Italian Wedding Soup – Authentic Homemade Italian Soup

Italian Wedding Soup – Warm, hearty, and full of flavor, Italian Wedding Soup is a timeless comfort dish that brings together the best of Italian home cooking — tender meatballs, delicate pasta, leafy greens, and a savory broth that soothes the soul. Contrary to its romantic-sounding name, the soup isn’t traditionally served at weddings. The name actually comes from the Italian phrase “minestra maritata,” meaning “married soup” — a nod to the harmonious marriage of ingredients: meat and greens.

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Recipe Overview 

Recipe Name: Italian Wedding Soup
Cuisine: Italian / Italian-American
Course: Soup / Main Course / Appetizer
Servings: 6
Calories (Per Serving): Approximately 320 kcal
Prep Time: 20 minutes
Active Cooking Time: 30 minutes
Resting Time: 5 minutes
Total Time: 55 minutes

Equipment Needed

• Large soup pot or Dutch oven

• Mixing bowl (for meatballs)

• Wooden spoon or ladle

• Whisk

• Slotted spoon

• Measuring cups and spoons

• Cutting board and knife

• Baking sheet (optional if baking meatballs)

Ingredients

For the Meatballs

• ½ pound (225g) ground beef

• ½ pound (225g) ground pork (or chicken/turkey for a lighter version)

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• Salt and black pepper to taste

For the Soup

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 medium carrots, diced

• 2 celery stalks, diced

• 8 cups chicken broth (homemade or low-sodium store-bought)

• ½ cup small pasta (orzo, acini di pepe, or ditalini)

• 3 cups chopped fresh spinach (or escarole or kale)

• Salt and pepper to taste

• 1 teaspoon dried oregano (optional)

• 1 tablespoon fresh lemon juice (optional, for brightness)

• Grated Parmesan cheese for garnish

Instructions

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, salt, and black pepper.

2. Mix gently with your hands or a spoon until just combined — avoid overmixing to keep the meatballs tender.

3. Roll into small bite-sized meatballs (about ¾ inch in diameter). You should get around 30–35 small meatballs.

4. Optionally, you can bake the meatballs on a parchment-lined sheet at 400°F (200°C) for about 10–12 minutes until lightly browned, or simply cook them directly in the soup for a more traditional flavor.

Step 2: Sauté the Vegetables

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

2. Add chopped onion, diced carrots, and celery.

3. Sauté for about 5–6 minutes until the vegetables soften and become fragrant.

4. Season lightly with salt and pepper to build flavor at this stage.

Step 3: Add Broth and Simmer

1. Pour in the chicken broth and bring it to a gentle boil.

2. Carefully drop the meatballs into the broth one by one.

3. Reduce the heat to medium-low and let the soup simmer for about 15–20 minutes, until the meatballs are fully cooked and tender.

Step 4: Add the Pasta

1. Stir in the small pasta (like orzo or acini di pepe).

2. Cook according to the pasta’s package instructions, usually 8–10 minutes, until it’s tender but not mushy.

3. Stir occasionally to prevent sticking.

Step 5: Add the Greens

1. Once the pasta is cooked, add the chopped spinach or other greens.

2. Simmer for another 2–3 minutes until the greens wilt beautifully.

3. Adjust seasoning with salt, pepper, and oregano if desired.

4. Add a splash of lemon juice for a bright finish (optional but recommended).

Step 6: Rest and Serve

1. Remove the pot from the heat and let the soup rest for about 5 minutes.

2. This allows the flavors to meld and the broth to slightly thicken.

3. Serve warm, garnished with freshly grated Parmesan cheese and extra parsley.

Nutrition Facts (Per Serving)

Tips for Perfect Italian Wedding Soup

• Size matters: Make small, uniform meatballs so they cook evenly and fit perfectly on a spoon.

• Don’t overmix: Gently combine meatball ingredients to keep them tender.

• Greens variety: Escarole is the traditional choice, but spinach and kale work just as well.

• Flavor boost: Add a Parmesan rind to the simmering soup for richer flavor.

• Storage tip: The pasta can absorb too much broth over time. If making ahead, cook the pasta separately and add it when reheating.

Why You’ll Love This Recipe

Italian Wedding Soup is the perfect example of simplicity and flavor working in harmony. The combination of tender meatballs, greens, and pasta in a delicate broth creates a meal that’s both nourishing and deeply comforting. It’s light yet filling, traditional yet customizable — a soup that feels like a hug in a bowl.

It’s also an excellent make-ahead meal for busy days and freezes beautifully, making it a practical and delicious choice for any season.

Final Thoughts

Italian Wedding Soup is more than just a recipe — it’s a celebration of home-style Italian cooking, where humble ingredients come together to create something extraordinary. From the first simmering aroma to the final spoonful, it’s a dish that warms the heart and pleases every palate.