Italian Wedding Soup Recipe

There are some recipes that carry more than just flavor—they carry history, love, and a sense of tradition. Italian Wedding Soup is one of those timeless dishes. Despite the name, this soup doesn’t have much to do with weddings in the modern sense. The term “minestra maritata” actually means “married soup,” referring to the perfect harmony between the meat and vegetables in the bowl. Over time, it became known as “Italian Wedding Soup,” and the name stuck.

I made this recipe because it’s one of those comforting soups that feels like a warm embrace on a chilly evening. Imagine tender homemade meatballs, floating in a delicate broth filled with leafy greens and tiny pasta—it’s hearty, cozy, and deeply satisfying. For many families, especially those with Italian roots, this soup is a celebration of togetherness, often enjoyed during gatherings, holidays, or special Sunday dinners.

If you’ve never tried making it at home, you’re in for a real treat. Not only is it nourishing and full of flavor, but it’s also a dish that brings a little piece of Italian tradition to your table.

Why I Love This Recipe

What makes Italian Wedding Soup so special is the balance of flavors and textures. You’ve got the savory bite of juicy meatballs, the freshness of wilted greens like spinach or escarole, and the delicate chew of pasta pearls like acini di pepe or orzo—all swimming in a flavorful broth.

I love it because it’s the perfect combination of rustic and elegant. It’s the kind of soup that feels sophisticated enough to serve for company, yet simple enough to make on a weeknight.

Another reason I love this recipe is its adaptability. You can adjust the greens, switch the pasta type, or even make it lighter with ground turkey instead of pork or beef. Every family makes it a little differently, which gives the dish its personal, homey charm.

And then there’s the aroma—when this soup is simmering on the stove, the smell of garlic, herbs, and broth fills the kitchen, and it instantly makes everyone excited for dinner. It’s a meal that truly brings people together, just like its name suggests.

Ingredients for Italian Wedding Soup

The magic of Italian Wedding Soup is that it doesn’t require complicated ingredients, but each one plays an important role in making the flavors come together beautifully.

Here’s what you’ll need:

• For the Meatballs:
  Ground meat is the star here—most traditional recipes use a blend of beef and pork. The combination creates tender, juicy meatballs with rich flavor. You’ll also need breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. These simple pantry staples transform into the most flavorful little bites.
• For the Broth:
  A good broth makes the soup shine. You can use homemade chicken broth if you have it, or a high-quality store-bought version. The broth should be light yet flavorful since it carries the meatballs, greens, and pasta.
• For the Pasta:
  Tiny pasta shapes work best because they stay suspended in the broth without overwhelming the soup. Acini di pepe is the classic choice, but you can also use orzo, ditalini, or even small stars.
• For the Greens:
  This soup wouldn’t be complete without leafy greens. Escarole is traditional, but spinach, kale, or even Swiss chard are wonderful substitutes. The greens add freshness and balance out the richness of the meatballs.
• For Seasoning and Aromatics:
  Garlic, onion, olive oil, salt, pepper, and fresh herbs like parsley and thyme are what bring everything together. A final sprinkle of Parmesan before serving adds the perfect finishing touch.

When you look at these ingredients separately, they may seem humble. But when combined, they create a flavorful soup that feels like pure comfort in a bowl.

How Much Time Will You Need

One of the great things about Italian Wedding Soup is that it comes together fairly quickly for such a comforting dish.

• Prep Time: Around 20–25 minutes (rolling meatballs and chopping veggies).
• Cook Time: About 30–35 minutes.
• Total Time: 55–60 minutes.

In less than an hour, you’ll have a big pot of soup ready to enjoy. And if you prep the meatballs ahead of time, dinner comes together even faster.

How to Make This Italian Wedding Soup

Now let’s get into the step-by-step guide so you can bring this beautiful soup to life in your own kitchen.

Step – 1: Prepare the Meatballs

In a large bowl, combine ground beef and pork with breadcrumbs, Parmesan cheese, garlic, chopped parsley, egg, salt, and pepper. Mix gently until everything is combined, being careful not to overwork the mixture, which can make the meatballs tough.

Roll the mixture into small bite-sized meatballs, about 1 inch in diameter. Place them on a parchment-lined tray while you prepare the rest of the soup.

Step – 2: Sauté Aromatics

In a large soup pot, heat a drizzle of olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant. This creates the flavor base for your broth.

Step – 3: Add the Broth

Pour in chicken broth and bring it to a gentle boil. Once it’s simmering, carefully drop in the meatballs. They’ll cook directly in the broth, becoming tender and flavorful.

Step – 4: Cook the Pasta

Add the pasta to the simmering soup. Stir occasionally to prevent it from sticking to the bottom. Cook until the pasta is al dente, about 8–10 minutes.

Step – 5: Add the Greens

Stir in your greens of choice—escarole, spinach, or kale. Let them wilt in the hot broth for about 2–3 minutes.

Step – 6: Season and Finish

Taste the soup and adjust with salt, pepper, or even a pinch of red pepper flakes if you like a little heat. Before serving, sprinkle freshly grated Parmesan over the top.

