Italian Wedding Soup has a way of making dinner feel comforting without weighing you down. This version keeps that spirit but leans into fresh spring greens, clean flavors, and an easy prep flow. The broth is clear and savory, the meatballs are tender, and the greens bring a gentle brightness that tastes like the season.
It’s the kind of soup that feels special but doesn’t ask for much time. If you love simple, satisfying meals with a fresh twist, this one fits right in.
What Makes This Special
Traditional Italian Wedding Soup is known for its tiny meatballs, light broth, and leafy greens. This take highlights spring greens like spinach, chard, or baby kale for a delicate texture and a pop of color.
The meatballs are small so they cook quickly and stay tender. We also use a mix of Parmesan and fresh herbs to keep the flavors bright, not heavy. It’s a balanced bowl that’s weeknight-friendly yet still feels like something you’d serve to friends.
Shopping List
- Ground meat (12–16 oz): pork, chicken, turkey, or a mix
- Breadcrumbs (1/2 cup): plain or panko
- Egg (1 large)
- Parmesan (1/2 cup finely grated), plus extra for serving
- Fresh herbs: parsley (1/4 cup chopped) and/or dill (2 tbsp chopped)
- Garlic (4 cloves), minced
- Yellow onion (1 medium), finely chopped
- Carrots (2 medium), diced
- Celery (2 ribs), diced
- Chicken stock or broth (8 cups), low-sodium
- Small pasta (3/4 cup): acini di pepe, orzo, or pastina
- Spring greens (6–8 cups loosely packed): baby spinach, baby kale, or chopped Swiss chard
- Lemon (1), for zest and juice
- Olive oil (2–3 tbsp)
- Salt and black pepper
- Red pepper flakes (optional)
Step-by-Step Instructions
- Mix the meatballs. In a bowl, combine ground meat, breadcrumbs, egg, Parmesan, half the parsley, half the garlic, 1/2 teaspoon salt, and a few grinds of pepper.
Stir gently with a fork until just combined. Don’t overwork the mixture.
- Shape small meatballs. Roll into 3/4-inch balls. You should get about 30–40.
Place on a plate and chill in the fridge while you start the soup. This helps them hold their shape.
- Sauté the aromatics. Warm 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt.
Cook 6–8 minutes until softened, stirring occasionally. Add remaining garlic and cook 30 seconds.
- Add the stock. Pour in chicken stock and bring to a gentle boil. Taste and season with salt as needed.
Lower to a steady simmer.
- Cook the meatballs. Carefully slip the meatballs into the simmering broth. Simmer uncovered for 10–12 minutes, until cooked through and tender. Skim any foam if you like for a clearer broth.
- Add the pasta. Stir in the small pasta and cook until al dente, usually 6–8 minutes.
Stir occasionally so it doesn’t stick at the bottom.
- Stir in the greens. Add the spring greens and simmer 1–2 minutes until just wilted and bright. If using Swiss chard, add the chopped stems with the pasta for extra tenderness, then the leaves at the end.
- Finish with lemon and herbs. Turn off the heat. Add the remaining parsley, a pinch of red pepper flakes if you like heat, a little lemon zest, and a squeeze of lemon juice.
Taste and adjust salt, pepper, and lemon to balance the flavors.
- Serve. Ladle into bowls and top with extra Parmesan, a drizzle of olive oil, and more herbs if you like. The soup should taste clean, savory, and bright.
Storage Instructions
- Refrigerator: Store in airtight containers for up to 4 days. The pasta will continue to absorb broth, so you may need to add a splash of stock or water when reheating.
- Freeze: For best texture, freeze the soup without pasta for up to 3 months.
Reheat and add fresh pasta while warming, or cook the pasta separately and combine in the bowl.
- Reheat: Warm gently on the stove over medium-low heat. Add a squeeze of lemon or a handful of fresh greens to refresh the flavor.
