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4.89 from 84 votes
Servings: 8

Italian Wedding Soup

A delicious Italian Wedding soup recipe containing pasta, mini meatballs, spinach, and a flavorful broth.


  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice white bread, crusts trimmed, grated or shredded
  • 1/2 cup grated Parmesan, optional
  • 8 oz lean ground beef
  • 8 oz ground pork
  • 12 cups chicken broth
  • 10 oz frozen chopped spinach
  • approx 6-8 oz of Acini de Pepe or other tiny pasta*
  • 2 tbsp parmesan, optional


  • To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
  • To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.



*I use about 8 oz, but we like a lot of pasta in our soup, so use less if you'd prefer it more brothy.

Nutrition Facts

Calories 293kcal (15%)Carbohydrates 20g (7%)Protein 17g (34%)Fat 15g (23%)Saturated Fat 5g (31%)Cholesterol 66mg (22%)Sodium 1737mg (76%)Potassium 536mg (15%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 315IU (6%)Vitamin C 29.4mg (36%)Calcium 122mg (12%)Iron 2.2mg (12%)
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