Italian Wedding Soup with Parmesan Meatballs

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When I first made this Italian Wedding Soup with Parmesan Meatballs, I didn’t expect it to become such a beloved staple in my kitchen. What started as a chilly evening experiment turned into a comforting, flavor-packed dish I now crave all year round. There’s something deeply satisfying about the mix of tender, cheesy meatballs, tiny pasta, and nutrient-rich greens all simmered in a rich, savory broth. It feels like a warm hug in a bowl.

The magic of this soup lies in its contrast—delicate yet hearty, simple yet packed with flavor. The meatballs are juicy and lightly browned for extra depth, and the broth is infused with the sweetness of carrots and celery, the earthiness of kale, and the umami of grated Parmesan. I love serving it with crusty bread or just on its own when I want something soulful and nourishing.

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Why You’ll Love This Italian Wedding Soup with Parmesan Meatballs

This soup checks all the right boxes. It’s cozy, nourishing, and surprisingly easy to make. The Parmesan-infused meatballs add a luxurious touch without making it too heavy, and the mix of vegetables and tiny pasta brings a balance of texture and comfort. Whether you’re planning a family dinner, a meal prep batch, or just need a warm bowl to lift your mood—this soup delivers every time.

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What Kind of Pasta Should I Use for Italian Wedding Soup with Parmesan Meatballs?

Traditionally, Italian Wedding Soup uses small pasta shapes like acini di pepe, orzo, or even pastina. I personally prefer acini di pepe because it absorbs just enough broth without overpowering the other ingredients. It nestles beautifully between the vegetables and meatballs, creating the perfect spoonful every time. If you can’t find acini di pepe, try ditalini or even small shells—just keep it tiny so the texture stays balanced.

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Options for Substitutions

This soup is wonderfully flexible, which makes it easy to tailor to your preferences or pantry:

• Meatballs: I use a mix of ground beef and pork for richness, but ground turkey or chicken works great for a leaner version.
• Greens: Kale holds up well in the broth, but you can use spinach, escarole, or Swiss chard.
• Pasta: As mentioned, small pasta shapes are best, but if you’re gluten-free, opt for rice or gluten-free pasta.
• Broth: Chicken broth brings warmth and depth, but vegetable broth can be used for a vegetarian version (just skip the meatballs or use a plant-based option).
• Cheese: Parmesan adds nuttiness to the meatballs, but Pecorino Romano gives a sharper, saltier edge if that’s your thing.

Swapping a few ingredients doesn’t take away from the heart of this dish—it remains just as comforting and delicious.

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Ingredients for This Italian Wedding Soup with Parmesan Meatballs

• Ground beef and pork
  This combo gives the meatballs the perfect balance of tenderness and flavor. The beef brings depth, while the pork adds moisture.
• Grated Parmesan cheese
  Mixed right into the meatballs, Parmesan adds a salty, nutty richness that sets them apart.
• Fresh parsley
  Adds freshness to the meatballs and a pop of herby flavor that brightens the soup.
• Garlic and onion
  These aromatics are essential for building that savory base, both in the meatballs and the broth.
• Egg
  Helps bind the meatball mixture together so they stay juicy and don’t fall apart in the broth.
• Breadcrumbs
  Soaks up the moisture from the egg and keeps the meatballs tender without being dense.
• Carrots, celery, and onion (for the soup base)
  The classic mirepoix trio provides a naturally sweet and aromatic foundation to the broth.
• Chicken broth
  Rich and comforting, this forms the soul of the soup. Use low-sodium to control salt levels.
• Acini di pepe pasta
  Small, pearl-like pasta that adds delightful texture without taking over the dish.
• Kale
  Sturdy greens that hold their shape and soak up the savory broth beautifully. Spinach or escarole works too.
• Olive oil
  Used for sautéing vegetables and browning the meatballs for extra flavor.
• Salt and black pepper
  Essential seasonings that bring out the best in every ingredient.

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Step 1: Make the Meatball Mixture

In a large bowl, combine ground beef, ground pork, grated Parmesan, finely chopped parsley, minced garlic, breadcrumbs, egg, salt, and pepper. Mix gently with your hands until just combined—don’t overwork the mixture or the meatballs may turn out tough.

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Step 2: Shape and Brown the Meatballs

Form small meatballs, about 1 inch in diameter. Heat a drizzle of olive oil in a skillet over medium heat and brown the meatballs in batches, turning occasionally. They don’t need to be cooked through—just seared for flavor and to help them hold together in the soup.

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Step 3: Sauté the Vegetables

In a large soup pot, heat a bit more olive oil and sauté chopped onion, celery, and carrots until softened and aromatic, about 5–7 minutes.

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Step 4: Add Broth and Simmer

Pour in the chicken broth and bring to a gentle boil. Add the browned meatballs to the pot. Reduce heat to a simmer and cook for 15–20 minutes until the meatballs are fully cooked through and the flavors have melded.

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Step 5: Cook the Pasta

Stir in the acini di pepe pasta and continue simmering for another 8–10 minutes, or until the pasta is al dente.

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Step 6: Add the Greens

Finally, add chopped kale (or spinach) and stir until wilted, about 2–3 minutes. Taste the broth and adjust seasoning with salt and pepper if needed.

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Step 7: Serve

Ladle the soup into bowls, making sure each serving gets a good amount of broth, meatballs, pasta, and vegetables. Top with extra grated Parmesan if desired.

