I grew up watching my nonna make this italian wedding soup recipe every Sunday, the kitchen windows fogging up from the steam while she hummed old Italian songs. Back then, I thought the name meant you could only eat it at weddings, which seemed terribly unfair for such a delicious soup.
Turns out, “wedding” is a mistranslation of the Italian word “minestra maritata,” which really means “married soup.” The name refers to the perfect marriage of flavors between the meat and greens. Now I make this soup at least twice a month, and it’s become my family’s go-to comfort food.
The first time I attempted this on my own, I made the meatballs way too big and they fell apart in the broth. I learned quickly that tiny, tender meatballs are the secret to authentic Italian wedding soup.
This recipe brings together savory mini meatballs, nutritious greens, and tender pasta in a flavorful chicken broth that will warm you from the inside out. It’s easier than you think and tastes like it simmered all day, even though it comes together in less than an hour.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 6-8 bowls |
| Difficulty Level | Easy |
Why You’ll Love This Italian Wedding Soup Recipe
This soup is the definition of comfort in a bowl. The combination of tender meatballs, fresh spinach, and delicate pasta creates a harmony of textures and flavors that’s simply irresistible.
It’s surprisingly quick to make for something that tastes so complex and sophisticated. You can have this on the table in under an hour, making it perfect for busy weeknights when you want something homemade and nourishing.
The soup freezes beautifully, so I always make a double batch and stash some away for those days when cooking feels impossible. Just reheat and you’ve got restaurant-quality soup in minutes.
- Deeply flavorful broth that tastes like it simmered for hours
- Tender, bite-sized meatballs that practically melt in your mouth
- Fresh greens add nutrition and a pop of color
- Comforting and satisfying without being heavy
- Kid-friendly with ingredients even picky eaters love
- Perfect for meal prep and makes excellent leftovers
- Budget-friendly using simple, accessible ingredients
- Impressive enough for guests but easy enough for weeknight dinners
Another favorite: Best Sausage Tortellini Soup
Ingredients
This soup comes together with simple ingredients you likely already have in your pantry and fridge. I’ve learned that using good quality chicken broth makes all the difference in the final flavor.
For the Meatballs:
- 1 pound (450g) ground beef (or mix of beef and pork)
- 1/3 cup (35g) breadcrumbs
- 1/4 cup (25g) grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups (1.9L) chicken broth
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 cup (100g) acini di pepe pasta (or orzo, ditalini)
- 4 cups (120g) fresh spinach, roughly chopped (or 2 cups frozen, thawed)
- 1 cup (30g) escarole, chopped (optional but traditional)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, for garnish
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. I use my Dutch oven for this soup because it distributes heat evenly and gives me plenty of room to work.
- Large Dutch oven or soup pot (at least 6 quarts)
- Large mixing bowl for meatball mixture
- Small cookie scoop or melon baller (for uniform meatballs)
- Sharp knife and cutting board
- Wooden spoon or ladle
- Measuring cups and spoons
- Box grater (if grating fresh Parmesan)
Read Also: Lasagna Soup
Recommended Products for This Recipe
These are products I personally use and recommend for making this Italian wedding soup even better. They’ve made a real difference in how my soup turns out.
1. Le Creuset Enameled Cast Iron Dutch Oven
This Dutch oven has been my soup-making workhorse for years. It maintains steady heat throughout cooking, which means your broth develops deeper flavor and the meatballs cook evenly without sticking. The enameled interior cleans up effortlessly, even after making batch after batch of soup.
2. Parmigiano Reggiano Cheese
Real Parmigiano Reggiano makes a noticeable difference in both the meatballs and as a finishing touch. It has a complex, nutty flavor that pre-grated cheese just can’t match. I buy a wedge and grate it fresh for the best results.
3. Better Than Bouillon Chicken Base
While homemade broth is wonderful, this chicken base is my secret weapon for intensely flavored soup. Just a spoonful added to store-bought broth deepens the flavor incredibly. I keep a jar in my fridge at all times.
4. Small Cookie Scoop
This tool changed my meatball game completely. It creates perfectly uniform mini meatballs in a fraction of the time it takes to roll them by hand. The 1-tablespoon size is ideal for soup meatballs.
