Italian Wedding Soup Recipe | Elizabeth Rider

This easy Italian Wedding Soup is a recipe that you’ll go back to over and over again!

If you’ve never tried it, Italian Wedding Soup is a comforting dish filled with bite-sized Italian meatballs, classic soup veggies, and tiny pasta, all simmered together in a rich, flavorful chicken broth.

This recipe is easy to follow and perfect for any home cook. You’ll love it because it’s:

• Simple to prepare with easy-to-find ingredients. While this soup recipe does have a lot of ingredients, they are all easy to find.
• Versatile enough for a family meal, meal prep for the lunches all week, or freezing for later.
• Packed with nourishing veggies and protein.
• A family favorite that’s both hearty and light, making it great for any time of year!

Why Is It Called “Wedding Soup?”

I did some research, and it turns out that Italian Wedding Soup actually gets its name from the Italian phrase “minestra maritata,” which means “married soup.” It’s not about weddings, but about the perfect “marriage” of flavors between the meatballs and greens, which makes perfect sense!

The combination of tender meat, fresh spinach (or any dark leafy green), and savory broth works so well together that it’s like they were meant to be.

This classic soup is all about balance—hearty yet light, comforting, and full of flavor. My family of 4 ate almost the entire batch in one sitting. Yes, it’s that good.

Italian Wedding Soup Ingredients

For the Homemade Meatballs:

• Ground beef (80/20 or 90/10): Provides a tender, juicy base for the meatballs. You can also substitute ground turkey.
• Ground pork (or Italian sausage): Ground pork adds rich flavor and moisture. You can also use Italian sausage to give your Italian Wedding Soup extra spice and seasoning. Or, for an extra healthy version, sub more ground turkey.
• Egg: Binds the ingredients together, helping the meatballs hold their shape.
• Fine breadcrumbs: Helps absorb moisture and bind the meatballs while keeping them tender. You can use gluten-free breadcrumbs to keep this gluten-free if you prefer.
• Freshly grated Parmesan cheese: Adds a sharp, nutty flavor to the meatballs, enhancing their taste.
• Garlic (grated or pressed): Lends a savory, aromatic note to the meatballs.
• Dried Italian seasoning: Brings a classic blend of herbs to the meatballs for extra flavor.
• Kosher salt and freshly ground black pepper: Season the meatballs, enhancing the natural flavors.

For the Soup:

• Olive oil: Used for sautéing vegetables if needed, adding richness to the soup base.
• Yellow onion, celery, and carrots: This trio creates a flavorful, aromatic base for the soup.
• Garlic: Fresh garlic cloves add a savory depth to the soup—you can omit this if you have garlic in your stock.
• Chicken stock: Provides the hearty, flavorful foundation for the soup. Homemade chicken stock is best if possible.
• Dried Italian seasoning: Adds an extra layer of herb flavor to the broth.
• Bay leaf: Infuses the soup with a subtle, earthy flavor as it simmers.
• Small pasta (aka “pastina,” such as acini de pepe, orzo, pearl couscous or ditalini): Adds heartiness to the soup and gives it texture and substance.
• Fresh baby spinach: Stirred in at the end, it adds color and a light, fresh finish to the soup.
• Salt & freshly ground black pepper: Adjust the seasoning to taste, especially if using low-sodium stock.
• Freshly grated Parmesan cheese: Sprinkled on top before serving for added sharpness and richness.
• Optional: Fresh lemon juice: A squeeze of lemon adds brightness and balances the richness of the broth.

Recipe Steps

See the full details in the recipe card below.

1. Mix the meatball ingredients, then make 3/4-inch meatballs. Brown the meatballs in a large soup pot, such as a Dutch oven. Remove the browned meatballs from the pan and set aside; they will finish cooking in the soup later.
2. Saute the veggies in the fat rendered from the meatballs.
3. Add the stock, meatballs, and aromatics, then bring to a simmer and add the pasta (cook the pasta separately if you anticipate leftovers). Stir in the fresh spinach a few minutes before it’s done.
4. Serve with freshly grated parm and enjoy!

Storage

Fridge:

This Italian Wedding Soup stores well in the fridge for up to 4 days. Let the soup cool to room temperature before transferring it to an airtight container.

When reheating, warm it on the stovetop over medium heat, stirring occasionally until heated through. If the pasta has absorbed too much broth, you can add a little extra stock to reach your desired consistency.

Freezer:

For longer storage, this soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container, leaving a little space at the top for expansion.

For best results, freeze the soup without the pasta, as it can become mushy once thawed and reheated. When you’re ready to serve, thaw the soup overnight in the fridge, reheat it on the stovetop, and cook fresh pasta separately to add before serving.

Tips & Variations

• Don’t overwork the meatballs: Gently mix the ingredients to keep them tender; don’t overpack the mixture. Also, roll them pretty small, they should be close to bite-sized.
• Substitute for ground pork: If you prefer, use Italian sausage for added flavor, or ground turkey for a lighter option.
• Cooking the homemade meatballs: I find it easiest to brown the meatballs directly in the soup pot and then set aside while you use the rendered fat to saute the veggies. However, you can also bake them on a baking sheet at 375°F until browned, then add them to the prepared soup.
• Use homemade stock if possible: It adds a richer flavor to the soup, but store-bought works fine in a pinch. Homemade chicken stock turns this soup into a showstopping dish! If you’re not using homemade, opt for a low-sodium chicken broth then salt the soup to taste.
• Italian Seasoning: This is a common dried spice blend in the US that’s easy to find. If you don’t have any, you can make your own by combining equal parts dried oregano & dried thyme with a dash of dried basil and/or dried parsley.
• Cook pasta separately for leftovers: This prevents the pasta from absorbing too much broth when stored. Add cooked pasta to bowls just before serving.
• Fresh spinach substitutions: If you don’t have spinach, chard or kale work great and add a similar freshness. Or, you can use 10 ounces of defrosted frozen spinach; if you do that, wring out the excess liquid before adding to the soup.
• Add extra veggies: For more nutrients, stir in chopped zucchini, more dark leafy greens, or even peas during the last few minutes of cooking.
• Make it spicy: Use spicy Italian sausage in place of the ground pork, or add a big pinch of red pepper flakes when you saute the onion, carrot and celery to give it a spicy kick.
• Make it gluten-free: Use gluten-free breadcrumbs and pasta to adapt the recipe for dietary needs.
• Make it dairy-free or low-lactose: You can omit the fresh parmesan (Parmegianno) here to make this dairy-free, but remember that real parm is virtually lactose-free. You could also sub the parm for Pecorino Romano cheese, a hard sheep’s milk cheese, if cow’s milk is a concern.
• Freeze without the pasta: If freezing, skip the pasta and add fresh-cooked pasta when reheating for best texture.
• Garnish: Garnish with real parmesan for a nice, savory finish. Fresh parsley, chives, or fresh herbs of your choice also make a great garnish if you happen to have any. A squeeze of fresh lemon juice is not completely necessary but is also a nice touch if you have any.

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