If you’re craving something heartwarming, flavorful, and packed with nostalgic charm, then this Italian Wedding Soup Recipe is an absolute must-try. It’s a delightful marriage of tender homemade meatballs, delicate pasta, fresh herbs, and soulful broth that feels like a warm hug in a bowl. Every spoonful is bursting with comforting Italian flavors making it a perfect meal to share with family and friends, or simply to cozy up with yourself on any day. Trust me, once you try this Italian Wedding Soup Recipe, it’ll become one of your cherished go-to recipes for good reason.
Ingredients You’ll Need
Every ingredient in this Italian Wedding Soup Recipe plays a crucial role, from the fragrant herbs that awaken your senses to the simple veggies that add natural sweetness and texture. These essentials come together beautifully to create a soup that’s as vibrant in flavor as it is balanced in nutrition.
- 6 cups chicken broth: The comforting, savory base that brings all the ingredients together with warmth and depth.
- 1 tablespoon olive oil: Adds richness and helps soften the aromatics for that perfect flavor foundation.
- 1 medium onion, chopped: Provides a subtle sweetness and earthiness when sautéed to translucent perfection.
- 2 cloves garlic, minced: Brings a punch of warmth and boldness to every bite.
- 2 medium carrots, peeled and sliced: Add a hint of natural sweetness and a delightful pop of color.
- 2 stalks celery, chopped: Offers a fresh, crisp texture and a mild, herby undertone.
- 1/2 teaspoon dried oregano: Infuses the soup with authentic Italian herbaceous aroma.
- 1/4 teaspoon dried thyme: A subtle, earthy note that complements the meatballs beautifully.
- 1/4 teaspoon black pepper: Ensures a gentle heat and balance in the seasoning.
- 1/4 teaspoon salt: Enhances and harmonizes all the vibrant flavors.
- 3/4 cup small pasta (e.g., acini di pepe or orzo): The perfect little pearls to soak up the rich broth.
- 1/2 pound ground beef: Adds hearty, savory flavor and tender juiciness to the meatballs.
- 1/2 pound ground pork: Keeps the meatballs moist and delivers a luscious depth of flavor.
- 1/2 cup breadcrumbs: Binds the meat together while keeping the meatballs light.
- 1/4 cup grated Parmesan cheese: Infuses a sharp, nutty richness into the meat mixture.
- 1 large egg: Acts as the glue for perfectly shaped, tender meatballs.
- 2 tablespoons fresh parsley, chopped: A burst of herbal brightness that lifts the whole soup.
- 2 tablespoons fresh basil, chopped: Adds a sweet, aromatic note to the meatballs and broth.
- 1/2 teaspoon red pepper flakes (optional): For those who love just a touch of heat to balance flavors.
How to Make Italian Wedding Soup Recipe
Step 1: Build Your Flavor Base
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook it slowly until it becomes translucent, which usually takes about 5 minutes. This step is where the sweet, savory foundation of your soup begins to develop, and it’s crucial for infusing the broth with aromatic depth.
Step 2: Aromatics and Broth Introduction
Next, stir in the minced garlic and cook for an additional minute to release its fragrant oils while being careful not to burn it. Then, pour in the chicken broth and bring everything to a rolling boil. This broth is going to soak up all the wonderful flavors and create the ultimate comfort in a bowl.
Step 3: Vegetables and Herbs Join In
Lower the heat to maintain a gentle simmer and add the sliced carrots, chopped celery, dried oregano, thyme, black pepper, and salt. Let these ingredients mingle in the bubbling broth for about 10 minutes, allowing the vegetables to soften just right and the herbs to release their fragrance into the soup.
Step 4: Crafting the Tender Meatballs
While your soup base simmers, it’s time to make those little bites of joy. Combine ground beef and pork in a bowl, then add breadcrumbs, Parmesan, egg, fresh parsley, basil, and red pepper flakes if you’re using them. Mix everything until just combined — careful not to overwork the meat, so your meatballs stay tender.
Step 5: Shape and Simmer the Meatballs
Form the mixture into small 1-inch meatballs; compact but not too tight. Add them gently to the simmering broth and cook for about 10 minutes until they’re cooked through and float to the surface, signaling their perfect tenderness and readiness.
Step 6: Add the Pasta and Final Touches
Stir in the small pasta, like acini di pepe or orzo, and continue simmering the soup for 8-10 minutes until the pasta is tender but still slightly firm, preventing a mushy texture. Taste and adjust seasoning as needed, adding more salt, pepper, or fresh herbs to make it truly your own.
How to Serve Italian Wedding Soup Recipe
Garnishes
Serving your Italian Wedding Soup Recipe with a sprinkle of fresh parsley or basil adds not only bright color but a fresh herbal aroma that elevates each spoonful. A light dusting of grated Parmesan cheese on top is always a crowd-pleaser, lending a creamy, savory finish.
Side Dishes
This soup shines beautifully as a standalone meal, but pairing it with crusty garlic bread or a simple Caesar salad turns it into a hearty and memorable Italian feast. The bread is perfect for dipping, soaking up every last drop of that irresistible broth.
Creative Ways to Present
If you’re hosting, serve the soup in individual mini soup crocks or bread bowls for a fun, rustic look. Adding a lemon wedge on the side can offer a zesty twist if guests want to brighten their bowls with a little citrus punch.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup Recipe tastes just as wonderful the next day. Store it in an airtight container in the refrigerator for up to 3 days, ensuring you cool it completely before sealing to keep all the flavors fresh and vibrant.