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How Long to Cook the Italian Wedding Soup with Parmesan Meatballs

From start to finish, this soup comes together in about 45–50 minutes. Here’s the breakdown:

• Prep time: 15–20 minutes (meatballs, chopping veggies)
• Cooking time: 25–30 minutes total
  • Browning meatballs: 8–10 minutes
  • Simmering in broth: 15–20 minutes
  • Pasta and greens: 8–10 minutes

It’s a great option for weeknights when you want something cozy but not too time-consuming.

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Tips for Perfect Italian Wedding Soup with Parmesan Meatballs

• Don’t overmix the meatballs: Gentle mixing keeps them tender. Overworking the mixture can make them dense or tough.
• Brown the meatballs before simmering: This step adds an incredible depth of flavor and helps the meatballs hold together in the broth.
• Use low-sodium broth: It gives you better control over the final saltiness of the soup, especially since Parmesan adds salt too.
• Cook the pasta in the soup just before serving: If making ahead, cook the pasta separately and add when reheating to avoid mushiness.
• Chop veggies evenly: Uniform pieces of carrot and celery ensure they cook at the same rate and look beautiful in the bowl.
• Add greens at the end: Kale and spinach only need a few minutes to soften and stay vibrant—don’t overcook them.
• Grate fresh Parmesan on top: A final sprinkle before serving boosts the flavor and adds a savory finish.

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Watch Out for These Mistakes While Cooking

• Making the meatballs too big
  Keep them small—about 1 inch—so they cook evenly and fit nicely in each spoonful alongside the pasta and veggies.
• Skipping the browning step
  Browning adds rich, savory flavor and gives the meatballs structure. Don’t skip it unless you’re really pressed for time.
• Overcooking the pasta
  Tiny pasta like acini di pepe can turn mushy quickly. Keep an eye on it and stop cooking when it’s just al dente.
• Adding greens too early
  Kale, spinach, or escarole should go in at the end to keep their color and texture. Add too soon, and they’ll wilt into mush.
• Not seasoning as you go
  Layering salt and pepper throughout the cooking process brings out the best in each ingredient—don’t wait until the end.
• Using bland broth
  Your broth is the foundation of the soup—use a high-quality store-bought broth or homemade if you have time. Low-sodium is best so you can adjust flavors yourself.

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What to Serve With Italian Wedding Soup with Parmesan Meatballs?

Crusty Bread or Baguette

Perfect for dunking into the rich broth and soaking up every drop.

Simple Arugula or Mixed Greens Salad

A bright, lemony salad balances out the richness of the meatballs and broth.

Garlic Bread

If you want to lean into comfort food, buttery garlic bread is always a win.

Parmesan Cheese Crisps

Crispy baked Parmesan rounds add a salty crunch and match the cheesy flavor of the meatballs.

Marinated Olives or Antipasto

A small plate of marinated veggies, olives, or cured meats makes a perfect pre-soup bite.

Caprese Salad

Fresh mozzarella, tomatoes, and basil offer a refreshing contrast to the warm soup.

A Glass of Chianti or Pinot Grigio

If you’re pairing with wine, go for something light and dry to complement the broth and cut through the richness of the meatballs.

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Storage Instructions

Italian Wedding Soup with Parmesan Meatballs stores beautifully, making it ideal for meal prep or leftovers. Here’s how to keep it fresh:

• Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.
• Freezer: For longer storage, freeze the soup in portioned containers for up to 3 months. I recommend freezing the pasta separately or undercooking it slightly so it doesn’t go mushy when reheated.
• Reheating: Warm the soup gently on the stovetop over medium heat. Add a splash of broth or water if it has thickened. If reheating from frozen, thaw overnight in the fridge first.

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Estimated Nutrition (Per Serving – Based on 6 Servings)

• Calories: ~390 kcal
• Protein: 24g
• Carbohydrates: 27g
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 820mg
• Fiber: 3g
• Sugar: 4g

Note: Nutrition values are approximate and will vary depending on the specific ingredients and brands used.

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Frequently Asked Questions

What does “Italian Wedding Soup” mean?

Despite the name, it’s not served at weddings! The term comes from the Italian phrase “minestra maritata”, meaning “married soup,” which refers to the marriage of meat and greens—a perfect flavor pairing.

Can I make this soup ahead of time?

Yes! It actually tastes even better the next day as the flavors meld. Just store the pasta separately if possible to avoid it soaking up too much broth.

Can I use frozen meatballs instead?

Absolutely. If you’re short on time, quality frozen meatballs will work—just adjust the simmering time to make sure they’re fully heated through.

What can I use instead of kale?

Spinach, escarole, or Swiss chard are all great substitutes. Just remember that softer greens like spinach only need a couple of minutes to cook.

Is this soup gluten-free?

Not as written, but it can be! Use gluten-free pasta and gluten-free breadcrumbs in the meatballs, and double-check that your broth is gluten-free.

Can I use just one type of meat?

Yes, ground chicken, beef, pork, or turkey all work well on their own. I like the beef/pork combo for flavor and texture, but feel free to use what you have.

Can I make this vegetarian?

Definitely. Use veggie broth and skip the meatballs—or use vegetarian meatballs or white beans instead. It’s still hearty and flavorful.

How do I prevent soggy pasta when reheating?

The best way is to cook the pasta separately and store it apart from the soup. Add it in when reheating to keep the texture just right.

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Conclusion

Italian Wedding Soup with Parmesan Meatballs is one of those rare recipes that feels both indulgent and nourishing. With its rich broth, tender meatballs, and comforting blend of pasta and greens, it’s the kind of dish you’ll find yourself making on repeat—especially as the temperatures drop. Whether you’re cooking for family, prepping lunches for the week, or just in need of something warm and soulful, this soup delivers every single time. It’s a simple yet satisfying reminder of how beautiful the marriage of good ingredients can be.

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