Italian Wedding Soup is a comforting, hearty classic — tender meatballs, fresh greens, and small pasta in a savory, rich broth. Despite its name, it’s perfect for any night of the week. With the right kitchen tools, you can make this restaurant-quality soup at home with ease and consistency.
What You Need
Ingredients
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Ground beef and/or pork (for meatballs)
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Bread crumbs
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Parmesan cheese
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Egg
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Garlic and onion
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Chicken or vegetable stock
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Small pasta (like acini di pepe)
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Spinach, escarole, or kale
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Salt, pepper, and Italian herbs
Equipment
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Large stock pot or Dutch oven
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Mixing bowl
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Whisk or fork
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Slotted spoon
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Ladle
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Wooden spoon
Tip: A heavy Dutch oven or large stock pot allows the soup to simmer gently, ensuring the meatballs stay tender while the flavors meld beautifully.
Step 1: Make the Meatballs
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In a mixing bowl, combine ground meat, bread crumbs, Parmesan, egg, garlic, salt, and pepper.
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Roll into small bite-sized meatballs and set aside.
Step 2: Prepare the Broth
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In a large stock pot or Dutch oven, sauté onions and garlic until fragrant.
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Add stock and bring to a gentle simmer.
Step 3: Cook the Meatballs
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Gently drop the meatballs into the simmering broth.
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Cook for 10–15 minutes until tender and fully cooked.
Step 4: Add Pasta and Greens
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Stir in small pasta and cook until al dente.
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Add greens at the last 2–3 minutes of cooking to retain color and texture.
Step 5: Serve and Garnish
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Ladle soup into bowls, sprinkle with Parmesan, and season to taste.
- Serve hot with crusty bread for dipping.
Why Italian Wedding Soup Works So Well
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Combines tender meat, fresh greens, and flavorful broth for a balanced, hearty dish.
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Small pasta and bite-sized meatballs make every spoonful satisfying.
- Easy to customize with your favorite herbs, vegetables, or pasta shapes.
Tool Tip
A large, heavy-bottomed stock pot or Dutch oven is essential for Italian Wedding Soup. It allows the soup to simmer evenly, keeps meatballs intact, and ensures flavors develop fully.
Explore our selection of dutch ovens here.
