If you’ve been searching for a comforting, hearty soup that bursts with flavor, you’ve just hit the jackpot. This Italian Wedding Soup with Meatballs and Spinach Recipe is seriously one of my all-time favorites—it’s like a warm hug in a bowl. Whether you’re looking for a weeknight winner or a dish to impress guests, this soup packs in tender meatballs, fresh spinach, and a flavorful broth that’ll have you coming back for seconds (or thirds!). Stick around, because I’m excited to share all my tips and secrets to getting this just right.
Why You’ll Love This Recipe
- Perfectly Tender Meatballs: Small, juicy meatballs cook quickly and stay tender in the broth without falling apart.
- Fresh and Nutritious Spinach: Adding fresh spinach brightens the soup and adds a pop of color and nutrients.
- Versatile Cooking Methods: Whether you prefer stove top, slow cooker, or Instant Pot, this recipe adapts beautifully.
- Make-Ahead Friendly: It reheats wonderfully, making it a go-to for busy weeknights or leftovers that taste like fresh.
Ingredients You’ll Need
The mix of classic Italian ingredients in this Italian Wedding Soup with Meatballs and Spinach Recipe really hits all the right notes. I always recommend fresh parsley and good-quality Parmesan for that authentic flavor, and don’t skimp on the broth—it’s the soul of the soup. If you’re shopping, keep an eye out for small pasta shapes like acini di pepe or orzo, which work best here.
- Ground beef and ground pork: Combining these gives meatballs a great mix of flavor and moisture. Choose 85% lean beef for juicy results.
- Italian breadcrumbs: Adds texture and helps bind your meatballs without making them dense.
- Parmesan cheese: Freshly grated is best—truly elevates both the meatballs and the finishing touch on the soup.
- Fresh parsley: Gives a bright, herbaceous punch that makes the meatballs sing.
- Chicken broth: Use a good-quality store-bought or homemade broth—it’s the base of your soup so make it count.
- Acini di pepe pasta: A tiny pasta that blends seamlessly into the soup, but feel free to swap in orzo or ditalini if you prefer.
- Fresh spinach: I love how it wilts into the broth, adding color and nutrition without overpowering other flavors.
- Yellow onion, carrots, and celery: Your classic soffritto that builds a savory, layered taste.
- Garlic and Italian seasoning: Essential aromatics that give this soup its gorgeous Italian flair.
- Olive oil: Use extra virgin for cooking the veggies and browning meatballs for a rich, silky base.
Variations
One of the things I love about this Italian Wedding Soup with Meatballs and Spinach Recipe is how easily you can personalize it. Over the years, I’ve tweaked it based on what was in my fridge or what the family requested—so don’t be afraid to get creative and adjust for your own taste or dietary needs.
- Chicken Meatballs: I swapped in ground chicken for a lighter version that still stays juicy when you add a bit of mustard powder and Worcestershire sauce into the mix.
- Frozen Spinach Option: When fresh spinach isn’t available, I use thawed and thoroughly drained frozen spinach—it works just fine and keeps prep simple.
- Different Pasta Shapes: Orzo, ditalini, or even tiny shells are great substitutes if you can’t find acini di pepe.
- Spice It Up: Adding a teaspoon of Frank’s Hot Sauce or a dash of crushed red pepper afterward gives the soup a subtle warming kick without overwhelming the flavors.
How to Make Italian Wedding Soup with Meatballs and Spinach Recipe
Step 1: Mix and Form the Meatballs
Start by gently combining the ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. I can’t stress enough: don’t overwork the meat mixture. Overmixing can make your meatballs tough instead of tender—just enough to bind. Then, roll the mixture into nice small ¾-inch meatballs, which cook quickly and stay juicy in the soup.
Step 2: Brown the Meatballs
Heat the olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about two minutes, turning carefully so they get color on all sides without breaking. Don’t worry about cooking them through—this is just to add flavor. Remove them and set aside while you build the soup base.
Step 3: Sauté the Vegetables and Seasonings
In the same pot, add diced onions, carrots, and celery. Cook over medium heat for around six minutes until soft and fragrant. If the pot looks dry, add a splash of olive oil. Then stir in the garlic and Italian seasoning and cook for another minute—this step wakes up all those gorgeous aromas.
Step 4: Simmer the Soup
Pour in the chicken broth and bring everything to a boil. Lower the heat to a gentle simmer, then add the browned meatballs back into the pot. Let them simmer slowly while you cook the pasta separately until al dente. Cooking the pasta outside of the broth keeps it from soaking up all the soup if you have leftovers—a game-changer, trust me.
Step 5: Finish with Spinach and Serve
Stir in the fresh spinach and cook for just a couple minutes until wilted and tender. Spoon the soup over the cooked pasta in serving bowls, then sprinkle with freshly grated Parmesan cheese. It’s simple but absolutely soul-satisfying every time.
Pro Tips for Making Italian Wedding Soup with Meatballs and Spinach Recipe
- Don’t Overmix Meatballs: When I first started making these, I pressed and stirred way too much—resulting in tough meatballs. Loosely combine ingredients for tender bites.
- Cook Pasta Separately for Leftovers: Cooking the pasta on its own is a trick I learned that keeps noodles from mushiness and soaking up all the broth after storing.
- Use Fresh Parmesan for Garnish: Pre-grated cheese just doesn’t give that creamy, salty pop. Freshly grated Parmesan adds so much depth.
