italian wedding soup recipe
The Best italian wedding soup recipe
What I appreciate most about this recipe is how balanced it is. The meatballs give you that satisfying protein boost, while the spinach or escarole adds fiber and vitamins. And let’s not forget the broth—homemade or store-bought, it’s packed with flavor and keeps the whole dish feeling nourishing without being heavy. Plus, it’s one of those meals that tastes even better the next day, so leftovers are never a problem. My kids will actually fight over who gets the last bowl, which, as any mom knows, is the ultimate win. Whether you’re feeding a family or just looking for something comforting and wholesome, this soup checks all the boxes.
Classic Italian Wedding Soup
A comforting and hearty Italian soup featuring tender meatballs, fresh greens, and a savory broth. This dish is perfect for family gatherings and brings a taste of Italy to your table.
🥘Ingredients
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 8 cups chicken broth (low-sodium preferred)
- 1 cup acini di pepe pasta (or small pasta like orzo)
- 2 cups fresh spinach, chopped
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup grated Parmesan cheese (for serving)
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, combine ground pork, ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and oregano. Mix until well combined. -
3
Roll the meat mixture into 1-inch meatballs and place them on the prepared baking sheet. -
4
Bake the meatballs for 15-20 minutes or until cooked through and lightly browned. Remove from the oven and set aside. -
5
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened. -
6
Add minced garlic and cook for an additional 1 minute until fragrant. -
7
Pour in the chicken broth and bring to a boil. Add salt, pepper, and thyme. Reduce heat to medium-low and let simmer for 10 minutes. -
8
Add the acini di pepe pasta to the pot and cook for 8-10 minutes until al dente. -
9
Stir in the chopped spinach and cooked meatballs. Cook for an additional 2-3 minutes until the spinach is wilted. -
10
Taste and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.
🔧Equipment
- Large mixing bowl
- Baking sheet
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Wedding Soup Works
❓ Frequently Asked Questions About Italian Wedding Soup
1. What is Italian Wedding Soup, and why is it called that?
Italian Wedding Soup, or Minestra Maritata, is a traditional Italian dish featuring tender meatballs, leafy greens (like escarole or spinach), and small pasta in a flavorful broth. The name “wedding soup” comes from the Italian phrase minestra maritata, meaning “married soup,” referring to the perfect “marriage” of flavors between the greens and the meat—not because it’s served at weddings.
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2. Can I make Italian Wedding Soup ahead of time?
Yes! Italian Wedding Soup tastes even better the next day as the flavors meld together. Store the broth, meatballs, and pasta separately in the fridge for up to 3 days. Reheat the broth and meatballs first, then add freshly cooked pasta to prevent it from becoming mushy. You can also freeze the soup (without pasta) for up to 3 months.
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3. What’s the best type of pasta to use in Italian Wedding Soup?
Small, sturdy pasta shapes work best to hold up in the broth. Traditional choices include acini di pepe (tiny peppercorn-shaped pasta), orzo, ditalini, or pastina. Avoid long noodles like spaghetti, as they’re harder to eat in a soup. Cook the pasta separately and add it to the soup just before serving to keep it from absorbing too much liquid.
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4. Can I use store-bought meatballs instead of making them from scratch?
While homemade meatballs add the best flavor, you can use store-bought Italian-style meatballs in a pinch. Look for ones with simple ingredients (ground beef or pork, breadcrumbs, herbs) and no fillers. Brown them lightly before adding to the soup to enhance their texture. For a quicker option, use frozen pre-cooked meatballs—just thaw and warm them in the broth.
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5. What greens are traditionally used in Italian Wedding Soup, and can I substitute them?
The most traditional greens are escarole (slightly bitter and sturdy) or endive, but spinach, kale, or Swiss chard work well too. If using heartier greens like kale, chop them finely and simmer longer to soften. For a milder taste, opt for spinach, which wilts quickly. Avoid iceberg lettuce—it lacks flavor and texture for this dish.
