Italian Wedding Soup

Why You’ll Love This Recipe

Italian Wedding Soup is a comforting classic known for its flavorful meatballs, tender greens, and delicate pasta all simmered in a savory broth. Despite its name, this soup isn’t served only at weddings—it refers to the perfect “marriage” of ingredients. It’s hearty, satisfying, and ideal for cozy dinners or light lunches.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefground porkbreadcrumbsgrated Parmesan cheeseeggsgarlicparsleyItalian seasoningkosher saltblack pepperolive oilonioncarrotscelerychicken brothacini di pepe pasta or other small pastafresh spinach or escarolered pepper flakes (optional)

directions

In a large bowl, mix ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, Italian seasoning, salt, and pepper until combined.

Form the mixture into small, bite-sized meatballs.

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 5-6 minutes.

Pour in chicken broth and bring to a boil.

Carefully add the meatballs to the boiling broth. Reduce heat to a gentle simmer and cook for 10-12 minutes, until the meatballs are cooked through.

Stir in acini di pepe pasta and simmer for an additional 7-8 minutes, or until the pasta is tender.

Add spinach and stir until wilted, about 1-2 minutes. Season with salt, pepper, and red pepper flakes to taste.

Serve hot, garnished with extra Parmesan if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 25 minutesTotal time: 45 minutes

Variations

Use ground turkey or chicken instead of beef and pork for a lighter option.

Add a squeeze of lemon juice for brightness just before serving.

Substitute kale or chard for spinach for a different texture and flavor.

Use orzo or ditalini if acini di pepe is unavailable.

Make mini cheese-stuffed meatballs for an extra surprise.

storage/reheating

Store Italian Wedding Soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat until warmed through.Add a splash of broth or water if the soup thickens too much in the fridge.The soup can be frozen for up to 2 months—just thaw overnight in the fridge and reheat gently.

FAQs

Why is it called Italian Wedding Soup?

The name comes from the Italian phrase “minestra maritata,” referring to the harmony of flavors between meat and greens—not an actual wedding dish.

Can I make the meatballs ahead of time?

Yes, shape and refrigerate them up to a day in advance or freeze them raw for future use.

What pasta is best for Italian Wedding Soup?

Small pasta like acini di pepe, orzo, or ditalini works best to complement the meatballs.

Can I use pre-made meatballs?

Yes, but homemade meatballs give the best flavor and texture.

How do I make it gluten-free?

Use gluten-free breadcrumbs and pasta.

Is it spicy?

Not usually, but adding red pepper flakes can give it a gentle heat.

Can I add beans?

Yes, white beans like cannellini or great northern beans can make it heartier.

Do I need to brown the meatballs first?

Not necessary—they cook directly in the broth, which keeps them tender and flavorful.

Can I make this vegetarian?

Skip the meatballs and add white beans or vegetarian meatballs with vegetable broth.

Is this soup healthy?

Yes, it’s packed with protein, veggies, and can be adjusted to fit many dietary needs.

Conclusion

Italian Wedding Soup is a warm, nourishing dish that brings together classic Italian flavors in a delicious and wholesome way. Whether you’re serving it on a chilly evening or preparing it ahead for a busy week, its combination of savory meatballs, tender greens, and comforting broth makes it a timeless favorite worth making again and again.

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