Ultimate Easy Italian Wedding Soup

I make this Easy Italian Wedding Soup whenever the temperature drops and my family starts asking for something warm and filling. The combination of tender meatballs, fresh greens, and tiny pasta in a rich broth hits the spot every single time.

My version uses a mix of ground turkey and Italian sausage for the meatballs, which keeps them juicy while adding layers of flavor. I love how the acini de pepe pasta soaks up the broth, and the spinach wilts down into tender bites of green goodness.

What makes this Wedding Soup a keeper for years to come

The meatballs are small enough to get several in each spoonful, which means every bite delivers that savory, herb-filled taste. I bake them instead of frying, which saves time and keeps the kitchen cleaner.

The broth becomes incredibly flavorful after simmering with the vegetables and meatballs together. I use a base of onion, carrots, and celery that softens into the soup, creating a foundation that tastes like it simmered all day even though it comes together in under an hour.

This Wedding Soup works for busy weeknights because the meatballs bake while I chop the vegetables, so everything moves quickly. The leftovers taste even better the next day after the flavors have had time to meld together in the fridge.

If you love hearty soups that bring comfort without hours of work, my Crockpot Potato Soup delivers that same cozy satisfaction, and the Lemon Orzo Chicken Soup Recipe shares the same bright, fresh approach that makes soup night feel special.

My ingredient list for Wedding Soup

• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup Italian seasoned breadcrumbs
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces ground turkey
• 8 ounces Italian sausage (chicken or turkey), removed from casings
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 large carrots, chopped into 1/4-inch pieces
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 6 cups low sodium chicken broth
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3/4 cup dry acini de pepe pasta (or orzo or ditalini)
• 3 ounces fresh spinach, chopped
• Fresh parsley and grated Parmesan cheese for serving (optional)

How I Make This Wedding Soup

1. Preheat your oven to 450°F and grease a large rimmed baking sheet with a light coating of oil.
2. In a large bowl, whisk together the egg, Parmesan cheese, Italian breadcrumbs, minced garlic, garlic powder, salt, and black pepper until everything is well combined and the mixture looks uniform.
3. Add the ground turkey and Italian sausage to the bowl, then use your hands to mix gently until just combined, being careful not to overwork the meat or the meatballs will turn out tough.
4. Roll the meat mixture into approximately 50 small meatballs (about 3/4 to 1 inch wide) and arrange them on the prepared baking sheet, spacing them slightly apart so they cook evenly.
5. Bake the meatballs for 8 minutes, or until they reach an internal temperature of 165°F and are cooked through with lightly browned edges.
6. While the meatballs bake, heat the olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers.
7. Add the chopped onion, carrots, and celery to the pot, then cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
8. Stir in the minced garlic and cook for 30 seconds, stirring constantly, until it becomes fragrant but not browned.
9. Pour in the chicken broth, then add the Italian seasoning, black pepper, and the cooked meatballs, stirring gently to combine everything.
10. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer, cover the pot, and cook for 10 minutes until the carrots are almost tender when pierced with a fork.
11. Stir in the acini de pepe pasta, cover the pot again, and simmer for 9 to 10 minutes (or according to package directions) until the pasta is just al dente with a slight bite.
12. Remove the lid, add the chopped spinach, and cook for 1 to 2 minutes, stirring gently, until the spinach wilts down and turns bright green.
13. Taste the soup and adjust the seasoning with additional salt or pepper if needed, then ladle into bowls and serve hot with fresh parsley or grated Parmesan cheese if desired.

My kitchen secrets for getting this Wedding Soup just right

I always make the meatballs small so they cook quickly and fit perfectly on a soup spoon. Rolling them to about 3/4 inch wide means you get multiple meatballs in each serving, which makes the soup feel more generous and satisfying.

The key to tender meatballs is mixing the meat just until combined after adding it to the egg and breadcrumb mixture. I use my hands for better control, and I stop as soon as I no longer see streaks of the different ingredients.

If you cannot find acini de pepe pasta, orzo or ditalini work just as well and have a similar size that fits the soup perfectly. I add the pasta directly to the broth instead of cooking it separately, which lets it absorb all those rich flavors as it softens.

When I usually serve my Wedding Soup

I serve this soup on chilly evenings when my family wants something that feels like a warm hug in a bowl. A simple green salad and some crusty bread on the side turn it into a complete meal that satisfies everyone at the table.

This soup also works beautifully for casual gatherings because I can make it ahead and reheat it just before guests arrive. I top each bowl with a sprinkle of Parmesan cheese and a pinch of red pepper flakes for anyone who wants a little extra kick.