Italian Wedding Soup | Classic Comfort in a Bowl
1. Introduction
There’s something deeply satisfying about a bowl of Italian Wedding Soup. It’s warm, wholesome, and full of love — literally. Despite the name, this soup has nothing to do with weddings; it comes from the Italian phrase “minestra maritata,” meaning “married soup.” The “marriage” refers to how beautifully the flavors of meat and greens come together in perfect harmony.
This soup brings together tiny, tender meatballs simmered in a rich chicken broth with vegetables, pasta, and fresh spinach. It’s light yet filling, making it perfect for both lunch and dinner. Whether you’re cooking for family, entertaining guests, or just craving comfort food, this Italian Wedding Soup delivers every time.
2. Ingredients Breakdown
For the Meatballs
- Ground beef (½ lb) – Adds deep, meaty flavor.
- Ground pork (½ lb) – Brings richness and tenderness.
- Breadcrumbs (½ cup) – Helps hold the meatballs together and keeps them light.
- Parmesan cheese (¼ cup, grated) – Adds a salty, umami depth.
- Egg (1 large) – Binds the mixture.
- Garlic (2 cloves, minced) – Infuses savory aroma.
- Parsley (2 tbsp, chopped) – Adds freshness.
- Salt & pepper (to taste) – Balances flavor.
Tip: Mix the meatball ingredients gently — overmixing makes them dense.
For the Soup
- Olive oil (2 tbsp) – For sautéing vegetables.
- Onion (1 medium, diced) – Adds sweetness.
- Carrots (2 medium, diced) – Adds color and mild sweetness.
- Celery (2 stalks, diced) – Brings freshness and balance.
- Garlic (2 cloves, minced) – Adds depth.
- Chicken broth (8 cups) – The flavorful base.
- Small pasta (¾ cup, like acini di pepe or orzo) – Adds body to the soup.
- Spinach (4 cups fresh or 2 cups chopped frozen) – Adds vibrant green and nutrients.
- Salt and pepper (to taste) – Adjust before serving.
- Parmesan cheese (for garnish) – Optional but adds richness.
Substitutions:
- Use ground turkey or chicken for a leaner version.
- Swap spinach for kale or escarole.
- For gluten-free, use gluten-free breadcrumbs and pasta.
3. Step-by-Step Instructions
Step 1: Prepare the Meatballs
In a large bowl, combine beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined. Roll into 1-inch meatballs and place on a parchment-lined tray.
Step 2: Brown the Meatballs (Optional but Recommended)
Heat a tablespoon of olive oil in a skillet over medium heat. Brown the meatballs lightly on all sides — about 4–5 minutes. They don’t need to be cooked through; this just adds flavor. Set aside.
Step 3: Sauté the Vegetables
In a large soup pot, heat olive oil. Add onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in garlic and cook another 30 seconds.
Step 4: Build the Broth
Pour in the chicken broth and bring to a gentle boil. Carefully add the meatballs. Reduce heat and simmer for about 15–20 minutes, until the meatballs are cooked through and tender.
Step 5: Add Pasta
Add acini di pepe or orzo pasta directly into the simmering soup. Cook until the pasta is tender, about 8–10 minutes. Stir occasionally to prevent sticking.
Step 6: Stir in Spinach
Add the fresh spinach and cook for another 2–3 minutes, just until wilted. Taste and adjust seasoning with salt and pepper.
Step 7: Serve and Enjoy
Ladle into bowls and sprinkle with grated Parmesan. Serve hot with a slice of warm Italian bread or garlic toast.
4. Tips and Variations
- Make ahead: Meatballs can be shaped and refrigerated for up to 24 hours before cooking.
- Freezer-friendly: Freeze cooked meatballs separately, then reheat them in broth when needed.
- Vegetarian version: Use vegetable broth and mini vegetarian “meatballs” or lentil balls.
- Extra flavor boost: Add a Parmesan rind while simmering for a rich, cheesy depth.
- Spicy twist: Stir in a pinch of red pepper flakes for gentle heat.
5. Serving Suggestions
- With Bread: Crusty Italian bread, focaccia, or garlic knots.
- With Salad: A crisp Caesar or mixed green salad pairs beautifully.
- For Presentation: Finish with a swirl of olive oil or freshly grated Parmesan.
- Drink Pairing: Enjoy with a light red wine like Chianti or a sparkling mineral water.
6. Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months (best to freeze without pasta).
- Reheating: Warm gently on the stove over medium heat. If frozen, thaw overnight in the fridge first. Add a splash of broth if the soup thickens.
7. Recipe Notes
- Can be prepped a day ahead — the flavors meld beautifully overnight.
- Add pasta just before serving to prevent it from getting too soft.
- Works great in a slow cooker: cook broth and vegetables for 3–4 hours, then add meatballs and pasta at the end.
- For best texture, grate your own Parmesan cheese.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 24 g |
| Sugar | 5 g |
| Fiber | 3 g |
| Protein | 28 g |
| Sodium | 870 mg |
| Cholesterol | 90 mg |
| Calcium | 15% DV |
| Iron | 18% DV |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Soup
Cuisine: Italian-American
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- ½ lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup Parmesan, grated
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp parsley, chopped
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- ¾ cup small pasta (acini di pepe or orzo)
- 4 cups fresh spinach
- Parmesan for garnish
Instructions
- Mix and form meatballs.
- Brown meatballs lightly in olive oil.
- Sauté vegetables in a soup pot.
- Add broth and meatballs; simmer 20 minutes.
- Stir in pasta and cook until tender.
- Add spinach; cook until wilted.
- Serve hot with Parmesan.
🏷️ Diet Tags:
- High-Protein
- Family-Friendly
- Freezer-Friendly
- Comfort Food
🌿 Health Benefits:
- Rich in protein and vitamins from spinach and vegetables.
- Lower in carbs than creamy soups.
- Provides balanced nutrition with lean meats and greens.
10. FAQs
1. Why is it called Italian Wedding Soup?
The term “wedding” refers to the marriage of flavors — meat and greens — not actual weddings.
2. Can I use only one type of meat?
Yes. Ground turkey, beef, or chicken all work fine individually.
3. Can I make this soup vegetarian?
Absolutely! Replace the meatballs with lentil or tofu balls and use vegetable broth.
4. How do I keep the pasta from getting mushy?
Cook it separately and add it just before serving.
5. Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before adding.
11. Final Thoughts
There’s a reason Italian Wedding Soup has stood the test of time — it’s nourishing, flavorful, and perfectly balanced. The tender meatballs, delicate pasta, and leafy greens create a symphony of taste and texture that feels both hearty and light.
Whether you’re cooking a weeknight dinner or feeding guests, this soup is a guaranteed crowd-pleaser. Try it once, and it might just become a new family favorite.