Italian Wedding Soup (Beef + Pork Meatballs)

This Italian wedding soup is my go-to cozy, one-pot dinner: tender homemade mini meatballs, acini di pepe pasta, and baby spinach in a savory chicken-and-beef broth. Make it on the stove top, in an Instant Pot, or in a Slow Cooker.

Ingredients · Servings 6

½ lb ground beef
½ lb ground pork
½ cup fresh breadcrumbs
¾ cup Parmesan cheese (grated)
1 medium egg (lightly beaten)
2 cloves garlic (finely minced)
2 tablespoons fresh parsley (finely chopped)
1 teaspoon Worcestershire sauce
½ teaspoon dried oregano
½ teaspoon paprika
salt (to taste)
freshly ground black pepper (to taste)
1 tablespoon olive oil
1 tablespoon olive oil
1 medium yellow onion (finely chopped)
2 stalks celery (chopped)
2 medium carrots (diced or sliced)
½ medium red bell pepper (finely diced)
3 cloves garlic (minced)
4 cups chicken broth
2 cups beef broth
1 bay leaf
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 cup acini di pepe pasta (uncooked)
4 oz baby spinach

Method · 45 min

In a medium bowl, break up the ground beef and ground pork. Add fresh breadcrumbs, Parmesan cheese, beaten egg, minced garlic, finely chopped parsley, Worcestershire sauce, dried oregano, paprika, salt, and pepper. Mix gently until all ingredients are evenly distributed.
Using your hands, roll out pea-sized meatballs about 1 inch in diameter. Place meatballs on a tray. Chill in the fridge for about 15-20 minutes.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add chilled meatballs in a single layer, leaving space between them so they brown evenly instead of steaming. Work in batches. Let them sear for about 2 minutes per side, turning occasionally, until they’re golden brown. Then, transfer the meatballs to a plate and continue with the next batch.
Add olive oil, onion, celery, carrots, and bell pepper to the same pot. Cook over medium heat for 5 minutes, stirring often, until softened. Add minced garlic and cook for an additional 30-60 seconds until fragrant.
Pour in the chicken broth and beef broth to deglaze the pot, scraping up all the browned bits with a spatula. Add the bay leaf, Italian seasoning, and red pepper flakes. Stir together and bring the soup to a gentle boil over medium-high heat. Then, reduce the heat to low and return the meatballs (and any juices from the plate) to the pot. Let it simmer for about 10-12 minutes, uncovered, until the meatballs are fully cooked and tender.
Stir in the acini di pepe pasta and cook for 6-7 minutes, stirring occasionally so it doesn’t stick to the bottom of the pot. When the pasta is almost al dente, remove the bay leaf and add baby spinach. Let cook for another 1-2 minutes or until wilted. Taste and adjust seasoning, if needed.
Ladle the soup into bowls and top with finely chopped parsley and grated Parmesan cheese. Enjoy!
Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️

What Is Traditional Italian Wedding Soup?

Despite the name, Italian Wedding Soup isn't specifically served at weddings. The name comes from the Italian phrase "minestra maritata", meaning "married soup," which refers to the harmony - the "marriage" - between the ingredients (broth, greens, and meat), not to nuptials.

Classic versions use pork or veal (often in tiny meatballs or sausage), leafy greens like escarole, and a clear chicken or mixed-meat broth. Small pasta like acini di pepe is common in Italian-American versions, but wasn't always essential in the old-country pots.

Make Cozy Italian Wedding Soup at Home!

My Italian Wedding Soup keeps the authentic spirit (tender meat and leafy greens "married" in a clear broth) while streamlining the process and using readily available ingredients.

I make tiny beef-and-pork meatballs from scratch with Parmesan, garlic, parsley, and breadcrumbs. Next, I sear them for a deep, roasty flavor, then simmer them in a chicken-and-beef broth with a classic soffritto of onion, celery, and carrot (plus a little bell pepper for sweetness).

I stir in the acini di pepe (tiny bead-shaped pasta) so every spoonful gets pasta, then wilt in baby spinach. You can also use orzo or ditalini pasta instead.

