Italian Wedding Soup is a flavorful one-pot meal that features a combination of meatballs, vegetables, pasta, and a savory broth. It’s a ‘marriage’ of various tasty ingredients that make the soup hearty enough to be the main course! Top a bowl of the soup with some parmesan cheese to add a final layer to this delicious and satisfying dish. I also have Chicken and Rice Soup, another broth-based soup made with fresh vegetables, that you will love!
Ingredients & Substitutions
Meatballs: For ease, I used frozen Italian meatballs. Choose a brand that you prefer, making sure they are pre-cooked. Follow the packaging for browning from frozen or letting them thaw a bit first. You could certainly make homemade meatballs that have been fully cooked to add to the soup, too!
Vegetables: The vegetable medley in this soup combines diced yellow onion, carrots, celery, and garlic. As the soup simmers, these vegetables release their flavors into the broth, contributing to the overall richness of the dish.
Broth: Using both chicken broth and beef broth adds more depth to the soup’s flavor. If you only have one or the other, you can use all of that one kind of broth.
Pasta: I used acini de pepe pasta, a small round pasta. Stick to smaller-shaped pasta (orzo would be another good choice) for the best results in the soup. Larger pasta can soak up too much of the broth.
Spinach: At the end of the cooking time, add fresh baby spinach. You could also use thawed frozen spinach. Or, try the soup with kale or Swiss chard, other popular choices.
Can I Make The Soup Without Browning The Meatballs?
Yes, you can skip the step of browning the meatballs, just add them at the end to warm them up. However, browning the frozen meatballs before adding them to a soup like this serves several purposes. Browning the meatballs helps develop rich and savory flavors, creates a caramelized crust on the outside, and gives them a nice color for visual appeal. While browning meatballs is not strictly necessary, it is a step that can significantly enhance the overall taste and texture of the Italian wedding soup.
What To Serve With Italian Wedding Soup?
Italian Wedding Soup is a delicious and satisfying dish that goes well with a variety of side dishes. Here are some of my favorites:
- Crusty Bread (like a French Baguette)
- Garlic Breadsticks or Garlic Knots
- Wedge Salad
- Roasted Vegetables like asparagus or Brussels sprouts
- Focaccia Bread
How To Store Italian Wedding Soup
To store Italian Wedding Soup, first, let it cool to room temperature. Next, store it in an airtight container (or containers) in the refrigerator. It will last up to 3-4 days. Reheat the soup on the stovetop or in the microwave. It is so good as leftovers because the flavors have even more time to meld!
Can I Freeze Italian Wedding Soup?
Yes, you can freeze Italian wedding soup. First, let it cool completely. Next, store the soup in freezer-safe containers, leaving a bit of room for expansion. Freeze for up to 3 months. When ready to enjoy, let the soup thaw in the refrigerator overnight. Then, reheat it in the microwave or on the stovetop.
Italian Wedding Soup
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 package (22 ounces) frozen Italian meatballs
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 medium carrots, diced (about 1 cup)
- 3 ribs celery, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 4 cups (32 ounces) chicken broth
- 2 cups (16 ounces) beef broth
- ½ cup (85 g) acini de pepe pasta, uncooked
- 1 package (5 ounces) fresh baby spinach
- parmesan cheese, finely shredded, for serving
- To a large pot or Dutch oven over medium heat, add oil and butter. Once the oil is hot and the butter has melted, add meatballs. Heat for 5-7 minutes, stirring occasionally until meatballs are browned on all sides. Transfer to a plate and tent to keep warm.
- To the same pot, add onions, carrots, and celery. Cook for 3-5 minutes, or until onions have softened. Add garlic and cook for one more minute.
- Add chicken broth and beef broth. Bring to a simmer. Add pasta and cook for 6-8 minutes, or until the pasta is tender.
- Add spinach and meatballs. Continue cooking until the spinach has wilted.
- Garnish with parmesan cheese.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
I love the tiny pasta in this soup! This would be great with our homemade meatball recipe if you have the time, but I do like how simple this is. You have to love a meal that can be thrown together in one pot!
I love this soup! It is so flavorful with fresh vegetables and Italian meatballs. I went back for a second bowl of this one!
This is a simple but flavorful soup. It is very light but filling with the vegetables and the meatballs!
This is a simple, light soup. Perfect for cold days, especially when you want a little freshness!
This is a great choice of soup if you're looking for something warm and comforting! It tastes so light but it is still fulfilling!
This is a really comforting soup. I love how simple yet delicious it is!