Italian Wedding Soup

Classic Italian Wedding Soup

Tender homemade meatballs, delicate pasta, fresh greens, and a rich, savory broth.

There's something so comforting about a bowl of homemade Italian Wedding Soup. With tender little meatballs, fresh vegetables, tiny pasta, and a flavorful Parmesan-infused broth, this classic Italian-American favorite is hearty enough for dinner but light enough to enjoy any time of year.

And despite its name, Italian Wedding Soup isn't traditionally served at weddings! The name comes from the Italian phrase minestra maritata, meaning "married soup," referring to the delicious marriage of meat and greens.

This is the kind of soup that tastes like it simmered all afternoon, even though it comes together in about an hour.

20 min prep

Ingredients

For the homemade meatballs

½ pound ground beef (85/15)

½ pound ground pork

⅓ cup Italian-seasoned breadcrumbs

¼ cup freshly grated Parmesan cheese

1 large egg

2 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon Italian seasoning

For the soup

2 tablespoons olive oil

1 medium yellow onion, finely diced

2 celery stalks, diced

3 cloves garlic, minced

10 cups low-sodium chicken broth

1 Parmesan cheese rind (optional, but wonderful for flavor!)

¾ cup dry acini di pepe pasta (or orzo)

4 cups fresh baby spinach, roughly chopped

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

1–2 tablespoons fresh lemon juice (optional)

Fresh parsley and grated Parmesan, for serving

Instructions

Step 1: Make the meatballs

In a large mixing bowl, combine the ground beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and Italian seasoning.

Gently mix everything together until just combined. Avoid overmixing, which can make the meatballs tough.

Roll into small meatballs, approximately ¾ inch in diameter. You should have about 35–45 miniature meatballs, depending on their size.

Step 2: Brown the meatballs

Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat.

Working in batches, lightly brown the meatballs for 3–4 minutes, turning occasionally. They don't need to be completely cooked through because they'll finish cooking in the soup.

Transfer the meatballs to a plate and set aside.

Step 3: Sauté the vegetables

Add the remaining tablespoon of olive oil to the same pot.

Add the onion and celery. Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the garlic and cook for another 30 seconds, just until fragrant.

Step 4: Build the broth

Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pot.

Add the Italian seasoning and Parmesan rind, if using.

Bring to a gentle boil, then reduce the heat to a simmer.

Step 5: Add the meatballs

Carefully return the meatballs to the soup.

Simmer gently for 10–12 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.

Step 6: Add the pasta

Stir in the acini di pepe and cook according to the package directions, usually 8–10 minutes, until tender.

Stir occasionally to prevent the tiny pasta from sticking to the bottom of the pot.

Step 7: Add the greens

Stir in the fresh spinach and cook for another 2–3 minutes, until wilted.

Remove the Parmesan rind. Taste the broth and adjust with salt and pepper.

For a little extra brightness, stir in a splash of fresh lemon juice.

Step 8: Serve and enjoy!

Ladle the hot soup into bowls and finish with freshly grated Parmesan, chopped parsley, and a little cracked black pepper.

Serve with warm, crusty Italian bread for dipping!

Beginner's Tips

Don't make the meatballs too big. Italian Wedding Soup is known for its tiny, bite-sized meatballs. Smaller meatballs mean you get a little bit of everything in each spoonful.

Save those Parmesan rinds! Instead of throwing away the hard end of a Parmesan wedge, freeze it for soups. Adding one to simmering broth creates a wonderful depth of flavor.

Cooking ahead? Cook the pasta separately and add it to individual bowls when serving. Pasta continues absorbing broth as the soup sits, which can leave leftovers much thicker than expected.

Want an even richer broth? Use 8 cups of chicken broth and 2 cups of good-quality chicken stock.

Storage and Freezing

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze the soup without the pasta for up to 3 months for best quality.

Reheating: Warm gently on the stovetop, adding extra broth as needed.

Easy Variations

Traditional greens: Substitute chopped escarole for spinach. Add it a little earlier so it has time to soften.

Chicken meatballs: Substitute ground chicken or turkey for the beef and pork. Cook poultry meatballs to 165°F.

Extra vegetables: Add finely chopped zucchini or carrots.

Gluten-free: Use gluten-free breadcrumbs and your favorite small gluten-free pasta.

From My Kitchen to Yours

Italian Wedding Soup is one of those timeless recipes that brings everyone to the table. Whether you're making a big pot for Sunday dinner, warming up after a chilly afternoon outdoors, or preparing meals for the week, this comforting soup is always a welcome addition to the menu.

Pair it with a fresh garden salad and a loaf of crusty bread, and you've got a simple, satisfying homemade meal.

Happy cooking! ❤️

Vine & Dandy Living