Adding the spinach too early is another common error. If you put it in with the pasta, it will overcook, lose its vibrant green color, and become slimy. Stirring it in during the last 1-2 minutes of cooking preserves its color, texture, and nutritional value. It should just be wilted.
Over-salting the broth before the meatballs have cooked is a risk. The Parmesan in the meatballs and the broth itself will season the soup as everything simmers together. I always wait until the very end, after the pasta and spinach are in, to do my final seasoning taste. I’ve ruined a pot by salting aggressively at the beginning.
Finally, skipping the garnish of fresh herbs and extra Parmesan is a missed opportunity. That final sprinkle of chopped parsley or basil adds a bright, fresh note that cuts through the richness, and the extra cheese melting on top adds a layer of salty, umami goodness that ties the whole bowl together. Don’t skip it!
Serving Suggestions
I love serving this soup in deep, wide bowls with a crusty loaf of garlic bread or a basket of warm, buttery dinner rolls on the side. The bread is perfect for sopping up every last drop of the delicious broth. A simple green salad with a lemony vinaigrette also makes a fantastic starter or side to balance the heartiness of the soup.
For a more formal presentation, I garnish each bowl individually with a twist of black pepper, a drizzle of good olive oil, and a few extra shreds of Parmesan. It makes a weeknight meal feel special. I always put the extra grated Parmesan on the table so everyone can add more to their liking.
This soup is my ultimate “care package” meal. If a friend is under the weather or just needs some comfort, I deliver a container of this soup, a small baguette, and a note. It travels well, reheats beautifully, and communicates love and care in a way only homemade food can.
Variations & Customizations
While I love the lean quality of turkey, you can absolutely use ground chicken, pork, beef, or a mix. A classic version often uses a mix of beef, pork, and veal. If using beef, I like to add a tablespoon of tomato paste when sautéing the veggies for a deeper flavor. For a gluten-free version, use gluten-free breadcrumbs and pasta.
You can play with the greens, too. Escarole is a very traditional choice and has a lovely, slight bitterness. I’ve also used chopped kale (add it with the pasta so it has time to soften) or Swiss chard. The goal is a sturdy green that wilts nicely. Frozen chopped kale works in a pinch, but fresh is always best.
For a richer broth, I sometimes add a Parmesan rind to the pot along with the broth and bay leaf. It simmers away, imparting an incredible savory, nutty depth. Just remember to fish it out before serving! You can also add a can of drained, white beans (like cannellini) along with the pasta for extra fiber and heartiness.
How to Store, Freeze & Reheat
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb broth, so the soup will thicken. When reheating on the stovetop or in the microwave, add a splash of broth or water to loosen it back to the perfect soupy consistency.
This soup freezes exceptionally well, but with one caveat: freeze it without the pasta. The pasta becomes mushy and grainy upon thawing. Freeze the soup with just the meatballs and vegetables. When ready to eat, thaw overnight in the fridge, reheat on the stove, and cook a fresh batch of pasta to add to each bowl.
I do not recommend freezing the complete soup with pasta, and I also don’t recommend trying to “re-crisp” anything. This is a tender, brothy soup meant to be enjoyed as is. The best reheating method is always gentle warming on the stovetop, stirring occasionally.
Conclusion
This Italian Wedding Soup recipe has become a cherished staple in my kitchen, a reliable source of warmth and comfort through every season. It’s a reminder that the most satisfying meals are often built from simple, honest ingredients simmered with a little bit of care. I hope this recipe finds its way into your regular rotation and brings as much joy to your table as it has to mine. Ladle yourself a big bowl, and enjoy