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Italian Wedding Soup with Parmesan Meatballs is the ultimate comfort food with a touch of elegance. The name might suggest a celebratory feast, and it sure feels like one when you take that first spoonful. Delicate meatballs made with grated Parmesan, herbs, and garlic float in a savory broth surrounded by wilted greens and tender pasta. It’s the kind of dish that warms you from the inside out and makes even an ordinary weeknight feel special.

What makes this soup a standout is the balance of hearty and light. The broth is rich yet clean, the meatballs are satisfying without being heavy, and the added greens bring a nourishing touch. Whether it’s a snowy evening or a breezy spring night, this soup fits right in with the season.

Why You’ll Love This Italian Wedding Soup with Parmesan Meatballs

You’ll love this soup because it hits all the right notes: it’s easy to make, full of flavor, and feels like a big warm hug in a bowl. The meatballs are bite-sized and packed with umami from the Parmesan. Plus, the whole recipe comes together in under an hour, making it weeknight-friendly and guest-worthy.

There’s also flexibility in the ingredients, which means you can adapt it to what you have on hand. Want it low-carb? Skip the pasta. Prefer kale over spinach? Go for it. The recipe invites creativity while staying true to its Italian roots.

What Kind of Pasta Should I Use?

Traditionally, small pasta shapes like acini di pepe or orzo are used in Italian Wedding Soup. They cook quickly and blend seamlessly with the texture of the meatballs. You could also try ditalini, pastina, or even broken spaghetti. The goal is to have something small that won’t overwhelm the delicate balance of the broth and greens.

Ingredients for the Italian Wedding Soup with Parmesan Meatballs

When you’re making Italian Wedding Soup, each ingredient plays a special role in creating the final flavor. The broth should be light yet deeply savory, the meatballs should carry richness and texture, and the greens add freshness. Here’s what you’ll need:

• Ground chicken or turkey: Lean and tender, it’s the perfect base for soft, flavorful meatballs.
• Parmesan cheese: Adds sharp, salty depth to the meatballs and enhances the savory broth.
• Garlic: Essential for layering flavor in both the meatballs and the soup base.
• Breadcrumbs: Help hold the meatballs together while giving them a tender bite.
• Egg: Acts as a binder for the meatballs.
• Italian seasoning: A dried herb blend that brings classic flavor.
• Salt and pepper: A must to season both the meat and broth properly.
• Olive oil: Used to brown the meatballs and saute the veggies.
• Carrots and celery: The aromatic backbone of any great soup.
• Chicken broth: Go for low-sodium so you can control the seasoning.
• Spinach or escarole: Adds color, nutrients, and freshness.
• Acini di pepe or orzo pasta: Small pasta shapes that cook quickly and don’t overwhelm the soup.

How To Make the Italian Wedding Soup with Parmesan Meatballs

Step 1: Make the Meatball Mixture

In a mixing bowl, combine ground chicken or turkey with grated Parmesan, garlic, breadcrumbs, an egg, Italian seasoning, salt, and pepper. Mix until just combined. Use a teaspoon to form small meatballs and roll them gently.

Step 2: Brown the Meatballs

In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat. Brown the meatballs in batches until golden all around. You don’t have to cook them through yet—they’ll finish cooking in the broth.

Step 3: Sauté the Vegetables

In the same pot, add a little more olive oil if needed. Add diced carrots and celery and sauté for about 5 minutes until slightly softened.

Step 4: Add Broth and Simmer

Pour in the chicken broth and bring to a simmer. Return the meatballs to the pot and let everything cook together for about 10 minutes.

Step 5: Add Pasta and Greens

Stir in the pasta and cook until al dente, usually 7–9 minutes depending on the type. A few minutes before the pasta is ready, add the spinach or escarole and let it wilt.

Step 6: Taste and Serve

Taste the soup and adjust the seasoning if needed. Ladle into bowls, top with extra Parmesan if you like, and enjoy warm.

How to Serve and Store Italian Wedding Soup with Parmesan Meatballs

This recipe feeds about 6 people comfortably and makes a fantastic main course on its own. The soup is best served piping hot with a good sprinkle of freshly grated Parmesan on top. A warm piece of crusty bread or a side of garlic knots turns it into a truly satisfying meal.

If you plan to store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. You can also freeze it, but if doing so, it’s best to store the pasta separately since it tends to soften over time in the broth. Reheat gently on the stove, adding a splash of broth or water if needed.

What to Serve With Italian Wedding Soup with Parmesan Meatballs?

Garlic Bread or Breadsticks

Something crispy and buttery makes the perfect companion to a warm bowl of soup.

Simple Caesar Salad

Crisp romaine, Parmesan, and a creamy dressing complement the soup’s lightness.

Antipasto Platter

Add a bit of cured meat, cheese, and olives for an Italian-inspired starter.

Roasted Vegetables

Try a mix of root vegetables like carrots, parsnips, or Brussels sprouts for a hearty addition.

Caprese Salad

Fresh mozzarella, basil, and tomato bring brightness to balance the warm flavors of the soup.

Focaccia

A soft, herbed bread that soaks up the broth beautifully.

Stuffed Mushrooms

Make them with breadcrumbs and cheese for a cozy bite-sized side.

Italian Chopped Salad

With salami, pepperoncini, red onion, and chickpeas—it’s crunchy, salty, and satisfying.

Want More Soup Ideas?

If you’re looking to add more delicious soups to your rotation, try these comforting creations from Mia Plates:

• Creamy Alfredo Lasagna Soup for a rich and cheesy twist.
• Chicken Pot Pie Soup Recipe if you’re craving cozy, creamy goodness.
• Zesty Tuscan Artichoke Soup when you want bold and bright flavors.
• Cracker Barrel Homemade Chicken Dumplings Recipe for an old-fashioned favorite.
• One-Pot Creamy Sausage Rigatoni that brings pasta night and soup night together in one dish.

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And let me know in the comments how yours turned out. Did you use turkey or chicken? Did you try it with kale or another green?

I love hearing how others make these recipes their own. If you have questions or tweaks to share, let’s swap tips and help each other cook better.

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