Italian Wedding Soup with Parmesan Meatballs: A Hug in a Bowl 

Okay, real question: Is there anything more comforting than a bowl of Italian wedding soup loaded with juicy, cheesy meatballs? I mean, yeah, pizza is up there. But if comfort food had a hierarchy, this cozy little soup would absolutely be on the podium—with Parmesan meatballs taking home the gold.

So Why Are We Here?

Maybe you’re craving something cozy, or maybe you’re trying to impress your in-laws with something that screams “Yes, I do know my way around a kitchen, thankyouverymuch.” Either way, this Italian wedding soup with parmesan meatballs is everything you didn’t know you needed.

I’ve made this soup more times than I’d like to admit—partly because it’s a crowd-pleaser, and partly because I secretly hoard the leftovers for myself. Whoops.

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What Exactly Is Italian Wedding Soup?

Let’s clear this up right at the start: no, it has nothing to do with weddings. Weird, right?

The name actually comes from the Italian phrase “minestra maritata,” which translates to “married soup.” It’s all about the magical marriage of flavors between the meat and the greens. Romantic, but in a deliciously edible way.

Here’s what typically goes in:

• Tiny meatballs (we’ll level these up with Parmesan)
• Leafy greens like spinach or escarole
• Tiny pasta like acini di pepe or orzo
• Clear broth (usually chicken broth)

Simple, right? But also ridiculously flavorful when done right.

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Parmesan Meatballs: The Real MVP

Let’s talk about the star of the show here because, IMO, meatballs make or break Italian wedding soup.

What Makes These Meatballs So Special?

Simple: we load them up with Parmesan. (You’re welcome.)

Here’s a quick peak at what goes into these little flavor bombs:

• Ground beef or pork (or a mix of both)
• Freshly grated Parmesan cheese (Please, no green cans. Ever.)
• Garlic and herbs for maximum flavor
• Breadcrumbs and an egg to keep things light and juicy

Honestly, I use these meatballs for way more than just soup. Throw them on pasta, stuff them in a sandwich, or just eat them straight from the pan (no judgment).

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Ingredients You’ll Need (Cheat Sheet Time!)

Here’s the basic ingredient list for a pot of soul-hugging Italian wedding soup with Parmesan meatballs. Feel free to copy/paste this to your grocery app like I do 🙂

🧆 For the Parmesan Meatballs:

• 1 lb ground beef (or ½ beef, ½ pork)
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley (or 1 tsp dried)
• Salt & pepper to taste

🍵 For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• ¾ cup acini di pepe or orzo pasta
• 4 cups fresh spinach or escarole
• Extra Parmesan for serving (duh)

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Step-by-Step: How to Make the Magic Happen

Trust me, this whole process is easier than pretending you enjoy kale smoothies.

🧆 Step 1: Make the Meatballs

1. Toss all the meatball ingredients into a big bowl.
2. Mix with your hands (the messier, the better).
3. Roll into small 1-inch balls. You want ‘em bite-sized so they cook evenly in the soup.
4. Optional but recommended: pan-sear them for a golden crust. Adds major flavor points.

🍳 Step 2: Build That Soup Base

1. In a big ol’ pot, heat up olive oil and sauté onion, carrots, and celery until they start to soften—about 5-7 minutes.
2. Pour in the broth and bring it to a gentle simmer.
3. Carefully add your meatballs. Try not to plop them in like a toddler throwing bath toys.
4. Simmer for 10-12 minutes, or until the meatballs are cooked through.

🥬 Step 3: Add Pasta & Greens

1. Stir in the pasta and cook according to the package. Heads-up: acini di pepe cooks fast, so keep an eye on it.
2. Add the spinach last; it only needs a couple of minutes to wilt.

🧀 Final Touch: The Parmesan Finish

Just before serving, hit the soup with a generous sprinkle of Parmesan cheese. Trust me, it ties everything together like Jeff Bridges’ rug in The Big Lebowski.

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What Makes This Recipe So Dang Good?

Lucky you asked (or maybe you didn’t, but I’m telling you anyway 😎):

• The Parmesan meatballs taste like actual legit Italian grandma food.
• It’s super easy to make, even on a weeknight.
• It’s comfort food that somehow doesn’t make you feel like you ate a brick.
• You can make a big batch and freeze the leftovers for lazy days.
• It upgrades basic, boring chicken soup into something you actually look forward to.

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Tips & Tricks for Next-Level Soup

Seriously, don’t skip this part. It’s where the pros play.

💡 Use Homemade Broth (If You Have Time)

I’m not saying store-bought is bad—I use it all the time. But if you’re feeling extra, homemade chicken broth knocks this thing out of the park flavor-wise.

💡 Try Pecorino Instead of Parmesan

Want a sharper cheese flavor? Pecorino Romano’s got your back. It adds a salty kick I didn’t know I needed until I tried it by accident. Happy little oops moment.

💡 Bake the Meatballs Instead

Too lazy to pan-fry? (Same.) Just line a baking sheet with parchment and bake the meatballs at 400°F for about 15 minutes. Zero splatter, all flavor.

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Customize It Like a Boss

No one likes food restrictions, but hey—life happens. Here are some ways to make this soup work for literally anyone:

🤱 Kid-Friendly Version:

• Use smaller pasta shapes like stars or alphabet pasta (they love it).
• Go easy on the pepper.
• Maybe don’t mention the greens (they’ll never notice).

🌱 Vegetarian Swap:

• Ditch the meatballs and use plant-based ones instead. Or try white beans for protein.
• Swap chicken broth for veggie broth.
• Still add the Parmesan. Always add Parmesan.

🥩 High-Protein Boost:

• Use lean ground turkey or chicken.
• Add an extra egg to the meatballs.
• Throw in cooked lentils for an added punch (seriously underrated combo).

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Frequently Asked (and Occasionally Dumb) Questions

❓ Can I freeze this soup?

Yes—but freeze it without the pasta. Pasta turns mushy in the freezer, and no one wants that. So freeze the chunky soup part, then add fresh pasta when reheating.

❓ What’s the best pasta for Italian wedding soup?

Traditionally, acini di pepe gets the spotlight. But I’ve used orzo, ditalini, and even broken-up spaghetti when I was desperate. No shame.

❓ Can I make this in advance?

Absolutely. The soup actually tastes even better the next day because the flavors have had some time to hang out.

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Final Thoughts: Just Make the Soup Already

Look, if you’ve made it this far and still haven’t started cooking—what are you doing? 😂

This Italian wedding soup with Parmesan meatballs isn’t just a meal. It’s a warm bowl of flavor-packed nostalgia that somehow feels like a hug from someone who knows exactly how to make everything better.

Whether you’re feeding a family, meal prepping for the week, or making a comforting pot just for yourself (been there), this recipe delivers. Every. Single. Time.

So grab your ladle, crank up some Andrea Bocelli (optional but encouraged), and get cooking.

FYI: Leftovers taste ridiculously good the next day, so maybe don’t tell your roommates. Just saying. 😉