This easy Italian Wedding Soup recipe is a popular Italian American soup made with acini de pepe pasta, spinach, carrots, and meatballs. It’s hearty and filling, perfect for those cold, brisk days. Soup recipe is scaled down to 4 servings to feed 2 people.
When I don’t know what to make for dinner, soup is usually an easy solution because it has the same formula. Saute some vegetables, add broth, add anything that needs to fully cooked, done.
I find pureed soups don’t fill me up as much as they should. That’s why I prefer hearty soups like Spinach and Mushroom Dumpling Soup and this family favorite Italian Wedding Soup. It’s the perfect meal for those cold, brisk days.
The soup is made up of acini di pepe (little pasta balls that translates into “peppercorns” because of the shape), beef meatballs, carrots, and spinach, all floating in chicken broth. Is it weird to make a beef soup with chicken broth? Beef broth doesn’t taste the same though.
The name of the pasta found in Italian wedding soup is acini di pepe, which I found in the pasta section no problem. I’ve also seen some recipes substitute orzo. I’ve also seen some recipes that added shredded chicken, which to be honest, I have never had wedding soup with chicken before. Not saying it’s wrong. Just unheard of growing up.
My original recipe made 8 servings, mainly because I would be feeding four people when family visits. However, I scaled it down to 4 servings that feeds 2 people (2 bowls each because let’s face it – who only eats 1 bowl?).
Italian Wedding Soup
Ingredients
Meatballs:
- 1/4 pound ground beef, thawed
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 tablespoons plain bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
Soup:
- 1 tablespoon unsalted butter
- Salt, to taste
- 1/2 cup chopped onion
- 1 carrot, peeled and chopped
- 1 clove garlic, minced
- 4-5 cups chicken broth
- 1/2 cup acini di pepi pasta
- 6 ounces frozen spinach
Instructions
- For the meatballs: In a large bowl, mix together the beef, onion, garlic, cheese, bread crumbs, basil, parsley, salt, and egg until combined.
- Using a #60 cookie scoop or by hand, roll the meat into 1/2-inch balls. You should get roughly 14 mini meatballs. Place onto a cookie sheet and freeze until firm, about 30 minutes. If freezing them longer, store in a freezer-proof zip-top bag.
- For the soup: In a Dutch oven or large pot, melt the butter. Add the onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 30 seconds.
- Add 4 cups broth and bring to a boil.
- Add the meatballs and cook at a gentle boil for 10 minutes. Taste for salt. Depending on how salty the broth is, you may need to add up to 1/2 teaspoon salt.
- Add acini di pepi and cook 8-10 minutes or until done
- Add spinach and cook 2-3 minutes or until hot. At this point, a lot of the broth will have been absorbed by the pasta and vegetables. Add the remaining broth if desired.
Notes
* If you are not going to use the meatballs the same day you make them, cover them until you are ready. You can even freeze and drop them frozen into the soup. Just add a few more minutes to the cooking time.
Source: Adapted from Brown Eyed Baker
Jen @JuanitasCocina says
This is one of my favorite soups! I’ve never even thought of making! And gorgeous photos!
Kristina Ferguson says
Fantastic recipe!! Made this multiple times and it’s always delicious. I use turkey though, only because that was all we had the first time I tried it, but still use it because it turned out so awesome!
Carla says
Hey turkey works too! Glad you enjoyed the soup.
Kayle (The Cooking Actress) says
Oooh I love wedding soup. My boyfriend and I are both Italian so our grandparents each have their own recipes that we’re fiercely loyal to. His grandpa’s is more traditional-like yours. Mine is a little different-there are no meatballs but there is chicken and endive. It could be a result of the fact that I’m part Sicilian *shrug* I don’t know lol.
Your soup looks beautiful and super tasty. Meatballs and all :P
JoAnn says
My Dad was 1/2 SICILIAN also. And 1/2 Calabrese to boot, while my Mom’s ancestry included parents from Naples, Genoa, and Florence, so no reason to “shrug” :). Both of them were 1st Generation Americans (IOW’s, all 4 of my Grandparents were Immigrants). My Mom made what she called “Fake Wedding Soup” pretty regularly (usually on Wednesdays). She used left-over Meatballs from our Sunday dinners, but (most times) broke them down (crumbled them), so her “Wedding Soup” rarely included actual Meatballs (it’s all about the FLAVORS, right?). Sometimes she included Carrots, sometimes she didn’t. Sometimes she included Parsnips, sometimes she didn’t. Sometimes she included Potatoes, sometimes she didn’t. To HER mind (and with my Dad’s approval), so long as her Wedding Soup included SPINACH, Onion, Meat, and a small -sized Pasta , it would be a SUCCESS!! And she (an EXCELLENT cook within the parameters of her own, personal skills; God knows, she couldn’t BAKE!! lol) was RIGHT! I — a retired Baby Boomer who grew up LOVING my Mom’s Wedding Soup. even though I was TOTALLY unaware of how difficult it may have been for her to secure the ingredients (especially the veggies) to make it (in “those days”, certain produce was available while other produce just was not — not even in NYC). I, personally EMBRACE your Italian heritage, Kayle (Italian cuisine has been declared by international “experts” as being — if not #1 — at least among the top 3 of Globally acknowledged as being “among the best of ALL). ENJOY your Wedding Soup (regardless of how you make it :) ). And, enjoy, also, that you are at least “part” Italian . Given MY personal experience, there’s nothing wrong with doing either of those. <3
Renee says
This is one soup I love but have not made yet. I’m taking care of that this fall/winter and I’ll make my first batch with your recipe.
Isabelle @ Crumb says
Ah ha! The mystery of Italian Wedding Soup is solved. I always thought it seemed like an odd dish to serve at a wedding, especially since none of my Italian friends served it at their weddings. It’s delicious enough that I’m willing to forgive it for its misleading name, though. :)
Sharon says
This looks delicious! I want to definitely make this soup. I will probably adjust the recipe to use low-sodium broth. Definitely saving to make later.
Carla Cardello says
Low sodium broth would work! Enjoy!
john b says
Indeed, I just made it with low sodium broth and it was great. Substituted turkey for beef and that worked pretty good, however I think in the future I will add more spices to the turkey.
Carla says
Turkey tends to need more help in the bland department compared to other meats like beef or pork. Glad you enjoyed the soup!
Mickie Wallace says
I love wedding soup and can ‘t wait to try your version.the pictures are making my mouth water. Will make it first thing tomorrow. I hope I can make it as good as it looks. Wish me luck.
carole says
can this soup be frozen?
Carla says
I personally haven’t frozen this recipe, but I know a local restaurant who freezes their wedding soup to sell in stores.
Easy Italian Recipes says
Hi! Your Italian wedding soup has been nominated as one of the “Best Italian Wedding Soup Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/ (your recipe is positioned at #111).
Carla Cardello says
Thanks!
Sharon says
Made soup tonight with frozen meatballs. My family just loved it!
Bruce says
Perfect wedding soup recipe and beautiful photos
Tracey says
Carla, I love this soup and I thank you for teaching me to make it. Too bad my own Italian mother couldn’t, but it’s just not in her repertoire (although she makes a mean chicken cutlet and killer pizzeles, in her defense). Great instructions, beautiful photos, delicious soup!! Thanks!
Carla says
Thanks, Tracey! Glad you’re able to enjoy this soup. Maybe you and your mom can cook and learn together :)
Cathy S. says
I used fresh baby spinach and I reduced the amount to 3 oz.
Carla says
Good to know fresh works too!