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Homemade Italian Wedding Soup

This Homemade Italian Wedding Soup is a delicious hearty dish loaded with everything we love in this meatball soup. Delicious meatballs and vegetables combine with a savory broth and pasta to make the perfect soup for any time of year.
Course Dinner
Cuisine Italian
Prep Time 25 minutes
Servings 8 Servings
Author Rob


For the Meatballs:

  • 1/2 lb. ground pork
  • 1/2 lb.  lean ground beef
  • 2/3 cup  bread plain crumbs
  • 1/4 cup parsley, chopped
  • 1 tablespoon oregano
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

For the Soup:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1  large carrot, diced finely
  • 3 stalks celery, diced finely
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 1 cup Stelline pasta or other small pasta
  • 1 cup baby spinach, chopped


  • Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. 
  • Knead everything together with your hands.
  • Pinch off a tablespoon worth of meatball mixture and roll into balls.
  • In a large skillet over medium-high heat, heat olive oil. Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes , flipping halfway through.
  • Cook remaining meatballs and set aside.
  • In a large soup pot over medium-high heat, heat 1 tbsp. olive oil and saute onions, carrots, and celery until tender.
  • Stir in minced garlic and cook for another 30 seconds.
  • Add the chicken broth to the pot and bring to a boil. Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
  • Stir in spinach and let cook until spinach wilts. Serve hot!