If you’re craving a comforting, flavor-packed soup that’s as hearty as it is fresh, I’m thrilled to share this fantastic Italian Wedding Soup with Meatballs and Spinach Recipe with you. It’s one of those dishes that just feels like a warm hug on a chilly day, but honestly, I whip it up whenever I want something delicious and satisfying. The tender meatballs swimming in savory broth with tender spinach will win over your heart—and your family, too. Stick with me because I’ll walk you through every step, plus toss in my personal tips to make sure you nail this one perfectly.

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Why You’ll Love This Recipe

Classic Comfort: This soup captures the traditional flavors of Italian Wedding Soup with a perfect balance of meatballs, broth, and fresh greens.
Quick & Easy: You’ll have a hearty meal on the table in under an hour, with options for stovetop, Crock Pot, or Instant Pot.
Versatile & Nutritious: Fresh spinach adds a nutritional boost, and you can swap pasta or meatballs easily to suit your tastes.
Family Favorite: My house lights up whenever I make this soup—it’s tender, flavorful, and comforting, perfect for sharing.

A deep white bowl filled with clear broth soup containing about twelve small round browned meatballs floating evenly on the surface, mixed with bright orange carrot chunks and small pale yellow round grains. There are bright green leafy spinach pieces scattered around, and small bits of herbs sprinkled throughout the soup for a fresh look. A silver spoon rests inside the bowl on the right side, and the bowl is placed on a smooth white marbled surface with a soft white cloth partially visible to the right. photo taken with an iphone --ar 2:3 --v 7 - Italian Wedding Soup with Meatballs and Spinach, hearty Italian wedding soup, easy Italian meatball soup, homemade Italian wedding soup, comforting spinach soup

Ingredients You’ll Need

When it comes to this Italian Wedding Soup with Meatballs and Spinach Recipe, the ingredients really sing together to create layers of warmth and flavor. I always recommend using fresh herbs and good quality meat for the best results, and you’ll find small pasta shapes like acini de pepe make this soup feel authentic and just right.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of finely grated Parmesan cheese, fresh bright green parsley sprigs finely chopped on a white ceramic plate, three whole brown eggs with clean shells, a small white ceramic bowl of Italian seasoned breadcrumbs, two halves of uncooked ground meat—one reddish ground beef and one slightly lighter ground pork—neatly portioned on a white ceramic plate, three fresh peeled garlic cloves, a diced yellow onion on a white ceramic plate, diced fresh orange carrots arranged neatly on a white ceramic plate, two celery ribs diced and placed on a white ceramic plate, a small white ceramic bowl of dried Italian seasoning herbs, a small white ceramic bowl filled with uncooked acini di pepe pasta, a small white ceramic bowl of fresh vibrant green spinach leaves, all ingredients spread in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Italian Wedding Soup with Meatballs and Spinach, hearty Italian wedding soup, easy Italian meatball soup, homemade Italian wedding soup, comforting spinach soup

Olive oil: Use extra virgin olive oil for richer flavor and smooth sautéing.
Ground beef and ground pork: A blend gives the meatballs juicy tenderness and great taste.
Egg: Holds the meatballs together without making them too dense.
Italian breadcrumbs: Adds texture and absorbs flavors without getting soggy.
Parmesan cheese: Freshly grated works best for depth and saltiness.
Garlic: Fresh minced garlic for that classic Italian aroma.
Fresh parsley: Its brightness complements the rich meatballs.
Salt and pepper: Simple seasoning that makes all the flavors pop.
Yellow onion, carrots, celery: The classic soffritto base for the soup broth.
Chicken broth: Use a high-quality or homemade stock for the best tasting soup.
Italian seasoning: A blend that gives the soup that unmistakable Italian flavor.
Acini de pepe pasta: Tiny pasta that cooks quickly and blends perfectly with the soup.
Fresh spinach: Adds color, nutrition, and a lovely soft texture once wilted.
Parmesan cheese to garnish: A final sprinkle of fresh cheese elevates every bowl.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes work for you, and this Italian Wedding Soup with Meatballs and Spinach Recipe is flexible enough to personalize. Over the years, I’ve tweaked it to suit different family preferences and dietary needs, and you’ll find it just as rewarding to make it your own.

Meat alternatives: I’ve had success swapping in ground chicken or turkey for a lighter take, and the soup still feels just as cozy.
Spinach swaps: If you don’t have fresh spinach, frozen works fine—just thaw and drain well before adding.
Pasta choices: Don’t stress if you can’t find acini de pepe; ditalini or tiny orzo pasta are great stand-ins.
Flavor enhancers: Once I discovered adding a touch of Worcestershire and hot sauce (no actual heat, just complexity) to the meatballs really boosts the taste—try it!

How to Make Italian Wedding Soup with Meatballs and Spinach Recipe

Step 1: Form and Brown Those Perfect Meatballs

Start by gently combining your ground beef, pork, beaten egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Be careful not to overmix—this keeps your meatballs tender and juicy. I like to roll them into nice, small 3/4-inch balls because they cook quickly and fit perfectly into each spoonful of soup. Brown them in olive oil over medium-high heat for about 2 minutes per batch—you just want a light crust since they’ll finish cooking in the soup broth. Set them aside and get ready for the next step!

