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Italian Wedding Soup Recipe

Italian Wedding Soup Recipe

This Italian Wedding Soup Recipe combines tender melt in your mouth meatballs with a super flavorful broth. The best part though is how easy it is to make! 
Course Soup
Cuisine Italian
Keyword meatballs,spinach,pasta,easy soup recipe,comfort food
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 304kcal
Author Nicole Crocker


For the Italian Meatballs

  • 8 Ounces Lean Ground Sirloin
  • 8 Ounces Lean Ground Pork
  • 1 Large Egg ,whisked
  • 2 Slices Italian Bread about 2-3 ounces
  • 1/2 Cup Dry Seasoned Italian Bread Crumbs
  • 1 Medium Sweet Onion Grated
  • 3 Tablespoons Grated Parmesan Cheese
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • Pepper to taste
  • 1 Tablespoon Fresh parsely ,Chopped

For the Soup

  • 12 Cups Chicken Broth
  • 1 Cup Chopped Sweet Onion
  • 1 ,5 ounce package Fresh Baby Spinach ,stems removed
  • Salt and pepper to taste
  • 3/4 Cup Acini Di Pepe or Orzo ,uncooked


For the Italian Meatballs

  • Preheat oven to 375 Degrees F. Line a large baking sheet with aluminum foil and lightly spray with cooking spray. Set aside. 
  • In a small bowl soak Italian bread slices in water for 5 minutes.
  • While bread is soaking place remaining ingredients in a large mixing bowl. 
  • Squeeze as much water out of the soaked bread as you can and tear it apart with your fingers. Add it to other ingredients. 
  • Use a fork to begin to incorporate ingredients together. Then finish off by mixing with your hands. 
  • ***You can make your meatballs whatever size you like but we like them fairly small. I made mine about 1/2 Tablespoon and my daughter still wanted them smaller. 
  • Roll meatballs and place on prepared baking sheet. Place on the center rack of your preheated oven. Cook for about 15-20 minutes. 

For the soup

  • In a large stock pot saute chopped onion in a Tablespoon of olive oil for about 3-5 minutes over medium heat. 
  • Add chicken broth and turn burning to high. Once it begins to boil reduce heat to medium and add your pasta. 
  • Cook for about 8 minutes then add your cooked meatballs and spinach. Cook for about 1-2 minutes longer. Remove from heat and serve.


*It may seem like you don't have enough pasta at first but as your soup sits the pasta will soak up some of the broth and thicken.
*You will probably need to cook your meatballs in a couple of batches.


Serving: 2Cups | Calories: 304kcal | Carbohydrates: 25g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 1632mg | Potassium: 557mg | Fiber: 1g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 28.7mg | Calcium: 80mg | Iron: 2.8mg