Italian Wedding Soup

This Italian wedding soup recipe is all about classic comfort food in a bowl: juicy mini meatballs simmered in a savory chicken broth, paired with tender spinach and tiny pasta that add the perfect bite. It’s simple enough for a weeknight but tasty enough that you’ll want to make a big pot and freeze some for later.

In this post, I’ll walk you through:

• Three easy cooking methods: Detailed steps for stove top, plus Crock Pot and Instant Pot options so you can pick whatever fits your schedule best.
• Helpful tips: How to get those meatballs tender and perfectly sized, why I like browning them first, and why cooking pasta separately makes leftovers way better.
• Timing and serves: This recipe makes about 6 servings and totals around 50 minutes from start to finish (see the recipe card for exact prep and cook times).
• Make-ahead and freezing tips: This soup freezes beautifully (just leave out the pasta), and I’ll share easy reheating tips.
• Smart swaps: From using frozen meatballs to picking different pastas and adjusting for dietary needs, I’ve got you covered.

Scroll down to the recipe card for exact amounts and full step-by-step instructions, and don’t miss the Pro Tips below that for some handy tricks!

What Makes It So Good

This Italian wedding soup recipe shines because it pairs tender, flavorful mini meatballs with a rich, well-seasoned chicken broth, fresh spinach, and small pasta that’ll melt in your mouth. If you love meatball soups, Albondigas Soup (Mexican Meatball Soup) offers another cozy classic, and for a bright, silky chicken soup, try Avgolemono (Greek Lemon Chicken Soup). All you need are simple pantry staples, and you can make it on the stove, in a slow cooker, or your Instant Pot.

• Full of flavor without any stress — browning the meatballs gives the broth a deep, savory base.
• Super flexible — decide if you want to cook it slow or fast, whichever fits your day.
• Great for meal prep — freezes like a charm (just no pasta!) so you can stash some away for busy days.
• Family-friendly — small pasta shapes and spinach make it a hit even with picky eaters, plus you can swap ingredients easily.

Ingredients and Measurements

• 1 Tablespoon olive oil
• ½ lb. ground beef, 85% lean
• ½ lb. ground pork
• 1 egg, beaten
• 1/2 cup Italian breadcrumbs
• ¼ cup Parmesan cheese, grated
• 3 cloves garlic, minced
• 1/3 cup fresh parsley, finely chopped
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 yellow onion, diced
• 1 ¼ cups carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 teaspoons Italian seasoning
• ¾ cup acini de pepe pasta, uncooked
• 4-5 cups fresh spinach
• salt/pepper, to taste
• Parmesan cheese, freshly grated

How to Make the Soup

1. Mix together all meatball ingredients gently without overworking the meat.
2. Roll the mixture into small 3/4-inch meatballs.
3. Warm the olive oil in a large soup pot over medium-high heat.

4. Brown the meatballs in batches about 2 minutes per side; remove and set aside.

5. Add diced onion, carrots, and celery to the pot (add oil if dry) and cook about 6 minutes until softened.
6. Stir in minced garlic and Italian seasoning and cook 1 minute until fragrant.
7. Pour in chicken broth, bring to a boil, then reduce to a gentle simmer.
8. Add the browned meatballs back to the pot and simmer gently for 10 minutes.
9. Cook the pasta separately until just al dente, drain, and place into serving bowls.
10. Stir fresh spinach into the soup and cook about 2 minutes until wilted.
11. Ladle the soup over the cooked pasta and sprinkle with freshly grated Parmesan.
12. Brown the meatballs first as directed above for the Crock Pot method.
13. Transfer meatballs, onions, carrots, celery, garlic, Italian seasoning, and chicken broth to the Crock Pot.
14. Cook on high for 4 hours or low for 8 hours.
15. Stir in spinach during the last few minutes until softened.
16. Boil pasta separately and add to bowls when serving; top with grated Parmesan.
17. Mix meatball ingredients gently and roll into 1-inch meatballs for the Instant Pot method.
18. Set the Instant Pot to Sauté and warm the olive oil.
19. Brown the meatballs in batches about 3 minutes until seared on all sides; remove and set aside.
20. Sauté diced onions, carrots, and celery in the Instant Pot for about 5 minutes until soft.
21. Add garlic, Italian seasoning, mustard powder, hot sauce, and Worcestershire sauce; cook 1 minute.
22. Pour in chicken broth and scrape the bottom to release browned bits, then return meatballs to the pot.
23. Lock the lid, seal the valve, and pressure cook on high for 5 minutes.
24. Quick-release the pressure by flipping the valve.
25. Cook pasta separately for best texture and add to bowls, or add pasta to the pot and use Sauté to cook it for about 9 minutes.
26. Stir in spinach, let wilt, and top with fresh Parmesan.