Step-by-Step Instructions: How to Make Italian Wedding Soup
Follow these detailed steps for perfect Italian wedding soup every time. Take your time with the meatballs, they’re the star of this dish.
1. Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, beaten egg, minced garlic, chopped parsley, oregano, salt, and pepper.
- Mix gently with your hands just until everything is evenly combined. Don’t overmix or your meatballs will be tough.
- The mixture should hold together when pressed but still feel light and slightly loose.
- Cover the bowl and refrigerate for 15 minutes. This helps the meatballs hold their shape better during cooking.
2. Shape the Mini Meatballs
- Using a small cookie scoop or melon baller, portion out about 1 tablespoon of meat mixture at a time.
- Roll each portion gently between your palms to form small, round meatballs about 3/4 inch in diameter.
- Place the formed meatballs on a plate or baking sheet lined with parchment paper.
- You should get about 40-50 mini meatballs from this mixture. Keep them small so they cook quickly and are easy to eat with a spoon.
- If the mixture sticks to your hands, lightly wet your palms with cold water between rolling.
3. Sauté the Aromatics
- Heat the olive oil in your large Dutch oven or soup pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add the minced garlic and cook for another minute until fragrant. Don’t let the garlic brown or it will taste bitter.
- The vegetables should be tender but not mushy at this stage.
4. Build the Soup Base
- Pour in the chicken broth and stir to combine with the sautéed vegetables.
- Add the bay leaf, dried basil, and thyme to the pot.
- Bring the broth to a gentle boil over medium-high heat, then reduce to a simmer.
- Let the broth simmer for about 10 minutes to allow the flavors to meld together.
- Taste the broth and adjust seasoning with salt and pepper as needed. Remember that the meatballs and pasta will absorb some seasoning.
5. Cook the Meatballs
- Gently drop the meatballs into the simmering broth one at a time. Work carefully so they don’t splash.
- Let the meatballs cook undisturbed for the first 3-4 minutes so they have a chance to firm up.
- After 4 minutes, give the soup a gentle stir to prevent sticking.
- Continue simmering for another 6-8 minutes until the meatballs are cooked through. They’ll float to the surface when done.
- Cut one meatball in half to check doneness. It should be brown throughout with no pink remaining.
6. Add the Pasta
- Stir in the acini di pepe or your chosen small pasta.
- Cook according to package directions, usually 6-8 minutes, stirring occasionally to prevent sticking.
- The pasta should be tender but still have a slight bite (al dente).
- If you plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls. This prevents the pasta from absorbing too much broth during storage.
7. Add the Greens and Finish
- Stir in the chopped spinach and escarole (if using).
- Cook for 2-3 minutes until the greens are wilted and tender but still bright green.
- Remove the bay leaf from the soup and discard it.
- Taste the soup one final time and adjust seasoning with salt and pepper if needed.
- The soup should be flavorful, with the greens just wilted and the meatballs tender.
8. Serve
- Ladle the hot soup into bowls, making sure each serving gets plenty of meatballs, pasta, and greens.
- Top each bowl with a generous sprinkle of freshly grated Parmesan cheese.
- Garnish with chopped fresh parsley for a pop of color and fresh flavor.
- Serve immediately with crusty bread on the side for dipping.
This pairs beautifully with homemade biscuits for a complete comfort meal.
Tips for The Best Italian Wedding Soup
After making this soup countless times, I’ve picked up some tricks that ensure perfect results every time. These tips will help you avoid common pitfalls and elevate your soup.
- Keep meatballs small: Aim for 3/4 to 1 inch diameter. Larger meatballs can fall apart in the soup and are harder to eat with a spoon.
- Don’t overwork the meat: Mix just until combined. Overworking develops the proteins too much, creating dense, tough meatballs.
- Chill the meatball mixture: That 15-minute rest in the fridge helps everything bind together and makes rolling easier.
- Use quality broth: Since broth is the foundation of this soup, using a good-quality chicken broth or homemade stock makes a huge difference in flavor.
- Add greens at the end: Spinach and escarole cook quickly. Adding them too early makes them mushy and dull in color.
- Cook pasta separately for leftovers: Pasta continues absorbing liquid during storage. If making ahead, cook pasta separately and add it when reheating.
