Italian Wedding Soup — A Cozy Bowl of Comfort You’ll Keep Coming Back To
Some soups warm your hands, and then some soups warm your soul. For me, Italian Wedding Soup falls firmly into the second category. The first time I tasted it, I remember being surprised that something so simple could taste so layered. Between the delicate little meatballs, tender greens, and pasta floating in a rich broth, it felt like a hug in a bowl. If you’ve been searching for a soup that’s hearty yet light, familiar yet a little special, this one checks all the boxes.
What Is Italian Wedding Soup? Origins & Background
Despite the name, Italian Wedding Soup isn’t about matrimony at all. The phrase comes from the Italian “minestra maritata,” which means “married soup.” It’s not about people getting married but about flavors coming together. The “marriage” of meat and greens creates a balance that’s both rustic and elegant.
In the U.S., this dish took on its own identity, especially in Italian-American kitchens. Instead of large chunks of meat and bitter greens, the American version often uses tiny meatballs, mild greens like spinach, and a small pasta such as acini di pepe or orzo. Over time, it became a restaurant favorite and a comforting homemade classic.
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Italian Wedding Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Italian Wedding Soup is a comforting classic that blends tender meatballs, fresh greens, pasta, and savory broth into a warming bowl. This version is flavorful, adaptable for dietary needs, and perfect for both weeknight dinners and family gatherings.
Ingredients
For the meatballs
½ pound ground beef
½ pound ground pork (or ground turkey)
½ cup breadcrumbs (or almond flour for gluten-free)
1 egg, lightly beaten
¼ cup grated Parmesan cheese
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
For the soup
2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
8 cups chicken broth
¾ cup acini di pepe or orzo pasta
4 cups fresh spinach or chopped escarole
1 teaspoon dried oregano
Salt and pepper to taste
Extra Parmesan for serving
Instructions
Mix the meatball ingredients in a bowl, and roll them into marble-sized balls. Brown lightly in a skillet or poach directly in broth.
In a large pot, heat olive oil. Sauté onion, carrots, and celery until soft. Add oregano and pour in chicken broth. Bring to a gentle boil.
Drop in meatballs and simmer for 10 minutes. Stir in pasta and cook until tender.
Add greens just before serving; they will wilt within minutes. Adjust seasoning with salt and pepper.
Serve hot with Parmesan sprinkled on top.
Notes
To freeze, omit pasta and greens and add them fresh when reheating.
Cook pasta separately if storing leftovers to avoid sogginess.
Escarole adds a traditional Italian flavor, but spinach works well if easier to find.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: ~325 kcal
- Sugar: ~3 g
- Sodium: ~960 mg
- Fat: ~16 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~9 g
- Trans Fat: <0.5 g
- Carbohydrates: ~25 g
- Fiber: ~3 g
- Protein: ~22 g
- Cholesterol: ~85 mg
Key Ingredients & Flavor Building Blocks
The Meatballs
The star of the show is undoubtedly the meatballs. A mix of ground beef and pork brings richness, while Parmesan cheese, breadcrumbs, and fresh herbs add depth. Keep them small—bite-sized meatballs make every spoonful perfect.
The Broth
A clear chicken broth forms the backbone of the soup. Some cooks enrich it with a splash of white wine or a sprinkle of bouillon to deepen the flavor.
Vegetables and Greens
You’ll need the classic trio of onion, carrot, and celery for the base. For greens, spinach is common, but escarole or kale can add a more robust bite.
Pasta
Acini di pepe is the most traditional, but orzo, pastina, or even pearl couscous work beautifully. The key is to use a pasta that won’t overwhelm the delicate balance of the soup.
Step-by-Step Preparation: From Meatballs to Bowl
Preparing the Meatballs
Mix ground beef and pork with breadcrumbs, Parmesan, egg, garlic, and parsley. Roll the mixture into tiny balls—about the size of a marble. Small meatballs cook faster and stay tender.
Cooking the Base
In a large pot, sauté onion, carrot, and celery until softened. Add garlic for fragrance, then pour in your chicken broth. Bring it to a simmer and let the flavors meld.