Why This is Good for You
- Protein-rich: The meatballs provide steady energy and help the soup feel satisfying without being heavy.
- Leafy greens: Spinach, kale, or chard add vitamins A, C, and K, plus minerals and fiber.
- Light broth: A clear, low-sodium broth keeps the soup hydrating and gentle on the stomach.
- Balanced carbs: Small pasta adds comfort and texture without tipping the soup into heavy territory.
- Bright finish: Lemon and herbs bring antioxidants and lift the flavor so you use less salt.
Common Mistakes to Avoid
- Overworking the meatballs: Mixing too aggressively makes them tough. Fold gently until just combined.
- Boiling hard: A rolling boil can break apart meatballs and make the broth cloudy.
Keep a steady simmer.
- Adding greens too soon: Overcooked greens lose color and turn limp. Wilt them at the end.
- Overcooking pasta: The pasta continues to soften in hot broth. Stop at al dente.
- Skipping acid: Without lemon, the soup can taste flat.
A little zest and juice make everything pop.
Alternatives
- Meat options: Use ground chicken or turkey for leaner meatballs, or a pork-beef mix for richness. For a lighter taste, add a splash of milk to the mixture.
- Gluten-free: Swap breadcrumbs for almond flour or gluten-free breadcrumbs. Use gluten-free pasta or cooked rice.
- Dairy-free: Skip Parmesan in the meatballs and finish with a drizzle of olive oil and extra herbs.
Nutritional yeast adds a savory note.
- Vegetarian: Use a flavorful vegetable broth. Replace meatballs with white beans or tiny vegetarian “meatballs” made from lentils and mushrooms.
- Greens: Try a mix—spinach for tenderness, baby kale for structure, and chard for a mineral note.
- No pasta: Add cooked farro, barley, or riced cauliflower for a different texture.
FAQ
Can I make the meatballs ahead?
Yes. Shape and refrigerate for up to 24 hours, or freeze on a sheet pan until firm, then store in a bag.
Add them to simmering broth from frozen, cooking a few minutes longer.
How do I keep the broth clear?
Maintain a gentle simmer, not a full boil. Skim any foam, and avoid stirring the meatballs too much while they set.
What pasta works best?
Small shapes like acini di pepe, orzo, or pastina hold up well and don’t overpower the meatballs. Aim for about 3/4 cup dry pasta for 8 cups of broth.
Can I use rotisserie chicken instead of meatballs?
You can.
Shred the chicken and add it after the pasta cooks. The flavor will be different but still satisfying. Adjust salt and lemon since cooked chicken can be milder.
How do I avoid mushy leftovers?
Cook the pasta separately and add it to each bowl before serving.
Store cooked pasta and soup in separate containers.
What if I don’t have fresh herbs?
Use 1 teaspoon dried Italian seasoning in the meatballs and another 1/2 teaspoon in the soup. Finish with lemon to keep it bright.
Is this spicy?
Not by default. Add a pinch of red pepper flakes to the pot or at the table for a gentle heat.
Can I make this in a slow cooker?
Yes.
Sauté aromatics first, then add broth and meatballs to the slow cooker on Low for 4–5 hours. Add pasta and greens in the last 20–30 minutes so they don’t overcook.
What’s a good side dish?
Crusty bread, a simple green salad with lemon vinaigrette, or roasted asparagus. Keep it light to match the soup’s clean flavors.
How many servings does this make?
About 6 generous bowls.
It’s perfect for dinner with leftovers for lunch.
Wrapping Up
This Italian Wedding Soup with Spring Greens gives you everything you want in a cozy bowl: tender meatballs, a clear, savory broth, and fresh greens that keep it lively. It’s simple to make, easy to customize, and friendly for meal prep. Keep the simmer gentle, finish with lemon, and you’ll have a pot of soup that tastes both classic and fresh.
Save this one for busy weeknights or a relaxed Sunday dinner—either way, it’s a keeper.