- Taste and adjust: Every broth has different sodium levels, so always taste before serving and adjust seasoning.
- Use a mix of meats: Combining beef with pork or Italian sausage creates more flavorful, tender meatballs.
- Fresh Parmesan is key: Pre-grated cheese doesn’t melt as well and lacks the complex flavor of freshly grated Parmigiano Reggiano.
- Don’t skip the aromatics: Those initial sautéed vegetables create a flavor base that makes the whole soup better.
- Freeze meatballs ahead: You can make and freeze the uncooked meatballs up to 3 months in advance. Drop them frozen into the simmering broth.
- Substitute escarole wisely: If you can’t find escarole, use kale, chard, or extra spinach. Each brings slightly different flavor and texture.
You might also enjoy: Creamy Tomato Basil Soup
Serving Suggestions
Italian wedding soup is hearty enough to serve as a main course, but it also works beautifully as a starter. Here are my favorite ways to serve it and what to pair alongside.
This soup is traditionally served as a first course at Italian celebrations, but I love making it the star of a casual weeknight dinner. It’s filling enough on its own but even better with some crusty bread.
- Serve with warm, crusty Italian bread or sourdough focaccia for dipping into the flavorful broth
- Pair with a simple Caesar salad for a complete meal
- Offer garlic bread on the side for extra comfort food appeal
- Serve with a light antipasto platter featuring olives, cheese, and cured meats
- Add a side of roasted vegetables for extra nutrition
- Pair with a crisp white wine like Pinot Grigio or Vermentino
- Follow with authentic Italian tiramisu for a complete Italian feast
- Serve with deviled eggs as an appetizer for a dinner party
Read Also: Chicken Parmesan
Variations of Italian Wedding Soup
This soup is wonderfully adaptable to different tastes and dietary needs. Here are variations I’ve tried and loved over the years.
- Turkey meatballs: Substitute ground turkey for a leaner option. Add an extra tablespoon of olive oil to the mixture to keep them moist.
- Italian sausage version: Use half ground beef and half Italian sausage (removed from casings) for extra flavor and spice.
- Chicken wedding soup: Use ground chicken for the meatballs and swap in orzo pasta for a lighter variation.
- Kale instead of spinach: Substitute chopped kale for spinach. It holds up better and adds a slightly heartier texture.
- Gluten-free: Use gluten-free breadcrumbs in the meatballs and substitute gluten-free pasta or rice.
- Low-carb version: Skip the pasta entirely and add extra vegetables like zucchini ribbons or cauliflower rice.
- Spicy kick: Add 1/2 teaspoon red pepper flakes to the broth and use hot Italian sausage in the meatballs.
- Lemon brightened: Add a squeeze of fresh lemon juice just before serving for a bright, fresh flavor that cuts through the richness.
- Different pasta shapes: Try ditalini, stelline (little stars), or orzo instead of acini di pepe. Just adjust cooking time accordingly.
- Vegetarian version: Make vegetable-based “meatballs” using lentils, breadcrumbs, and Parmesan, and use vegetable broth.
- Add white beans: Stir in a can of drained cannellini beans with the greens for extra protein and fiber.
- Fresh herbs: Replace dried herbs with fresh basil, thyme, and oregano for a more vibrant flavor profile.
I learned this technique while perfecting my lasagna recipe.
Storage and Reheating
Proper storage keeps this soup tasting fresh for days. I’ve learned a few tricks to maintain the best texture and flavor when storing leftovers.
- Refrigerator storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Pasta absorption: The pasta will continue absorbing broth as it sits. When reheating, add extra broth or water to thin it out to your desired consistency.
- Freezing the soup: Freeze soup without the pasta and greens for up to 3 months. Add fresh pasta and greens when reheating.
- Portion control: Freeze in individual portions for quick, easy meals. Quart-sized containers or freezer bags work perfectly.
- Thawing: Thaw frozen soup overnight in the refrigerator for best results.
- Reheating on stovetop: Reheat gently over medium-low heat, stirring occasionally. Add extra broth if needed. This method maintains the best texture.
- Microwave reheating: Microwave individual portions on high for 2-3 minutes, stirring halfway through. Add a splash of broth before heating to prevent drying out.
