This recipe for Italian Wedding Soup is simple, flavorful, and comes together with just 15 minutes of prep! Often called the Italian version of Chicken Noodle Soup, it’s made with tiny, tender meatballs, teensy pasta, and a seasoned chicken broth. A warm and satisfying dinner—or lunch—perfect for chilly days.
This is my youngest son’s favorite soup, hands down. I think it’s because of the simplicity, the tiny little round noodles, and the seasoning in the broth, oh, and the mini meatballs!
I originally tasted this soup when my friend Patty made it; she claims she doesn’t like to cook, but have you ever noticed that the people in your life who say that they hate to cook or bake are, in truth, extremely good cooks!?
They know good food when they taste it and have numerous go-to, extremely yummy recipes in their repertoire!
Try these other delicious Italian recipes!! Stuffed shells, Best Spaghetti Sauce and Polenta al Sugo.
Do not allow making your own meatballs scare you away, these are really easy!
Easy Italian Wedding Soup Recipe Ingredients
Meatball Mixture:
- Ground Beef: I used 85/15 ground beef for a good balance of flavor and tenderness.
- Italian Sausage: Choose mild for a kid-friendly version. I like Boulder Sausage for a gluten-free option.
- Breadcrumbs: Unseasoned work best here—substitute with gluten-free if needed.
- Parmesan or Romano Cheese: Adds a salty, nutty flavor to the meatballs.
- Grated Onion: Helps keep the meatballs moist and adds a subtle sweetness.
- Egg: Acts as a binder to hold everything together.
- Salt & Pepper: Season to taste; start light and adjust.
Soup Base:
- Chicken Stock: Use a good-quality stock or broth—taste before adding extra salt.
- Garlic & Onion Powder: Layers in gentle flavor without overpowering.
- Celery Salt: Adds a bit of depth—go easy at first, you can always add more.
- Tiny Pasta (Acini de Pepe, Riso, Orzo): Use whatever small pasta you have. Gluten-free works too.
- Parmesan or Romano (for serving): A final sprinkle before serving adds great flavor.
Get the full recipe in the recipe card below.
How To Make Simple Italian Wedding Soup
- Strip the casings off of your sausage, using a sharp knife, slice down the length of the sausage, peel casing away and discard. Add the egg(s), bread crumbs, Parmesan or Romano cheeses (buried in the photo – oops) and grated onion.
2. Pull out some wax or parchment paper; one sheet for the number of logs you made and lay them on top of one another. Roll meat mixture into several logs (eyeballing it is fine, about 8″ x 2″), since I tripled my recipe, it yielded 6 logs. Don’t forget to keep one out if you are making it immediately.
3. Wrap it tightly and put them into a gallon ziplock baggie, getting out as much air as possible (air is not a frozen food’s friend). Remember to mark your bag so you know what they are and don’t open it 6 months from now and wonder what this mystery log is?!
4. Add your chicken stock or broth, broths are more seasoned, so reduce your overall seasonings to taste.
5. Add garlic powder, celery salt, onion powder, salt and pepper to taste. If using a broth, taste first to see how much seasoning you need to add.
6. While you are waiting for your stock to come to a rolling, soft boil, make your mini meatballs.
7. Form your teensy, tiny, bite-size meatballs by pinching off small amounts of the meat, a little smaller than a teaspoon. You can make them larger, but the mouth appeal is so much better when they are tiny.
8. Once your soup is gently boiling, add in your meatballs. Those teensy ones, you just lovingly formed. Return to a simmer, they will “float” to the top when they are finished cooking, about 2-4 minutes.
9. Once they float to the top, increase your heat so that your broth is at a nice rolling boil, then add pasta.
10. Add your Acini de Pepe (translation: grains of pepper) or Orzo or Riso, any tiny shaped pasta works best. Cook according to package directions, making sure the pasta is cooked.
11. Adjust seasonings as needed. Sprinkle a little Parmesan or Romano cheese on the top, serve with a crusty loaf of bread and enjoy!
Easy Wedding Soup Recipe Tips
- If you double the recipe for Italian Wedding Soup for leftovers, store in cup-sized storage containers for easy lunches or snacks. Before reheating, add a little extra stock, water or broth as the pasta will swell upon refrigeration.
- It’s really nice to grate instead of chop your onion, making them nice and small. The meatballs are small; you don’t want large chunks of onion floating around in the soup or meatballs.
- Double or Triple the Meatballs: Prep once and have multiple meals ready within minutes! It’s simple and nutritious, light and yet fulfilling. The reality is that it truly makes more meatballs than I usually put in, so I can get six soups out of tripling the recipe. I don’t think anyone feels cheated either.
How to Make This Recipe For Italian Wedding Soup GF
This soup is super easy to make gluten-free. Make sure your broth or stock do not contain gluten, purchase GF sausage (I like Boulder Sausage brand), and swap your bread crumbs out for a Gluten Free option (hint, you can also toast some GF bread until crispy, then smash into crumbs in a baggie) and DeLallo makes a very nice GF Orzo.
What to Serve With This Recipe for Italian Wedding Soup
This cozy soup makes a hearty meal on its own, but if you want to round things out, here are a few simple ideas:
- Crusty French Bread** or **Garlic Bread: Perfect for dipping into the flavorful broth.
- Simple Green Salad: A light salad with a zesty Italian vinaigrette balances the richness of the meatballs and broth.
- Roasted Vegetables: Roasted broccoli and sweet potatoes, Brussels sprouts, or green beans pair nicely and add more color to the meal.
- Caprese Skewers or Antipasto Platter: For a fun Italian twist, serve some small bites alongside.
