There are some meals that feel like home the moment they hit the stove.
This Ina Garten–inspired Italian Wedding Soup is one of those recipes—the kind you make on a cold afternoon when kids are running in and out, cheeks pink from the weather, and everyone needs something warm, nourishing, and comforting waiting for them.
It’s simple, classic, and unfussy. The Barefoot Contessa way.
This version is made with tender, bite-sized meatballs, a rich and cozy broth, delicate pasta, and wilted greens. It’s elegant enough to serve to guests but easy enough for a weeknight family dinner—exactly the kind of recipe millennial moms need in their back pocket.
Why You’ll Love This Soup
- Cozy and comforting without being heavy
- Kid-friendly (tiny meatballs + pasta = a win)
- Perfect for make-ahead dinners
- Freezer-friendly
- Feels special, but uses simple pantry ingredients
This is the soup I make when I want everyone gathered around the table, slowing down, and savoring the moment.
Italian Wedding Soup
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
For the Meatballs
- ¾ lb ground chicken or turkey
- ½ cup fresh white breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 Tbsp fresh parsley, chopped
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Olive oil, for cooking
For the Soup
- 2 Tbsp olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 8–10 cups good-quality chicken stock
- ½ cup small pasta (acini di pepe, ditalini, or orzo)
- 1 bunch fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese, plus more for serving
- Kosher salt and black pepper, to taste
Instructions
1. Make the Meatballs
In a large bowl, gently combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix just until combined—don’t overwork the mixture.
Roll into small, bite-sized meatballs (about 1 inch). Heat a drizzle of olive oil in a skillet over medium heat and lightly brown the meatballs on all sides. They don’t need to cook through. Set aside.
2. Build the Soup Base
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.
3. Simmer
Pour in the chicken stock and bring to a gentle boil. Carefully add the meatballs and reduce to a simmer. Cook for about 10 minutes.
4. Add Pasta and Greens
Stir in the pasta and cook according to package directions. During the last 2 minutes of cooking, add the spinach and let it wilt into the soup.
5. Finish and Serve
Stir in the Parmesan cheese, taste, and season with additional salt and pepper if needed. Serve hot with extra Parmesan on top.
Tips for the Best Flavor
- Use really good chicken stock—it makes all the difference
- Keep the meatballs small and tender
- Add the pasta just before serving so it doesn’t overcook
- Finish with freshly grated Parmesan for that final cozy touch
How I Serve It
This soup is perfect with:
- Crusty bread or sourdough
- A simple green salad
- A quiet evening at home with your family
It’s one of those meals that invites everyone to sit a little longer and enjoy being together.
If you make this recipe, I’d love to hear how it turned out for your family. Leave a comment below or tag me on Instagram @withlove_tere so I can see your cozy bowls.
Here’s to warm kitchens, full tables, and slowing down enough to savor it all 🤍
