Italian Wedding Soup with Meatballs and Spinach Recipe

If you’re searching for a comforting, hearty, and absolutely delicious soup that feels like a warm hug on a chilly day, you’ve found it. This Italian Wedding Soup with Meatballs and Spinach Recipe has been a family favorite of mine for years, and I can confidently say it’s one of those dishes everyone goes crazy for. It’s packed with savory meatballs, fresh spinach, tiny pasta that’s just perfect, and a rich broth that brings everything together. Trust me, once you try it, it’ll quickly become a staple in your kitchen, too.

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Ingredients You’ll Need

To make this soup truly shine, you want to use fresh, quality ingredients that bring out classic Italian flavors. Don’t rush on the meatballs—they’re the star of the show! And that little pasta makes all the difference for texture.

• Olive oil: Use a good-quality extra virgin olive oil for sautéing—adds richness and depth to the broth and veggies.
• Ground beef and ground pork: I like mixing the two for the perfect meatball texture and flavor; lean enough but still juicy.
• Egg: Helps bind the meatballs without making them dense.
• Italian breadcrumbs: For moisture and that classic crumbly texture in the meatballs.
• Parmesan cheese: Adds a salty, umami punch in both meatballs and as a garnish.
• Garlic: Freshly minced garlic is essential—nothing beats that aroma when cooking.
• Fresh parsley: Brightness and a little herbal lift in the meatballs.
• Salt and pepper: Simple seasoning that brings all the flavors together.
• Yellow onion, carrots, celery: The classic soffritto base that forms the foundation of amazing soup flavor.
• Chicken broth: Use a high-quality broth or homemade if you can; it really makes a difference.
• Italian seasoning: Blends herbs to add warmth and Italian authenticity.
• Acini de pepe pasta: Tiny little pasta pearls that fit perfectly in every spoonful of soup.
• Fresh spinach: Adds vibrant color, nutrition, and a fresh counterpoint to the rich meatballs.
• Parmesan cheese (for garnish): Always freshly grated—that extra finishing touch is worth it.

Variations

One of the things I love about this Italian Wedding Soup with Meatballs and Spinach Recipe is how adaptable it is. You can tweak it based on what you have or dietary needs, making it endlessly customizable.

• Chicken Meatballs: I discovered this twist when I wanted something lighter—it’s just as tasty and easier on the palate.
• Frozen Spinach: Frozen works in a pinch and is super convenient; just be sure to thaw and squeeze out excess water.
• Pasta Variety: Feel free to swap acini de pepe for orzo or ditalini if that’s what you have on hand.
• Spicy Boost: My secret is adding a bit of hot sauce along with Worcestershire and mustard powder for depth without heat.

How to Make Italian Wedding Soup with Meatballs and Spinach Recipe

Step 1: Make Juicy and Tender Meatballs

Start by gently combining your ground beef and pork with the beaten egg, Italian breadcrumbs, Parmesan, minced garlic, chopped parsley, salt, and pepper. The key here is not to overwork the meat—mix it just enough so everything sticks together. If you overmix, the meatballs turn out dense and tough, and that’s the last thing we want. Then, roll the mixture into small ¾-inch balls. I like small meatballs because they cook quickly and fit perfectly into each spoonful of soup.

Step 2: Brown the Meatballs for Extra Flavor

Heat your olive oil in a large soup pot over medium-high heat. Carefully brown the meatballs in batches, about 2 minutes each batch, until they have a nice golden crust on the outside. Don’t worry if they’re not fully cooked inside—that will happen when the soup simmers. Set the browned meatballs aside on a plate while you start building the soup base.

Step 3: Build the Soup Base with Vegetables and Broth

In the same pot, toss in the diced onion, carrots, and celery. Reduce the heat to medium and cook the veggies gently for about 6 minutes until they’re softened and fragrant. If the pot gets too dry, splash in a bit more olive oil. Next, add minced garlic and Italian seasoning and cook it all together for about a minute—you want that garlicky aroma to fill your kitchen. Then pour in the chicken broth and bring everything to a boil.

Step 4: Combine and Simmer the Soup

Add the browned meatballs back into the pot, reduce the heat to a gentle simmer, and cover. While the soup is simmering, cook your acini de pepe pasta separately in boiling salted water until al dente—usually just a few minutes. I recommend cooking the pasta separately to prevent it from soaking up too much broth if you plan on having leftovers. Once cooked, drain the pasta and add it directly to your serving bowls instead of the pot.

Step 5: Add Fresh Spinach and Finish

Stir the fresh spinach into the simmering soup and cook it just until it wilts—about 2 minutes. This keeps the greens bright and tender. Now your soup is ready to serve! Ladle the broth, vegetables, and meatballs into bowls over the pasta, and don’t forget a generous sprinkle of freshly grated Parmesan cheese on top.

How to Serve Italian Wedding Soup with Meatballs and Spinach Recipe

Garnishes

Simple is best here. I always go for freshly grated Parmesan cheese on top — it melts slightly into the hot soup adding a beautiful salty richness. Sometimes, I add a few torn fresh basil leaves or a pinch of crushed red pepper flakes if I want a little kick.

Side Dishes

My go-to is a crusty loaf of bread—trust me, something like a no-knead sourdough works wonders for dunking. A crisp green salad with a light vinaigrette pairs nicely and balances the meal without overpowering it.

Creative Ways to Present

For special occasions, I like serving this soup in small, elegant cups as an appetizer, garnished with Parmesan and a tiny herb sprig. It feels fancy but stays warm and comforting. You can also serve it family-style in a big soup tureen, letting everyone ladle their own bowls.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup in airtight containers in the fridge for up to 3-4 days. To keep the pasta from getting mushy, it’s best to leave it out until serving or store it separately and add it fresh.

Freezing

This soup freezes wonderfully! Just skip adding pasta before freezing. When you want to enjoy it later, thaw the soup and boil fresh pasta to add when reheating—this keeps the texture perfect.

Reheating

Reheat gently on the stovetop over low-medium heat to avoid breaking down the meatballs and greens too much. Once warmed through, add fresh cooked pasta to your bowl before ladling the soup over it.

FAQs

Final Thoughts

This Italian Wedding Soup with Meatballs and Spinach Recipe is one of those dishes that brings people together—whether it’s a cozy dinner on a weeknight or part of a special family gathering. I absolutely love how comforting and satisfying it is without being heavy. Plus, it’s a fantastic way to sneak in some greens and protein in a super tasty package. Give this recipe a try; I can’t wait for you to make it your own and see the smiles it brings around your table.

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