Wegmans Italian Wedding Soup Recipe: Meatball and Spinach Harmony

This classic Italian wedding soup brings tender meatballs and fresh spinach together in a rich, savory broth. A comforting dish that’s perfect for any season.

With simple ingredients and a foolproof method, you’ll achieve a restaurant-quality soup that tastes like it simmered all day. The meatballs stay juicy, the greens stay bright, and the broth ties it all together.

Ingredients for Wegmans Italian Wedding Soup

Classic Italian flavors combine in this comforting bowl with tender meatballs and vibrant greens.

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The meatballs are the hero here. Wegmans carries high-quality ground pork and beef with ideal fat ratios for juicy results. For breadcrumbs, their Italian-style adds extra flavor, but plain works too. The Parmesan must be freshly grated from a wedge—pre-shredded contains anti-caking agents that affect texture. Look for Parmigiano-Reggiano in the specialty cheese section for authentic taste.

No pork? Ground turkey or chicken work well—just add an extra egg for binding. Out of fresh parsley? Dried parsley at one-third the amount is acceptable. For the broth, vegetable broth can substitute if needed, though chicken broth provides the classic depth. The spinach can be swapped for kale or escarole (chop finely). Always taste the broth before adding extra salt—low-sodium broth lets you control the seasoning.

This soup reheats beautifully. Store leftovers in airtight containers for up to 4 days in the fridge or freeze for 3 months. The meatballs may absorb some broth when stored—just add a splash of water when reheating. For best results, cook the spinach fresh when serving to maintain vibrant color.

Instructions

Master the balance of tender meatballs and vibrant broth with this classic preparation.

Step 1: Prepare the Mirepoix Base

Finely dice the yellow onion, carrots, and celery stalks into uniform pieces. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers. Add the diced vegetables and cook for 5-7 minutes until softened and fragrant.

Add 1 tsp salt and 0.5 tsp black pepper to the vegetables as they cook. Stir in the minced garlic cloves during the last minute of cooking to prevent burning. The mixture should develop a light golden color but not brown.

Step 2: Form and Brown the Meatballs

In a large bowl, combine 0.5 lb ground pork, 0.5 lb ground beef, 0.5 cup breadcrumbs, 0.5 cup parmesan cheese, the large egg, and 0.25 cup fresh parsley. Mix gently with your hands until just combined—overworking will create dense meatballs.

Roll the mixture into 1-inch balls (about 2 tbsp each). Arrange them on a plate and refrigerate for 15 minutes to firm up. This prevents them from falling apart when browning. Heat a large skillet over medium-high heat and brown the meatballs in batches, turning occasionally, until golden brown on all sides.

Step 3: Simmer the Broth and Meatballs

Pour 8 cups chicken broth into the pot with the mirepoix. Add the bay leaf and bring to a gentle boil. Reduce heat to medium-low and add the browned meatballs. Simmer uncovered for 15-20 minutes until the meatballs are cooked through and the flavors meld.

The meatballs should register 160°F internally when tested with a thermometer. The broth should develop a rich, savory aroma as the meatballs infuse it with flavor. Skim off any excess fat that rises to the surface with a spoon.

Step 4: Finish with Spinach and Serve

Stir in the 6 oz spinach and cook for 2-3 minutes until just wilted. The spinach should turn bright green and tender but still retain some texture. Taste the broth and adjust seasoning with additional salt or black pepper if needed.

Remove the bay leaf before serving. Ladle the soup into bowls, ensuring each serving has an equal distribution of meatballs, vegetables, and spinach. The meatballs should be tender and juicy, while the broth remains clear and flavorful.

Regional Styles of These Flavors

Southern Italian Style

In Naples, this soup often includes tiny pork meatballs with pecorino romano instead of Parmesan. The broth is lighter, using homemade chicken stock with San Marzano tomatoes for acidity. I love how the tomatoes brighten the flavor profile beautifully. 💛

Roman Variation

Rome’s version features beef and pork meatballs with nutmeg in the mix. They use escarole instead of spinach, which holds up better to longer simmering. The broth is richer, often with pancetta rendered at the start.

Sicilian Twist

Sicilians add saffron to their broth for golden color and earthy aroma. The meatballs include raisons and pine nuts for sweetness and crunch. I was surprised how well these flavors work together—they create a perfect balance.

Northern Italian Approach

In Lombardy, they use veal and prosciutto in the meatballs with Gran Padano cheese. The broth is often beef-based rather than chicken. This version feels heartier, perfect for colder climates.

Abruzzo Tradition

This regional style incorporates tiny pasta shapes like acini di pepe in the broth. The meatballs are smaller, about ½ inch, and the soup is served with grated Pecorino on top. The pasta adds a comforting texture.

Frequently Asked Questions