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To make Italian Wedding Soup, you need key ingredients that bring flavor and comfort. Here’s what you’ll need: - 1 cup small pasta (like acini di pepe or tiny shells) - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 6 cups chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup fresh spinach, roughly chopped - 1 cup cooked meatballs (beef and turkey mix recommended) - Grated Parmesan cheese for serving These ingredients create a warm and hearty soup that is perfect for gatherings or a cozy night in. You can add a few extra ingredients to change the flavor and texture. Here are some ideas: - 1 small zucchini, diced - 1 cup cannellini beans for added protein - 1/2 teaspoon red pepper flakes for a spicy kick - Fresh herbs like parsley or thyme for extra flavor Feel free to mix and match these optional ingredients based on your taste or what you have on hand. Toppings can elevate your Italian Wedding Soup. Here are some great options: - Grated Parmesan cheese - Freshly chopped parsley - Crusty bread on the side - A drizzle of olive oil These garnishes not only look good but also add layers of flavor to each bowl. Enjoy making your Italian Wedding Soup just the way you like it! {{ingredient_image_1}} Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add one finely chopped onion. Sauté it for about 3 to 4 minutes, until it turns soft and clear. Next, stir in two minced garlic cloves, one diced carrot, and one diced celery stalk. Cook these veggies for about 5 minutes. This mix adds great flavor to the soup. Now, pour in 6 cups of chicken broth. Bring it to a gentle simmer. Add a teaspoon of dried oregano and a teaspoon of dried basil. Season it with salt and pepper to match your taste. Remember to taste the broth and adjust the seasoning if needed. When your broth is simmering, it’s time to add the pasta. Use a cup of small pasta like acini di pepe or tiny shells. Cook the pasta according to the package instructions, which usually takes about 6 to 8 minutes. While the pasta cooks, it's time to add the meatballs. I recommend a mix of beef and turkey for the best flavor. Stir in the cooked meatballs when the pasta is almost done. This ensures they heat through without overcooking. Add 1 cup of roughly chopped fresh spinach to the pot. Cook for another 2 to 3 minutes. You want the spinach to wilt but still stay bright green. Once everything is ready, remove the pot from heat. Let it sit for a few minutes. This helps the soup thicken slightly. Serve your Italian wedding soup hot, and don’t forget to sprinkle some grated Parmesan cheese on top for extra flavor. Enjoy your comforting bowl of soup! To cook the pasta just right, choose small shapes like acini di pepe or tiny shells. These shapes fit well in the soup. Bring a pot of salted water to a boil. Cook the pasta until it's al dente, about 6 to 8 minutes. Drain the pasta and add it to your soup at the end. This keeps it from getting too soft. If you want, you can cook the pasta right in the soup. Just remember to check it often. For the best meatballs, I like to use a mix of beef and turkey. This blend gives a nice flavor and texture. You can make your own meatballs or buy pre-cooked ones. If you choose to make them, mix ground meat with breadcrumbs, egg, and spices. Bake or fry them until they are golden brown. This step adds depth to the soup. If you buy them, look for meatballs that have good seasoning. To boost the soup's taste, use dried oregano and basil. These herbs bring out the classic Italian flavor. I add them early in the cooking process so their flavors infuse the broth. Don’t forget to taste your soup! Adjust the salt and pepper as needed. You can also add a pinch of red pepper flakes for a bit of heat. Fresh herbs like parsley or thyme can be added at the end for a bright finish. Pro Tips Use Homemade Broth: For the best flavor, use homemade chicken broth instead of store-bought. It adds depth and richness to the soup. Perfect Pasta Cooking: To prevent the pasta from becoming mushy, cook it separately and add it to each bowl just before serving. Meatball Variations: Experiment with different meats or even vegetarian meatballs for a unique twist on traditional Italian wedding soup. Add a Zest: A squeeze of fresh lemon juice just before serving can brighten the flavors and enhance the overall taste of the soup. {{image_2}} You can make a tasty vegetarian version of Italian wedding soup. Start by swapping meatballs for plant-based options. Use lentils or chickpeas for protein. For the broth, choose vegetable broth