Easy Italian Wedding Soup Recipe

Easy Italian Wedding Soup recipe with frozen meatballs and simple pantry ingredients that comes together in about 30 minutes.

Try it with our House Salad Recipe for a light, yet filling meal!

this recipe

Easy Italian Wedding Soup

In every season, soup can be just right. In the colder months, it’s heartier type soups whereas in the warmer months it’s the light, brothy type of soups. This easy wedding soup is somewhere in between.

Made with mostly pantry staple ingredients in about 30 minutes. It’s got the perfect combination of broth, basic veggies, pasta, and meatballs. It’s filling enough to enjoy on its own or easily paired with a green salad, such as Green Goddess Cobb Salad.

Wedding Soup Meatballs

The secret to this Italian style wedding soup is simply using frozen meatballs. You can make your own meatballs and freeze them or simply pick up a bag in the freezer aisle on your next grocery store run.

Try Chicken Meatballs, Turkey Pesto Meatballs, or whatever meatballs you have on hand. Basically there are no rules when it comes to the type of meatballs for this soup.

No need to thaw out the meatballs either. Add frozen meatballs to the soup and simmer until done. They’re ready in about 5-7 minutes. If using pre-cooked or fully cooked meatballs then you’ll want to check the package for cooking times and adjust the recipe as needed.

Wedding Soup Pasta

Traditionally, acini di pepe pasta is used, which looks like little pearls. I like using ditalini pasta or orzo pasta because it’s easier to find at supermarkets.

Also vermicelli or even angel hair pasta works. Simply break it into smaller threads with your hands before adding to the soup.

Italian Wedding Soup Ingredients:

• Olive oil
• Mirepoix – onions, celery, carrots
• Garlic
• Chicken broth – make your own or buy good quality tasting broth
• Water
• Pasta – small shaped, such as ditalini 
• Meatballs – homemade or store-bought
• Fresh spinach
• Parsley

How to Make Italian Wedding Soup – Step by Step

Step 1: Cook the veggies – The soup base is your basic mirepoix, made up of onions, celery, and carrots. You can chop them up yourself or even better pick up diced veggies at the store to save on prep time.

Heat olive oil in a large dutch-oven and cook the mirepoix with a pinch of salt over medium heat until the onions are soft, about 5-7 minutes, while stirring occasionally. Stir in garlic and cook for 30 seconds.

Step 2: Add the liquids and pasta – Next, add the chicken broth and water. Use good quality broth as it will make a big difference in the taste of the soup. Don’t forget to season the broth with salt.

When the broth is simmering, add pasta and cook for 5 minutes, uncovered. You want the pasta partially cooked before adding the meatballs.

Step 3: Add the meatballs – Drop meatballs one by one to the simmering pot of soup and continue to simmer for 5-10 minutes. Cook time will depend on the size of the meatballs. I used 2-inch frozen turkey meatballs, which took 5 minutes to cook.

Step 4: Finish with spinach and parsley – In the last minute or so of cooking, add spinach and stir until wilted. Then stir in the chopped parsley.

What Goes Good with Wedding Soup?

Best way to serve homemade Italian wedding soup is with freshly grated Parmesan cheese and crusty bread. But if you want to make it more of a meal, here are some great sides to pair with the soup:

• House Salad Recipe
• Artichoke Tomato Spinach Flatbread
• Cheese Bread
• Avocado Caesar Salad
• Prosciutto and Pesto Sandwiches

More Easy Soup Recipes to Try:

• Sicilian Chicken Soup
• Chicken Split Pea Soup
• Broccoli Cheddar Soup
• Creamy Chicken Tortilla Soup

If you try Easy Italian Wedding Soup, don’t forget to leave feedback and a rating.

Easy Italian Wedding Soup

★★★★★ 5 from 5 reviews

• Author: Katya
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6
• Category: Soup
• Method: Simmer
• Cuisine: Italian

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Description

Easy Italian Wedding Soup recipe with frozen meatballs and simple pantry ingredients that comes together in about 30 minutes.

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Ingredients

Scale 1x2x3x

• 2 Tbsp. olive oil
• 2 1/2 cups mirepoix (chopped onions, celery, carrots)
• 3 garlic cloves, minced
• 8 cups chicken broth (good quality/tasting broth, recommend homemade)
• 2 cups water
• 3/4 cups dry ditalini pasta
• 12 oz. frozen meatballs (see note)
• 6–7 cups fresh spinach, roughly chopped
• 1/4 cups fresh chopped parsley, plus extra for serving
• Freshly grated Parmesan cheese, for serving
• Kosher salt and fresh black pepper, to taste

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Instructions

1. Heat a large dutch-oven over medium heat. Add olive oil and when hot, add the mirepoix with a pinch of salt. Cook for 5-7 minutes or until onions are soft, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds.
2. Add chicken broth and water, and bring to a boil. Season the broth with salt and pepper, to taste. Add pasta. Simmer for 5 minutes, uncovered, stirring occasionally so the pasta does not stick together. You want the pasta partially cooked before adding the meatballs.
3. Drop in the meatballs one by one and continue to cook for an additional 5-10 minutes longer or until the pasta is tender and meatballs cooked through.
4. Last minute of cooking, stir in spinach. Taste the soup for salt. Turn off heat and stir in fresh parsley.
5. Serve with freshly grated Parmesan cheese and more parsley, if desired.

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Notes

• Meatballs: I used 2-inch frozen turkey meatballs for this soup. You can use whatever you have on hand, whether homemade or from the store. Keep in mind, mini meatballs will require less time to cook, about 2-3 minutes total. Also if using pre-cooked or fully-cooked meatballs, check the package for cooking time and adjust as needed.
• Leftovers: Leftover soup will keep refrigerated for 2-3 days when stored in an airtight container. I do not recommend freezing this soup.

Keywords: easy, quick, kid friendly

Originally published October 2017, updated April 2020 with additional information.