Italian Wedding Soup (Tender Meatballs, Greens & Pasta)

What Makes This Recipe Work

Baking the meatballs at 400°F browns all sides at once without splattering fat into the pot, and mixing the meat just until combined keeps the meatballs tender instead of dense.

Ingredients for Italian Wedding Soup (Tender Meatballs, Greens & Pasta)

• 1/2 cup (55 g) dry breadcrumbs
• 1/4 cup (60 ml) milk
• 1 lb (450 g) ground beef or a beef and pork mix
• 1 large egg
• 1/3 cup (35 g) grated Parmesan, plus more for serving
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 cups (1.9 L) chicken broth
• 1 cup (100 g) acini di pepe or orzo
• 4 cups (120 g) baby spinach or chopped escarole
• 1 tbsp olive oil

How to Make Italian Wedding Soup (Tender Meatballs, Greens & Pasta)

1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Soak the breadcrumbs in the milk 5 minutes, then mix them with the beef, egg, Parmesan, garlic, salt, and pepper just until combined.
3. Roll the mixture into 3/4-inch meatballs (about 30), set them on the pan, and bake 12 to 15 minutes until browned and cooked through.
4. Meanwhile, bring the chicken broth to a boil, add the pasta, and cook 2 minutes less than the package directions.
5. Add the meatballs and any pan juices to the pot and simmer 5 minutes.
6. Stir in the spinach and olive oil and cook 1 to 2 minutes until the greens wilt.
7. Taste and adjust the salt, then serve with extra Parmesan.

Tips for the Best Italian Wedding Soup (Tender Meatballs, Greens & Pasta)

• Mix the meat only until the ingredients are evenly distributed; overmixing makes the meatballs tough.
• Roll the meatballs small, about 3/4 inch, so a spoon gets a meatball, pasta, and greens together.
• Acini di pepe holds its shape in leftovers better than orzo, which softens as it sits; both cook in the same time.
• Salt the broth at the end because store-bought broth and the meatballs both bring salt.

Variations and Substitutions

• Slow cooker Italian wedding soup: bake the meatballs, add them and the broth to the slow cooker on low 6 hours, then stir in the pasta and greens for the last 20 minutes.
• Sausage meatballs: use loose Italian sausage meat instead of beef for the same spiced flavor you find in zuppa toscana.
• Use chopped escarole or kale instead of spinach for a more traditional, slightly bitter green.
• Drop in a parmesan rind while the broth simmers for extra depth; remove it before serving.

How to Store and Reheat

• Refrigerate the soup for up to 4 days; the pasta keeps absorbing broth, so loosen it with a splash of water when reheating.
• For longer storage, freeze the broth and meatballs without the pasta for up to 3 months and cook fresh pasta when you reheat.

Italian Wedding Soup (Tender Meatballs, Greens & Pasta) FAQ