Italian Wedding Soup Recipe

I turned a weeknight Italian Wedding Soup With Frozen Meatballs into simple stove top, Crock Pot, and Instant Pot options, and one surprising twist sets it apart.

I love Italian Wedding Soup because it manages to be humble and surprising at the same time. I started tinkering after trying the Skinnytaste Italian Wedding Soup and later a version called Italian Wedding Soup With Frozen Meatballs.

I drizzle extra virgin olive oil and throw in a bit of garlic then let the flavors settle. It looks simple but tiny timing choices, like when you add the meatballs or the greens, flip the whole dish.

Taste one spoon and you’ll get why people get picky about their bowls. Stick with me and I’ll share the small mistakes I learned from.

Ingredients

• Extra virgin olive oil: Rich in monounsaturated fats, good for heart, adds a silky flavor.
• Yellow onion: Adds sweetness and savory depth, provides fiber and antioxidants, makes soup cozy.
• Garlic: Strong aroma, immune boosting compounds, gives a bright punch not sweetness.
• Ground beef or pork: Main protein and fat, makes meatballs tender, packs iron and flavor.
• Parmesan cheese: Umami, salty, adds savory depth, provides calcium and extra richness.
• Acini di pepe or orzo: Tiny pasta gives body, mostly carbs for energy, soaks up broth.
• Spinach or escarole: Leafy greens add color, fiber, vitamins, slightly bitter, lightens richness.
• Chicken broth: Savory liquid base, supplies sodium and depth, good low salt option.
• Lemon juice: Tiny splash brightens flavors, adds fresh acidity, cuts through fat.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced

li>2 celery stalks, diced

• 3 cloves garlic, minced
• 1 pound ground beef or a mix of 1 2/3 pound total for meatballs (I like half beef half pork)
• 1 pound frozen mini meatballs if you want a quick version (optional)
• 1/2 cup plain breadcrumbs
• 1 large egg beaten
• 1/4 cup freshly grated Parmesan cheese plus more for serving
• 2 tablespoons chopped fresh parsley plus extra for garnish
• 1 1/2 teaspoons kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch crushed red pepper flakes optional
• 8 cups low sodium chicken broth
• 3/4 cup acini di pepe or orzo pasta
• 6 cups fresh spinach or escarole, chopped
• 1 Parmesan rind optional for extra depth
• 1 tablespoon lemon juice optional to brighten the soup

How to Make this

1. Make the meatballs (or skip if using frozen): in a bowl mix the ground meat, breadcrumbs, beaten egg, 1/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon of the kosher salt, 1/4 teaspoon black pepper and a pinch of crushed red pepper flakes if you like heat; don’t overwork the mix, form into 1 inch mini meatballs and set aside.

2. Brown the meatballs: heat 1 tablespoon olive oil in a large pot or deep skillet over medium heat, brown meatballs on all sides (they don’t need to be cooked through), transfer to a plate; if you used frozen mini meatballs just skip this and keep them ready.

3. Sauté the base: add the remaining 1 tablespoon olive oil to the pot, cook the chopped onion, diced carrots and diced celery over medium heat until softened, about 6 to 8 minutes, then stir in the minced garlic and cook 30 to 45 seconds until fragrant.

4. Add broth and rind: pour in the 8 cups low sodium chicken broth, add the Parmesan rind if using, scrape up any browned bits, bring to a gentle simmer and taste for seasoning; add the remaining 1/2 teaspoon kosher salt and more pepper if needed.

5. Simmer with meatballs: return the browned meatballs to the pot (or add frozen meatballs now), reduce heat to maintain a gentle simmer so the meatballs finish cooking and the flavors meld.

6. Cook the pasta: stir in 3/4 cup acini di pepe or orzo and simmer until al dente, usually 7 to 10 minutes for acini or 8 to 10 for orzo; stir occasionally so the tiny pasta doesn’t clump, add a splash more broth or water if the soup gets too thick.

7. Finish with greens and brightener: once the pasta is tender, stir in the chopped spinach or escarole until wilted, about 1 to 2 minutes, then remove the Parmesan rind, stir in 1 tablespoon lemon juice if using, and adjust salt and pepper to taste; finish with extra grated Parmesan and chopped parsley.

8. Instant Pot shortcut: use Sauté to brown meatballs and cook veggies in 1 tablespoon oil, add broth and deglaze, stir in pasta on top, seal and cook on high pressure 3 to 4 minutes (3 for acini di pepe, 4 for orzo), quick release, stir in greens, lemon and cheese.

9. Crock Pot method: brown meatballs if you can, quick-sauté onion/carrot/celery, add everything except pasta and greens to the slow cooker with the Parmesan rind, cook on low 4 to 6 hours, add pasta for the last 20 to 30 minutes until al dente, then stir in the greens, lemon and cheese before serving.

10. Serve and store: ladle into bowls with extra Parmesan and parsley, this keeps in the fridge 3 to 4 days (pasta will soak up broth so thin with extra stock when reheating), or freeze soup without the pasta for up to 3 months and add fresh pasta when you reheat.

Equipment Needed

1. Large heavy pot or deep skillet (10 to 12 in) for browning meatballs and simmering the soup
2. Medium mixing bowl for the meatball mix
3. Measuring cups and spoons (including 3/4 cup and 1 Tbsp)
4. Chef’s knife and cutting board for onion, carrots, celery and greens
5. Wooden spoon or heatproof spatula for sautéing and stirring
6. Tongs or a slotted spoon to turn and transfer meatballs
7. Microplane or small grater for the Parmesan
8. Ladle for serving (and an optional fine mesh strainer if you want to skim fat)

FAQ

Italian Wedding Soup Recipe Substitutions and Variations

• Ground beef (meatballs) -> ground turkey or chicken for a lighter soup, or use Italian sausage for more flavor. If using turkey, add a tablespoon olive oil or an extra egg so the meatballs dont dry out.
• Acini di pepe or orzo -> ditalini, pastina, or small shells work great. Cook time varies so add them later in the simmer so they dont turn to mush.
• Fresh spinach/escarole -> kale or Swiss chard. Remove tough stems and chop, and give kale a little extra simmer time or thinly slice so it softens.
• Low sodium chicken broth -> vegetable broth for a vegetarian version, or use water plus a teaspoon miso or bouillon for extra depth if you dont have broth.

Pro Tips

– Don’t overwork the meat when you mix the meatballs, seriously. Mix just until everything holds together, chill them a bit if you can, and you’ll get tender meatballs instead of hockey pucks. If you want faster, frozen mini meatballs are totally fine, just brown a few for flavor if you have time.

– Brown in batches and save the browned bits. Crowding the pan makes the meat steam not brown, and those stuck bits are pure flavor so scrape them up when you add the broth. A quick deglaze with some broth while you stir makes the soup taste way deeper.

– Add the pasta late and stir often so it doesnt clump or go mushy. Cook the pasta to just al dente because it’ll keep soaking up liquid, especially if you store leftovers. When reheating, thin the soup with stock or water, dont be shy about it.

– Use the Parmesan rind and lemon to layer flavor. Toss the rind in while simmering for a savory boost and remove before serving, then add a squeeze of lemon at the end to wake everything up. Freshly grated Parm and chopped parsley at the finish make it taste like you actually tried.

– For shortcuts and storage: Instant Pot cooks the pasta super fast so layer it on top and quick release, crock pot needs the pasta added only in the last 20 to 30 minutes. Store leftovers in the fridge 3 to 4 days but freeze without the pasta for longer storage, then add fresh pasta when you reheat.