Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 cups chicken broth; 1 lb ground pork; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 small onion, finely diced; 1 cup small pasta (acini di pepe or orzo); 4 cups fresh spinach, roughly chopped; Salt and black pepper to taste

Simmer Down, It’s Just Italian Wedding Soup

Alright, let me set the scene: it’s pouring outside (or maybe it was just a gusty Tuesday, I can’t remember), and someone—usually my sister—yells from the other room, “Are you making that soup with the mini meatballs?” You bet. Whenever Italian Wedding Soup is involved, my kitchen sort of turns into a little hub of chaos and good smells. And, confession, I sometimes make it just for myself because leftovers taste even better (no shame in my leftover game). I still remember the first time I botched the meatballs and ended up with, hmm, let’s say… not their most photogenic. Tasted amazing, though. Anyway, grab a spoon and let’s muddle through this one together.

Why I Keep Coming Back to This Soup

I make this when I want something that feels like a hug in a bowl. My family goes absolutely wild for it—especially on those days when everything’s a bit upside down. Neighbors have even “dropped by” mysteriously close to dinnertime. Maybe it’s a conspiracy, but I can’t blame them. Soft greens, those cheerful floating meatballs, and teeny pasta—what’s not to love? (Unless you hate rolling tiny meatballs; then, let’s commiserate. But even my picky nephew eventually came around, as long as I called it “magic meatball soup.”)

What You’ll Need (and a Little Wiggle Room)

For the meatballs: 1 lb ground pork and beef mix (I sometimes swap in turkey, though my Nonna’s eye will probably twitch at that), 1/3 cup breadcrumbs (Panko if I’ve run out of the regular works fine), 1/4 cup grated Parmesan (seriously, any hard Italian cheese will do in a pinch), 1 egg, 2 tbsp chopped fresh parsley, 2 cloves garlic minced (or the pre-minced—the world won’t end).
The soup base: 1 big yellow onion, diced, 2-3 carrots, peeled and chopped kinda small, 2 celery stalks, also chopped, 8 cups chicken or veggie broth (box, homemade, or bouillon if you must, just taste as you go), salt and pepper, a splash of olive oil.
Greens & pasta: 5 oz (or a big handful) baby spinach or escarole (Kale works if that’s what’s lingering in the fridge), 1 cup small pasta like acini di pepe or orzo—I even used broken spaghetti once (kind of a mess but folks still ate it).

Getting Into the Soup of Things (Directions)

Make the meatballs: Dump all the meatball ingredients in a bowl and get in there with your hands. (Or a fork, if you’re squeamish. No judgment.) Mix until it sticks together but don’t go overboard, or you’ll end up with rubber balls. Pinch off little bits—think large marble sized—and roll them. This is where I put on some music and accept I’ll be covered in breadcrumbs for a bit.
Sauté your veggies: Heat a big soup pot, splash in the olive oil, then toss in diced onion, carrot, and celery. Let them get soft. Stir a bit. If bits stick—that’s flavor! Just don’t burn it. A bit of brown at the bottom is fine.
Add stock & simmer: Pour in the broth, scraping up the good stuff at the bottom. Bring to a gentle boil. (This is when I usually wander off, remember the pasta, and dash back—don’t be like me.)
Drop in meatballs: Carefully plop your tiny meatballs in. They’ll sink, then float. Don’t panic if it looks cloudy; it works out.
Simmer and finish: Let that whole thing simmer gently for 10-15 mins until the meatballs are cooked through. Add pasta and greens last. Pasta takes maybe 8 mins (or longer if you like it plump—you do you). Spinach wilt almost instantly; give it a stir, taste one, and season if you need more salt or a squeeze of lemon—surprisingly good. And finally, sneak a taste. Trust your instincts here.

Notes From Many Soup Nights

The smaller the meatball, the more people seem to eat, so don’t go too big. (Odd, but true.)
If you find your soup gets cloudy, it’s not a crisis. I think those little cloudy bits taste great anyway.
Actually, I let mine sit off the heat for 10 mins at the end. Seems to deepen the flavor—but could be my imagination.

Swaps, Experiments & Near-Disasters

Tried adding peas once. Not my finest hour—looked festive, tasted…odd. But, extra veggies, so not a disaster for everyone.
Feel free to drop eggs in at the end like you’re making egg drop soup; whisk two eggs, drizzle in while stirring. It’s different, but I like the vibe sometimes!
No acini di pepe? Couscous, orzo, or heck, alphabets if you’ve got kids—let them pick.

Tools I Use (But You Could Improvise)

Just a big soup pot. In a pinch, I once used my Dutch oven (the heavy one I only break out for stews)—worked fine.
If you’ve got a tiny cookie scoop for meatballs, it’s a game-changer. Otherwise, wet hands and patience do the trick.
Forgotten ladle? A big mug works. Ask me about the time I served soup with a teacup…long story.

Keeping Leftovers (Theoretical, Honestly)

I store leftovers in a tight-lid container in the fridge (it’ll keep like 2-3 days, but—real talk—my people empty the pot by nightfall). Pasta does puff up; you can add a splash of water when reheating if things get too thick. It also freezes okay, just undercook the pasta a touch if you go that route.

How I Serve It Up (Traditions & Twists)

In my world, it’s a grated Parm shower on top, a bit of crusty bread on the side (slathered with butter if it’s been that kind of week), and maybe a mix of lemon and hot pepper flakes for whoever likes drama in their bowl. Oh, and once someone topped it with croutons—say what you want, but I respect the energy.

Things I Learned the Hard Way (Pro-ish Tips)

I tried to rush the simmering step. Big mistake. The flavors need time, like old friends catching up (corny, but true).
Meatballs directly into boiling soup tend to break up; drop them in gently, or even brown them first if you’ve got the patience—though I rarely do.
Taste, taste, taste—broth can be tricky. Grab a spoon and try it before you call everyone to the table. Actually, get a second opinion if kids are involved!

Got Questions? I’ve Heard It All

Can I make the meatballs ahead? Yes, and sometimes I do just so I can feel like I’ve got my act together for once. Refrigerate a day, or freeze ’em lined up on a tray.
Is it gluten-free? Not as written, but swap the pasta for a GF kind and use GF bread in the meatballs. It’s still yummy—promise.
How do I keep the pasta from getting mushy? Actually, it helps to cook the pasta separately and add just before serving. I forget this half the time and we eat it anyway. Still good!
Can I vegetarian-ize it? Oh, for sure. Use veg broth and swap meatballs for tiny veggie “dumplings”—here’s a veg version I like. Not exactly traditional, but who’s checking?
Where’d you get your stock? Sometimes I cheat and use Better Than Bouillon. No shame. Here’s a great guide if you want to go the extra mile, though—props to you.

Not sure how authentic this is, but it’s become “my” Italian Wedding Soup. And honestly, isn’t that half the point? Give it a whirl, toss in your own twists (unless they’re peas), and let me know how it all turns out. Man, just talking about this makes me crave another bowl. Might just make a batch now, even though it’s sunny for once…

Italian Wedding Soup Recipe: My Go-To Cozy Fix