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Italian wedding soup in a dutch oven and a ladle of soup
5 from 2 votes

Italian Wedding Soup

Italian Wedding Soup with homemade meatballs is so easy! Make this one-pot recipe all year with luscious chicken stock, wilted spinach, and pasta.
Author Diana
Servings 6 servings
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes


For the meatballs:

  • 8 oz ground pork
  • 8 oz ground beef lean 90%
  • 1 egg
  • ½ cup breadcrumbs
  • ¾ teaspoon Italian seasoning
  • ½ cup parmesan finely shredded
  • 1 clove garlic minced
  • ¼ cup fresh parsley roughly chopped
  • 1 teaspoon fresh oregano chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the soup:

  • 2 tablespoons olive oil
  • 1 cup carrots peeled halved and sliced
  • 1 cup yellow onion diced
  • ½ cup celery diced
  • 3 cloves garlic minced
  • 5 (14.5-oz cans) reduced sodium chicken stock 9 cups
  • ¼ teaspoon salt
  • teaspoon ground black pepper
  • 1 cup Acini De Pepe Pasta uncooked
  • 3 cups baby spinach leaves

For serving:

  • Parmesan cheese freshly shredded
  • Toasted bread


To make the meatballs:

  • First, mix the ground pork, ground beef, egg, breadcrumbs, Italian seasoning, Parmesan cheese, garlic, parsley, oregano, salt, and pepper together by hand. Be sure not to overwork the mixture or your meatballs will be tough. Roll them into balls, and set aside.
  • Then, brown the meatballs in olive oil for a few minutes per side. The meatballs should be browned but not completely cooked through. Searing the meatballs is a crucial step and should not be skipped!

To make the soup:

  • Now, add the onions, carrots, and celery and sauté for a few minutes until it’s softened. Add the garlic when the veggies are almost done.
  • Deglaze the pan. Next, add a little chicken stock to the Dutch oven and scrape all the tasty brown bits off the pan.
  • Then, add the remaining stock and bring it to a boil.
  • Add meatballs and pasta. Reduce the liquid to a simmer, and add the meatballs and dried acini de pepe pasta. Cover and cook until the meatballs are done and the pasta is tender. Don’t forget the salt and pepper!
  • Add spinach. When it’s almost time to serve, add the baby spinach leaves and let them wilt.
  • Serve with a little Parmesan cheese on top with a slice of toasty bread.


  • Swap the proteins. If you’re not a fan of ground beef and ground pork, switch up the meats. You can use ground chicken or ground turkey.
  • Make it soupier. If you like your Italian wedding soup with tons of broth, use ¼ cup less pasta. This will give you all the same flavors with more liquid to slurp.
  • Use kale. Swap the spinach for kale. Follow the same steps, adding the kale last and serving once it’s wilted but still bright green.
  • Storing. Store in the fridge in an airtight container for up to 4 days, or freeze for 3-4 months.


Calories: 528kcal | Carbohydrates: 37g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1098mg | Potassium: 864mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5343IU | Vitamin C: 13mg | Calcium: 185mg | Iron: 4mg