There’s nothing quite as comforting—or deeply satisfying—as a bowl of homemade Italian Wedding Soup. Brimming with tender meatballs, delicate pasta, and vibrant spinach all swimming together in a golden, savory broth, this beloved classic is the kind of dish that warms you from the inside out and makes any meal feel like a celebration. Whether you’re introducing it to your family for the first time or reviving a beloved tradition, Italian Wedding Soup is a guaranteed favorite at any table.
Why You’ll Love This Recipe
- Tender, Flavor-Packed Meatballs: Each bite of Italian Wedding Soup bursts with beautifully seasoned, melt-in-your-mouth meatballs made from a mix of beef and pork.
- Hearty, Wholesome Comfort: The soul-soothing combo of veggies, tiny pasta, and a rich, aromatic broth brings instant comfort and a touch of nostalgia.
- Simple Ingredients, Big Flavor: With everyday pantry staples and fresh herbs, you’ll be amazed at how much flavor comes together with very little fuss.
- Crowd-Pleasing and Adaptable: Italian Wedding Soup is always a hit with kids and grown-ups alike—and it’s easy to tweak for your own taste or whatever you have on hand.
Ingredients You’ll Need
The magic of Italian Wedding Soup is how ordinary ingredients come together to create something extraordinary. Each component—be it the homemade meatballs, vibrant veggies, or tiny pasta—plays an essential role in building the wonderfully savory flavor, gorgeous color, and irresistible texture of every bowl.
- Ground Beef & Pork: The combination brings both richness and tenderness to the tiny, flavorful meatballs.
- Fresh White Bread Crumbs: Soak up juices to keep the meatballs moist (use soft, rustic bread for best results).
- Fresh Parsley & Oregano: Bring a burst of herbaceous flavor to both meatballs and broth—fresh makes all the difference!
- Parmesan Cheese: Adds nutty, salty depth, both inside the meatballs and sprinkled on top.
- Egg: Helps bind the meatball mixture together and keeps everything tender.
- Olive Oil: Used for sautéing vegetables and browning the meatballs for a little golden color.
- Carrots, Onion & Celery: The classic soup base trio—these aromatics form a rich flavor backbone.
- Garlic: Adds savory warmth and a fragrant kick to the broth.
- Chicken Broth: Use a good-quality, low-sodium broth for that golden, savory soup base.
- Acini di Pepe or Orzo Pasta: Tiny pasta shapes that soak up broth and make every spoonful satisfying.
- Fresh Baby Spinach: Stirred in at the end for a touch of green and a pop of nutrition.
- Salt and Freshly Ground Black Pepper: Essential to highlight every flavor in the pot.
Variations
One of the best things about Italian Wedding Soup is just how easy it is to make it your own! Whether you need to swap out an ingredient or just want to play with flavors, don’t be shy—there’s a version to fit every craving and occasion.
- Turkey or Chicken Meatballs: Swap in ground turkey or chicken for a lighter twist without sacrificing tenderness or flavor.
- Gluten-Free: Use gluten-free bread for your meatballs and gluten-free pasta for the soup to make this celiac-friendly.
- Vegetarian Option: Omit the meatballs and add drained canned white beans or vegetarian meatballs; use vegetable broth instead of chicken broth.
- More Veggies: Boost nutrition and color with diced zucchini, kale, or even peas—toss in whatever makes you smile!
- Add a Parmesan Rind: For extra depth, toss in a parmesan rind while the soup simmers, then remove before serving (it’s pure umami magic).
How to Make Italian Wedding Soup
Step 1: Mix and Shape the Meatballs
In a large bowl, gently combine the ground beef and pork with fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. Use your hands to blend everything until just combined (don’t overwork it or the meatballs lose their delicate texture). Pinch off pieces and roll into small, bite-sized balls—about 3/4 to 1 inch wide. These petite meatballs are key for that iconic Italian Wedding Soup experience!
Step 2: Brown the Meatballs
Heat olive oil in a large nonstick skillet over medium-high heat. Working in batches, add your meatballs and cook, turning occasionally, until nicely browned on a couple of sides (about 4 minutes total). No need to cook them through—just aim for a beautiful, golden crust. Transfer the browned meatballs to a paper towel-lined plate to rest. This step locks in flavor and gives the final soup a richer taste.
Step 3: Sauté the Vegetables
While the meatballs brown, set a large soup pot on medium-high and add olive oil. Toss in the carrots, onion, and celery, sautéing until they begin to soften and release their sweet aroma (about 6–8 minutes). Stir in minced garlic and cook just a minute more, careful not to let it burn—this creates a gorgeous aroma that becomes the soul of your broth.
Step 4: Simmer the Soup
Pour in the chicken broth and bring everything to a gentle boil. Season with salt and pepper to taste. Stir in the acini di pepe or orzo, then add the browned meatballs. Reduce the heat, cover, and let the soup gently simmer for about 10 minutes, stirring occasionally so nothing sticks. The pasta will plump and the meatballs finish cooking in the luscious broth.
