When the weather cools down and I’m craving something warm, cozy, and nourishing, I always circle back to Italian wedding soup. It’s the kind of recipe that tastes like it’s been simmering all day, but takes a fraction of the time. This season, I gave my OG version little upgrade with this Mini Meatball Italian Wedding Soup. The meatballs are perfectly tender, the broth is bright with the lemon, and the tiny pasta brings so much fun and joy to the whole dish.

Two bowls of Italian wedding soup with meatballs, spinach, carrots, celery, and pasta, topped with grated cheese. Spoons rest in the bowls, surrounded by bowls of spinach and shredded cheese on the table.

There’s something about Italian wedding soup that hits perfectly once the weather cools down. Maybe it’s the tiny pasta, maybe it’s the tender mini meatballs, or maybe it’s the way the broth feels cozy and bright at the same time. For me, this soup lives in that sweet spot between nostalgia and real-life practicality.

Even as an adult, there’s something so joyful about scooping up a spoonful filled with a little bit of everything: a perfectly browned mini meatball, some pasta, a touch of spinach, all wrapped in a lemony, savory broth. It’s comfort food without feeling heavy. That’s what inspired this little glow-up of my original Italian wedding soup. It keeps everything we love, but adds even more coziness and brightness.

The meatballs stay incredibly tender thanks to the mix of beef, sausage, and Parmigiano Reggiano, and the broth gets a subtle lift from fresh lemon juice that keeps the whole pot lively. It simmers quickly, reheats great, and freezes well if you keep the pasta separate. In other words, it’s the kind of soup that fits into anyone’s life: cozy nights in, easy meal prep, or the evenings where you need something delicious on the table fast.

This is the soup I turn to when I want something comforting without fuss — a bowl that feels like being wrapped in a blanket but still tastes bright and fresh. One tiny meatball at a time, it has a way of making the whole day feel a little better.

A flat lay of ingredients on a dark surface, including ground beef, eggs, carrots, celery, onion, garlic, spinach, broth, tomato paste, parsley, lemon, breadcrumbs, cornmeal, and various seasonings. — To make this soup, you’ll need ground beef, mild Italian sausage, Panko breadcrumbs, eggs, Parmigiano Reggiano, Italian parsley, garlic powder, salt, pepper, olive oil, yellow onion, celery, carrots, garlic, mini pasta, white wine, chicken broth, lemon juice, fresh spinach, and bay leaves.

A large bowl contains ground meat, two raw eggs, grated cheese, breadcrumbs, chopped parsley, and seasonings, with a spoon resting on the side. Surrounding the bowl are eggshells and fresh parsley. — To make this soup, you’ll need ground beef, mild Italian sausage, Panko breadcrumbs, eggs, Parmigiano Reggiano, Italian parsley, garlic powder, salt, pepper, olive oil, yellow onion, celery, carrots, garlic, mini pasta, white wine, chicken broth, lemon juice, fresh spinach, and bay leaves.

Ingredients You Need to Make This Italian Wedding Soup

Ground Beef: Using 90/10 ground beef creates a tender, flavorful base for the meatballs without making them overly rich.
Mild Italian Sausage: This adds depth, seasoning, and that classic Italian flavor that makes the meatballs taste like they cooked low and slow.
Panko Breadcrumbs: These keep the meatballs light and soft, helping them hold together without turning dense.
Eggs: Essential for binding the mixture so the meatballs keep their shape while staying incredibly tender.
Parmigiano Reggiano: Finely grated cheese that melts beautifully into the mixture, adding a savory, nutty richness to every bite.
Italian Parsley: Parsley brightens the meatballs and brings a little freshness to balance the richness of the meats.
Garlic Powder: Adds a smooth, savory layer of flavor that blends seamlessly with the other seasonings.
Kosher Salt: Seasons the meatballs evenly and enhances all the flavors in the mixture.
Black Pepper: Warm, earthy, and the perfect finishing note to round everything out.

A white skillet filled with browned meatballs, some being stirred with a wooden spoon. Surrounding the skillet are chopped celery, parsley, sliced lemon, a bowl of greens, and a small bowl of sauce. — Next, heat a large non-stick skillet over medium heat. Add the meatballs and brown them on all sides, turning as needed. They don’t need to be fully cooked through at this stage, because they’ll finish cooking in the soup. Once browned, remove them from the skillet and set aside.

Olive Oil: Used to sauté the aromatics, allowing the vegetables to soften and develop a rich flavor as they cook.
Yellow Onion: As it cooks down, it brings gentle sweetness and depth, forming the backbone of the soup’s flavor.
Celery: Adds a freshness that blends into the broth and supports the classic Italian wedding soup profile.
Carrots: Bring natural sweetness and heartiness that balance the brightness of the lemon and complement the savory broth.
Garlic: Mashed garlic infuses the soup with bold, fragrant flavor that makes the broth truly irresistible.
Mini Pasta: Small shapes like stelline or orzo give each spoonful the perfect combination of pasta, veggies, and meatball.
White Wine (optional): A splash helps release the browned bits from the pot, adding brightness and subtle complexity to the broth.
Chicken Broth: Provides a warm, savory base that ties together the aromatics, meatballs, and pasta into a cozy, well-rounded soup.
Lemon Juice: Fresh lemon brings brightness that keeps the soup from feeling heavy and enhances all the other flavors.
Fresh Spinach: Adds color, nutrients, and a soft wilted texture that blends into the broth.
Bay Leaves: Offer gentle herbal notes that simmer throughout the soup, adding depth and warmth without overwhelming the other ingredients.

How to Make This Mini Meatball Italian Wedding Soup

To make this soup, start by preparing the mini meatballs. Add the ground beef, Italian sausage, panko, eggs, Parmigiano Reggiano, parsley, garlic powder, salt, and pepper to a large bowl. Use clean hands to mix everything together until well combined. Roll the mixture into tiny meatballs, about 1 teaspoon each, and set them aside on a plate. You should get 40–50!

Next, heat a large non-stick skillet over medium heat. Add the meatballs and brown them on all sides, turning as needed. They don’t need to be fully cooked through at this stage, because they’ll finish cooking in the soup. Once browned, remove them from the skillet and set aside.

A large pot filled with broth, vegetables, meatballs, and a bay leaf. Broth is being poured in, and bowls of couscous, spinach, and more meatballs are visible nearby on the dark countertop. — *Add the chicken broth, lemon juice, bay leaves, and the browned meatballs. Stir everything together and bring the soup to a gentle boil.*

A pot of Italian wedding soup with meatballs, spinach, carrots, celery, pasta, and broth. A wooden spoon rests in the soup, and plates and utensils are visible in the background. — *Add the chicken broth, lemon juice, bay leaves, and the browned meatballs. Stir everything together and bring the soup to a gentle boil.*

Then, in a large soup pot, heat the olive oil over medium heat. Dice the onion, celery, and carrots, mash the garlic, and add everything to the pot. Sauté for 6–7 minutes, stirring occasionally, until the veggies have softened. Add the dry pasta to the pot and stir for 1–2 minutes to lightly toast it.

Pour in the white wine to deglaze the pot, scraping up the browned bits from the bottom. Add the chicken broth, lemon juice, bay leaves, and the browned meatballs. Stir everything together and bring the soup to a gentle boil. Once it starts to bubble, reduce the heat to low, add the spinach, and let the soup simmer for 15 minutes so the flavors meld and the spinach wilts. Remove the bay leaves, ladle into bowls, and finish with plenty of grated Parmigiano Reggiano and extra lemon juice if you’d like. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim