I love making this Italian Wedding Soup; it reminds me of home. The hearty meatballs and fresh vegetables in a savory broth create a meal that satisfies in every way. As I prepare each step, the process becomes a delightful celebration of flavor drawn from an authentic Homemade Soup Recipe.

Jump to Recipe

I’ve been experimenting with my soup recipes lately and decided to try my hand at the BEST EVER Italian Wedding Soup. This one is a real game changer whether you’re using a Crock Pot, Instant Pot or even the good old stovetop.

I started by mixing together 1 lb each of ground beef and ground pork with 3/4 cup Italian-style bread crumbs, 2 large eggs, 1/2 cup grated Parmesan cheese, minced garlic and chopped fresh parsley. I seasoned it with salt and pepper and let the flavors meld together while I prepped my veggies.

I dice 1 large onion, chop 3 carrots and 3 celery stalks then combine them with 8 cups of chicken broth in the pot. Once the meatballs were added along with 1 cup of small pasta and 3 cups of chunky spinach, the whole dish came together in a way that’s both delicious and reminiscent of some of my favorite Italian soup recipes.

Enjoy this delightful taste of Italy with every spoonful!

Why I Like this Recipe

I love this recipe because:
1. I really enjoy how the meatballs are perfectly seasoned and come out tender every time I make them.
2. I like that it’s super easy to prepare whether I’m using my crock pot, Instant Pot, or just the stove. It makes cooking feel so flexible.
3. I appreciate the way the veggies and broth blend together into such a comforting, hearty meal.
4. I also value that it’s budget friendly and makes a great freezer meal for those busy days.

This Italian wedding soup recipe is so easy to whip up, no matter if you’re using a crock pot, Instant Pot or cooking it on the stove. I honestly think its one of the best fall soups out there and its perfect if you need a meal that you can freeze for later. The flavors all come together in a really satisfying way, and it’s great for anyone who wants a tasty, budget-friendly dinner that’s not too fussy. #budgetmealplanning #CrockPotSoupRecipes #InstantPotRecipes

Ingredients

Print Recipe (No Advertisments)

Ground Beef & Pork: rich protein blend, gives hearty flavor and meatballs for the soup.
Italian Bread Crumbs: adds texture and subtle carbs, binding meat mixture into tender balls.
Parmesan Cheese: salty, tangy flavor with protein, makes each bite savory and tasty.
Garlic: boosts aroma and health with natural antibacterial benefits, elevating soup flavor.
Fresh Parsley: adds bright herbal notes, freshness plus vitamins in every spoonful.
Chicken Broth: rich, soulful base that layers the soup with umami and comfort.
Mini Pasta: small, bite-size pasta that cooks quickly, adding a delightful chewy texture.
Spinach/Escarole: leafy greens full of fibers and antioxidants that lighten and brighten the broth.

Ingredient Quantities

1 lb ground beef

1 lb ground pork

3/4 cup Italian-style bread crumbs

2 large eggs

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1/4 cup chopped fresh parsley

Salt and pepper, to taste

8 cups chicken broth

1 large onion, diced

3 carrots, peeled and chopped

3 celery stalks, chopped

1 cup small pasta (like acini di pepe or orzo)

3 cups chopped spinach or escarole

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, mix together the ground beef, ground pork, Italian-style bread crumbs, eggs, grated Parmesan, minced garlic, chopped parsley, salt and pepper. Combine it all gently until it’s well mixed.

2. Form the mixture into small meatballs, about 1 inch in diameter. Don’t overwork the meat or they’ll turn out tough.

3. In a large soup pot over medium heat, add a little oil then sauté the diced onion, chopped carrots, and chopped celery until they soften, about 4-5 minutes.

4. Pour in the 8 cups of chicken broth and bring the mixture to a simmer.

5. Carefully drop the meatballs into the simmering broth. Let them cook for about 10 minutes so they start to firm up.

6. Add the cup of small pasta to the pot and let it cook according to the instructions on the package or for about 8-10 minutes until it’s al dente.

7. Stir in the 3 cups of chopped spinach (or escarole) and let it wilt in the hot soup, which should take around 3 minutes.

8. Taste the soup and adjust the salt and pepper if needed.

9. Turn off the heat and let the soup sit for a few minutes to meld all the flavors.

10. Ladle the soup into bowls and serve hot. Enjoy this heartwarming, Best Ever Italian Wedding Soup with a sprinkle of extra Parmesan if desired.

Equipment Needed

1. Large mixing bowl for combining the beef, pork and other meatball ingredients
2. Measuring cups and spoons for the precise amounts of broth, pasta, and cheese
3. A spatula or wooden spoon for gently mixing the meat mixture
4. A sharp knife and chopping board for dicing the onion, carrots, celery and mincing garlic
5. Large soup pot for simmering the broth and cooking the meatballs and veggies
6. A ladle for serving the hot soup into bowls
7. Soup bowls for enjoying the meal

FAQ

Can i use only one type of meat instead of beef and pork?

Sure, but mixing both really boosts the flavor so if you only use one you might wanna add a bit extra seasoning.

Do i need to brown the meatballs before adding them to the soup?

No, they cook right in the broth so there's no need to brown them first, save yourself the extra step.

What if i dont have acini di pepe or orzo?

Any small pasta will work just fine, so feel free to use what you have on hand.

Can i make the meatballs in advance?

Yup, you can prepare them ahead of time and store them in the fridge for a day or two before adding them to the soup.

How do i know when the meatballs are cooked?

They should be firm to the touch and no longer pink in the center after simmering in the broth, usually about 15 to 20 mins.

BEST EVER Italian Wedding Soup Recipe Substitutions and Variations

For ground beef, you can use ground turkey instead if you want a lighter option. It still makes the meatballs tasty
If you dont have ground pork, try replacing it with more ground beef or even ground chicken. It changes the flavor a bit but its still yummy
Instead of Italian-style bread crumbs, you can use plain Panko breadcrumbs mixed with a pinch of dried basil and oregano for that Italian kick
If you cant find chicken broth, vegetable broth works just fine and gives a nice twist to the soup
Out of spinach or escarole? Kale or Swiss chard are great alternatives that add a similar texture and flavor

Pro Tips

1) When you’re mixing the ground meats with the seasonings, be really gentle so you dont overwork the meat. Overmixing tends to make the meatballs dense and tough instead of light and tender.

2) Try browning the meatballs in a separate pan first to get a better flavor and color, then add them to the broth. It gives a deeper flavor to your soup that really makes a difference.

3) Let the broth simmer a bit before adding the pasta and greens so it gets a chance to really develop its flavor. This extra step helps concentrate the spices and veggies.

4) To keep your vegetables with a bit of crunch and bright color, add the spinach or escarole right at the end. This way, they wont overcook and turn mushy.