Did you know that Italian Wedding Soup has nothing to do with weddings?
The name actually comes from the Italian phrase “minestra maritata”, meaning “married soup” – referring to the harmony of flavors between meat and greens.
That’s right, this iconic dish is all about perfect pairings!
Unlike creamy or thick soups, Italian Wedding Soup is brothy and clean, making it both nourishing and satisfying.
It’s a staple in many family kitchens, especially during colder months, and it’s incredibly versatile for weeknight dinners or meal prep.
We’ll walk you through how to make a hearty and comforting Italian Wedding Soup from scratch.
Whether you’re cooking for your family on a chilly night or meal prepping for the week ahead, this recipe hits all the right notes.
Let’s dive into this delicious classic, your soup pot is waiting!
Key Ingredients You’ll Need
To make an authentic Italian Wedding Soup, you’ll want to gather the following ingredients:
- Ground Meat: A blend of ground beef and pork is traditional, but you can use ground turkey or chicken for a leaner version.
- Leafy Greens: Escarole is the classic choice, but spinach, kale, or Swiss chard work beautifully too.
- Small Pasta: Acini di pepe is the most commonly used, though orzo or ditalini are great substitutes.
- Broth: Chicken broth is preferred for a rich, savory base. Use homemade if possible for maximum flavor.
- Aromatics: Garlic, onions, celery, and carrots create a deep, layered flavor.
- Seasonings and Herbs: Fresh parsley, Italian seasoning, salt, pepper, and a generous sprinkle of Parmesan cheese bring everything together.
How to Make Italian Wedding Soup (Step-by-Step)
1. Prepare the Meatballs
Start by mixing ground meat with breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Roll into small, bite-sized meatballs.
2. Cook the Meatballs
You can either bake them in the oven at 400°F for 15 minutes or sear them in a skillet until browned. Set them aside once cooked.
3. Sauté the Vegetables
In a large soup pot, heat a bit of olive oil. Add chopped onions, celery, carrots, and garlic. Cook until softened and fragrant, about 5–7 minutes.
4. Add Broth and Simmer
Pour in the chicken broth and bring to a gentle boil. Add the cooked meatballs to the pot and reduce the heat to a simmer.
5. Add Pasta and Greens
Add your pasta and cook until al dente (typically 7–10 minutes, depending on the type). Stir in your leafy greens at the end and cook just until wilted.
6. Finish and Serve
Taste and adjust seasoning. Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of black pepper.
Tips for the Best Italian Wedding Soup
- Choose the Right Greens: Escarole gives a slightly bitter flavor that balances the richness of the broth. Spinach is a milder alternative.
- Use Quality Broth: Homemade chicken broth adds depth, but a good store-bought brand works well in a pinch.
- Cook Pasta Separately for Meal Prep: To avoid mushy pasta in leftovers, cook and store it separately from the soup.
- Make It Ahead: The soup develops even more flavor the next day, making it great for meal prep.
- Add a Twist: Stir in a beaten egg slowly while stirring (like in egg drop soup) for a traditional Italian touch called stracciatella.
Variations & Substitutions
- Meatball Variations: Swap in ground turkey or chicken. For a vegetarian option, use plant-based meat or lentil balls.
- Pasta Swaps: Use orzo, ditalini, or even broken angel hair pasta.
- Low-Carb Option: Skip the pasta and add more vegetables.
- Gluten-Free: Use gluten-free pasta and breadcrumbs.
- Instant Pot: Sauté vegetables using the sauté function, add broth and meatballs, and pressure cook for 5 minutes. Add pasta and greens afterward and let sit until cooked.
- Slow Cooker: Combine all ingredients (except pasta and greens) and cook on low for 6–8 hours. Add pasta and greens in the last 30 minutes.
What to Serve with Italian Wedding Soup
This soup pairs beautifully with simple sides:
- Crusty Bread: Think ciabatta, garlic knots, or warm sourdough for dipping.
- Salad: A light Italian salad with vinaigrette complements the soup without overpowering it.
- Parmesan Crisps: Add a crunchy, cheesy contrast to the warm broth.
- Wine or Sparkling Water: A dry red or sparkling citrus water enhances the meal.
Storage and Meal Prep Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze the soup (without pasta) for up to 3 months. Add freshly cooked pasta after thawing.
- Reheating: Warm gently on the stovetop or in the microwave. Add broth if needed to thin it out.
- Batch Cooking: Double the meatball recipe and freeze half for your next soup night.
Recipe FAQ’s
Can I freeze Italian Wedding Soup?
Yes, but it’s best to freeze without the pasta to prevent it from getting mushy. Add freshly cooked pasta when reheating.
What pasta can I use instead of acini di pepe?
Orzo, ditalini, or even broken spaghetti pieces work well as substitutes.
Can I make this soup in advance?
Absolutely. In fact, the flavors develop even more after a day. Store in the fridge for up to 4 days.
Easy Italian Wedding Soup Recipe
Ingredients
For the Meatballs
- ½ pound ground beef
- ½ pound ground pork
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 clove garlic minced
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 10 cups chicken broth
- ¾ cup acini di pepe or orzo
- 5 ounces baby spinach or chopped escarole
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
Make the Meatballs
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper.
- Mix gently until combined — avoid overmixing.
- Roll into small ¾-inch meatballs and place on a baking sheet.
- Bake at 400°F (200°C) for 15 minutes or until browned and cooked through. Alternatively, pan-fry in a skillet with olive oil.
Sauté the Vegetables
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in garlic and cook for 1 more minute.
Simmer the Soup
- Pour in the chicken broth and bring to a boil.
- Add the cooked meatballs to the pot.
- Reduce heat to a simmer and cook for 10 minutes.
Add Pasta and Greens
- Stir in acini di pepe and cook for 7–8 minutes, or until pasta is tender.
- Add spinach (or escarole) and simmer until wilted, about 2–3 minutes.
- Season with salt and pepper to taste.
Serve
- Ladle into bowls and top with freshly grated Parmesan cheese.
- Serve warm with crusty bread or a side salad.