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Italian Wedding Soup Recipe
There’s something truly special about a bowl of homemade Italian Wedding Soup. It’s hearty yet light, flavorful yet comforting, and somehow always tastes like it’s made with love. This classic dish brings together tender, savory meatballs, a flavorful broth, fresh vegetables, and delicate noodles, creating the perfect balance of comfort and nourishment. Made with Mrs. Miller’s Old Fashioned Fine Noodles, it’s a recipe that feels both traditional and timeless, ideal for cozy nights in or when you’re craving a wholesome, homemade meal that warms you from the inside out.
The secret to great Italian Wedding Soup lies in the details; tiny, perfectly seasoned meatballs made from a blend of beef and pork, fresh herbs like parsley and oregano, and just the right amount of Parmesan to bring it all together. Once they simmer in the rich broth, the flavors meld beautifully, infusing every spoonful with savory goodness. But what truly ties the whole dish together is Mrs. Miller’s Old Fashioned Fine Noodles. These noodles have a tender texture that holds up perfectly in soup, absorbing the broth’s flavor without losing their bite.
As the noodles cook and the spinach gently wilts, your kitchen fills with a delicious aroma that invites everyone to gather around the table. It’s a dish that brings comfort and joy to any occasion, whether you’re serving it as a light supper, a starter for a family dinner, or a thoughtful meal for someone in need of a little warmth and care.
With simple ingredients and time-tested tradition, this Italian Wedding Soup embodies what Mrs. Miller’s Homemade Noodles is all about: wholesome meals made with care, shared with the people who matter most. One bowl, and you’ll understand why this classic never goes out of style.
- Prep Time25 min
- Cook Time10 min
- Perform Time25 min
- Total Time1 hr
Ingredients
For the Meatballs
- 8 oz. Lean Ground Beef
- 8 oz. Ground Pork
- ½ Cup Fresh White Bread Crumbs (from fresh bread, not dried)
- ¼ Cup Fresh Parsley, chopped
- 1 ½ tsp Fresh Oregano (or 3/4 tsp dried), minced
- ½ Cup Shredded Parmesan, finely
- 1 Large Egg
- Salt and Freshly Ground Black Pepper to taste
- 1 Tbsp Olive Oil (for cooking)
For the Soup
- ½ Bag of Mrs. Miller’s Old Fashioned Fine Noodles
- 1 Tbsp Olive Oil
- 1 ¼ Cups Carrots, chopped
- 1 ¼ Cups Yellow Onion, chopped
- ¾ Cup Celery, chopped
- 4 Cloves Garlic, minced (1 ½ Tbsp)
- 5 (14.5 oz) Cans Low-Sodium Chicken Broth
- 6 oz Fresh Baby Spinach, roughly chopped
- Finely shredded Parmesan, for serving
Method
1
In a large mixing bowl, combine the lean ground beef and ground pork. Add the fresh white bread crumbs, chopped parsley, minced oregano, shredded Parmesan, egg, 1 teaspoon salt, and ¼ teaspoon black pepper. Gently toss the mixture and break it up with your hands to evenly coat and distribute the ingredients throughout.
2
Form the mixture into very small meatballs, about ¾ inch to 1 inch in diameter. Place the formed meatballs onto a large plate, ensuring they do not stick together.
3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs in a single layer and cook, turning occasionally to brown on two or three sides. This process should take about 4 minutes. Transfer the browned meatballs to a plate lined with paper towels to drain and repeat with the remaining meatballs. Note that the meatballs will not be fully cooked at this stage as they will finish cooking in the soup.
4
While the meatballs are browning, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped carrots, onions, and celery. Sauté the vegetables until softened, about 6 to 8 minutes. Add the minced garlic and cook for an additional 1 minute, stirring to distribute the garlic evenly.
5
Pour in the low-sodium chicken broth into the pot with the sautéed vegetables. Season the soup with salt and freshly ground black pepper to taste. Bring the mixture to a rolling boil.
6
Stir in the dry Mrs. Miller’s Old Fashioned Fine Noodles along with the partially cooked meatballs. Reduce the heat to medium-low, cover the pot, and simmer. Stir occasionally to prevent sticking and allow the pasta to cook and the meatballs to cook through, about 10 minutes.
7
In the last minute of cooking, add the roughly chopped fresh baby spinach to the soup and stir until wilted and incorporated.
8
Ladle the soup into bowls and sprinkle each serving generously with finely shredded Parmesan cheese. Serve warm and enjoy your comforting Italian Wedding Soup.
For the bread crumbs, use a hearty rustic bread. Pulse a slice in a food processor until fine crumbs are achieved. Save the remaining bread for serving or freeze for another use.
The pasta will absorb broth over time, so add more broth as needed to thin the soup.
For added depth of flavor, simmer a Parmesan rind with the soup and remove before serving.
This recipe yields about 12 cups of soup, enough for 6 servings.
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