Italian Wedding Soup

Italian Wedding Soup is one of those recipes that feels like a warm hug in a bowl. This classic soup combines tender beef meatballs, fresh vegetables, and delicate orzo pasta in a savory broth that’s both nourishing and incredibly satisfying. It’s the kind of meal that brings everyone to the table, especially during chilly weather when you need something truly comforting.

I first made this soup on a particularly cold Sunday afternoon in January when my family was craving something hearty. The moment those little meatballs started simmering in the broth alongside the vegetables, my kitchen filled with the most incredible aroma. What I love most about Italian Wedding Soup is how it manages to be both elegant and rustic at the same time. The combination of protein-rich meatballs, nutrient-dense greens, and hearty pasta creates a complete meal in one pot. It’s perfect for meal prep, feeds a crowd beautifully, and actually tastes even better the next day when the flavors have had time to meld. Plus, you can easily customize the vegetables and pasta to suit your family’s preferences or what you have on hand.

What You’ll Need for This Delicious Italian Wedding Soup

I always make my meatballs from scratch because they taste so much better than store-bought, and you can control exactly what goes into them. Pro tip: keep your meatballs small and uniform (about 3/4 to 1 inch in diameter) so they cook evenly and are easy to eat with a spoon.

For the Meatballs:

• 1 pound lean ground beef (or substitute half with ground turkey for a lighter option)
• 2 large eggs (acts as the perfect binder)
• 1/2 cup panko bread crumbs (keeps meatballs tender and prevents them from becoming dense)
• 1/3 cup grated Parmesan cheese (adds savory depth)
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Soup:

• 2 tablespoons olive oil
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 small yellow or white onion, diced
• 1 red bell pepper, diced
• 8 cups beef broth (I prefer low-sodium so I can control seasoning, plus keep extra on hand for leftovers)
• 3/4 cup orzo pasta (acini de pepe also works beautifully)
• 2 cups kale, stems removed and chopped (about 4-5 large leaves)
• Fresh parsley for garnish
• Extra Parmesan cheese for serving

Step-by-Step Instructions for Perfect Italian Wedding Soup

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier.

Step 2: In a large mixing bowl, combine the ground beef, eggs, panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix gently with your hands until no dry spots remain and ingredients are evenly distributed, about 1 minute. Avoid overworking the meat, which can make the meatballs tough and dense.

Step 3: Using a tablespoon or small cookie scoop, form the mixture into bite-sized meatballs about 3/4 to 1 inch in diameter (you should get about 24-30 meatballs). Arrange them on the prepared baking sheet with a bit of space between each one. Pro tip: wet your hands slightly to prevent sticking while rolling, and try to make them as uniform as possible for even cooking.

Step 4: Bake the meatballs for 10-12 minutes until they’re lightly browned and cooked through to an internal temperature of 160°F. They’ll have a golden exterior but will finish cooking in the soup, so don’t worry if they’re not deeply browned.

Step 5: While the meatballs bake, heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the diced celery, carrots, onion, and bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. You’ll notice a wonderful sweet aroma developing as the vegetables release their natural sugars.

Step 6: Pour in the beef broth and increase heat to bring it to a boil, then reduce to a gentle simmer. This prevents the meatballs from breaking apart when you add them. Taste the broth at this point and adjust seasoning if needed, since this is your soup’s flavor foundation.

Step 7: Once your meatballs are done baking, carefully transfer them into the simmering soup using a slotted spoon. Keep the heat at a gentle simmer and let everything cook together for 15 minutes. This allows the meatballs to infuse the broth with incredible flavor while they finish cooking through. The broth will become slightly cloudy and more richly flavored.

Step 8: Stir in the orzo pasta and increase heat to medium-high to maintain a steady simmer. Cook for 8 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.

Step 9: Add the chopped kale during the final 2 minutes of pasta cooking (10 minutes total cooking time for the orzo). The kale should turn bright green and become tender. Taste and adjust seasoning with additional salt and pepper as needed. The finished soup should have a rich golden-brown broth with vibrant green kale throughout.

Step 10: Ladle the hot Italian Wedding Soup into bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese. Serve immediately with your favorite crusty bread for soaking up the delicious broth.

Best Sides to Serve with Italian Wedding Soup

Italian Wedding Soup is hearty enough to stand alone, but pairing it with the right side dishes creates a complete Italian-inspired meal.

Crusty Garlic Bread: The crispy, buttery texture is perfect for soaking up every last drop of the savory broth, and the garlic complements the Italian flavors beautifully.

Fresh Green Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette adds freshness and balances the richness of the soup.

Warm Breadsticks: Soft, pillowy breadsticks are ideal for dipping and add an extra comforting element to your meal.

Sourdough Toast: A thick slice of toasted sourdough with butter provides a tangy contrast to the soup’s savory depth.

Crusty Baguette: Traditional French bread works wonderfully for dunking and adds an authentic rustic touch to your Italian wedding soup dinner.

Complete Your Soup Rotation with These Delicious Recipes

This classic Italian wedding soup pairs wonderfully with other comforting soups for a varied weekly menu. For Mediterranean-inspired variety, try the aromatic Mediterranean Orzo Soup with its herb-infused broth and tender pasta that echoes similar Italian flavors. If you love protein-rich soups, the creamy High Protein Chicken Pot Pie Soup delivers 25g of protein in every velvety bowl.

For plant-based options that complement this meat-based classic, the Spinach Lentil and Butter Bean Soup offers 14g of plant protein with earthy lentils and warming spices. The Creamy Roasted Veggie Soup provides another vegetarian option with its caramelized vegetables in coconut milk, perfect for balancing your weekly soup rotation.

How to Store and Reheat Your Italian Wedding Soup

Store leftover Italian Wedding Soup in an airtight container in the refrigerator for 3-5 days. The flavors actually deepen and improve after a day, making leftovers even more delicious. Keep in mind that the orzo will continue to absorb liquid as it sits.

For reheating, I recommend warming the soup gently in a large pot on the stovetop over medium-low heat. Add 1/4 to 1/2 cup of beef broth or water to restore the soup’s original consistency, as the pasta absorbs quite a bit of liquid during storage. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each heating.

Pro tip: if you plan to freeze this soup, cook and add the orzo just before serving rather than freezing it with the pasta. Frozen pasta can become mushy and overcooked when reheated. Freeze the soup base with meatballs in freezer-safe containers for up to 3 months, then cook fresh orzo when you’re ready to enjoy it. This keeps the texture perfect every time.

Common Questions About Making Italian Wedding Soup

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