- Air Fryer Ravioli: Crispy, easy and oh so fun!
How to Store Simple Italian Wedding Soup
Let the soup cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4-5 days. The flavors actually get better the next day!
- Freezer: Freeze in a freezer-safe container for up to 2-3 months. Be sure to leave some room at the top for expansion.
- Reheating: Thaw overnight in the fridge and reheat gently on the stovetop. If the pasta absorbs too much broth, just add more stock or water when warming, adjusting the seasoning if need be.
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Equipment
Ingredients
MEATBALL MIXTURE:
- ½ pound ground beef
- ½ pound mild Italian sausage If making GF choose a GF Italian Sausage, I like Boulder Sausage
- 1 large egg
- ½ cup breadcrumbs unseasoned (if making GF use GF breadcrumbs)
- 3 Tablespoons grated Parmesan or Romano cheese
- 2 Tablespoons grated onion
- ½ – 1 teaspoon salt
- ½ teaspoon pepper
SOUP BASE
- 64 ounces Chicken Stock 2 cartons; if using a broth, taste broth to check seasonings first
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5-6 shakes celery salt
- ½ – 1 teaspoon kosher salt to taste
- ½ teaspoon pepper optional
- ⅔ cup Acini de Pepe Riso or Orzo (any tiny pasta) (Substitute GF Pasta if making Gluten Free)
- Romano or Parmesan for serving optional
Instructions
MAKING MEATBALLS
- Combine all of the meatball ingredients in a large bowl, get your hands in there – but try and not overwork it. Roll into tiny meatballs, about the size of a ½ a teaspoon.½ pound ground beef, ½ pound mild Italian sausage, 1 large egg, ½ cup breadcrumbs, 3 Tablespoons grated Parmesan or Romano cheese, 2 Tablespoons grated onion, ½ – 1 teaspoon salt, ½ teaspoon pepper
- If doubling or tripling the meatball recipe, form the mixture into logs about 8" long by 2" in diameter. Roll tightly in plastic wrap, parchment or wax paper. Transfer meat "logs" to gallon freezer bag for future use, getting out as much air as possible.
MAKING THE SOUP
- In a 3 qt pot, pour in the stock and bring to a simmer. Some broths are already seasoned, so be sure to taste your broth ahead of time so you don’t over-season the broth. If you do, see notes.64 ounces Chicken Stock, 1 teaspoon garlic powder, 1 teaspoon onion powder, 5-6 shakes celery salt, ½ – 1 teaspoon kosher salt, ½ teaspoon pepper
- Once simmering, add in tiny meatballs, simmer a few minutes until they float to the surface, about 2-4 minutes. If desired, remove meatballs with slotted spoon to a plate or keep them in while boiling your pasta, your preference. Return to simmer.
- Add the tiny pasta and boil for time recommended on package. If you removed the meatballs, add them back in and return to a simmer. Add additional seasoning if needed. Add a few teaspoons of fresh grated or shaved Parmesan or Romano cheese as a garnish. Serve immediately. Serve with a warm, crusty loaf of bread also delicious with beer bread.⅔ cup Acini de Pepe
Notes
Cool soup completely before storing.
Fridge: Airtight container, 4–5 days.
Freezer: Up to 2–3 months (allow for expansion).
Reheat: Thaw in the fridge, then warm on the stovetop—add broth if needed.
Nutrition
Debra
You got me! Recipe title is Simple Italian Wedding Soup but your site calls it Easy!!
Question!! Are the bread crumbs dry!? I have to make my own!
Simple and easy!! We love this soup! And yes, the bread crumbs are dry! Hope you love it!
Becky
Made this last night with homemade broth…yummy, yum, yum! Thank you for the easy, delicious recipe!
Love hearing this Becky, thanks for commenting! Be well my friend, Kathleen
Betsy Jones
Made this last night since it was unseasonably chilly (it’s 80 F. again today). Since I had fresh baby spinach, I couldn’t resist throwing it in. I loved the addition of the pasta. Makes for a heartier soup. Used my tiniest cookie scoop, so the meatballs were about 1/2″ in diameter. Ok, 3/4″ toward the end when I got impatient. I used spicy Italian sausage and, while the flavor was good, the boys like straight ground beef better. Very good! Really close to my standard but with more egg to meat ratio which makes a lighter meatball. Delish!
Betsy Jones
I will definitely try this. My go-to wedding soup recipe has baby kale and no pasta. This would be a nice change up. I also use a tiny cookie dough scoop to make the meatballs. I have to say, seeing that familiar handwriting on your freezer bag made my heart sing. I miss you, sweet cousin.
I love it!! Good idea with the cookie scoop. Though my boys like them even smaller. Let me know what you think! I’d love your recipe too. Yours is more traditional. Mine more Americanized.
Betsy Jones
Made this last night since it was unseasonably chilly (it’s 80 F. again today). Since I had fresh baby spinach, I couldn’t resist throwing it in. I loved the addition of the pasta. Makes for a heartier soup. Used my tiniest cookie scoop, so the meatballs were about 1/2″ in diameter. Ok, 3/4″ toward the end when I got impatient. I used spicy Italian sausage and, while the flavor was good, the boys like straight ground beef better. Very good! Really close to my standard but with more egg to meat ratio which makes a lighter meatball. Delish!
LOL! Yes, I get impatient too, I might have to see if I could even buy a smaller scoop. Made this for my family tonight again as well, I had one more serving of meatballs left! Thank you Cuz! Glad you enjoyed!
bks
You had me at Italian!!!!!!!???
Hope you try it!!!