Italian Wedding Soup Recipe

I’m so excited to share my favorite Italian Wedding Soup Recipe with you because it’s one of those dishes that feels like a warm hug in a bowl. This soup has everything you want on a cozy night: tender meatballs, savory broth, fresh greens, and little orzo pasta that soaks up all those incredible flavors. Whenever I make it, I can’t help but think how this recipe is perfect for a weeknight dinner or a comforting weekend treat.

What really makes this Italian Wedding Soup Recipe special is the balance of textures and fresh ingredients, plus it’s surprisingly easy to pull together. Whether you’re cooking for family or just want a soul-satisfying meal for yourself, this soup hits all the right notes without requiring a ton of fuss. I can’t wait for you to give it a try and enjoy it as much as I do!

Ingredients You’ll Need

These ingredients come together perfectly to create that classic combination of delicate meatballs and flavorful broth, with fresh escarole and the little bite of orzo pasta rounding it out. When shopping, look for fresh escarole and good-quality chicken broth for best results.

• Extra-lean ground beef: Choose lean meat so your meatballs hold together and stay tender without excess grease.
• Large egg: Acts as a binder to keep the meatballs juicy and together.
• Dry bread crumbs: These help give the meatballs their perfect texture without making them dense.
• Grated Parmesan cheese: Adds a subtle nuttiness and umami that takes the meatballs up a notch.
• Dried basil: Brings in that classic Italian herb flavor, aromatic yet mild.
• Onion powder: A convenient way to add depth and savory notes without chopping fresh onions.
• Chicken broth: The delicious foundation of the soup; homemade or low sodium store-bought works best.
• Escarole: This leafy green adds a nice slight bitterness that balances the richness and stays crisp.
• Uncooked orzo pasta: Its small shape cooks quickly and adds a lovely tender bite.
• Finely chopped carrot: Adds subtle sweetness and bright color to the broth.

Variations

I love experimenting with this Italian Wedding Soup Recipe to suit different tastes and occasions. Feel free to customize it — the beauty is you can easily swap ingredients or add extras to keep it feeling fresh and personal.

• Variation: For a lighter version, I sometimes swap the ground beef for ground turkey or chicken, and it still comes out fantastic.
• Vegetarian option: Replace meatballs with vegetarian meatballs or add extra beans for protein, and use vegetable broth.
• Greens swap: If you can’t find escarole, kale or spinach works well too — just add them near the end to keep them tender.
• Spicy kick: I like adding a pinch of crushed red pepper flakes for a subtle warmth that wakes up the broth.

How to Make Italian Wedding Soup Recipe

Step 1: Prepare Flavorful Meatballs

Start by combining the ground beef, beaten egg, dry bread crumbs, grated Parmesan, dried basil, and onion powder in a bowl. I like to mix everything gently with my hands until just combined — overmixing can make the meatballs tough. Then, roll the mixture into small, bite-sized meatballs about the size of a marble. Keeping them small helps them cook quickly and evenly once they hit the broth.

Step 2: Simmer the Broth and Meatballs

Bring the chicken broth to a gentle boil in a large pot, then carefully add the meatballs in batches so they don’t crowd the pot. I usually give the broth a gentle stir to make sure the meatballs don’t stick. Let them cook for about 5 minutes until they float to the top and are fully cooked inside. This is one area you don’t want to rush — gently simmering allows the meatballs to stay tender.

Step 3: Add Vegetables and Orzo

Once the meatballs are cooked, add the finely chopped carrot and uncooked orzo pasta to the pot. The carrot brings a subtle sweetness while the orzo adds texture. Let everything simmer together for about 8-10 minutes, or until the orzo is tender but not mushy. I always taste here to make sure the broth is seasoned right — you can add a pinch of salt or pepper if needed.

Step 4: Finish with Escarole

Lastly, stir in the thinly sliced escarole and cook just 2-3 minutes until the greens are wilted but still bright and fresh. Overcooking the escarole can make it mushy, and the texture is half the fun! Then you’re ready to serve.

How to Serve Italian Wedding Soup Recipe

Garnishes

I love topping my Italian Wedding Soup with an extra sprinkle of grated Parmesan — because, why not? A sprinkle of fresh chopped parsley or a crack of black pepper also adds a lovely fresh note. Sometimes I add a few drops of good olive oil for richness. Each garnish just brings the noodle, meatball, and broth combo to life.

Side Dishes

This soup pairs beautifully with crusty Italian bread or warm garlic breadsticks to soak up the broth. On cozy nights, I like a simple green salad with a light vinaigrette for balance. If you want to go indulgent, a side of Parmesan polenta is incredible alongside it.

Creative Ways to Present

For family dinners or special occasions, I’ve served Italian Wedding Soup in individual soup crocks topped with a Parmesan crisp. It feels so elegant and festive! Another fun way is to use mini bread bowls—impressive and delicious. Presentation really amps up the cozy vibes.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually mellow and deepen overnight, so it tastes even better the next day. Just be careful with the orzo—if you plan to eat leftovers over several days, I recommend cooking the orzo separately and adding it when reheating to avoid mushiness.

Freezing

I’ve frozen this Italian Wedding Soup Recipe a few times, but I skip freezing with orzo included because it doesn’t thaw well. Instead, you can freeze the meatballs individually, then add fresh orzo and escarole when you reheat the broth. I place the meatballs in a single layer on a baking sheet to freeze, then transfer to a freezer bag—this way they don’t stick together.

Reheating

When reheating, I gently warm the soup in a pot over low heat, adding any fresh (or previously cooked) orzo and escarole near the end. Stir sometimes to keep the broth from sticking and to evenly heat the meatballs. Reheating slowly preserves the texture and lets the soup stay comforting, not rubbery or overcooked.

FAQs

Final Thoughts

Honestly, this Italian Wedding Soup Recipe has become such a go-to in my kitchen because it’s comforting, simple, and incredibly satisfying. I’m always impressed by how little effort it takes for something that tastes so rich and layered. You’ll love how it warms you from the inside out and becomes a family favorite before you know it—so grab those ingredients and dive in!

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