- Add Flavor Boosters Subtly: A splash of Worcestershire or a dash of hot sauce deepens flavor without making the soup spicy—it’s all about layering tastes.
How to Serve Italian Wedding Soup with Meatballs and Spinach Recipe
Garnishes
I always finish with a generous shower of freshly grated Parmesan, sometimes a sprinkle of chopped parsley for color, and on chilly days, a twist of cracked black pepper. It’s amazing how such simple toppings can transform the whole bowl. Sometimes, a little drizzle of good olive oil on top takes it next level.
Side Dishes
My favorite side to pair with this soup is a crusty loaf of no-knead bread—you can dip it straight into that savory broth. A simple green salad with a lemon vinaigrette adds brightness and balances all the richness perfectly.
Creative Ways to Present
For a special occasion, I like serving the soup in individual mini crocks or rustic mugs, stacking the meatballs on top so they’re visible, and offering a side plate of shaved Parmesan and lemon wedges for guests to customize their bowls. It never fails to impress!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers and keep the pasta separate if possible. This trick keeps the broth from turning thick and gloopy. The soup keeps well in the fridge for about 3-4 days—perfect for quick lunches or dinners.
Freezing
I freeze the soup (without pasta) in individual portions for up to 3-4 months. When I’m ready to eat, I defrost it overnight and boil fresh pasta to add before serving. It saves so much time on busy days!
Reheating
Reheat gently on the stovetop over medium-low heat to avoid breaking up the meatballs. Add a splash of broth or water if needed to loosen the soup. Then, bring to a simmer and toss in freshly cooked pasta just before serving.
FAQs
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Can I make this Italian Wedding Soup with Meatballs and Spinach Recipe vegetarian?
Absolutely! Swap out the meatballs for plant-based meatballs or hearty beans like cannellini. Use vegetable broth instead of chicken broth and sauté your veggies as usual. Adding mushrooms can also deepen the umami flavor, keeping the soup satisfying and tasty.
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Can I prepare the meatballs ahead of time?
Yes! You can make the meatballs a day or two before. Store them uncooked, covered, in the fridge and brown them just before adding to the soup. This prep step saves time and helps deepen the flavor when you sear them freshly.
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Is it okay to use frozen spinach instead of fresh?
Yes, frozen spinach works well if fresh isn’t on hand. Just thaw thoroughly and squeeze out excess moisture so you don’t water down your soup. It’s a convenient swap that doesn’t sacrifice flavor.
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Why do you recommend cooking the pasta separately?
Cooking pasta separately helps prevent it from absorbing all the broth during storage, which can make the soup thick and less appetizing. Adding freshly cooked pasta right before serving keeps noodles perfectly tender and the broth nice and clear.
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Can I use only one type of meat for the meatballs?
Definitely! Using all beef or all pork works fine if that’s what you have. The combination just balances flavor and fat content nicely, but either is delicious alone. Just watch the fat level so the meatballs stay juicy and flavorful.
Final Thoughts
This Italian Wedding Soup with Meatballs and Spinach Recipe has become a staple in my kitchen because it’s both comforting and fresh-tasting, with just the right mix of simplicity and flavor. It’s one of those recipes I reach for when the weather cools down or when I want a meal that feels like a celebration at home. I hope you’ll enjoy making it as much as I do—your family might just start asking for it weekly like mine! Don’t hesitate to tweak it and make it your own. Happy cooking!
Print
Italian Wedding Soup with Meatballs and Spinach Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This classic Italian Wedding Soup features tender homemade meatballs, flavorful broth, fresh vegetables, and delicate acini de pepe pasta. Perfectly balanced with savory Italian seasoning and fresh spinach, this comforting soup is a timeless favorite, great for cozy dinners or meal prep.
Ingredients
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare Meatballs: Gently combine ground beef, ground pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper without overworking the mixture. Roll into ¾-inch meatballs and set aside.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes, ensuring they develop a crust but remain undercooked inside. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook over medium heat for about 6 minutes until softened, adding a splash of olive oil if necessary. Then add garlic and Italian seasoning, cooking for an additional 1 minute to release their aromas.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a gentle simmer, and add the partially cooked meatballs back into the pot to finish cooking slowly.
- Cook Pasta Separately: Boil the acini de pepe pasta in a separate pot until al dente. Drain and keep ready for serving. (This prevents pasta from absorbing too much broth during storage)
- Wilt Spinach: Stir fresh spinach into the simmering soup and cook for about 2 minutes until wilted.
- Serve: Place cooked pasta in serving bowls, ladle the hot soup with meatballs and vegetables over the pasta, and garnish with freshly grated Parmesan cheese. Serve immediately for best flavor.
Notes
- Flavor Enhancers: Adding 1 tsp each of hot sauce, Worcestershire sauce, and mustard powder during cooking can deepen flavor without adding heat.
- Meatballs should be small (¾-inch) for quicker, even cooking.
- Frozen spinach (10 oz.) can replace fresh; thaw and pat dry before use.
- For a lighter variation, try chicken meatballs instead of beef and pork.
- Small pasta types like Acini Di Pepe, Ditalini, or Orzo work well.
- Pair with crusty, airy no-knead bread for dipping.
- Refrigerate in airtight containers for 3-4 days or freeze for up to 3-4 months. Store pasta separately when freezing.
- Alternative cooking methods include Crock Pot and Instant Pot; cooking times vary accordingly.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
