Easy Italian Wedding Soup

Dish Snapshot

There’s a reason Italian wedding soup feels like a warm hug in a bowl: the aroma of sage and garlic mingling with simmering chicken broth, the tender pop of tiny meatballs, the silk of wilted greens, and the little pearls of pasta that catch the broth in every spoonful. On first inhale you’ll notice the savory warmth of Pecorino and browned beef; on first bite you’ll feel the contrast between the springy pasta, the soft meatball center, and the leafy greens. It’s comforting, a little nostalgic, and quietly celebratory.

This version of Easy Italian Wedding Soup is perfect for cold evenings, family dinners, or when you want something that both soothes and satisfies. It’s also a great make-ahead meal for weeknight dinners—simmer it, store it, and reheat for a quick, nourishing bowl any time. If you’re building a weekday meal plan that leans toward higher protein without heavy fuss, you might also enjoy complementary recipes like 12 quick & easy low-carb, high-protein meals which pair well with this soup’s simple efficiency.

Nutrition Highlights

Estimated nutrition per serving (recipe yields about 6 servings). These are approximate values based on ingredient quantities and USDA FoodData Central nutrient profiles; for general sodium guidance and heart-healthy limits, see guidance from the Mayo Clinic.

• Calories: ~415 kcal
• Protein: ~21 g
• Carbohydrates: ~24 g
• Fat: ~23 g
• Saturated Fat: ~7–8 g
• Fiber: ~2 g
• Sodium: variable; can be ~900–1,200 mg per serving with regular broth and Pecorino (reduce with low-sodium broth and less cheese)

Notes:

• These values are estimates and will vary by the exact cut/lean percentage of beef, whether you use low-sodium broth, and portioning. USDA FoodData Central served as the primary reference for ingredient nutrient profiles; Mayo Clinic recommendations were referenced for sodium and saturated fat considerations.

Why You’ll Love It

• Aroma & flavor: The fragrant trio of garlic, sage, and Pecorino creates an irresistible savory top note that makes the house smell like Sunday dinner.
• Comfort with balance: Unlike cream-heavy soups, this recipe is broth-based—comforting but not cloying—and the greens add brightness and nutrients.
• Family-friendly & social: Tiny meatballs are fun for kids to eat and easy to scale for a crowd—serve with crusty bread for a communal meal.
• Time-savvy: Most active prep goes into mixing and rolling meatballs and chopping vegetables; the actual simmering is mostly hands-off.
• Flexible: Swap proteins, go gluten-free, or add extra veggies to suit dietary needs without losing the soup’s soul.

Step-by-Step Instructions

Ingredients

• 8 oz. ground beef
• 8 oz. ground beef (total 16 oz / 1 lb)
• 2 slices fresh white bread, crust trimmed and torn into pieces
• 2 cloves garlic, minced (for meatballs)
• 1/2 medium white onion, grated or finely chopped (for meatballs)
• 1/3 cup fresh parsley, minced
• 1/2 cup Pecorino Romano cheese, freshly grated
• 1/2 tsp. salt (for meatball mix)
• 1 large egg
• 2 Tbsp. olive oil
• 1/2 medium white onion, chopped (for soup base)
• 3 large carrots, peeled and finely chopped
• 4 stalks celery, diced
• Salt and pepper to taste
• 2 cloves garlic, minced (for soup base)
• 2 Tbsp. fresh sage, chopped
• 10–12 cups chicken broth (use low-sodium to control sodium)
• 2 cups cooked small pasta, such as acini di pepe or ditalini
• 8 cups greens, such as baby spinach, endive, kale, or escarole

Optional ingredients and substitutions:

• Swap ground beef for ground turkey or chicken for a leaner meatball.
• Use grated Parmesan instead of Pecorino for milder saltiness.
• Substitute gluten-free bread and pasta for a gluten-free version.
• Use vegetable broth and a vegan egg replacer + mashed chickpeas for a vegetarian adaptation (see variations).

