Italian Wedding Soup: Hearty Comfort in a Bowl

There’s something magical about a steaming bowl of soup that warms you from the inside out. On cold evenings or when you’re feeling under the weather, few things offer comfort quite like Italian Wedding Soup. Despite its romantic-sounding name, this classic dish has nothing to do with matrimonial ceremonies—but it might just make you fall in love with Italian cuisine all over again!

I remember my grandmother making this soup on Sunday afternoons, the aroma of simmering broth and herbs filling her small kitchen. The combination of tender meatballs, vibrant greens, and delicate pasta creates a symphony of flavors that’s both satisfying and nourishing. Let me share with you how to bring this beloved Italian-American classic to your own table.

What Makes Italian Wedding Soup Special?

Italian Wedding Soup gets its unique character from the beautiful marriage (pun intended!) of tiny meatballs and leafy greens swimming in a flavorful broth. The name actually comes from the Italian phrase “minestra maritata,” which refers to the “marriage” of ingredients rather than actual weddings.

Traditional versions feature a clear chicken broth, bite-sized meatballs, small pasta shapes, and dark leafy greens—typically escarole or spinach. What I love most about this recipe is how these simple ingredients come together to create something greater than the sum of their parts.

Ingredients for Italian Wedding Soup

For the Meatballs:

• 1 pound ground meat (I use half beef, half Italian sausage for extra flavor)
• 1/2 cup breadcrumbs (fresh work best, but panko is a good substitute)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth (homemade if possible, but good-quality store-bought works too)
• 1 cup small pasta shapes (acini di pepe, orzo, or stelline)
• 6 cups fresh spinach (or escarole or kale, roughly chopped)
• 2 tablespoons fresh dill, chopped (optional, but adds a lovely brightness)
• Salt and pepper to taste
• Fresh lemon juice for serving (optional)

Don’t have some ingredients? No worries! You can substitute ground turkey or chicken for the meat, spinach for escarole, and any small pasta shape you have on hand.

How to Make Perfect Italian Wedding Soup

Step 1: Prepare the Meatballs

The star of this show is definitely the tiny, flavor-packed meatballs. To make them:

1. In a large bowl, combine all meatball ingredients with your hands. Be gentle—overmixing can make them tough!
2. Form into small meatballs, about 3/4-inch in diameter. This should yield around 30-40 meatballs.
3. Place formed meatballs on a baking sheet lined with parchment paper.

Pro tip: Keep a small bowl of cold water nearby to wet your hands occasionally—this prevents the meat mixture from sticking to your fingers.

Step 2: Cook the Meatballs

You have two options here:

Option 1 (Baking): Preheat your oven to 375°F and bake the meatballs for about 10 minutes until they’re just cooked through. This method is hands-off and ensures nicely browned meatballs.

Option 2 (In the broth): Simply drop the raw meatballs directly into the simmering broth later in the cooking process. They’ll cook in about 5-7 minutes and impart more flavor to the broth.

I personally prefer the baking method since it allows excess fat to drain away and gives the meatballs a lovely texture.

Step 3: Prepare the Soup Base

1. In a large pot, heat olive oil over medium heat.
2. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes).
3. Pour in the chicken broth and bring to a gentle boil.
4. Reduce heat to a simmer and add cooked (or raw) meatballs.
5. Simmer for about 10 minutes to allow flavors to meld.

Step 4: Add Pasta and Greens

1. Add your small pasta shapes to the simmering broth. Cook according to package directions until al dente.
2. In the last 2-3 minutes of cooking, stir in your greens and fresh dill if using.
3. Taste and adjust seasoning with salt and pepper as needed.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and top with:

• Extra grated Parmesan cheese
• A squeeze of fresh lemon juice
• A drizzle of good olive oil
• Crusty Italian bread on the side

Make-Ahead and Storage Tips

Wondering if you can make this ahead? Absolutely! This soup actually tastes better the next day as the flavors have time to develop.

Storage: Keep leftovers refrigerated for up to 4 days. One thing to note—the pasta will continue to absorb liquid as it sits. You might want to add a splash of chicken broth when reheating.

Freezing: If you plan to freeze portions, consider leaving out the pasta and adding freshly cooked pasta when you reheat. The soup base with meatballs freezes beautifully for up to 3 months.

Final Thoughts

Italian Wedding Soup is more than just a meal—it’s a comforting tradition that brings people together. Whether you’re feeding a family on a busy weeknight or looking for something nourishing during cold weather, this soup delivers on all fronts.

Have you tried making Italian Wedding Soup before? What’s your favorite ingredient to add to make it your own? I’d love to hear about your experiences in the comments below!