Italian Wedding Soup Recipe

I’m sharing my Easy Italian Wedding Soup that can be made on the Stove Top, Crock Pot, or Instant Pot and freezes beautifully for ready-to-go lunches or dinners.

I never thought a soup could be this flexible, but this Italian Wedding Soup Crock Pot version has me obsessed. I mix ground meat with a little freshly grated Parmesan and then send the rest of the bowl in three totally different directions depending on my mood.

It’s the kind of Meal Prep Soup that shrugs off being reheated and somehow tastes better the next day, not that I’m saying you should wait. There’s depth and a little surprise in every spoonful, and yes that cheese note keeps you guessing.

You’ll wanna make it again, trust me.

Ingredients

• Ground beef and pork add rich protein and fat, makes meatballs hearty and savory
• Breadcrumbs soak up juices add texture, mostly carbs, helps meatballs hold together
• Parmesan brings salty umami and calcium, small amount packs big flavor
• Greens give fiber vitamins A C and iron, light bitter or mild taste
• Broth is mostly water with some protein and sodium, makes soup comforting
• Tiny pasta adds carbs and chew, soaks up broth and meat flavors
• Garlic gives pungent savory bite and antioxidants, brightens overall soup flavor
• Lemon adds bright acid and freshness, a squeeze wakes up the bowl

Ingredient Quantities

• 1 1/2 pounds ground meat (about 1 lb ground beef and 1/2 lb ground pork) whatever you like
• 3/4 cup plain breadcrumbs or panko
• 1/2 cup freshly grated Parmesan plus extra for serving
• 1 large egg, beaten
• 2 tablespoons milk or water
• 2 cloves garlic, minced for the meatballs
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes optional
• 8 cups low sodium chicken broth
• 1 piece Parmesan rind optional for deeper flavor
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced for the soup
• 1 bay leaf
• 3/4 cup acini di pepe or orzo small pasta
• 6 cups chopped escarole or 5 to 6 ounces baby spinach, roughly chopped
• 1 tablespoon lemon juice optional
• Salt and freshly ground black pepper to taste
• Grated Parmesan and chopped fresh parsley for garnish optional

How to Make this

1. Make the meatballs: in a bowl mix 1 1/2 lb ground meat, 3/4 cup breadcrumbs or panko, 1/2 cup grated Parmesan, 1 beaten egg, 2 Tbsp milk (or water), 2 cloves minced garlic, 2 Tbsp chopped parsley, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp crushed red pepper flakes if using; mix gently, form small 1 inch meatballs (wet hands help) and set aside.

2. Brown the meatballs: heat 1 Tbsp olive oil in a large pot or skillet and brown the meatballs in batches about 2 minutes per side just to get color, they do not need to be fully cooked; transfer to a plate. Tip: if you want easier meal prep, bake meatballs at 400F for 10 to 12 minutes instead of browning.

3. Sauté the vegetables: in the same pot add a touch more oil if needed and cook 1 medium finely chopped yellow onion, 2 diced carrots and 2 diced celery stalks until softened about 5 to 7 minutes; add 2 cloves minced garlic and cook 30 seconds until fragrant.

4. Build the soup: add 8 cups low sodium chicken broth, the browned meatballs, 1 bay leaf and an optional piece of Parmesan rind for deeper flavor; bring to a simmer. Taste and add a bit more salt and pepper if needed.

5. Stove top method: simmer meatballs in the broth 10 to 12 minutes to finish cooking, then add 3/4 cup acini di pepe or orzo and cook until pasta is al dente about 6 to 8 minutes; skip to step
7.

6. Crock Pot method: put the browned meatballs, sautéed veggies, broth, bay leaf and parm rind in the slow cooker and cook low 6 to 7 hours or high 3 to 4 hours; add the pasta in the last 20 to 30 minutes on high so it doesn’t get mushy.

7. Instant Pot method: use Sauté to brown meatballs and veggies as above, add broth minus any extra, bay leaf and parm rind, seal and cook on high pressure 4 to 5 minutes then quick release; add the pasta after pressure cooking and use Sauté to cook the pasta until tender about 6 to 8 minutes.

8. Finish with greens and brightener: stir in 6 cups chopped escarole or 5 to 6 oz roughly chopped baby spinach in the last 2 to 3 minutes until wilted; add 1 Tbsp lemon juice if you like, then taste and adjust salt and pepper.

9. Serve: ladle into bowls, garnish with extra grated Parmesan and chopped fresh parsley. If freezing: freeze meatballs separately on a tray then bag, or cool soup completely and freeze in portions without pasta; add fresh pasta when reheating for best texture.

10. Quick tips: keep meatballs small so they cook fast, use a Parmesan rind for big flavor without more salt, and if you want a clearer broth skim foam when you first simmer.

Equipment Needed

1. Large mixing bowl for the meatball mix
2. Measuring cups and spoons
3. Cutting board and a sharp chef’s knife for onion, carrots, celery and parsley
4. Large pot or Dutch oven to build and simmer the soup
5. Large skillet for browning meatballs (or skip if baking)
6. Baking sheet and parchment paper (if you bake the meatballs instead of browning)
7. Wooden spoon or heatproof spatula for sautéing veggies and stirring pasta
8. Slotted spoon or tongs to transfer meatballs, plus a ladle for serving
9. Grater for the Parmesan and a small bowl for the beaten egg

FAQ

Italian Wedding Soup Recipe Substitutions and Variations

• Ground meat: swap the 1 1/2 lb with ground turkey or chicken for a leaner soup, or use Italian sausage (mild or sweet) for extra flavor. For a veg option try 1 1/2 cups cooked lentils or a plant-based crumble, but reduce the milk a bit so the mixture isnt too wet.
• Breadcrumbs: use panko for a lighter, airier meatball, or crushed saltines/pretzels for extra salt and crunch. For gluten free use almond flour or gluten free breadcrumbs, though the texture will be firmer.
• Small pasta (acini di pepe/orzo): swap with orzo, ditalini, or pastina — they cook the same and hold up well. For gluten free use rice, quinoa, or a GF small pasta, just watch cook times.
• Greens (escarole/spinach): substitute chopped kale (remove tough stems), Swiss chard, or even thinly sliced savoy cabbage; tougher greens need a few extra minutes to soften, so add them earlier.

Pro Tips

1. Make the meatballs small so they cook fast and stay tender. Wet your hands between forming them to stop sticking, and dont fuss over perfect shapes.

2. Browning in the pan gives way more color and flavor, baking is cleaner and easier if you need less mess. Either way you get good results, just dont skip the color step if you want depth.

3. Save any Parmesan rinds and toss one in the pot while it simmers for big savory flavor without adding more salt. Take it out before serving, its not meant to be eaten.

4. Never cook the pasta too early or it will go mushy, add it at the last minute or keep it separate and add when serving. If you plan to freeze, freeze the soup without pasta and add fresh pasta when reheating.

5. Taste the broth before you salt, because the meatballs and rind add saltiness; skim any foam off the top when it first simmers for a clearer broth, and finish with a squeeze of lemon at the end to brighten things up.