Method

1. Prepare the meatball mixture: In a large mixing bowl, combine torn bread, 2 cloves minced garlic, 1/2 grated onion, parsley, Pecorino Romano, 1/2 tsp salt, and 1 large egg. Soak and mash the bread into the mixture so it’s cohesive.
2. Add the ground beef (both 8 oz portions) to the bowl. Mix gently until combined—avoid overmixing to keep meatballs tender.
3. Shape the meatballs: Roll into small meatballs about 3/4-inch in diameter (use a teaspoon to portion). Place on a parchment-lined baking sheet. Tip: Wetting your hands slightly helps shape uniform meatballs.
4. Sauté the aromatics: In a large soup pot, heat 2 Tbsp olive oil over medium-low heat. Add the chopped onion, celery, and carrots and sauté gently for about 12–15 minutes until softened and aromatic—don’t rush to high heat or the onion can scorch.
5. Add garlic and sage: Stir in the remaining 2 cloves minced garlic and 2 Tbsp chopped fresh sage. Cook 1–2 minutes until fragrant.
6. Add broth and simmer: Pour in 10–12 cups chicken broth and bring to a gentle boil.
7. Cook the meatballs: Carefully add the small meatballs to the simmering broth. Reduce heat to medium-low and simmer until the meatballs float and are cooked through—about 8–10 minutes (internal temperature 160°F/71°C for beef). Tip: If meatballs brown too much in the pot, reduce the heat and simmer gently.
8. Add pasta and greens: Stir in 2 cups cooked small pasta and the 8 cups greens. Simmer 1–2 more minutes until greens are just wilted.
9. Finish and season: Taste the soup and adjust salt and pepper as needed. If you used low-sodium broth, you may need a pinch more salt; if you used regular broth, be cautious because Pecorino adds salt.
10. Serve hot. Ladle into bowls and finish each serving with a little extra grated Pecorino if desired.

Practical tips:

• Avoid overmixing the meatball mixture to keep meatballs tender and not dense.
• Use a cookie scoop or teaspoon for consistent meatball size so they cook uniformly.
• If you want a clearer broth, simmer gently and skim any surface foam during the first few minutes of simmering.

Serving Suggestions

• Classic bowl: Serve hot with an extra sprinkle of grated Pecorino and a crack of black pepper.
• With bread: Offer crusty Italian bread or garlic-rubbed toast to soak up the broth.
• Lighter side: Pair with a simple arugula salad dressed with lemon vinaigrette for brightness.
• Cozy pairing: A small glass of Chianti or a light-bodied red is lovely for an evening meal; for a non-alcoholic pairing, a warm lemon tea complements the sage and garlic nicely.
• Kid-friendly: Serve with grated cheese and a small side of buttered toast fingers for dipping.

Keeping it Fresh

Room temperature:

• Do not leave soup at room temperature for more than 2 hours (per food safety guidelines from the USDA).

Refrigeration:

• Cool quickly (divide into smaller containers) and refrigerate within 2 hours.
• Stored in airtight containers, Soup will keep for 3–4 days in the refrigerator.

Freezer:

• Freeze in airtight, freezer-safe containers for up to 3 months. For best texture, freeze before adding cooked pasta; store pasta separately and add when reheating.
• Thaw in the refrigerator overnight before reheating on the stovetop.

Storing tips:

• To reheat, gently simmer—avoid boiling vigorously, which can overcook meatballs and make greens mushy.
• If soup tastes flat after refrigeration, a squeeze of lemon or a splash of vinegar brightens flavors.

Chef’s Advice

• Choose your beef wisely: For more tenderness, a mix of 80/20 keeps meatballs juicy. If you prefer leaner, 90/10 works—just expect firmer meatballs.
• Texture balance: Keep meatballs small (3/4-inch) so they cook quickly and remain tender. Larger meatballs require longer cooking and can toughen.
• Control sodium: Use low-sodium chicken broth and hold back slightly on Pecorino; offer extra cheese at the table to season to taste.
• Pasta timing: If using freshly cooked pasta, add it at the end. If you plan to store leftovers, cook pasta separately—frozen or refrigerated leftover pasta can absorb too much broth and become gummy.
• Doneness cue: Meatballs that are cooked will float and register about 160°F (71°C) for beef—use a quick-read thermometer to be precise.

Delicious Variations

• Lean Turkey Wedding Soup: Substitute ground turkey for beef, use low-sodium broth, and swap Pecorino for a smaller amount of Parmesan to reduce saturated fat.
• Gluten-Free Wedding Soup: Use gluten-free bread in the meatballs and gluten-free small pasta, or use cooked quinoa instead of pasta to increase fiber.
• Vegetarian “Meatball” Option: Make meatballs from finely chopped mushrooms, cooked lentils, breadcrumbs (or ground oats for gluten-free), egg replacer/flax egg, and Pecorino substitute or nutritional yeast. Use vegetable broth.
• Spicy Kick: Add a pinch of red pepper flakes to the sautéed aromatics or mix into meatball mixture for subtle heat.
• Lemon-Herb Brightness: Stir a tablespoon of fresh lemon juice and extra parsley into the finished soup for a brighter finish.