I like to serve it the traditional way, topped with freshly grated Parmesan, black pepper, and a squeeze of lemon. It's a one-pot, restaurant-quality soup that comfortably serves 4-6 people - perfect for weeknight dinners or make-ahead entertaining.

Pro tip: Cook the pasta separately if you want the broth to stay brothy for leftovers and prevent the pasta from getting mushy.

What Pasta Is Used in Italian Wedding Soup?

The traditional pasta used in Italian Wedding Soup is acini di pepe, tiny round pasta "beads." Thanks to their small size, they hold their shape in broth and are easy to eat with a spoon.

Pasta Swaps for Italian Wedding Soup

Tiny Pasta Shapes: While acini di pepe is the classic choice, you can also use orzo, ditalini, or pastina.
Couscous is another great alternative - even though it isn't traditional, it looks similar to acini di pepe because both are round; just note that pearl couscous is usually larger and needs a little extra cook time.
Pro tip: If you plan on leftovers, cook the pasta separately and add it to each bowl, then ladle hot soup over top - this keeps the broth from getting overly thick as the pasta absorbs the broth.

Meatballs Ingredients & Substitutions

Ground beef + ground pork: This combination yields the most flavorful, juicy meatballs. You can also use all beef or all pork. Turkey/chicken is fine for a lighter version.
Fresh breadcrumbs: I use these to bind the meatballs and keep them soft and tender. If you only have dried breadcrumbs, use a little less (about ⅓ cup) and soak them in 1-2 tablespoons of milk before mixing. For gluten-free, use GF breadcrumbs.
Egg, lightly beaten: I add one to help the meatballs hold their shape.
Parmesan cheese: Adds saltiness. You can also use Pecorino Romano or Asiago for a sharper flavor.
Worcestershire sauce: Adds flavor; you can skip it or use soy sauce or tamari sauce instead.
Seasonings: I use dried oregano + paprika, freshly minced garlic, finely chopped parsley, and salt & black pepper. If you don't have any of those, you can use Italian seasoning instead of oregano, garlic powder instead of fresh garlic, and fresh basil or dill instead of parsley.

Soup Ingredients & Substitutions

Acini di pepe: It's tiny bead-shaped pasta. You can use other small shapes like orzo, ditalini, or pastina. You can even use couscous.
Veggies: Onion, celery, carrot (soffritto), a bit of red bell pepper, and fresh minced garlic create a savory-sweet, aromatic soup base with a pop of color. I recommend keeping the dice small so everything cooks evenly.
Baby spinach: I add the greens at the end so they stay green, colorful, and vibrant. You can also use escarole, kale, or Swiss chard if you want something heartier; just simmer heartier greens for a few extra minutes.
Chicken and beef broth: Using both gives the soup a deeper, cozier flavor. You can use all chicken broth for a lighter version. If you only have chicken broth, add 1 teaspoon soy sauce or ½ teaspoon Better Than Bouillon beef for more depth. Or use vegetable broth (and plant-based meatballs) to keep it vegetarian.
Seasonings: I use bay leaf, Italian seasoning, and red pepper flakes.
Olive oil: I use it to brown the meatballs and sauté the vegetables. You can use any neutral oil (like avocado or canola), but olive oil adds the best flavor and richness to the broth.

There are so many cozy ways to serve Italian Wedding Soup! My family loves it the classic way: ladled into warm bowls, topped with grated Parmesan, cracked black pepper, and a slice of garlic bread; my bread machine bread loaf; or garlic butter dinner rolls.

You can also pair the soup with grilled cheese sandwiches like my Pear & Brie Grilled Cheese (savory-sweet flavors go really well with the broth).

Soup and salad always go hand in hand, and I recommend serving this Italian Wedding Soup with the classic Italian salad, my sweet potato kale salad, or simple spinach salad with pine nuts.

If you want to stretch it, stir in a handful of cooked white beans or swap the pasta for cheese tortellini.