Can I use store-bought meatballs?

You can, especially if you’re short on time. Just brown them a bit for extra flavor before adding to the soup. That

What other pasta works besides pearl couscous?

Any small pasta is perfect here — ditalini, acini di pepe, or even orzo all work beautifully.

Can I make this ahead of time?

Yes! Just know the pasta will absorb some broth as it sits. Add a splash of stock when reheating to loosen it back up.

Can I freeze Italian Wedding Soup?

You can, but the pasta may soften after thawing. If you’re planning to freeze it, consider cooking and adding the pasta fresh when reheating.

Italian Wedding Soup Recipe 🍲

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There is something about this Italian Wedding Soup recipe that just feels like you’ve got your life together. Small, tender meatballs. A rich, savory broth. Little bites of pasta. Greens floating on top like you absolutely meant to eat something wholesome today.

Italian Wedding Soup

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This version? So. Damn. Flavorful.

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It’s cozy without being heavy. It’s hearty without feeling like you need a nap afterward. And yes, the meatballs are a little annoying. But once you taste this, you’ll forgive them immediately.

If meatballs magically formed themselves, I’d make this weekly.

Why You’ll Love This Italian Wedding Soup

First, the flavor is unreal. Browning the meatballs first builds that deep, savory base that makes the broth taste like it simmered all day, even though dinner is on the table in about 50 minutes.

Second, it’s balanced. You get rich beef and sausage, bright vegetables, silky broth, and just enough pasta to make it feel substantial without turning it into a noodle overload situation.

And finally, it reheats beautifully. Which means tomorrow’s lunch is already handled.

how to make meatballs for italian wedding soup

Let’s Talk Meatballs (Yes, They’re Worth It)

The meatballs are a mix of lean ground beef and Italian sausage, which gives you the perfect combo of hearty and flavorful. Parmesan and Italian seasoning bring that classic Italian depth, and breadcrumbs + egg keep everything tender instead of dense.

They’re small (about a tablespoon each) which makes them cook quickly and gives you that traditional Italian Wedding Soup feel. Tiny bites, big payoff.

Is it slightly tedious to roll them? Yes.

Is it absolutely worth it? Also yes.

The Soup Base

After you brown the meatballs, you build the soup right in the same pot. No extra pans, no extra nonsense.

Onion, celery, carrots, garlic, and Italian seasoning cook in the leftover drippings from the meatballs. That step alone makes this soup taste next-level.

Then you add both chicken stock and beef broth. The combo gives you depth without making it too heavy. It’s savory, layered, and ridiculously good.

Pearl couscous (or any small pasta) cooks right in the broth, thickening it slightly and making every spoonful satisfying. A handful of chopped baby spinach stirred in at the end keeps it fresh and vibrant.

Ingredients You’ll Need

For the Meatballs

Salt & pepper
Lean ground beef
Italian sausage
Grated parmesan
Plain breadcrumbs
Dried Italian seasoning
Egg

For the Soup

Olive oil
Yellow onion, celery, carrots
Dried Italian seasoning
Salt, pepper, & garlic
Chicken & beef stock
Pearl couscous
Baby spinach

Step By Step Directions

In a large bowl, combine the ground beef, Italian sausage, grated parmesan, breadcrumbs, Italian seasoning, egg, salt, and pepper. Mix until fully combined and form into 1 tablespoon-sized meatballs.
Heat olive oil in a large pot over medium heat. Working in batches, brown the meatballs on all sides (they won’t be fully cooked yet). Remove and set aside.
In the same pot, add onion, celery, carrots, garlic, Italian seasoning, salt, and pepper. Cook until vegetables are tender and onions are translucent, about 5 minutes.
Return the meatballs to the pot. Add the chicken stock and beef broth. Bring to a boil, then reduce to a simmer.
Stir in the pearl couscous and cook for about 10 minutes, or until tender.
Stir in the chopped spinach and cook just until wilted. Serve hot.

Tips & Tricks

If you want to save time, you can bake the meatballs on a sheet pan at 400°F for about 10–12 minutes instead of browning them in batches.
Any small pasta works; ditalini, acini di pepe, or even broken spaghetti in a pinch.
Don’t skip browning the meatballs if you can help it. That caramelization is doing serious flavor work.
Taste before serving. Depending on your broth, you may want a little extra salt.