- Meatball storage: You can freeze just the cooked meatballs separately for up to 3 months. Great for adding to other dishes or making quick soup.
- Keep greens separate: If meal prepping, store cooked greens separately and add them to individual portions when reheating to maintain their color and texture.
- Don’t boil when reheating: Gentle reheating prevents the meatballs from breaking apart and the pasta from getting mushy.
This same cheese blend works wonderfully in stuffed shells too.
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 285
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 20g
- Vitamin A: 45% DV
- Vitamin C: 15% DV
- Calcium: 12% DV
- Iron: 18% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.
Read Also: Marinara Sauce
Health Benefits of Key Ingredients
This soup isn’t just delicious, it’s genuinely nutritious. Each component brings important health benefits that make this a feel-good meal.
The combination of lean protein, vegetables, and greens creates a well-balanced, nutritious meal that supports overall health. It’s one of those rare dishes that tastes indulgent while actually being good for you.
- Spinach: Packed with iron, vitamins A, C, and K, and antioxidants that support eye health and reduce inflammation
- Ground beef: Provides high-quality protein, iron, zinc, and B vitamins essential for energy and muscle health
- Chicken broth: Rich in minerals and collagen that support gut health, joint health, and immune function
- Garlic: Contains compounds that boost immune function, reduce blood pressure, and have anti-inflammatory properties
- Carrots: High in beta-carotene, which converts to vitamin A for healthy vision and immune support
- Parmesan cheese: Good source of calcium and protein, plus it contains probiotics that support digestive health
- Onions: Rich in antioxidants and compounds that may help reduce inflammation and support heart health
- Celery: Low in calories but high in fiber, vitamins, and minerals that support digestion and hydration
- Parsley: Contains vitamins K, C, and A, plus it’s a natural breath freshener and digestive aid
Another favorite: Beef Barley Soup
FAQs About Italian Wedding Soup
1. Why is it called Italian wedding soup if it’s not served at weddings?
The name is actually a mistranslation from the Italian “minestra maritata,” which means “married soup.” It refers to the marriage or perfect pairing of meat and greens in the dish, not actual wedding celebrations. The name stuck in America even though it has nothing to do with matrimony.
2. Can I make the meatballs ahead of time?
Absolutely! You can form the meatballs up to 24 hours ahead and refrigerate them on a covered plate. You can also freeze uncooked meatballs for up to 3 months. When ready to use, drop them frozen directly into the simmering broth and add a few extra minutes to the cooking time.
3. What can I substitute for acini di pepe pasta?
Orzo, ditalini, stelline (star-shaped pasta), or even broken angel hair pasta work well. The key is using a small pasta shape that’s easy to eat with a spoon. Cook according to the package directions since different shapes have different cooking times.
4. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works great. Use about 2 cups of frozen spinach instead of 4 cups fresh. Thaw it completely and squeeze out as much water as possible before adding it to the soup. This prevents watering down your broth.
5. How do I keep the meatballs from falling apart in the soup?
The key is not to skip the egg and breadcrumbs in the meatball mixture, as these act as binders. Also, let the meatballs cook undisturbed for the first few minutes after adding them to the broth so they have time to set. Don’t stir the soup vigorously, and avoid bringing the broth to a rolling boil once the meatballs are added.
Read Also: Cheeseburger Soup
Final Thoughts
Italian wedding soup has become one of those recipes I turn to again and again, especially when I need something comforting and nourishing. The combination of tender meatballs, delicate pasta, and fresh greens in a flavorful broth never fails to satisfy.
What I love most about this soup is how it brings people together around the table. It’s the kind of dish that makes everyone slow down and savor each spoonful, maybe going back for seconds or thirds.
I hope this recipe becomes a staple in your kitchen like it has in mine. Give it a try and let me know how it turns out! I’d love to hear what variations you try or any special touches you add to make it your own.
Recommended:
- Easy Chicken Noodle Soup
- Instant Pot Chicken Noodle Soup
- Panera Broccoli Cheddar Soup
- French Onion Beef Short Rib Soup
- Matzo Ball Soup
- Avgolemono Soup
- Lentil and Vegetable Soup
- Carrot Ginger Soup
- Kale and Sweet Potato Soup
- Roasted Butternut Squash Soup
