If you’ve never tried Italian Wedding Soup, let me tell you — you’re in for something special.
I still remember the first time I made it; it felt like the soup hugged me back. It’s warm, cozy, and full of flavor — little meatballs swimming with pasta and greens in a savory broth. The best part? It looks fancy but is secretly so simple to make.
I’m sharing this because I know you’ll love it too. Whether you’re cooking for family or just want something hearty on a cold day, this soup will make everyone smile. Let’s get into it.
What Is Italian Wedding Soup?
Don’t let the name fool you — this soup isn’t actually about weddings. The term “wedding” comes from the Italian phrase “minestra maritata”, which means “married soup.” It refers to how well the flavors of meat and greens marry together — and oh boy, do they ever.
The classic version combines tiny meatballs, leafy greens like spinach or escarole, and small pasta such as orzo or acini di pepe. Everything cooks in a rich chicken broth, creating a balance that’s both light and comforting.
It’s one of those soups that feels elegant but gives pure homey vibes — like something your Italian grandma (even if you don’t have one) would serve with a smile.
Why You’ll Love This Soup
Here’s why I keep making this soup over and over again:
- It’s hearty but not heavy. You get meatballs and pasta, but it still feels light.
- Simple ingredients, big flavor. You don’t need anything fancy — just pantry basics and some love.
- Perfect for meal prep. It stores and reheats beautifully, so it’s a lifesaver for busy weeks.
- Everyone loves it. Even picky eaters can’t resist those mini meatballs floating around.
Trust me, once you try it, you’ll crave it on repeat.
Ingredients You’ll Need
Let’s break it down — no complicated ingredients, I promise.
For the Meatballs:
- 1 pound ground chicken or turkey (lean but flavorful)
- 1/2 cup breadcrumbs (plain or Italian)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 tablespoons chopped parsley (optional, but adds freshness)
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth (homemade or good-quality store-bought)
- 1 cup small pasta (like orzo, acini di pepe, or ditalini)
- 4 cups spinach or escarole, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Simple, right? And you probably have most of this already.
How to Make Italian Wedding Soup (Step-by-Step)
1. Make the Meatballs
Mix the ground meat, breadcrumbs, cheese, egg, garlic, salt, pepper, and parsley in a bowl. Use your hands — it’s messy but worth it. Roll them into small bite-sized balls.
You can either bake them at 400°F for about 15 minutes or pan-fry them lightly until golden. Baking is easier and keeps them light.
2. Start the Soup Base
In a big pot, heat olive oil and sauté onion, carrots, and celery until they start to soften. This is where the flavor begins — those vegetables give the broth a sweet, rich depth.
3. Add Broth and Simmer
Pour in your chicken broth and bring it to a gentle boil. Add your cooked meatballs and let everything simmer for 10–15 minutes. The meatballs soak up the flavor, and your kitchen will smell incredible.
4. Add Pasta and Greens
Add your small pasta and cook until tender (usually around 8–10 minutes). Then stir in your spinach or escarole at the end — it’ll wilt perfectly.
5. Taste and Serve
Give it a taste. Add salt or pepper if needed. Serve hot with Parmesan cheese sprinkled on top — that final touch makes it magical.
Tips for the Perfect Italian Wedding Soup
- Use small meatballs. Tiny ones give that authentic Italian feel and cook faster.
- Don’t overcook the pasta. You want it soft but not mushy.
- Add greens at the end. Keeps the color fresh and the texture tender.
- Parmesan is your secret weapon. Stir a spoonful into the pot for extra richness.
And if you’ve got leftover meatballs from spaghetti night, toss them in — this soup loves leftovers.
What to Serve With Italian Wedding Soup
This soup is so good on its own, but if you want to make it a full meal:
- Crusty garlic bread for dipping.
- A simple salad with lemon vinaigrette to balance the richness.
- Grated cheese and chili flakes on the side for a flavor boost.
Honestly, even just a bowl of this with a warm slice of bread is pure comfort.
How to Store and Reheat
This soup tastes even better the next day — no kidding.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm on the stove over medium heat. If it thickens, add a splash of broth or water.
Pro tip: If you plan to freeze it, cook the pasta separately and add it fresh when reheating — it keeps the texture just right.
Variations You Can Try
Don’t be afraid to make it your own!
- Swap the meat: Use beef, pork, or a mix instead of chicken.
- Add beans: White beans make it even heartier.
- Spice it up: A pinch of chili flakes adds a nice kick.
- Make it creamy: Stir in a splash of cream or a bit of Parmesan rind while simmering.
That’s the beauty of this soup — it’s forgiving and flexible.
Why This Soup Feels Like Home
You know how some recipes just feel like a warm blanket? That’s this one.
Every spoonful feels like comfort — simple, cozy, and full of love. The way the tiny meatballs and greens come together in a rich broth just makes everything right with the world for a moment.
If you ever need a bowl of something that brings peace and flavor, this is it.
FAQs About Italian Wedding Soup
Q: Can I make this soup ahead of time?
Yes! It actually tastes better the next day because the flavors blend more deeply.
Q: What pasta works best?
Orzo, acini di pepe, or ditalini — basically anything small and cute!
Q: Can I use frozen meatballs?
Absolutely. Just thaw them first and simmer in the broth a little longer.
Q: How can I make it gluten-free?
Use gluten-free pasta and breadcrumbs — the rest of the ingredients are naturally gluten-free.
Q: What greens can I use besides spinach?
Escarole, kale, or Swiss chard all work great.
If you’ve never made Italian Wedding Soup before, this is your sign. It’s not just a recipe — it’s a feeling in a bowl. Simple, honest, and full of heart.
