Imagine sitting down with a warm bowl of Italian Wedding Soup, where savory meatballs dance with fresh vegetables in a rich, flavorful broth. It’s creamy without any cream and offers a cozy comfort that warms the soul, making it perfect for chilly evenings or whenever you crave something homey. Whether it’s an everyday meal or a special occasion, this soup underlines the beauty of Italian cooking with its simple yet delicious ingredients, reminding us all that good food brings people together. With every spoonful, you’ll taste the harmony of flavors and textures that make this dish a family favorite.
Why You’ll Love Italian Wedding Soup Recipe (Creamy, Easy, and Cozy)
This Italian Wedding Soup is a total crowd-pleaser, and here’s why you’ll fall in love with it! First, it’s incredibly cozy. Imagine the heartwarming aroma filling your kitchen as it simmers. The tender meatballs, vibrant veggies, and the delicate, tiny pasta create a lovely harmony of taste and texture. Plus, it’s super easy to make, making it a perfect weeknight dinner option. This dish is also incredibly flexible, so you can tweak it according to your pantry staples or dietary needs.
Here are some benefits of making this soup:
- Quick prep and cook time – Perfect for busy nights.
- Comforting texture – Creamy broth with tender meat and fresh greens.
- Pantry-friendly – Use ingredients you likely already have.
- Great for meal prep – Tasty leftovers make a great lunch or dinner.
- Adaptable for diets – Easily make it gluten-free or dairy-free.
- Crowd-pleaser – Perfect for family dinners or gatherings.
Key Ingredients for Italian Wedding Soup Recipe
- ½ pound 90/10 ground beef – Adds a rich, meaty flavor.
- ½ pound mild Italian ground pork sausage – Brings a subtle spice.
- ½ cup Italian-style breadcrumbs – Binds meatballs, adds fluffiness.
- ⅓ cup grated Parmesan cheese – Enhances flavor with a nutty finish.
- 1 large egg (beaten) – Acts as a binder for meatballs.
- ¼ cup finely chopped fresh flat-leaf parsley – Brightens flavor and color.
- 2 garlic cloves (finely minced) – Infuses aromatic goodness.
- 1 teaspoon salt – Boosts all flavors.
- ¼ teaspoon black pepper – Adds mild heat.
- 2 tablespoons olive oil (divided) – For sautéing and rich flavor.
- ½ small white onion (diced) – Adds sweetness and texture.
- 3 medium carrots (peeled and diced) – Sweet and crunchy contrast.
- 3 celery ribs (diced) – Provides a delightful crunch.
- 3 garlic cloves (finely minced) – Extra garlic flavor.
- 8 cups chicken broth – Soul of the soup, brimming with flavor.
- 1 cup acini de pepe pasta – Little pasta that absorbs flavors beautifully.
- ½ teaspoon salt & ¼ teaspoon black pepper – For seasoning.
- ¼ teaspoon red pepper flakes (optional) – A pinch of heat if desired.
- 3 cups fresh baby spinach (roughly chopped) – Adds color and nutrition.
- Fresh flat-leaf parsley (chopped, optional) – For garnish.
Ready to cook? See the recipe card for exact measurements below.
How to Make Italian Wedding Soup
Phase 1 – Prep
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, beaten egg, parsley, garlic, salt, and pepper. Mix until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Phase 2 – Cook/Assemble
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add meatballs in batches, cooking until brown on all sides (about 5-6 minutes). Remove and set aside.
- In the same pot, add remaining olive oil and sauté onion, carrots, and celery until softened (about 5 minutes). Add garlic and cook for another minute.
- Pour in chicken broth, bring to a boil. Add cooked meatballs and pasta. Season with salt, pepper, and red pepper flakes if using. Cook until pasta is al dente (about 10 minutes).
Phase 3 – Serve
- Stir in chopped spinach until just wilted (about 2 minutes).
- Ladle soup into bowls, garnish with parsley, and serve hot. Enjoy!
Pro Tips for the Best Results
- Use fresh ingredients – They make a huge difference in flavor and texture.
- Don’t overcrowd when browning meatballs – This ensures they develop a nice crust.
- Adjust pasta cooking time – For a perfect al dente, cook it slightly less in the soup since it’ll continue to cook off heat.
- Experiment with herbs – Toss in some thyme or oregano for added flavor.
- Make ahead – This soup tastes even better the next day!
