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My classic Italian Wedding Soup recipe takes under an hour to make from prep to plating, and the flavor is fantastic. Using just a handful of simple ingredients (less than 10!), you can make the best Italian wedding soup you will ever try!
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Italian Wedding Meatball Soup
I have perfected my Italian wedding soup recipe over the years, and can honestly tell you from experience that it is the best wedding soup you will ever try. My family loves this soup, and frankly, I’m obsessed with it! Not only is it easy to make in under an hour on the stove, but it uses less than 10 simple ingredients all in one pot.
Quick cook time, easy ingredients, great taste, minimal cleanup. And it freezes well for meal prep! What could be better?
Wedding Soup Ingredients
- Meatballs: I prefer to make my meatballs ahead of time using my recipe for Italian meatballs or my air fryer meatballs (so easy). You will need roughly 30 small meatballs. You want them to be small so they complement the texture of the soup and are easy to eat. You can use pre-packaged meatballs if you prefer or are pressed for time.
Typically, I’ll make a batch of Ron’s favorite Sunday Sauce with meatballs earlier in the week, and store the meatballs separately from the sauce. Then I use the leftover meatballs to make this soup.
- Olive Oil: You can use extra virgin olive oil or light olive oil. Avocado oil works too, but olive oil complements the flavor better.
- Onion: I’m using one small yellow onion. You can use a white onion too. If the onion is on the larger side, just use half of it.
- Chopped Spinach: I use frozen spinach and thaw it for this recipe. I find it’s the easiest way to make this soup.
- Parmesan Cheese: I highly recommend buying a block of parmesan and grating it yourself for the best flavor and texture.
- Eggs: As always, farm fresh, cage-free, or pasture-raised eggs work best. It does make a difference, especially with how prominent eggs are in Italian meatball soup!
- Garlic: Minced, or use garlic paste!
- Chicken Broth: If I have it on hand, I love to use my homemade bone broth for this recipe. It tastes incredible, and you can easily make it by roasting your own chicken.
- Pasta: The best pastas to use for wedding soup are orzo, ditalini, and acini di pepe. Choose your favorite! Small pasta varieties like this work best.
- Salt and Pepper: Simple sea salt flakes and freshly cracked black pepper are all you need for seasoning.
How to Make Italian Wedding Soup
1: Saute Onions
Add olive oil to a deep soup pot or Dutch Oven over medium-high heat. Once hot, add diced onion and cook for 2-3 minutes until transparent.
2: Saute Garlic
Add minced garlic (or garlic paste) and cook another 2-3 minutes.
3: Add Broth
Pour in chicken broth. Cover, and let the soup come to a boil.
4: Mix Spinach and Egg
While the soup comes to a boil, squeeze out the water from thawed spinach. Then, add the spinach to a bowl with eggs. Beat together until combined.
5: Add Cheese
Add cheese to the egg and spinach mixture and stir through.
6: Add Mixture to the Soup
After the broth comes to a boil, use a fork to drop bits of the spinach egg mixture into the pot, one forkful at a time, until all of the mixture has been added.
7: Add Pasta
Give the pot a gentle stir, then add pasta. Cover with a lid and lower the heat to medium. Let the soup simmer for 5-10 minutes.
8: Add Meatballs
Once the pasta and egg mixture is cooked, add in cooked meatballs. Stir to mix. Season with salt and pepper, and serve!
Try these Meatball Recipes
Expert Tips
- Small pasta makes the best pasta to use for Italian wedding soup, and they’re wonderful because they cook quickly. Make sure to use a smaller size pasta, like ditalini, orzo, or acini de pepe.
- Use small meatballs! If the meatballs are too big for the soup, it will be more difficult to eat.
- Prep your meatballs ahead of time. This makes the whole process so much easier.
- Pair this Italian wedding meatball soup with my Instant Pot French Bread!
Storing Italian Wedding Soup
Store leftover Italian wedding soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing Italian Wedding Soup
You can easily freeze Italian Wedding Soup. Prepare it without the pasta if you intend to freeze it! Allow it to cool first, then add it to an airtight freezer-safe container or sturdy freezer bags. Make sure there’s room left at the top of the container to account for liquid expansion. Label the container with the date, then store for up to 3-4 months.
Reheating Italian Wedding Soup
Allow frozen Italian wedding soup to thaw before reheating. For soup stored in the refrigerator, I recommend reheating slowly on the stove, but you can also use your microwave to reheat. Add a paper towel or other splash guard over the top of the bowl when microwaving to avoid any spattering soup.
FAQ
You can, but I recommend using frozen spinach that you’ve thawed. It’s easier to mix with the eggs and make a classic Italian wedding soup mixture. If you’re using fresh spinach, you may want to stir it in at the end of the cooking process instead.
Traditionally, Italian wedding soup was made using greens such as cabbage rather than pasta. Wedding soup refers to the perfect marriage of ingredients in the soup.
Soup Recipes
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I know you’ll love my Italian wedding soup recipe as much as my family and I do! Give it a try, then leave a comment and rating below. I would love to know what you serve with your wedding soup!
Recipe
Italian Wedding Soup Recipe
Ingredients
- 30 meatballs cooked
- ¼ cup olive oil
- 1 small onion or half of a large onion, diced
- 12 ounce chopped spinach frozen and thawed
- 1 cup Parmesan cheese
- 4 eggs
- 1 teaspoon garlic minced, or garlic paste
- 3 32 ounce chicken broth containers
- 1 cup orzo pasta
- salt and pepper to taste
Instructions
- Add olive oil to a deep soup pot or Dutch Oven over medium-high heat.¼ cup olive oil
- Once the oil heats, add diced onion and cook for 2-3 minutes until translucent.1 small onion
- After 2-3 minutes pass, add minced garlic and cook for an additional 2-3 minutes.1 teaspoon garlic
- Pour in chicken broth. Cover, and let it come to a boil.3 32 ounce chicken broth
- Squeeze out the water from thawed frozen chopped spinach. You can do this easily by placing the spinach in a colander over an empty bowl and pressing down on the spinach until the water squeezes out.12 ounce chopped spinach
- Add the spinach to a bowl with eggs and beat together until fully combined.4 eggs
- Add in Parmesan cheese and thoroughly stir until mixed through.1 cup Parmesan cheese
- After the broth comes to a boil, drop in small fork-fulls of the spinach egg mixture into the pot one at a time until all of it has been added.
- Give the pot a gentle stir. Then add in pasta and cover with a lid. Lower the heat to medium and allow to simmer for 5-10 minutes.1 cup orzo pasta
- Once the pasta and egg mixture cooks, add in 30 cooked meatballs. Stir to mix together.30 meatballs
- Season with salt and pepper to taste, serve, and enjoy!salt and pepper to taste
Video
Notes
- Make sure to use small meatballs!
- Italian wedding soup is best made with a small pasta. Use orzo, ditalini, or acini de pepe for best results.
- This soup can be stored in the refrigerator for 3-4 days in an airtight container, or for 3-4 months in the freezer in a freezer-safe container without the pasta included.
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