There’s something timeless about a bowl of Italian Wedding Soup — a comforting classic filled with tender meatballs, tiny pasta, fresh vegetables, and a fragrant broth that warms your soul. Despite its name, this soup isn’t just for weddings — it’s actually a translation of “minestra maritata,” which means “married soup,” referring to the beautiful marriage of flavors between meat and greens.
This recipe captures everything we love about authentic Italian comfort food: homemade browned meatballs, delicate acini de pepe pasta, and a savory broth infused with garlic, onions, and herbs. It’s hearty yet light, nourishing yet elegant — and absolutely irresistible on a cool evening.
🧂 Ingredients
For the Meatballs:
8 oz lean ground beef
8 oz ground pork
½ cup fresh hearty white bread crumbs*
¼ cup chopped fresh parsley
1½ tsp minced fresh oregano
½ cup finely shredded Parmesan cheese
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
For the Soup:
1 Tbsp olive oil
1¼ cups ¼-inch diced carrots
1¼ cups diced yellow onion
¾ cup ¼-inch diced celery
4 cloves garlic, minced (about 1½ Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta
6 oz fresh spinach, chopped
Finely shredded Parmesan, for serving
🍖 Instructions
Step 1: Make the Meatballs
Add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, Parmesan cheese, egg, 1 tsp salt, and ¼ tsp pepper. Gently toss the mixture with your hands to combine, making sure everything is evenly coated. Shape the mixture into very small meatballs, about ¾ inch to 1 inch wide, and transfer them to a large plate. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally to color 2 or 3 sides, about 4 minutes total. Transfer the browned meatballs to a paper towel-lined plate, leaving the oil in the skillet. Repeat with the remaining meatballs. They won’t be fully cooked at this point, as they’ll finish cooking in the soup.
Pro Tip: Avoid overmixing the meat mixture. Light mixing keeps the meatballs light and tender.
Step 2: Make the Soup Base
While the meatballs are browning, heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the diced carrots, onions, and celery, and sauté for 6–8 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. Pour in the chicken broth, then season the soup with salt and pepper to taste. Bring the mixture to a boil.
Step 3: Add the Pasta and Meatballs
Gently add the browned meatballs and dry pasta to the boiling broth. Reduce heat to medium or medium-low for a light boil. Cover the pot and cook, stirring occasionally, for about 10 minutes, or until the pasta is tender and the meatballs are fully cooked through. In the final minute of cooking, stir in the chopped spinach until just wilted.
Step 4: Serve and Enjoy
Ladle the soup into bowls and sprinkle each serving with finely shredded Parmesan cheese. Serve warm with crusty bread or garlic toast for a truly comforting Italian meal.
🍞 Notes
Use fresh hearty bread such as La Brea French loaf for the crumbs. Grind a slice in a food processor to fine crumbs. Save the remaining bread for serving — it’s excellent with butter — or freeze it for later use.
If you prefer a brothier soup, reduce the pasta to ¾ cup. As the soup sits, the pasta will absorb more broth, so you can add more broth to thin it out when reheating.
💡 Variations & Substitutions
1. Pasta Options: If you can’t find acini de pepe, orzo or ditalini work beautifully.
2. Greens: Substitute spinach with escarole or kale for a more traditional southern Italian twist.
3. Meat: Ground chicken or turkey can replace beef and pork for a lighter version.
4. Broth: A mix of chicken and vegetable broth adds depth of flavor.
5. Gluten-Free: Use gluten-free bread crumbs and pasta for a gluten-free version.
👩🍳 Pro Tips
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Brown the meatballs well; this caramelization deepens the flavor of the broth.
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For perfectly cooked pasta, slightly undercook it in the soup — it will continue softening as it sits.
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For extra richness, stir in a spoonful of grated Parmesan just before serving.
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If making ahead, cook the pasta separately and add when reheating to avoid sogginess.
❓ FAQs
Q: Can I make Italian Wedding Soup ahead of time?
Yes! You can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors actually improve overnight. Add more broth before serving if it thickens.
Q: Can I freeze this soup?
Absolutely. Freeze it without the pasta for best results. When ready to serve, thaw overnight, reheat gently, and cook pasta fresh before combining.
Q: What does “Italian Wedding Soup” mean?
The term doesn’t refer to weddings but to the harmonious “marriage” of meat and greens.
Q: Can I use store-bought meatballs?
Yes, but homemade ones taste much better. If using pre-made, brown them lightly before adding to the soup.
Q: What goes best with Italian Wedding Soup?
Crusty Italian bread, garlic knots, or a simple side salad make perfect companions.
❤️ Why You’ll Love This Recipe
This Italian Wedding Soup is the perfect balance of hearty and healthy. The savory meatballs melt in your mouth, the pasta adds a comforting texture, and the fresh spinach brings a burst of color and nutrition. It’s simple enough for weeknights yet elegant enough for guests — the kind of soup that makes everyone at the table feel like family.
Simple Italian Wedding Soup
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:
Meatballs: 8 oz lean ground beef, 8 oz ground pork, ½ cup fresh bread crumbs, ¼ cup chopped parsley, 1½ tsp minced oregano, ½ cup Parmesan cheese, 1 egg, salt, pepper, 1 Tbsp olive oil.
Soup: 1 Tbsp olive oil, 1¼ cups diced carrots, 1¼ cups diced onion, ¾ cup diced celery, 4 cloves garlic, 5 (14.5 oz) cans chicken broth, 1 cup acini de pepe or orzo pasta, 6 oz spinach, Parmesan for serving.
Instructions:
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Mix all meatball ingredients, shape into small balls (¾–1 inch). Brown in olive oil.
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In a pot, sauté carrots, onion, and celery until tender. Add garlic and cook 1 more minute.
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Pour in broth, season, and bring to a boil. Add meatballs and pasta. Simmer 10 minutes until meatballs are cooked and pasta tender. Add spinach in the last minute.
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Serve warm topped with Parmesan.
Notes: Use fresh bread for crumbs, and add extra broth if the soup thickens.
Nutrition Facts (Per Serving):
Calories: 396 | Fat: 20g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 362mg | Potassium: 911mg | Carbohydrates: 25g | Fiber: 3g | Sugar: 4g | Protein: 29g | Calcium: 190mg | Iron: 4mg
