If you love a hearty bowl of soup but don’t have hours to spare, this Italian Wedding Soup (speed version) has your back. It’s warm, comforting, and packed with flavor, but smart shortcuts make it easy enough for a weeknight. You’ll get tender meatballs, leafy greens, and tiny pasta in a savory broth—everything you want without the fuss.
The best part: it uses pantry-friendly staples and minimal prep. By the time the pasta is cooked, dinner is ready.
Why This Recipe Works
This quick approach uses mini meatballs formed fast with a small scoop and cooked right in the broth, which saves time and gives the soup extra flavor. We use store-bought broth and simple aromatics to build a rich base quickly.
The classic combo of acini di pepe (or orzo) and tender greens keeps the texture just right—soft but not mushy. A handful of Parmesan finishes the soup with savory depth in minutes.
Ingredients
- For the meatballs:
- 1 pound ground chicken, turkey, pork, or beef (or a mix)
- 1/2 cup plain breadcrumbs
- 1/3 cup grated Parmesan or Pecorino
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, sliced thin
- 2 celery stalks, sliced thin
- 8 cups low-sodium chicken broth
- 3/4 cup acini di pepe, orzo, or other tiny pasta
- 4 cups chopped baby spinach or escarole
- 1 tablespoon lemon juice (optional but brightens flavor)
- Salt and pepper to taste
- Extra grated Parmesan, for serving
- Fresh parsley, chopped (optional)
Instructions
- Mix the meatballs: In a bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Stir until just combined.
Don’t overmix or the meatballs can turn dense.
- Shape quickly: Use a teaspoon or small cookie scoop to form tiny meatballs, about 3/4 inch. Roll lightly with damp hands. Set on a plate while you start the soup base.
- Sauté the aromatics: In a large pot, warm olive oil over medium heat.
Add onion, carrots, and celery with a pinch of salt. Cook 4–5 minutes, stirring, until the vegetables start to soften.
- Add broth and simmer: Pour in the chicken broth. Bring to a boil, then reduce to a lively simmer.
- Cook meatballs in the broth: Gently drop the meatballs into the simmering soup.
Do this in batches if needed to avoid crowding. Simmer 6–8 minutes, until the meatballs float and are cooked through.
- Add pasta: Stir in the acini di pepe or orzo. Simmer according to package time (usually 6–9 minutes), stirring occasionally so it doesn’t stick.
- Stir in greens: Add the spinach or escarole during the last 2 minutes of cooking.
It should wilt but stay vibrant.
- Finish and season: Stir in lemon juice if using. Taste and season with salt and pepper. Ladle into bowls and top with more Parmesan and parsley.
Storage Instructions
For best texture, store the soup and pasta separately if you plan to keep leftovers for more than a day.
The pasta will continue to absorb broth. Keep soup in airtight containers in the fridge for up to 4 days, and pasta in a separate container. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened.
Freeze the soup without pasta for up to 3 months; add fresh pasta when reheating.
Benefits of This Recipe
- Speedy and satisfying: Mini meatballs cook fast in the broth, and small pasta cooks in minutes.
- Balanced bowl: Protein, greens, and carbs make it a full meal in one pot.
- Flexible ingredients: Use the greens and ground meat you have on hand.
- Family-friendly: Mild flavors and tiny pasta make it a hit with picky eaters.
- Budget-smart: Everyday ingredients keep costs low.
Pitfalls to Watch Out For
- Overworking the meat: Mix just until combined or the meatballs can turn tough.
- Overcooking pasta: Tiny shapes go from perfect to mush quickly. Check 1–2 minutes early.
- Salty soup: Broths vary. Taste before adding more salt, especially with Parmesan.
- Cloudy broth: A rolling boil can break up meatballs.
Keep the soup at a steady simmer.
- Soggy leftovers: Pasta drinks up broth as it sits. Store separately when possible.
Alternatives
- Protein swaps: Try half pork/half beef for classic flavor, or turkey/chicken for leaner soup. Chicken sausage out of its casing also works.
- Greens: Escarole is traditional, but spinach is fastest.
Kale works too; simmer it a bit longer.
- Pasta options: Use ditalini, stelline, or broken spaghetti if you don’t have acini di pepe or orzo.
- Gluten-free: Use gluten-free breadcrumbs for the meatballs and a small gluten-free pasta or cooked rice.
- Dairy-free: Skip the Parmesan in the meatballs and finish with a squeeze of lemon and extra herbs for brightness.
- Make it heartier: Stir in a can of white beans (drained) with the pasta.
- Extra flavor: Add a parmesan rind to the pot while simmering, then remove before serving.
FAQ
Why is it called Italian Wedding Soup?
The name refers to the “marriage” of flavors—meat and greens—rather than an actual wedding tradition. It’s about how well the ingredients complement each other.
Can I use frozen meatballs?
Yes, for the fastest version. Choose small, unseasoned or Italian-style meatballs.
Simmer them in the broth until heated through before adding pasta.
What’s the best pasta for Italian Wedding Soup?
Small shapes like acini di pepe, orzo, ditalini, or stelline work best. They cook fast and fit nicely on the spoon with the meatballs and greens.
How do I keep the broth clear?
Maintain a steady simmer, not a hard boil. Drop meatballs gently and avoid stirring aggressively while they set.
Can I make it ahead?
Yes.
Make the soup without pasta and refrigerate up to 4 days or freeze up to 3 months. Cook and add pasta when reheating so it stays al dente.
What can I use instead of breadcrumbs?
Crushed crackers, panko, or cooked rice can work. You can also soak a slice of bread in milk, squeeze it out, and mix it in for tenderness.
How do I scale this for a crowd?
Double all ingredients and use a large stockpot.
Brown the aromatics in batches if needed and keep the simmer gentle so meatballs cook evenly.
Is lemon necessary?
No, but a splash of acid brightens the broth and balances the richness. You can use white wine vinegar instead, or skip it entirely.
In Conclusion
This Italian Wedding Soup (speed version) delivers comfort in a hurry. With quick-cooking meatballs, simple aromatics, and tender greens, it’s flavorful, filling, and weeknight-friendly.
Keep the steps simple, season to taste, and serve with extra Parmesan. You’ll have a cozy pot of soup on the table in under 40 minutes, with leftovers you’ll look forward to eating.
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