Italian Wedding Soup with Meatballs and Spinach Recipe

If you’ve been craving a warm, comforting bowl that feels like a big cozy hug, then you’re going to love this Italian Wedding Soup with Meatballs and Spinach Recipe. It’s one of those dishes that I come back to time and time again because it’s packed with flavor, easy to make, and perfect for any time you want something hearty but fresh. Plus, those little tender meatballs paired with vibrant spinach and a savory broth? Absolute magic. Stick around, and I’ll walk you through everything you need to know to get it just right in your kitchen.

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Ingredients You’ll Need

The combination of fresh veggies, savory meat, and simple seasonings really makes this Italian Wedding Soup with Meatballs and Spinach Recipe sing. I always recommend getting good quality chicken broth and fresh spinach whenever you can – it truly elevates the whole dish.

• Olive oil: Use a good extra-virgin olive oil for sautéing to bring out rich flavor without overpowering.
• Ground beef and pork: I like a mix for balanced flavor and tenderness—85% lean works well to keep meatballs juicy.
• Egg: Acts as a binder so meatballs hold together nicely without being dense.
• Italian breadcrumbs: Absorb moisture and keep meatballs tender; if you don’t have Italian-seasoned breadcrumbs, plain will do.
• Parmesan cheese (grated): Adds salty, umami goodness inside the meatballs and as a garnish.
• Garlic and fresh parsley: Essential aromatics for that classic Italian flavor punch.
• Yellow onion, carrots, celery: These veggies form the flavor base of the soup—think of it as your homemade soffritto.
• Chicken broth: Use low sodium so you can control the seasoning as you go.
• Italian seasoning: A blend of herbs that rounds out the entire soup beautifully.
• Acini di pepe pasta: Small pasta that cooks quickly and complements the meatballs instead of overpowering them.
• Fresh spinach: Adds a mild, fresh green note and cooks quickly in the broth.
• Salt and pepper: To taste—for seasoning all the components perfectly.

Variations

I love how flexible this Italian Wedding Soup with Meatballs and Spinach Recipe is. You can easily tweak it to fit what you have on hand or dietary preferences without losing that classic comfort food vibe.

• Use Frozen Spinach: I’ve often used 10 oz. of frozen spinach when fresh isn’t available—just thaw and squeeze out excess water, and it works great.
• Chicken Meatballs: I switched to ground chicken once for a lighter version and it was still so flavorful—check my Chicken Meatball Soup recipe for tips on that.
• Different Pasta Shapes: Acini di pepe is classic, but if you don’t have it, ditalini or orzo make wonderful swaps without changing the texture.
• Spice It Up: If you want a slight kick, try adding a teaspoon of hot sauce or a pinch of mustard powder—I do this occasionally and it’s subtle but delicious.

How to Make Italian Wedding Soup with Meatballs and Spinach Recipe

Step 1: Make Tender Meatballs the Easy Way

Start by gently combining ground beef, pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. The key here is not to overwork the meat mixture—that keeps the meatballs tender and fluffy rather than dense. Roll the meat mixture into small, ¾-inch meatballs; they cook quickly and fit perfectly in every spoonful of soup.

Step 2: Brown Meatballs and Build the Flavor Base

Heat olive oil in a large pot over medium-high heat, and brown the meatballs in batches for about 2 minutes—just enough to get a nice crust. Don’t worry about cooking them through now; they’ll finish cooking later in the broth. Remove and set aside. Then, in the same pot, add diced onions, carrots, and celery, cooking them until softened (about 6 minutes). If things start drying out, splash in a little extra olive oil. Add garlic and Italian seasoning, and cook for another minute to release their aroma.

Step 3: Simmer Soup and Cook Pasta Separately

Pour in the chicken broth and bring the soup to a boil, then reduce to a simmer and add the browned meatballs back in. Here’s a little trick I discovered: cook the pasta separately until just al dente and add it to serving bowls before ladling the soup over. This way, if you have leftovers, the pasta doesn’t soak up all the broth and get mushy—a common pitfall I ran into before trying this!

Step 4: Add Spinach and Final Touches

Stir in fresh spinach just before serving; it only takes about 2 minutes to wilt. Then ladle the soup into bowls and sprinkle plenty of freshly grated Parmesan on top—you’ll find it adds that perfect salty, nutty finish that your family will rave about!

How to Serve Italian Wedding Soup with Meatballs and Spinach Recipe

Garnishes

My go-to garnish is a generous sprinkle of freshly grated Parmesan cheese. It melts ever so slightly into the hot soup and adds just the right salty finish. Sometimes I also add a few twists of fresh cracked black pepper or a pinch of red pepper flakes if I’m feeling adventurous.

Side Dishes

I always love serving this soup with crusty, airy bread (my no-knead bread recipe is a favorite) for dipping into the broth. A simple green salad with a light vinaigrette also pairs perfectly if you want a bit more freshness on the side.

Creative Ways to Present

For special occasions, try serving this soup in individual mini Dutch ovens or rustic ceramic bowls to give a cozy, homestyle vibe. You could even float a basil leaf on top with the Parmesan for an extra pop of green and aroma that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I store my leftover Italian Wedding Soup in airtight containers in the fridge, and it usually lasts about 3 to 4 days without losing freshness. To avoid soggy noodles, I always keep the pasta separate until serving.

Freezing

This soup freezes beautifully—just skip adding pasta before freezing. When you’re ready to eat it, thaw overnight in the fridge and boil fresh pasta to add in at serving time for best results.

Reheating

I usually reheat the soup gently on the stove over medium heat, adding a splash of chicken broth if it needs loosening up. Then I add cooked pasta and spinach, heating just long enough to warm through and wilt the greens again.

FAQs

Final Thoughts

This Italian Wedding Soup with Meatballs and Spinach Recipe always feels like a little celebration in a bowl for me—simple ingredients coming together to create something truly satisfying. I hope you love making and sharing it as much as my family and I do. Trust me, once you try this recipe, you’ll have a new favorite soup for cozy nights, quick weeknight dinners, or anytime comfort food cravings hit. Go ahead and give it a whirl—you won’t regret it!

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