Italian Wedding Soup

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I love how hearty and comforting Italian Wedding Soup is! With tender meatballs, vibrant greens, and tiny pasta simmered in a flavorful broth, this classic dish is a perfect balance of rich flavors and wholesome ingredients. It’s a cozy meal that’s great for any occasion.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: Italian

Keyword: Italian wedding soup, meatballs, spinach

Servings: servings

Calories: 443kcal

Author: Chef Jenn

Ingredients

For the meatballs

1 pound ground pork
2 slices white bread crusts removed if it’s crusty bread
¼ cup milk
2 cloves garlic minced
¼ cup Parmesan freshly grated
1 egg lightly beaten
1 teaspoon salt I cook with kosher salt
freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon onion powder

For the soup

2 tablespoons olive oil
1 cup yellow onion chopped
2 carrots cut into ¼-inch dice
2 stalks celery cut into ¼-inch dice
1 cup fennel bulb sliced
10 cups chicken stock homemade, or use low or no-sodium added chicken broth
½ cup dry white wine
1 cup acini di pepe pasta or any other very small pasta shape
4 ounces baby spinach washed
parsley

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the bread mixture by soaking it in milk for a few minutes, then mashing it into a smooth paste.
Combine ground pork, garlic, parsley, Parmesan, egg, salt, pepper, garlic powder, basil, onion powder, and the bread paste. Stir until fully incorporated.
Form the meatballs by rolling teaspoon-sized portions into small balls. Arrange them on the baking sheet and bake for 20 minutes, or until browned and cooked through. Set aside.
Sauté the vegetables in a large pot with olive oil over medium heat. Cook the onions, carrots, celery, and fennel for 5–7 minutes, stirring occasionally, until softened.
Deglaze the pot by adding white wine. Let it simmer for 2–3 minutes to reduce slightly.
Add the chicken stock and bring the soup to a boil. Reduce to a simmer, cover, and cook for about 10 minutes.
Cook the pasta separately in about 2 cups of chicken broth for approximately 6 minutes, until al dente. Drain and set aside, but return the cooking liquid to the soup.
Incorporate the meatballs into the soup. Cover and let it simmer for another 10 minutes.
Add the spinach and cook for 1–2 minutes until just wilted.
Adjust seasoning as needed with additional salt and pepper. Serve hot, garnished with extra Parmesan.

Notes

Chef Jenn's Tips

Choose high-quality chicken stock for the richest flavor.
Avoid over-mixing the meatball mixture to keep them tender.
If you don’t have white wine, simply omit it.
Cooking the pasta separately prevents it from absorbing too much broth when storing leftovers. Add pasta to individual bowls before serving or reheating.
For a gluten-free option, substitute gluten-free pasta and bread.

Nutrition