Adding Meatballs and Pasta
Drop the raw meatballs directly into the simmering broth, letting them cook gently. Once they rise to the surface, you know they’re nearly ready. Stir in your chosen pasta and cook until tender, making sure not to overdo it.
Finishing Touches
Just before serving, fold in fresh spinach or escarole. The greens wilt quickly, keeping their color and vibrancy. Finish with a shower of grated Parmesan and a crack of black pepper. If you like, whisk an egg and drizzle it into the hot broth for silky ribbons, similar to an Italian-style egg drop.
Nutritional Info & Health Considerations
A bowl of Italian Wedding Soup is satisfying without being heavy. Each serving usually provides a good dose of protein from the meatballs and plenty of vitamins from the vegetables. The pasta adds carbohydrates for energy, while Parmesan gives a touch of calcium.
If you’re watching sodium, use a low-sodium broth. For lighter versions, lean ground turkey or chicken works beautifully in place of pork or beef. You can also up the greens for a fiber boost while cutting back on pasta to reduce calories.
Dietary Variations & Substitutions
Vegan or Vegetarian
Swap the meatballs for lentil or mushroom-based ones. Vegetable broth takes the place of chicken stock, and nutritional yeast can mimic the savory touch of Parmesan.
Gluten-Free
Choose gluten-free breadcrumbs for the meatballs and use a pasta made from rice, corn, or quinoa.
Low-Calorie
Stick to lean poultry for the meatballs, skip most of the oil, and load the pot with extra greens. A sprinkle of Parmesan on top keeps the flavor without overloading calories.
Halal
Use halal-certified beef, chicken, or turkey. Skip the pork and keep seasonings simple and fresh.
Variations & Creative Twists
Once you’ve made the classic version, you’ll realize how flexible this soup can be. Try swapping spinach for kale or Swiss chard for a more earthy taste. If you like spice, add red pepper flakes or a pinch of chili powder. For a different texture, replace pasta with pearl couscous. And if you’re short on time, the Instant Pot or slow cooker can help develop flavor with minimal effort.
Storage, Reheating & Make-Ahead Tips
The beauty of Italian Wedding Soup is how well it keeps. Store leftovers in the fridge for up to four days, but keep pasta separate if possible—otherwise, it will absorb the broth. For freezing, omit the pasta entirely and add it fresh when reheating. Meatballs freeze especially well, so consider doubling the recipe and saving half for later.
When reheating, warm the soup slowly on the stove and add a splash of extra broth if it has thickened. This way, it tastes just as fresh as the day you made it.
A steaming bowl of Italian Wedding Soup is the kind of meal that never goes out of style. Its mix of tender meatballs, comforting broth, and vibrant greens makes it a favorite whether you’re cooking for a weeknight dinner or serving guests. Once you’ve mastered the base, you’ll find endless ways to adapt it, and it may just become your new go-to soup when comfort is what you crave.
FAQ
What does the “wedding” in Italian Wedding Soup mean?
The “wedding” part is a mistranslation of the Italian phrase minestra maritata, which translates more accurately to “married soup.” It refers to the marriage of meats and greens rather than an actual wedding celebration.
Can I make Italian Wedding Soup without meat?
Yes — you can swap in lentil or mushroom “meatballs” or skip the meat entirely and focus on greens, pasta, and a rich vegetable broth. Use nutritional yeast or vegan Parmesan to keep that savory depth.
What pasta works best in Italian Wedding Soup?
Tiny pastas like acini di pepe, orzo, ditalini, or pastina are ideal. They blend with the meatballs and greens without overpowering the soup.
How long does Italian Wedding Soup last in the fridge?
Stored properly in an airtight container, it keeps for about 3 to 4 days. If the pasta starts absorbing too much broth, stir in a little extra stock when reheating.
Does Italian Wedding Soup freeze well?
Yes, though you’ll want to freeze it without the pasta. Add fresh cooked pasta after thawing and reheating so your soup doesn’t become mushy.
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