Tips for Best Flavor

• Flavor Boosters: Adding 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder can really deepen the taste, and you won’t even notice them as separate flavors in the soup.
• Browning the Meatballs: This step leaves tasty browned bits in the pot that melt into your broth, layering in rich flavor and giving the meatballs a lovely color and texture.
• Roll the meatballs small and uniform — it makes the soup look and taste better!
• Shortcut: Frozen mini meatballs work great in a pinch. No need to brown them — just toss them into the soup to heat through. For the Crock Pot, add them at the start.
• Spinach: Frozen spinach is an easy swap—just thaw and pat dry before adding.
• Pasta tip: Cooking pasta separately and adding it to bowls when serving keeps leftovers perfect without mushy pasta. Leftover dry pasta or fresh pasta boiled fresh reheat better too.
• Small pastas like Acini Di Pepe, Ditalini, or Orzo are the best in this soup, and they’re also classic in Pasta e Fagioli.

• Flavor Enhancers: Adding 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder with the Italian seasoning adds a yummy depth without obvious spicy or strong flavors.
• Browning Meatballs: This creates a browned base (fond) in your pot, enhancing your broth’s flavor and giving the meatballs a tasty crust.
• Keep your meatballs small and consistent in size for the best texture and even cooking.
• Frozen Mini Meatballs are a handy shortcut—no need to brown, just toss into your pot to heat. For slow cooker, add at the start.
• Spinach: You can swap fresh for 10 oz frozen spinach. Just thaw and squeeze it dry before using.
• Pasta tips: Cook the pasta separately and add it to bowls to keep it from soaking up broth when stored. Leftover pasta can be stored separately or freshly boiled before reheating leftovers.
• The pasta shapes I recommend are Acini Di Pepe, Ditalini, and Orzo — all tiny and perfect for this soup!

Mix-Ins and Swaps

• Swap your meat: Use ground turkey or chicken if you want a lighter meatball. Or try all pork or add some Italian sausage for a more robust flavor.
• Vegetarian option: Replace meatballs with store-bought plant-based ones or make some white bean or lentil “meatballs.” Use vegetable broth in place of chicken.
• Greens choice: Swap fresh spinach for kale or Swiss chard (just remove stems and slice thin). Frozen spinach can work too — thaw and squeeze dry first.
• Choose your pasta: Acini di pepe, ditalini, or orzo all shine here (see roasted vegetable orzo for a simple stovetop method and texture cues). To make it gluten-free, use gluten-free pasta or skip pasta and serve with crusty gluten-free bread.
• Boost flavor: Add a Parmesan rind to the simmering broth, a squeeze of fresh lemon juice or some lemon zest for brightness, or a pinch of red pepper flakes if you like a little heat.
• Ready in a snap: Frozen mini meatballs save time – no need to brown. Just add them right to the soup until warmed through. For Crock Pot, they can go in at the start — or try these Crockpot Mississippi Meatballs for a set-it-and-forget-it meatball option.

Storage, Freezing, and Reheating

• Store leftover soup in an airtight container in the fridge for 3-4 days, or freeze for up to 3-4 months.
• When freezing, leave out the pasta and cook it fresh when reheating for the best texture.

Tools For This Recipe

If you want to see my favorite kitchen essentials, check them out here.

• A 4.5-Quart Dutch Oven is perfect for this soup — big enough for batches, but fits right on your stove. It also shines for one-pot meals like Shrimp Orzo.
• Magnetic Measuring Spoons are great for keeping your spices organized and easy to grab.
• Pinch Bowls are handy to measure out seasonings ahead so you’re ready to go.
• A soup ladle — because every great soup needs one!
• 16 oz. storage containers are my go-tos for storing and freezing soups. They stack well, don’t leak, and are dishwasher & microwave safe—perfect for portioning make-ahead batches of Albondigas Soup too.

Quick Answers to Common Questions

• Can I use frozen spinach? Absolutely! Use about 10 ounces of frozen spinach. Just thaw it and squeeze out the extra water before stirring it into the soup to heat through and wilt.
• Can I freeze this soup? Yes! Just freeze the soup without pasta in an airtight container for up to 3-4 months. When you’re ready to eat, cook fresh pasta and add it when serving.
• Can I use store-bought frozen mini meatballs? Definitely! They’re a great shortcut. No need to brown first—just add them to the simmering soup until heated. If making in the Crock Pot, toss them in at the beginning.
• How do I keep the meatballs from falling apart? Keep mixing gentle and don’t overwork the meat. Make sure to add egg and breadcrumbs as the recipe says, and keep your meatballs small—around 3/4 to 1 inch. Browning helps firm them up too.
• How long do I cook the meatballs? On the stove top, brown about 2 minutes per side then simmer in the soup for 10 minutes. In the Instant Pot, it’s pressure cooked for 5 minutes plus the time it takes to come to pressure.
• Is this recipe gluten-free? You can make it gluten-free by using gluten-free breadcrumbs and pasta, or skip the pasta altogether and serve with gluten-free bread.
• What’s the best way to reheat leftovers? Thaw frozen soup overnight if needed. Warm gently over low heat on the stove, stirring occasionally. If pasta is stored separately, boil fresh pasta before serving and add it to your bowls. For an easy next-day lunch, serve bowls with a classic Italian focaccia sandwich.

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