Easy Italian Wedding Soup Recipe

This classic comfort dish is packed with flavorful meatballs made with ground pork and ground beef, tender greens, and tiny pasta in a rich, savory broth. Perfect for chilly nights or a cozy family meal!

Course Main Course

Cuisine Italian

Keyword crockpot, healthysoup, italian, weddingsoup

Prep Time 35

Cook Time 35

Total Time 1 10

Servings servings

Calories 267kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the meatballs:

8 oz. pork, ground
8 oz. beef, ground
2 slices fresh white bread, crust trimmed, torn into pieces
2 cloves garlic, minced (about 1 tsp.)
1/2 medium white onion, grated or finely chopped
1/3 cup fresh parsley, minced
1/2 cup Pecorino Romano or Parmigiano Reggiano cheese, freshly grated
1/2 tsp. salt
1 large egg
2 Tbsp. Worcestershire (or sub milk)

For the soup:

2 Tbsp. olive oil
1/2 medium white onion, chopped
3 large carrots, peeled and finely chopped
4 stalks celery, diced
salt and pepper to taste
2 cloves garlic, minced
2 Tbsp. sage, fresh, chopped
10-12 cups chicken broth (homemade preferred but store bought is OK too)
2 cups cooked small pasta, such as acini di pepe or ditalini, or cook more pasta as desired or 1 cup uncooked
8 cups greens (baby spinach, endive, kale, or escarole)
parmigiano reggiano for garnish and good quality olive oil (optional)

US Customary - Metric

Get Recipe Ingredients

Instructions

Mix the meatball mixture: In a large bowl, combine the bread, garlic, onion, parsley, cheese, salt, egg and Worcestershire. Once combined, then add in the ground pork and beef. Gently combine with clean hands or a spoon until thoroughly mixed.
8 oz. pork, ground, 2 slices fresh white bread, crust trimmed, torn into pieces, 2 cloves garlic, minced (about 1 tsp.), 1/2 medium white onion, grated or finely chopped, 1/3 cup fresh parsley, minced, 1/2 cup Pecorino Romano or Parmigiano Reggiano cheese, freshly grated, 1/2 tsp. salt, 1 large egg, 2 Tbsp. Worcestershire (or sub milk), 8 oz. beef, ground
Roll into balls (and brown): Roll mixture into small, tiny meatballs, about 3/4-inch in size, use your hands or a small melon baller, and place on a baking sheet lined with parchment paper. Set aside. (Optional step: you can brown the meatballs in batches and avoid over crowding the pot for about 2 minutes in a large pot with a little olive oil. Cook about 3/4 of the way, they will finish cooking in the soup. Remove them from the pot and set aside and repeat process with remaining meatballs, adding a touch more olive oil as needed along the way).
Saute the veggies: Add olive oil to a large soup pot along with the onions, celery, carrots, salt & pepper, and sweat over low heat for 15 minutes. Stirring occasionally. Then add in garlic and sage and stir for ~1 minute until fragrant.
2 Tbsp. olive oil, 1/2 medium white onion, chopped, 3 large carrots, peeled and finely chopped, 4 stalks celery, diced, salt and pepper to taste, 2 cloves garlic, minced, 2 Tbsp. sage, fresh, chopped
Add broth: Add in the broth and bring to a boil. (Pro tip: add the rind of the Parmigiano Reggiano cheese here!).
10-12 cups chicken broth (homemade preferred but store bought is OK too)
Add meatballs: Then add in the meatballs. Once they float to the top they will most likely be done. Be sure to check internal temperature with a meat thermometer (Beef and pork should reach 145°F). If adding in uncooked pasta into the soup, add 3/4 cup of it in this step).
Add greens, garnish, and serve: Stir in the greens (I used baby spinach). Taste and adjust seasonings, adding more salt or pepper as desired. To serve, spoon cooked pasta into a bowl, followed by the soup, and finish with Parmigiano Reggiano or Pecorino Romano and a drizzle of olive oil (optional).
2 cups cooked small pasta, such as acini di pepe or ditalini, or cook more pasta as desired, 8 cups greens (baby spinach, endive, kale, or escarole), parmigiano reggiano for garnish and good quality olive oil (optional)

Video

Notes

Using white bread for the meatball works well, but if you have a French loaf, you can grind it into breadcrumbs or just use Italian breadcrumbs.
I always like to cook the small pasta on the side and add it into the bowls when serving so the pasta doesn't soak up all of the yummy, savory broth.
- You can add it directly into the soup and let it cook and simmer for about 5 minutes. If adding uncooked pasta into the soup, add in 3/4 cup.
If you have a parmigiano reggiano rind, add it in with the broth.
Storage options:
- In the Refrigerator: lasts 3 to 4 days when stored in an airtight container. Let the soup cool before refrigerating.
- In the Freezer: It can be frozen for up to 3 months. Store in a freezer-safe container, leaving space for expansion.Storage:
- ✅ For the best texture, store pasta separately if you plan to keep leftovers. Pasta can become mushy when sitting in broth for too long.
- ✅ Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth or water if needed.

Nutrition