Italian Wedding Soup Recipe

Why You’ll Love Italian Wedding Soup Recipe

I like this recipe because it’s made in one pot and delivers so much flavor with simple ingredients. I enjoy how the meatballs stay juicy, the vegetables soften perfectly, and the pasta makes the soup extra satisfying. It’s the kind of soup I make when I want something classic and comforting that everyone enjoys.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Meatballs
1 egg, lightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs
3/4 lb ground beef, (85/10)
3/4 lb ground sweet italian sausage
2 tablespoons tomato paste
4 garlic cloves, minced
3 tablespoons minced Italian parsley leaves
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

Soup
1 tablespoon olive oil
4 oz diced smoked beef
1 yellow onion, diced
2 large carrots, diced
3 ribs celery, diced
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups chicken stock (homemade is best)
1 cup acini de pepe pasta
5 oz baby kale
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
finely grated parmesan, for serving
kosher salt and pepper, to taste

Directions

I start by mixing the breadcrumbs, beaten egg, and parmesan in a bowl and letting it sit for about 10 minutes. I add the ground beef, sausage, tomato paste, garlic, parsley, salt, and pepper and gently mix by hand. I shape the mixture into small meatballs and place them on a parchment-lined baking sheet.
I set the oven rack near the top and broil the meatballs for 6 to 8 minutes until lightly browned, then set them aside.

I heat the olive oil in a Dutch oven over medium heat and add the diced smoked beef, cooking until lightly crisped. I remove it with a slotted spoon and set it aside.
In the same pot, I sauté the onion, carrots, and celery for 3 to 4 minutes until softened. I stir in the oregano and basil, then pour in the chicken stock and bring it to a gentle simmer.
I add the meatballs and smoked beef back to the pot, cover, and simmer for 10 minutes. I stir in the pasta and continue simmering until it’s tender.
I finish the soup by stirring in the baby kale, lemon zest, and lemon juice, letting the greens wilt gently before seasoning to taste.

Servings and Timing

I usually get about 4 to 6 servings from this soup. Prep time takes around 20 minutes, cook time is about 40 minutes, and the total time comes to roughly 1 hour.

Variations

I sometimes swap the baby kale for spinach when that’s what I have on hand. When I want a heartier soup, I add a bit more pasta. I also enjoy using different small pasta shapes if acini de pepe isn’t available.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop and add a splash of broth if the pasta has absorbed too much liquid.

FAQs

Can I make the meatballs ahead of time?

I often prep and broil the meatballs a day in advance to save time.

Does the pasta absorb liquid?

I notice it does, so I add extra broth when reheating.

Can I freeze this soup?

I freeze it without the pasta for best texture and add fresh pasta when reheating.

What pasta works best?

I like acini de pepe, but orzo or ditalini also work well.

Can I use spinach instead of kale?

I can, and I add it right at the end since it wilts quickly.

Is the lemon necessary?

I find it brightens the soup and balances the richness.

Can I make this soup thicker?

I add extra pasta or reduce the broth slightly when simmering.

How do I keep the meatballs tender?

I mix them gently and avoid overworking the meat.

Can I skip the smoked beef?

I can leave it out entirely and still have a flavorful soup.

What do I serve with this soup?

I like serving it with crusty bread or a simple side salad.

Conclusion

I keep this Italian Wedding Soup recipe in my rotation because it’s comforting, flavorful, and always satisfying. With tender meatballs, fresh vegetables, and a bright finish, it’s a soup I love making again and again.