Italian Wedding Soup

Steaming bowls of rich broth dotted with tender meatballs, vibrant greens, and delicate pasta – that’s the comfort you’ll find in a classic Italian Wedding Soup. This beloved Italian-American favorite brings together savory mini meatballs and nourishing vegetables in a harmonious marriage of flavors that has won hearts across generations. Despite its romantic name, Italian Wedding Soup isn’t traditionally served at weddings but rather represents the perfect “marriage” of ingredients. You’ll learn how to create this soul-warming soup with perfectly seasoned meatballs, verdant greens, and a broth so flavorful you’ll be coming back for seconds.

Why You’ll Love This Recipe

Italian Wedding Soup transforms humble ingredients into something truly magnificent. The contrast between the tender, herb-infused meatballs and the silky broth creates a textural symphony that’s both satisfying and comforting. You’ll appreciate how the hearty meatballs provide substance while the light, clear broth keeps the dish from feeling heavy.

What makes this recipe special is its adaptability – it’s elegant enough for special occasions yet simple enough for weeknight dinners. The aroma that fills your kitchen as the meatballs simmer in the broth will draw everyone to the table with anticipation.

Unlike many soups that require hours of simmering, this Italian Wedding Soup delivers complex flavor in just about an hour, making it practical for busy cooks. The balance of protein, vegetables, and pasta makes it a complete meal in one bowl – perfect for those seeking both nutrition and comfort. The subtle notes of Parmesan in both the meatballs and broth create a depth of flavor that elevates this soup beyond the ordinary.

Ingredients

For the Meatballs:

• 1/2 lb (227g) ground beef (80/20 lean-to-fat ratio)
• 1/2 lb (227g) ground pork (substitute ground turkey for a lighter option)
• 1/3 cup (30g) fresh breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, finely chopped
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, diced (about 3/4 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 8 cups (1.9 liters) chicken broth, preferably homemade
• 1/2 cup (90g) small pasta (acini di pepe, orzo, or stelline)
• 8 ounces (227g) fresh escarole or spinach, chopped
• 2 tablespoons fresh dill, chopped (optional)
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Pro Tips

Creating exceptional Italian Wedding Soup is all about technique. First, don’t overwork your meatball mixture – mix just until combined to keep them tender. Overmixing compacts the meat proteins, resulting in tough meatballs that lack the pillowy texture this soup is known for. Gently roll the mixture between your palms using a light touch.

The size of your meatballs matters significantly. Aim for small, bite-sized balls about 3/4-inch in diameter – this allows them to cook quickly and evenly while remaining properly proportioned to the other soup elements. For consistency, use a teaspoon measure or small cookie scoop.

For the most flavorful broth, build your base properly. Start by sautéing the mirepoix (onions, carrots, and celery) until they’re softened but not browned. This crucial step develops the aromatic foundation that gives the soup its characteristic depth. Allow the vegetables to sweat slowly, releasing their natural sugars and essential oils that will infuse the entire broth. Adding a Parmesan rind during simmering (if available) will contribute an additional layer of umami richness that elevates the entire soup.

Instructions

Step 1: Prepare the meatballs by combining ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the mixture. Shape into small meatballs about 3/4-inch in diameter (you’ll get approximately 30-35 meatballs). Place the formed meatballs on a parchment-lined baking sheet and refrigerate for 15 minutes to help them firm up.

Step 2: While the meatballs chill, heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until vegetables have softened but not browned, about 5-7 minutes. Season with a pinch of salt to help draw out moisture.

Step 3: Pour in the chicken broth and bring to a simmer. Carefully add the chilled meatballs to the simmering broth one by one. Return the soup to a gentle simmer and cook for about 8-10 minutes until the meatballs are cooked through and floating near the surface.

Step 4: Add the pasta to the simmering soup and cook according to package directions, usually 6-8 minutes, stirring occasionally to prevent sticking. The pasta will absorb some of the broth, so you may need to add more if the soup becomes too thick.

