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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
Keyword comfort food, Italian soup, Meatballs, Soup
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


  1. Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. 

  2. Knead everything together with your hands.

  3. Pinch off a tablespoon worth of meatball mixture and roll into balls.

  4. 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.

  5. Cook remaining meatballs and set aside.

  6. In a large soup pot over medium-high heat, heat 1 tbsp. olive oil and saute onions, carrots, and celery until tender.

  7. Stir in minced garlic and cook for another 30 seconds.

  8. 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.

  9. Stir in spinach and let cook until spinach wilts. Serve hot!