That’s it—your Italian Wedding Soup is ready to enjoy.

Substitutions

The beauty of this recipe is its flexibility. If you don’t have certain ingredients on hand, there are plenty of delicious swaps you can make.

• Meat: Instead of beef and pork, you can use ground chicken or turkey for a lighter version. For extra flavor, try Italian sausage.
• Pasta: If you can’t find acini di pepe, orzo or ditalini make excellent substitutes. Even couscous works in a pinch.
• Greens: Escarole is traditional, but spinach, kale, Swiss chard, or even arugula can be used.
• Breadcrumbs: Gluten-free breadcrumbs can be used if you’re avoiding gluten.

Making substitutions doesn’t just save you a trip to the store—it allows you to personalize the recipe and make it your own.

Best Side Dishes of Italian Wedding Soup

Italian Wedding Soup is hearty enough to be served on its own, but pairing it with a side dish makes the meal even more special. Here are three ideas that complement the flavors beautifully:

• Garlic Bread: Crispy, buttery, and loaded with garlic, it’s perfect for dipping into the flavorful broth.
• Simple Green Salad: A fresh salad with a light vinaigrette balances out the richness of the soup.
• Roasted Vegetables: A tray of oven-roasted carrots, zucchini, or bell peppers adds color and nutrition to the meal.

Serving and Presentation Tips

There’s something so inviting about serving Italian Wedding Soup. The meatballs, pasta, and greens create such a beautiful, rustic bowl of food that presentation almost takes care of itself. Still, a few little touches can elevate the meal.

First, use a wide, shallow soup bowl if you can. This lets the meatballs and greens shine through rather than hiding at the bottom. A ladle of steaming broth, topped with three or four meatballs, a sprinkle of Parmesan cheese, and maybe a drizzle of extra virgin olive oil, makes the dish feel restaurant-worthy.

If you’re serving guests, a loaf of crusty Italian bread on the table alongside the soup adds a lovely, welcoming touch. And don’t forget a small bowl of extra grated Parmesan so everyone can help themselves.

Tips and Tricks to Make This Recipe Better

Italian Wedding Soup is delicious as it is, but with a few little tricks, you can take it to the next level.

• Toast the pasta: Lightly toasting the pasta in a dry skillet before adding it to the soup gives it a nutty flavor and helps it hold up better in the broth.
• Mix meats for flavor: Combining beef and pork (or sausage) gives the meatballs a rich, juicy taste. Adding just a touch of grated onion to the meatball mixture also keeps them tender.
• Simmer gently: Don’t let the broth boil too hard after adding the meatballs. A gentle simmer ensures they stay moist and delicate instead of tough.
• Add greens last: Always stir in your greens at the very end so they keep their bright color and fresh taste.
• Make it ahead: The flavors deepen as the soup rests. If you can, prepare it a day ahead and reheat gently for even more deliciousness.

Common Mistakes to Avoid

It’s easy to make Italian Wedding Soup, but there are a few pitfalls you’ll want to steer clear of:

• Overworking the meatballs: Mixing the meat too much can make them dense and chewy. Handle gently and stop once combined.
• Adding pasta too early: Pasta that sits too long in broth will soak it up and become mushy. Cook it closer to serving time.
• Boiling the soup: A rolling boil can break apart the meatballs and make the broth cloudy. Always simmer gently.
• Over-seasoning too soon: Remember that Parmesan and broth already add saltiness. Taste at the end and adjust carefully.
• Using too many greens: While greens are essential, too much can overwhelm the soup. A few handfuls go a long way.

How to Store It

One of the great things about Italian Wedding Soup is that it keeps beautifully, making it perfect for meal prep or leftovers.

• Refrigerator: Store the soup in an airtight container for up to 4 days. If you’ve cooked the pasta directly in the soup, it may absorb more broth as it sits. To avoid this, cook pasta separately and add it just before serving.
• Freezer: The soup freezes well without pasta. Freeze the broth, meatballs, and greens in airtight containers or freezer bags for up to 3 months. When ready to serve, cook fresh pasta and stir it into the reheated soup.
• Reheating: Warm on the stovetop over medium-low heat until hot. Add extra broth if needed, since pasta may soak up some liquid.

FAQ

Can I make the meatballs ahead of time?
Yes! You can roll and refrigerate them a day in advance or freeze them raw. Drop them straight into the simmering broth from frozen.

Can I use store-bought meatballs?
You can, but homemade makes a huge difference in flavor and texture. Store-bought will save time, but they may not be as tender.

What is the best pasta for Italian Wedding Soup?
Acini di pepe is traditional, but orzo, ditalini, or even small stars are great alternatives.

Can I make this gluten-free?
Yes—use gluten-free breadcrumbs in the meatballs and swap the pasta for a gluten-free variety.

Why is it called Italian Wedding Soup?
The name comes from the Italian phrase “minestra maritata,” meaning “married soup.” It refers to the “marriage” of flavors between the meat and greens, not actual weddings.

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