Step 5: When the pasta is al dente, stir in the chopped escarole or spinach and allow to wilt for 1-2 minutes. The greens should maintain their vibrant color while becoming tender. Add the fresh dill if using.

Step 6: Finish the Italian Wedding Soup with fresh lemon juice, then taste and adjust seasoning with salt and pepper as needed. The lemon brightens all the flavors without making the soup taste lemony. Remove from heat and let stand for 5 minutes before serving, allowing the flavors to meld together perfectly.

Step 7: Ladle the hot soup into bowls, ensuring each serving has a good distribution of meatballs, vegetables, and pasta. Offer additional grated Parmesan at the table for sprinkling on top.

Variations

Traditional Italian Wedding Soup is wonderfully adaptable to different tastes and dietary needs. For a lighter version, swap the beef and pork for ground turkey or chicken in the meatballs. This reduces the fat content while maintaining the soup’s comforting character. You may want to add an extra tablespoon of olive oil to the meatball mixture to compensate for the leaner meat.

For a gluten-free adaptation, replace the breadcrumbs with gluten-free alternatives or almond meal and substitute the traditional pasta with gluten-free orzo or rice. The soup maintains its authentic flavor profile while accommodating dietary restrictions.

Vegetable enthusiasts can create a more produce-forward version by doubling the greens and adding other seasonal vegetables like zucchini or bell peppers. For a heartier winter variation, add a can of white beans (drained and rinsed) during the last 5 minutes of cooking time. This adds fiber, protein, and a creamy texture that complements the clear broth beautifully.

Storage and Serving

Store leftover Italian Wedding Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they continue to meld, making this an excellent make-ahead meal. If you notice the pasta has absorbed much of the broth during storage, simply add a splash of chicken stock when reheating to restore the proper consistency.

For longer storage, freeze the soup without the pasta for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat gently on the stovetop, and add freshly cooked pasta to maintain the best texture.

Serve Italian Wedding Soup as a satisfying main course with crusty Italian bread for dipping into the flavorful broth. For a complete meal, pair with a simple arugula salad dressed with lemon and olive oil. The peppery greens complement the savory soup perfectly. For special occasions, begin with small cups of the soup as an elegant starter before the main course, garnished with a sprinkle of fresh herbs and a light dusting of high-quality Parmesan.

FAQs

Why is it called Italian Wedding Soup?
Despite popular belief, Italian Wedding Soup isn’t traditionally served at Italian weddings. The name comes from the Italian phrase “minestra maritata,” which means “married soup,” referring to the perfect marriage or harmony of ingredients, particularly the meat and greens.

Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs up to 24 hours in advance and store them in the refrigerator until ready to use. You can also freeze raw meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.

What’s the best type of greens to use?
Traditional Italian Wedding Soup uses escarole, which has a pleasant mild bitterness. However, spinach, kale, or Swiss chard make excellent substitutes. Just adjust cooking time based on the toughness of the greens.

My pasta absorbed too much broth. How can I fix this?
This is common, especially when storing leftovers. Simply add more chicken broth when reheating. For make-ahead soup, consider cooking and storing the pasta separately, adding it only when serving.

Can I make this soup vegetarian?
Yes! Use vegetable broth instead of chicken broth and replace the meatballs with vegetarian alternatives like mushroom-based “meatballs” or small cheese dumplings made with ricotta and Parmesan.

Conclusion

This Italian Wedding Soup is comfort food at its finest — a harmonious blend of tender meatballs, nourishing greens, and pasta swimming in a broth that warms from the inside out. It’s the kind of dish that brings families together around the table and makes everyone feel at home. Whether served as a starter for a special dinner or as a complete meal on a chilly evening, this soup delivers satisfaction in every spoonful. Master this recipe, and you’ll have a crowd-pleasing classic in your repertoire that spans generations and creates lasting memories.

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