instead of chicken broth. This change keeps the soup rich and full of flavor. Add mushrooms for a meaty texture. You can also toss in some tofu for added protein. Use the same herbs to keep that classic Italian taste. If you want to try different meatballs, you have many options. You can use chicken or pork for lighter meatballs. For a spicy kick, mix in some Italian sausage. If you’re feeling adventurous, try adding cheese to the meat mix. This adds flavor and makes the meatballs juicy. You can even make them gluten-free using oats or almond flour. Each type of meatball gives the soup a unique twist. While spinach is a classic choice, other greens work well too. Kale adds a hearty texture and is packed with nutrients. Swiss chard brings a mild, sweet flavor. You can also use arugula for a peppery bite. Try mixing different greens for a colorful dish. Adding the greens at the end keeps them fresh and vibrant. Each green adds its own flair, making the soup even more enjoyable. To keep your Italian wedding soup fresh, let it cool first. Use an airtight container to store it in the fridge. This soup lasts about three to four days. If you plan to eat it later, don’t add the pasta yet. The pasta can soak up too much broth and become mushy. Freezing is a great way to save leftovers. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. This soup can stay good in the freezer for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To reheat, pour the soup into a pot over low heat. Stir it often to keep it from sticking. If the soup seems thick, add a splash of chicken broth or water. Heat until it's warm but not boiling. This keeps the flavors fresh and tasty. Enjoy your comforting bowl of soup again! Italian Wedding Soup comes from Italy. The name might confuse some. It does not come from actual weddings. The term "wedding" refers to the way flavors pair together. This soup blends meat and greens in a warm, tasty dish. It reflects the mix of cultures in Southern Italy. Families often enjoy it during special occasions. Yes, you can make Italian Wedding Soup in a slow cooker! It’s simple. Start by sautéing the onion, garlic, carrot, and celery in a pan. After that, transfer them to the slow cooker. Add chicken broth, oregano, and basil. Let it cook on low for about 6 hours. When ready, stir in the pasta, meatballs, and spinach. Cook for an extra 30 minutes. This method makes the soup rich and tasty. To make Italian Wedding Soup gluten-free, swap the pasta. Use gluten-free pasta made from rice or corn. Be sure to check the labels. You can also use zoodles, which are spiralized zucchini. This gives you a fresh twist. The rest of the ingredients are usually gluten-free. Always check if the broth has gluten. Enjoy your cozy, gluten-free soup! Italian Wedding Soup combines rich flavors and warm ingredients. We explored essential and optional ingredients, plus tasty toppings. I shared easy steps to prepare the soup, cook pasta, and make meatballs. You learned key tips to cook pasta perfectly and select quality meatballs. We even looked at fun variations, like vegetarian options and different greens. Lastly, proper storage ensures you enjoy this dish later. With these details, you can create a delicious Italian Wedding Soup that warms the heart. Enjoy your cooking!

Italian Wedding Soup

A comforting soup filled with small pasta, meatballs, and fresh spinach in a savory broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup small pasta (like acini di pepe or tiny shells)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 6 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 cup fresh spinach, roughly chopped
  • 1 cup cooked meatballs (beef and turkey mix recommended)
  • for serving Grated Parmesan cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, diced carrot, and diced celery, and cook for an additional 5 minutes until the vegetables soften.
  • Pour in the chicken broth and bring to a simmer.
  • Add the dried oregano and basil, then season with salt and pepper. Taste and adjust seasoning if needed.
  • Once the broth is simmering, add the small pasta and cook according to package instructions (usually 6-8 minutes).
  • When the pasta is almost done, stir in the cooked meatballs and fresh spinach. Cook for another 2-3 minutes until the spinach is wilted and the meatballs are heated through.
  • Remove from heat and let it sit for a few minutes to thicken slightly.
  • Serve hot, garnished with grated Parmesan cheese on top.

Notes

Feel free to use any small pasta you have on hand.
Keyword Italian, meatballs, pasta, soup, spinach