Freezing
For longer storage, freeze the soup without the pasta, as pasta tends to get mushy when reheated. Freeze in portions for up to 3 months in sealed freezer-safe containers or heavy-duty bags for effortless future meals.
Reheating
When reheating, thaw if frozen, then warm over medium heat on the stove, adding fresh pasta and simmering just until tender. This method maintains the soup’s wonderful texture and balance of flavors.
FAQs
Can I use only ground beef or ground pork for the meatballs?
Absolutely! While the combination of beef and pork offers the best balance of flavor and texture, using just one type of ground meat will still yield delicious meatballs. You might want to add a little extra seasoning or moisture depending on your choice.
What pasta is ideal for Italian Wedding Soup Recipe?
Traditional small-shaped pasta such as acini di pepe or orzo works best because they fit perfectly with the meatballs and vegetables, creating a harmonious bite every time. If unavailable, tiny pastas like ditalini or small elbow macaroni are great substitutes.
Can I make this soup vegetarian?
Yes! Replace the meatballs with vegetarian meatballs or omit them entirely, adding extra vegetables or beans. Use vegetable broth instead of chicken broth to keep the soup fully vegetarian while maintaining great flavor.
Is Italian Wedding Soup Recipe suitable for freezing?
Yes, but it’s best to freeze the soup without the pasta to avoid sogginess. Freeze the broth and meatballs, then add freshly cooked pasta when reheating for the best texture and taste.
How can I add a spicy kick to the soup?
If you like a bit of heat, red pepper flakes in the meatball mixture or stirred into the finished soup are perfect. Alternatively, a dash of hot sauce served on the side lets everyone control their spice level.
Final Thoughts
There is something truly special about making and sharing this Italian Wedding Soup Recipe that goes beyond the delicious taste. It’s a celebration of simple, fresh ingredients coming together to comfort and delight. Whether you’re feeding a crowd or just craving a warm bowl of goodness, this recipe promises to become a beloved staple in your kitchen. Give it a try, and soon you’ll understand why Italian Wedding Soup holds a cherished spot at so many tables.
Print
Italian Wedding Soup Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 45m
- Total Time: 1h 5m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a comforting and flavorful soup featuring tender homemade meatballs, delicate small pasta, fresh herbs, and a savory chicken broth. This classic Italian-American dish is perfect for cozy dinners and is both hearty and nourishing, combining ground beef and pork meatballs with vegetables and aromatic seasoning.
Ingredients
Soup Base
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional)
Pasta
- 3/4 cup small pasta (e.g., acini di pepe or orzo)
Instructions
- Heat Olive Oil: In a large pot, heat 1 tablespoon of olive oil over medium heat, preparing the base for sautéing the vegetables.
- Sauté Onion: Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. This step builds flavor for the soup base.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute, stirring frequently to avoid burning, releasing its aromatic qualities.
- Add Broth and Boil: Pour in the 6 cups of chicken broth and bring the mixture to a boil over high heat to start the cooking process.
- Simmer Broth: Once boiling, reduce the heat to medium-low to maintain a gentle simmer, setting the stage for vegetables to cook.
- Add Vegetables and Herbs: Incorporate the sliced carrots, chopped celery, dried oregano, dried thyme, black pepper, and salt into the broth, infusing it with flavor.
- Simmer Vegetables: Let the soup simmer for about 10 minutes, or until the vegetables begin to soften, creating a tender base.
- Prepare Meatball Mixture: Meanwhile, in a large bowl, combine ground beef and ground pork to form the base of the meatballs.
- Add Meatball Ingredients: Add breadcrumbs, grated Parmesan cheese, egg, fresh parsley, fresh basil, and red pepper flakes (if using) to the meat mixture to bind and flavor the meatballs.
- Mix Meatball Ingredients: Thoroughly mix the ingredients until well combined, ensuring even distribution for consistent flavor and texture.
- Shape Meatballs: Form the meat mixture into small meatballs, about 1 inch in diameter, making sure they are compact but not overly tight to maintain tenderness.
- Add Meatballs to Soup: Gently place the shaped meatballs into the simmering broth.
- Cook Meatballs: Let the meatballs cook in the broth for about 10 minutes, or until fully cooked through and floating to the surface, indicating doneness.
- Add Pasta: Stir in the small pasta, such as acini di pepe or orzo, combining it with the soup.
- Cook Pasta: Continue to cook the soup for an additional 8–10 minutes until the pasta is tender but not overcooked, ensuring a delicate texture.
- Adjust Seasoning: Taste the soup and adjust seasonings as desired by adding more salt, pepper, or herbs to suit your preference.
- Remove from Heat: Once pasta is cooked and soup is well-seasoned, remove the pot from the heat to prevent overcooking.
- Serve: Ladle the soup into bowls and serve hot, garnished with extra fresh parsley or basil if desired for a fresh herbal note.
Notes
- If preferred, substitute ground turkey or chicken for a leaner meatball option.
- Using fresh herbs enhances the soup’s flavor but dried herbs can be substituted if necessary.
- Acini di pepe pasta is traditional, but orzo or even small ditalini pasta work well as alternatives.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make this recipe gluten-free, use gluten-free breadcrumbs and pasta.
- Red pepper flakes are optional but add a nice mild heat to the soup.
- Do not overcook the pasta to avoid it becoming mushy; it should remain slightly firm to the bite.