Frequently Asked Questions

Q: Can I make the meatballs ahead of time?
A: Yes—form the meatballs and refrigerate for up to 24 hours, or freeze them for up to 3 months. Add straight from frozen to simmering broth, just allow extra cooking time.

Q: My meatballs fell apart—why?
A: Overworking the mixture or not letting the bread soak enough can cause crumbling. Keep mixing gentle, let the bread absorb moisture, and consider chilling the formed meatballs briefly before cooking.

Q: How can I reduce sodium without losing flavor?
A: Use low-sodium chicken broth and reduce Pecorino in the pot; add fresh herbs (sage, parsley) and a small squeeze of lemon when serving to enhance brightness without salt.

Q: Is the pasta necessary?
A: No—if you prefer a lower-carb version, omit the pasta or replace it with cauliflower rice or extra leafy greens. If you omit pasta, increase greens or beans for body.

Q: Can I freeze the whole soup?
A: Yes, but for best texture, freeze meatballs and broth separately from cooked pasta. Reheat gently and add pasta at the end.

Conclusion

Thanks for joining me for this cozy, savory take on Easy Italian Wedding Soup—if you love the balance of simple technique and big flavor, you might enjoy the recipe roundup titled The Easy Italian Soup I’m Making All Winter Long for more inspiration. For a slightly different, equally delicious approach to the classic, check out Easy Italian Wedding Soup Recipe and compare notes.

If you make this soup, I’d love to hear how it turned out—leave a comment or share a photo, and join the community of home cooks who work through recipes together.

Easy Italian Wedding Soup

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• Author: recipesprintgmail-com
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Paleo

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Description

This comforting Italian wedding soup is filled with tender meatballs, wilted greens, and small pasta in a savory chicken broth, perfect for cold evenings.

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Ingredients

Scale 1x2x3x

• 8 oz. ground beef
• 2 slices fresh white bread, crust trimmed and torn into pieces
• 2 cloves garlic, minced (for meatballs)
• 1/2 medium white onion, grated or finely chopped (for meatballs)
• 1/3 cup fresh parsley, minced
• 1/2 cup Pecorino Romano cheese, freshly grated
• 1/2 tsp. salt (for meatball mix)
• 1 large egg
• 2 Tbsp. olive oil
• 1/2 medium white onion, chopped (for soup base)
• 3 large carrots, peeled and finely chopped
• 4 stalks celery, diced
• Salt and pepper to taste
• 2 cloves garlic, minced (for soup base)
• 2 Tbsp. fresh sage, chopped
• 10–12 cups chicken broth (use low-sodium to control sodium)
• 2 cups cooked small pasta, such as acini di pepe or ditalini
• 8 cups greens, such as baby spinach, endive, kale, or escarole

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Instructions

1. In a large mixing bowl, combine torn bread, minced garlic, grated onion, parsley, Pecorino Romano, salt, and egg. Soak and mash the bread into the mixture until cohesive.
2. Add the ground beef and mix gently until combined, avoiding overmixing.
3. Roll into small meatballs about 3/4-inch in diameter and place on a parchment-lined baking sheet.
4. In a large soup pot, heat olive oil over medium-low heat. Add the chopped onion, celery, and carrots and sauté for 12–15 minutes until softened.
5. Add minced garlic and chopped sage, cooking for another 1–2 minutes until fragrant.
6. Pour in the chicken broth and bring to a gentle boil.
7. Carefully add the meatballs and reduce heat, simmering until they float and are cooked through, about 8–10 minutes.
8. Stir in the cooked pasta and greens, simmering for an additional 1–2 minutes until greens are wilted.
9. Adjust salt and pepper to taste before serving hot, optionally garnishing with extra grated Pecorino.

Notes

For a leaner version, substitute ground turkey and use low-sodium broth. Adjust cooking times and ingredients based on personal dietary needs.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 415
• Sugar: 5g
• Sodium: 900mg
• Fat: 23g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 70mg