
Garlic: Adds aromatic sharpness, warming flavor and boosts overall taste.

Ingredient Quantities

1 lb ground meat (beef, pork, or a mix)

1 large egg, lightly beaten

1/2 cup Italian seasoned breadcrumbs

1/4 cup grated Parmesan cheese (plus extra for serving)

1 garlic clove, minced (for the meatballs)

Salt and pepper to taste

8 cups chicken broth

2 cups water

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced (for the soup)

1 cup ditalini or acini di pepe pasta

5 oz fresh spinach or kale, roughly chopped

Olive oil (for sautéing the veggies)

How to Make this

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1. In a bowl, mix 1 lb ground meat with 1 large beaten egg, 1/2 cup Italian seasoned breadcrumbs, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, and a pinch of salt and pepper; then roll into small meatballs.

2. Heat olive oil in a large pot over medium heat and sauté 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks for about 5 minutes until soft.

3. Add 2 minced garlic cloves to the pot and cook for another minute until they become fragrant.

4. Pour in 8 cups chicken broth and 2 cups water, then bring everything to a simmer.

5. Gently drop the meatballs into the simmering broth and cook for about 10 minutes, so they are almost done.

6. Stir in 1 cup ditalini or acini di pepe pasta and let cook according to the pasta’s package instructions, usually for around 8-10 minutes.

7. When the pasta is almost al dente, add 5 oz of roughly chopped fresh spinach or kale and cook for an extra 2-3 minutes.

8. Taste the soup and adjust the salt and pepper if needed, then ladle into bowls and serve with extra grated Parmesan cheese on top.

Equipment Needed

1. A large mixing bowl for combining the meatball ingredients
2. A fork or spoon for mixing the meat, egg, breadcrumbs, and cheese
3. A large pot for sautéing the veggies and simmering the soup
4. A chef’s knife for dicing the onion, carrots, celery, and garlic
5. A cutting board for the chopped veggies
6. Measuring cups for the liquids and dry ingredients
7. A ladle for serving the soup into bowls
8. A set of serving bowls for the final dish

FAQ

What kind of meat should I use? You can use ground beef, pork or a mix of both. Using a mix can add extra flavor and tenderness to the meatballs.

Can I swap the spinach or kale with other greens? Yup, if you dont have them you can use swiss chard or even arugula, but just add them near the end so they dont get too mushy.

Is Italian seasoned breadcrumbs necessary? Not really, they add a nice herby flavor to the meatballs but plain breadcrumbs work fine if you dont have the seasoned kind.

How long should I cook the veggies? Sauté the onion, carrots and celery in olive oil for about 5 to 7 minutes until they start to soften. This makes sure they are tender but not overdone.

Can I use a different pasta than ditalini? Sure, any small pasta like acini di pepe or even orzo will work. Just be mindful of the cooking time so it doesnt overcook in the soup.

Easy Italian Wedding Soup Recipe Substitutions and Variations

For the ground meat, you could use ground turkey or chicken instead of beef/pork if you prefer a lighter option
If you dont have Italian seasoned breadcrumbs, plain breadcrumbs mixed with a pinch of dried basil and oregano work just fine
You can substitute the Parmesan cheese with Pecorino Romano if you want a sharper flavor, its a nice little twist
If you dont have chicken broth handy, vegetable broth is a decent swap and makes the soup a bit lighter too
Not a spinach fan? Try using swiss chard or even baby kale, they all bring a fresh taste into the mix

Pro Tips

1. Try to pre-chill your meatball mixture in the fridge for about 30 minutes before shaping them. It helps the mixture firm up a bit and keeps the meatballs from falling apart while cooking.
2. When sautéing the veggies, keep stirring and don’t overdo it. You want them soft but still with a bit of crunch and fresh taste so they dont turn into mush.
3. Check your pasta a couple of times while it’s cooking. If you let it go too long in the tasty broth, it might get too soft and lose that nice al dente bite.
4. Taste your soup at the end and adjust any seasonings needed. Sometimes a little extra salt or pepper, or even a pinch of red pepper flakes, can really lift the flavors.

Easy Italian Wedding Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A large mixing bowl for combining the meatball ingredients
2. A fork or spoon for mixing the meat, egg, breadcrumbs, and cheese
3. A large pot for sautéing the veggies and simmering the soup
4. A chef’s knife for dicing the onion, carrots, celery, and garlic
5. A cutting board for the chopped veggies
6. Measuring cups for the liquids and dry ingredients
7. A ladle for serving the soup into bowls
8. A set of serving bowls for the final dish

Ingredients

1 lb ground meat (beef, pork, or a mix)
1 large egg, lightly beaten
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese (plus extra for serving)
1 garlic clove, minced (for the meatballs)
Salt and pepper to taste
8 cups chicken broth
2 cups water
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced (for the soup)
1 cup ditalini or acini di pepe pasta
5 oz fresh spinach or kale, roughly chopped
Olive oil (for sautéing the veggies)

Directions

In a bowl, mix 1 lb ground meat with 1 large beaten egg, 1/2 cup Italian seasoned breadcrumbs, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, and a pinch of salt and pepper; then roll into small meatballs.
Heat olive oil in a large pot over medium heat and sauté 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks for about 5 minutes until soft.
Add 2 minced garlic cloves to the pot and cook for another minute until they become fragrant.
Pour in 8 cups chicken broth and 2 cups water, then bring everything to a simmer.
Gently drop the meatballs into the simmering broth and cook for about 10 minutes, so they are almost done.
Stir in 1 cup ditalini or acini di pepe pasta and let cook according to the pasta’s package instructions, usually for around 8-10 minutes.
When the pasta is almost al dente, add 5 oz of roughly chopped fresh spinach or kale and cook for an extra 2-3 minutes.
Taste the soup and adjust the salt and pepper if needed, then ladle into bowls and serve with extra grated Parmesan cheese on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.