- Store in an airtight container – It keeps the flavors vibrant.
Common Mistakes to Avoid
- Overmixing meatball mixture – This can lead to tough meatballs. Mix just until combined for a tender bite.
- Not browning the meatballs – Skipping this step can result in a lack of flavor. Browning enhances the taste and gives depth to the broth.
- Overcooking the pasta – If left in too long, pasta can become mushy. Cook until just al dente, keeping it firm for leftovers.
Recipe Variations
- Gluten-Free – Swap breadcrumbs for gluten-free ones or crushed gluten-free crackers.
- Dairy-Free – Omit Parmesan or use a dairy-free cheese alternative.
- Spicy – Add more red pepper flakes or a dash of hot sauce.
- Herbal Twist – Mix in other fresh herbs like basil or thyme.
- Stovetop/Instant Pot – Can easily be adapted for both cooking styles.
How to Serve Italian Wedding Soup
Best Pairings
- Crusty Bread – Perfect for dipping!
Toppings & Garnishes
- Extra Parmesan – Always a great choice!
Drink Pairing
- A nice glass of white wine or sparkling water complements the meal beautifully.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This soup stores beautifully, making it a fantastic option for meal prep.
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days.
Freezing
This soup freezes well for about 3 months. Just be aware that the pasta may soften slightly upon thawing.
Reheating
Reheat in a pot over medium heat, stirring occasionally. Or use the microwave, heating in intervals of 1-2 minutes until warmed through.
FAQs
Can I use frozen cauliflower?
Absolutely! Just toss it in the pot with the other veggies.
How to make it extra creamy without cream?
Add a bit of blended white beans or pureed cauliflower for a creamy texture.
Can I double it?
Yes! Simply multiply the ingredients by two and use a larger pot.
How to fix a too-thick soup?
Add more broth or water to reach your desired consistency.
If you’re looking for a creamy, easy Italian Wedding Soup recipe, you’ve found it! This dish offers a comforting, delicious meal that’s perfect for any occasion. Don’t forget to rate, comment, or try one of our other cozy soup recipes!
Italian Wedding Soup
Ingredients
For the Meatballs
- ½ pound 90/10 ground beef Adds a rich, meaty flavor.
- ½ pound mild Italian ground pork sausage Brings a subtle spice.
- ½ cup Italian-style breadcrumbs Binds meatballs, adds fluffiness.
- ⅓ cup grated Parmesan cheese Enhances flavor with a nutty finish.
- 1 large egg (beaten) Acts as a binder for meatballs.
- ¼ cup finely chopped fresh flat-leaf parsley Brightens flavor and color.
- 2 cloves garlic (finely minced) Infuses aromatic goodness.
- 1 teaspoon salt Boosts all flavors.
- ¼ teaspoon black pepper Adds mild heat.
For the Soup
- 2 tablespoons olive oil (divided) For sautéing and rich flavor.
- ½ small white onion (diced) Adds sweetness and texture.
- 3 medium carrots (peeled and diced) Sweet and crunchy contrast.
- 3 ribs celery (diced) Provides a delightful crunch.
- 3 cloves garlic (finely minced) Extra garlic flavor.
- 8 cups chicken broth Soul of the soup, brimming with flavor.
- 1 cup acini de pepe pasta Little pasta that absorbs flavors beautifully.
- ½ teaspoon salt For seasoning.
- ¼ teaspoon black pepper For seasoning.
- ¼ teaspoon red pepper flakes (optional) A pinch of heat if desired.
- 3 cups fresh baby spinach (roughly chopped) Adds color and nutrition.
- Fresh flat-leaf parsley (chopped, optional) For garnish.
Instructions
Preparation
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, beaten egg, parsley, garlic, salt, and pepper. Mix until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Cooking
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add meatballs in batches, cooking until brown on all sides (about 5-6 minutes). Remove and set aside.
- In the same pot, add remaining olive oil and sauté onion, carrots, and celery until softened (about 5 minutes). Add garlic and cook for another minute.
- Pour in chicken broth, bring to a boil. Add cooked meatballs and pasta. Season with salt, pepper, and red pepper flakes if using. Cook until pasta is al dente (about 10 minutes).
Serving
- Stir in chopped spinach until just wilted (about 2 minutes).
- Ladle soup into bowls, garnish with parsley, and serve hot.