Nothing says comfort quite like a steaming bowl of Homemade Italian Wedding Soup. This traditional Italian-American favorite combines tender beef meatballs, tiny orzo pasta, and fresh spinach in a savory, golden broth that feels like a warm hug in every spoonful.
Despite its name, Italian Wedding Soup doesn’t actually come from wedding celebrations — the “wedding” refers to the perfect marriage of flavors between meat and greens. The rich meatballs and hearty broth complement the light freshness of spinach and carrots beautifully.
It’s cozy, filling, and surprisingly simple to make — perfect for weeknight dinners, meal prep, or a cozy weekend lunch. Serve it with crusty bread or a sprinkle of Parmesan for the ultimate Italian comfort meal.
Why You’ll Love This Homemade Italian Wedding Soup
- Tender, flavorful meatballs that stay juicy in the broth.
- Wholesome ingredients — no canned shortcuts here!
- Quick & easy — ready in under an hour.
- Balanced & nourishing — protein, greens, and carbs in one bowl.
- Perfect for leftovers — reheats beautifully the next day.
Why You Should Try This Recipe
This recipe takes the classic flavors of Italy — garlic, herbs, and rich stock — and brings them together in one comforting, nutritious dish. Unlike heavy stews, Italian Wedding Soup is light yet satisfying, making it perfect for all seasons.
You’ll love how the meatballs soak up the broth, how the orzo adds heartiness, and how the spinach brings a touch of freshness to each bite. It’s a restaurant-quality soup you can make easily at home — and everyone will ask for seconds.
Ingredients You’ll Need
For the Meatballs:
- ½ pound ground beef (or mix with pork or turkey)
- ¼ cup breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1 egg
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, thinly sliced
- 2 cloves garlic, minced
- 8 cups chicken or beef broth
- ¾ cup orzo pasta
- 3 cups fresh spinach, roughly chopped
- Salt & pepper, to taste
- Optional garnish: Parmesan cheese, fresh parsley
How to Make Homemade Italian Wedding Soup (Step by Step)
Step 1: Make the meatballs
In a large bowl, mix together ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into small, bite-sized meatballs (about ¾ inch).
Step 2: Brown the meatballs
In a large pot or Dutch oven, heat olive oil over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside — they’ll finish cooking in the soup.
Step 3: Sauté the vegetables
In the same pot, add onion, carrots, and garlic. Sauté for 3–4 minutes until fragrant and softened.
Step 4: Add broth and simmer
Pour in the chicken or beef broth and bring to a boil. Add the browned meatballs back to the pot, reduce heat, and simmer gently for 15–20 minutes until meatballs are cooked through.
Step 5: Add pasta and greens
Add orzo pasta and cook for 8–10 minutes, until tender. Stir in spinach during the last few minutes of cooking until wilted.
Step 6: Serve and enjoy
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan cheese and fresh parsley.
Tips for the Best Homemade Italian Wedding Soup
- Use fresh herbs — parsley, oregano, or basil enhance flavor.
- Don’t overwork the meatballs — keeps them tender.
- Make mini meatballs — they should fit comfortably on a spoon.
- Simmer gently — avoids breaking apart the meatballs.
- Toast orzo first — lightly brown it in olive oil for extra depth.
- Use homemade broth — for rich, authentic flavor.
- Add spinach at the end — so it stays vibrant and green.
- Try different greens — escarole or kale work beautifully too.
- Skim the broth — for a clearer, cleaner soup.
- Double the batch — it freezes wonderfully for future meals.
Variations & Substitutions
- Chicken Meatballs: Swap beef for ground chicken or turkey.
- Pasta Swap: Try acini di pepe, ditalini, or small shells instead of orzo.
- Low-Carb Option: Omit pasta and add more veggies or zucchini noodles.
- Vegetarian Version: Use veggie broth and vegetarian “meatballs.”
- Add Beans: White beans or chickpeas make it even heartier.
- Cheese Lover’s Twist: Add small mozzarella pearls just before serving.
- Spicy Kick: Add red pepper flakes or a splash of hot sauce.
- Lemon Twist: Finish with a squeeze of lemon juice for brightness.
- Creamy Version: Stir in ¼ cup cream or half-and-half at the end.
- Garlic Butter Meatballs: Use butter instead of oil for a richer flavor.
What to Serve With Homemade Italian Wedding Soup
- Crusty Italian bread or garlic knots
- Caesar salad or Caprese salad
- Parmesan crisps or breadsticks
- Grilled cheese sandwich or panini
- Glass of white wine like Pinot Grigio or Chardonnay
Storage & Reheating Tips
To Store:
Refrigerate leftovers in an airtight container for up to 4 days.
To Freeze:
Freeze soup without pasta (to avoid sogginess) for up to 3 months. Add fresh orzo when reheating.
To Reheat:
Warm on the stovetop over medium heat until hot. Add extra broth if the soup thickens.
Recipe FAQs
Why is it called “Wedding Soup”?
It refers to the harmonious “marriage” of flavors — meat and greens — not actual weddings.
Can I make it ahead?
Yes — it reheats beautifully, and flavors deepen overnight.
Can I use frozen meatballs?
Yes — just thaw and simmer directly in the broth until heated through.
Can I add chicken instead of beef?
Absolutely — ground chicken or even shredded rotisserie chicken works well.
Can I use rice instead of pasta?
Yes, use cooked rice and add it at the end.
Why did my pasta absorb all the broth?
Orzo continues to absorb liquid as it sits — add more broth before reheating.
Can I add more veggies?
Of course! Zucchini, celery, or leeks are great additions.
Do I need to bake the meatballs first?
No, browning in the pot gives them flavor and keeps things simple.
Can I use frozen spinach?
Yes — thaw and squeeze out excess water before adding.
Can I double the recipe?
Definitely — it’s perfect for meal prep or feeding a crowd.
Final Thoughts
This Homemade Italian Wedding Soup is the ultimate feel-good comfort food — hearty yet light, rich yet refreshing. The tender meatballs, delicate orzo, and savory broth come together in perfect harmony, proving why this soup has stood the test of time.
Serve it with a sprinkle of Parmesan and crusty bread for a cozy, homemade meal that tastes like a warm Italian hug.