Step 2: Build a Flavorful Soup Base

In your soup pot, add a splash more olive oil if needed and sauté the diced onion, carrots, and celery until softened, about 6 minutes. This soffritto is the backbone of your broth, giving it natural sweetness and depth. Toss in the minced garlic and sprinkle Italian seasoning around, cooking for just a minute so it doesn’t burn but releases its warm flavors.

Step 3: Simmer Meatballs and Get Your Pasta Ready

Pour in your chicken broth and bring everything to a boil. Then reduce the heat and gently add those browned meatballs back in to simmer. Here’s a little trick I discovered: boil the pasta separately. It might seem extra work, but it prevents the pasta from soaking up all the broth and getting mushy, especially if you have leftovers. Cook the pasta until al dente, drain, and save it for serving.

Step 4: Add the Spinach and Final Touches

Stir the fresh spinach into the simmering soup and cook just until it wilts—usually around 2 minutes. This keeps it bright green and tender. Season the soup with salt and pepper if needed, then ladle it over the pasta in each bowl. A generous shower of freshly grated Parmesan cheese on top seals the deal—trust me when I say it makes it irresistible!

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Pro Tips for Making Italian Wedding Soup with Meatballs and Spinach Recipe

Roll Small Meatballs: Smaller balls cook evenly and fit perfectly into each spoonful, making the soup feel just right.
Cook Pasta Separately: Prevents sogginess and broth absorption during reheating—game changer for leftovers.
Add Flavor Boosters: A splash of Worcestershire sauce and a bit of hot sauce add complexity without heat, something I keep coming back to.
Don’t Overmix Meat: Treat the meat gently to keep meatballs tender, not dense or tough.

How to Serve Italian Wedding Soup with Meatballs and Spinach Recipe

Italian Wedding Soup with Meatballs and Spinach Recipe - Serving

Garnishes

I swear by freshly grated Parmesan as a garnish—it melts slightly into the hot soup and adds this salty, nutty richness that’s essential in every bowl. Sometimes, I sprinkle a pinch of crushed red pepper flakes for a gentle kick. A few fresh parsley leaves on top brighten the presentation and hint at the flavors inside.

Side Dishes

I love pairing this soup with my homemade crusty bread—nothing beats dipping fresh, airy bread into that flavorful broth. If you’re pressed for time, a warm baguette or garlic bread also works wonders. For a veggie boost, a simple arugula salad tossed in lemon vinaigrette pairs beautifully with the richness of the soup.

Creative Ways to Present

For a dinner party, I like to serve this soup in individual rustic mugs or small cast iron bowls. It instantly feels cozy and special. Adding a Parmesan crisp on the side or a little drizzle of good olive oil on top elevates the experience impressively. I’ve even made a “mini wedding soup bar” where guests can add their own pasta, extra cheese, or fresh herbs.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, but I always keep the pasta separate if I have any. The soup base with meatballs and spinach lasts beautifully for 3 to 4 days. When reheating, I add the pasta freshly cooked to keep things from becoming mushy.

Freezing

This soup freezes incredibly well—just freeze without the pasta. When you’re ready to enjoy it, thaw in the fridge overnight and boil fresh pasta to toss in at serving time. This is a lifesaver for busy weeks when you want a homemade meal ready to go.

Reheating

Reheat your soup gently on the stovetop over medium heat until warmed through. Adding the fresh pasta at the end keeps the texture perfect. If you’re in a hurry, the microwave works too, just heat in intervals to avoid overheating and losing those vibrant spinach greens.

FAQs

Can I make Italian Wedding Soup with Meatballs and Spinach Recipe ahead of time?

Absolutely! You can prepare the meatballs and soup base a day in advance. Store the soup without pasta in the fridge, and cook the pasta just before serving to keep it fresh and prevent sogginess.
What’s the best pasta to use for this soup?

Acini de pepe is traditional, but if you can’t find it, ditalini or orzo are excellent substitutes since they’re small and cook quickly, blending seamlessly in the soup.
Can I use frozen spinach instead of fresh?

Yes, frozen spinach works fine—just thaw it fully and squeeze out any excess water before adding to the soup, so it doesn’t water down the broth.
How do I prevent the meatballs from falling apart?

Don’t overmix the meat mixture when combining ingredients, and make sure the meatballs are small and compact. Browning them before adding to the soup also helps them hold their shape during simmering.
Can I make this soup in a slow cooker or Instant Pot?

Definitely! The recipe adapts beautifully to both. Brown the meatballs first, then add everything to the slow cooker or Instant Pot, following their cooking instructions for time and pressure. See the notes above for specific directions.

Final Thoughts

This Italian Wedding Soup with Meatballs and Spinach Recipe holds a special place in my kitchen—it’s one of those recipes that brings everyone to the table eager and happy. I hope you enjoy the process as much as the result, and feel free to tweak it to make it yours. Whether you’re feeding a crowd or just craving some nourishing comfort, this soup won’t disappoint. Give it a try and let me know how it goes—I promise it’ll become a regular in your rotation, just like it did in mine!