Step 5: Add the Spinach and Serve
During the last minute of simmering, stir in the chopped baby spinach. Let it wilt just enough to turn a vivid green but keep its freshness. Ladle the hot Italian Wedding Soup into bowls and finish each serving with a flourish of freshly grated parmesan. Get ready for pure, spoon-to-mouth happiness!
Pro Tips for Making Italian Wedding Soup
- Tiny Meatballs, Big Impact: Keep your meatballs small—about 1 inch—for even cooking and the cutest presentation in every spoonful.
- Fresh Bread Crumbs Matter: Process a slice of rustic, soft bread for meatballs that stay light and tender instead of dense or rubbery.
- Don’t Overcook the Pasta: Add pasta only when the broth is boiling, and check for doneness early to keep it pleasantly al dente—overcooked pasta will go mushy, especially if you plan on leftovers.
- Parmesan Rind = Flavor Bomb: If you have one, toss in a parmesan rind as the soup simmers. It will infuse the broth with delicious, nutty undertones. Remove before serving!
How to Serve Italian Wedding Soup
Garnishes
A finishing sprinkle of extra-fine, freshly grated parmesan cheese takes each bowl of Italian Wedding Soup to another level. For a fresh pop, add a little chopped parsley or a twist of cracked black pepper just before serving. If you want a hint of richness, swirl in a drizzle of high-quality olive oil.
Side Dishes
This soup loves to share the spotlight with a chunk of crusty bread—think warm, buttered sourdough or a classic Italian loaf for dipping. For a well-rounded meal, consider adding a crisp green salad tossed with a lemony vinaigrette, or a simple plate of roasted vegetables on the side to complement all the cozy flavors in your bowl.
Creative Ways to Present
For special occasions or a fun dinner party, serve Italian Wedding Soup in small mugs or espresso cups as an appetizer. If you want to impress, float a crostini topped with a sliver of parmesan right on top, or offer an array of garnish bowls so everyone can make their soup their own. Little details like a fresh herb sprig or a lemon twist can add a restaurant-worthy touch in moments!
Make Ahead and Storage
Storing Leftovers
Italian Wedding Soup keeps beautifully! Simply allow the soup to cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. If you know you’ll have leftovers, consider storing the pasta separately to prevent it from soaking up too much broth.
Freezing
This soup is perfect for make-ahead meals—freeze the fully cooked soup (preferably without pasta for the best texture) in freezer-safe containers for up to 3 months. When you’re ready for some warmth, thaw overnight in the fridge, then gently reheat and cook fresh pasta right before serving.
Reheating
To reheat, simply warm the soup in a saucepan over medium heat until piping hot. Add a splash of broth if the soup has thickened, and wait to add any fresh greens or extra cheese until just before serving so everything stays fresh and vibrant.
FAQs
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Can I use dried herbs instead of fresh in Italian Wedding Soup?
Absolutely! While fresh parsley and oregano give the meatballs and soup a lovely, vibrant flavor, you can easily substitute dried herbs. Just use about half the amount called for fresh, since dried herbs are more concentrated, and add them in with your other seasonings.
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What’s the best kind of bread for fresh breadcrumbs?
A hearty, soft white bread or rustic Italian loaf works best, since it creates light, fluffy crumbs that keep the meatballs moist and delicate. Avoid pre-packaged dry breadcrumbs—they just don’t deliver the same texture!
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Can I make the meatballs in advance?
Yes! You can form and brown the meatballs a day ahead. Store them covered in the refrigerator, then simply add them to the simmering broth when ready to make your soup. This trick makes Italian Wedding Soup a breeze for busy weeknights or dinner parties.
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Why is it called Italian Wedding Soup?
The name comes from the Italian phrase “minestra maritata,” meaning “married soup”—referring to the way flavors of greens and meatballs combine so beautifully (like a perfect marriage), not an actual wedding! It’s a celebration of harmony in a bowl.
Final Thoughts
If you’re looking for a dish that brings delight to every spoonful, you simply can’t go wrong with Italian Wedding Soup. It’s cozy, nourishing, and always welcome at the dinner table. Go ahead and give it a try—your kitchen will fill with incredible aromas, and everyone at the table will thank you. Buon appetito, my friend!
Print
Italian Wedding Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful Italian Wedding Soup recipe featuring tender meatballs, vegetables, pasta, and spinach in a delicious broth, topped with grated parmesan. Perfect for a cozy meal any day of the week.
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs*
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
Soup
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta**
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions
- For the meatballs: Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt, and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
- Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).
- For the soup: While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer.
- Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium-low.
- Cover and simmer, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking.
- Serve warm, sprinkle each serving with parmesan cheese.
Notes
- *I recommend using a hearty rustic bread. Just grind up a slice in a food processor to fine crumbs. Save the remaining bread for serving or freeze for another use.
- **If you prefer a more brothy soup, reduce pasta to 3/4 cup. Adjust broth as needed as pasta will absorb liquid over time.
- If available, simmer a parmesan rind with the soup for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
