Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 1/2 cup breadcrumbs; 1 egg; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; 2 cloves garlic, minced; Salt and pepper to taste; 1 tablespoon olive oil; 1 small onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 8 cups chicken broth; 3/4 cup acini di pepe or other small pasta; 3 cups baby spinach or chopped escarole

Craving something warm, comforting, and packed with flavor? Italian Wedding Soup is your answer. With juicy meatballs, tender greens, and tiny pasta floating in a rich, savory broth, this beloved classic brings together bold flavors and nourishing ingredients in every spoonful. Despite its name, this soup isn’t served at Italian weddings but gets its name from the “marriage” of flavors between the greens and meat.

Whether you’re making it for a cozy family dinner or meal-prepping for the week, Italian Wedding Soup delivers on both heartiness and balance. It’s easy to customize and freezes beautifully, making it a go-to recipe for home cooks who want to impress with minimal effort.

Preparation Phase & Tools to Use

Making Italian Wedding Soup at home doesn’t require fancy gadgets, but having the right tools will streamline the process and help you get perfect results:

Large Dutch Oven or Soup Pot: Crucial for building a flavorful broth and holding the full batch of soup.
Baking Sheet and Oven: Useful for pre-baking or broiling meatballs, giving them a seared crust.
Mixing Bowls: For combining the meatball mixture and prepping vegetables.
Sharp Knife and Cutting Board: Essential for evenly chopping vegetables like carrots, celery, and onions.
Fine Mesh Strainer or Skimmer: Helps remove any foam or excess fat from the broth for a clearer soup.
Wooden Spoon or Silicone Spatula: Ideal for stirring without damaging your pot’s surface.
Measuring Cups and Spoons: To ensure the right balance of seasoning.

With these tools in place, you’re fully equipped to bring out the best textures and flavors in your Italian Wedding Soup.

Ingredients for the Italian Wedding Soup

Ground Meat (Beef and Pork): The blend creates juicy, flavorful meatballs with the perfect texture.
Breadcrumbs: Bind the meatballs and soak up broth flavors.
Egg: Adds moisture and helps the meatballs hold together.
Grated Parmesan Cheese: Delivers a salty, nutty depth both in the meatballs and sprinkled on top.
Fresh Parsley: Brings brightness and herbaceous flavor.
Garlic and Onion: Aromatic foundations for both the meatballs and soup base.
Carrots, Celery, and Onion (Soffritto): The classic trio adds sweetness and body to the broth.
Chicken Broth: A rich, savory base that brings everything together.
Acini di Pepe or Small Pasta: Tiny pasta pearls that cook quickly and give each bite a hearty finish.
Spinach or Escarole: Tender greens that soften beautifully in the hot broth.
Salt, Pepper, Olive Oil: Pantry staples that amplify all the natural flavors.

How To Make the Italian Wedding Soup

Step 1: Prepare the Meatballs

Mix ground beef and pork with breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper. Roll into small meatballs and bake or broil until browned.

Step 2: Build the Soup Base

In a large soup pot, heat olive oil and sauté onion, carrot, and celery until softened and fragrant. Season lightly with salt.

Step 3: Add Broth and Simmer

Pour in the chicken broth and bring to a simmer. Add the baked meatballs and let them cook gently for about 10 minutes.

Step 4: Cook the Pasta

Stir in the acini di pepe and simmer until the pasta is tender, about 7-9 minutes.

Step 5: Add the Greens

Stir in spinach or escarole and cook just until wilted. Taste and adjust seasoning as needed.

Step 6: Serve with Parmesan

Ladle the soup into bowls and finish with a generous sprinkle of grated Parmesan cheese.

How to Serve and Store Italian Wedding Soup

This soup is best served piping hot with a side of crusty bread or a light green salad. For a weeknight meal, pair it with a grilled cheese sandwich or warm focaccia.

Storing is simple: let the soup cool completely, then refrigerate in airtight containers for up to 4 days. If freezing, omit the pasta until reheating to avoid sogginess. Freeze the soup and meatballs separately in containers for up to 3 months.

Reheat gently on the stovetop, adding fresh pasta and greens as needed.

Frequently Asked Questions

What does “Italian Wedding Soup” mean?

Despite the name, it has nothing to do with weddings. The term comes from “minestra maritata,” meaning the “marriage” of meat and greens.

Can I use just one type of meat?

Yes, ground chicken or turkey works well too. Just be mindful that leaner meats may result in firmer meatballs.

What greens work best?

Traditional recipes use escarole, but spinach, kale, or Swiss chard are great alternatives.

Can I make it ahead?

Absolutely. You can prep the meatballs and even the soup base a day in advance.

Is it gluten-free?

Use gluten-free breadcrumbs and pasta to make it suitable for gluten-sensitive diets.

Can kids eat this soup?

Definitely! The small pasta and tender meatballs make it a kid-friendly favorite.

Want More Soup Ideas?

If you love cozy, bowl-based meals, there’s more comfort waiting for you in these recipes:

You might also like the Hearty Tuscan Bean Soup, which uses white beans and herbs to create a rustic vegetarian meal. For something creamy, try the Creamy Broccoli Cheddar Soup that melts beautifully with sharp cheddar.

Craving meat and pasta? The Delicious Beef Bowtie Pasta offers that same satisfying richness with a beefy twist.

If you’re leaning toward lighter fare, the Italian Grinder Salad delivers all the bold Italian deli flavors without the broth.

For more comforting bowls and everyday meals, be sure to explore my daily recipe pins over on Pinterest @LadyPlate.

Pin and Tell Me How Yours Turned Out

You can save this to your soup or comfort food boards for future cravings. Just click the Pin button!

If you make it, I’d love to hear how it turned out. Did you go for spinach or escarole? Tiny pasta or orzo? Leave a comment below and share your tweaks. I’m always curious how these warm bowls land in your kitchen!