Made in just one pot, this Italian Wedding Soup recipe is filled with mini-meatballs, pasta, and veggies, in a delicous broth.
What You’ll Need to Make Italian Wedding Soup
Meatballs: I love the flavor of meatballs made with ground beef and pork, but if you have only ground beef (or ground turkey), you can use all beef. Broth: Boxed broth makes this easy. Low-sodium varieties work well, too. Vegetables: Celery, carrots, and onions add a savory flavor to the broth. Greens: Spinach is added to Italian wedding soup for a bit of freshness—it can be replaced with kale or escarole. Pasta: Use a smaller pasta shape like acini de pepe or ditalini for this recipe.
Variations & Ingredient Swaps
Replace white wine with additional chicken broth if you like. Stretch this meal a bit further and add flavor by adding extra vegetables and 2 cups of broth. Save time by using frozen meatballs, adding them in Step 5. No tiny pasta? Small dice a few potatoes, or use white rice or a can of cannellini beans instead. Anything goes!
How to Make Italian Wedding Soup
We love to serve wedding soup with crusty artisan bread, crescent rolls, or dinner rolls.
Storage & Freezing
Store leftovers in the fridge for up to 4 days. The pasta will absorb additional broth as the soup sits—add extra water or broth if needed. Freeze leftovers in an airtight container for up to four months. Thaw in the refrigerator, or reheat straight from the freezer in the microwave or on the stovetop. Add some fresh spinach to the reheated soup.
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