Italian Wedding Soup is the kind of meal that feels like a warm hug from the inside out. It’s the soup my grandmother would make on chilly Sunday afternoons, the rich aroma of chicken broth and savory meatballs filling her tiny kitchen. She’d always say the “wedding” in the name wasn’t about a marriage ceremony, but about the perfect marriage of flavors in the bowl—the tender meatballs, the delicate pasta, and the slightly bitter greens all coming together in a beautiful, harmonious union. It’s a tradition of comfort I’ve carried into my own home, and today, I’m sharing my tried-and-true, authentic Italian Wedding Soup recipe with you.
Table of Contents
Italian Wedding Soup Ingredients
This easy Italian Wedding Soup recipe uses simple, wholesome ingredients that come together to create something truly special. Here is what you will need.
For the homemade meatballs:
- 1 pound ground beef (85/15 blend works well)
- 1/2 pound ground pork
- 1/2 cup breadcrumbs (Panko for crispiness)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 12 cups chicken broth (homemade or high-quality store-bought)
- 1 bay leaf
- 1 cup small pasta (acini di pepe, orzo, or ditalini)
- 1 large bunch escarole, washed and chopped (about 8 cups)
- Salt and black pepper to taste
- Fresh parsley and extra Parmesan for serving
Smart Substitutions:
- No escarole? Use spinach, kale, or Swiss chard.
- Ground turkey or chicken can replace the beef/pork blend for lighter meatballs.
- Gluten-free? Use gluten-free breadcrumbs and pasta.
- Vegetarian? Use plant-based grounds and vegetable broth.
Italian Wedding Soup Timing
- Prep time: 25 minutes
- Cook time: 35 minutes
- Total time: 1 hour
This version comes together about 15 minutes faster than many traditional recipes thanks to a streamlined meatball method.
Step-by-Step Instructions for Italian Wedding Soup
Making this classic soup is simpler than you might think. Follow these steps for a perfect pot every time.
Prepare the Meatballs
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper. Use your hands to mix gently until just combined—overmixing can make tough meatballs. Roll the mixture into small, bite-sized meatballs, about 3/4-inch in diameter. You should get approximately 40-45 meatballs. Place them on a parchment-lined baking sheet.
Build the Soup Base
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Pour in the chicken broth, add the bay leaf, and bring to a gentle boil.
Cook the Meatballs and Pasta
Once the broth is boiling, carefully drop the meatballs into the pot one by one. Let them cook for 10 minutes. They will float to the top when nearly done. Add the small pasta and cook for another 8-10 minutes, or according to package directions, until the pasta is al dente.
Finish the Soup
Stir in the chopped escarole and cook for 2-3 minutes until just wilted. Remove the bay leaf. Season with additional salt and pepper to taste. Ladle the hot soup into bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese.
Pro Tip: For clearer broth, you can brown the meatballs in the pot before adding the broth, but poaching them directly in the soup creates incredibly tender meatballs and saves time.
Nutritional Information
One serving (approximately 1.5 cups) contains:
- Calories: 320
- Protein: 22g
- Carbohydrates: 25g
- Fat: 14g
- Fiber: 3g
This Italian Wedding Soup recipe is packed with protein from the meatballs, vitamins A and K from the carrots and escarole, and makes for a well-balanced comfort food meal.
Equipment Needed for Italian Wedding Soup
- Large stockpot or Dutch oven (6-8 quart)
- Large mixing bowl
- Baking sheet
- Parchment paper
- Ladle
- Sharp knife and cutting board
Why You’ll Love This Italian Wedding Soup Recipe
- Comfort in a Bowl: This soup is the definition of hearty, satisfying comfort food.
- Family-Friendly: Even picky eaters love the tender meatballs and small pasta.
- Nutritious Balance: Packed with protein, vegetables, and wholesome ingredients.
- Make-Ahead Friendly: The flavors improve overnight, making it perfect for meal prep.
- Versatile: Easy to adapt for dietary needs with simple substitutions.
If you enjoy this style of hearty, brothy soup, you might also love our Hearty Bokchoy Chicken Soup for another comforting chicken-based option.
Healthier Alternatives for Italian Wedding Soup
This authentic Italian Wedding Soup is already quite nutritious, but here are some simple swaps to adjust it for specific dietary needs:
- Lower Carb: Omit the pasta entirely and add extra vegetables like zucchini or cauliflower rice during the last 5 minutes of cooking.
- Lighter Version: Use ground chicken or turkey for the meatballs and reduce the Parmesan cheese by half.
- Dairy-Free: Omit the Parmesan from the meatballs and use nutritional yeast instead. Skip the cheese garnish.
- Gluten-Free: Use gluten-free breadcrumbs in the meatballs and gluten-free pasta.
For another dumpling-based soup that offers similar comfort, try our Hearty Potsticker Soup with Mushrooms and Bok Choy.
Serving Suggestions for Italian Wedding Soup
This soup is a complete meal in itself, but here are some perfect pairings:
- Bread: Serve with crusty Italian bread, garlic bread, or breadsticks for dipping.
- Salad: A simple green salad with lemon vinaigrette provides a fresh contrast.
- Sandwiches: For a heartier meal, pair with a half sandwich or panini.
- Wine: A light-bodied red like Chianti or a crisp white Pinot Grigio complements the flavors beautifully.
Garnish each bowl with extra Parmesan cheese, a drizzle of good olive oil, and fresh parsley or basil. For another Italian-inspired soup that makes a wonderful meal, check out our Easy Olive Garden Zuppa Toscana Soup.
Common Mistakes to Avoid with Italian Wedding Soup
- Overmixing Meatballs: Handle the meatball mixture gently and just until combined to avoid tough, dense meatballs.
- Crowding the Pot: Add meatballs one by one to maintain the broth temperature and prevent sticking.
- Overcooking the Greens: Add escarole at the very end and cook just until wilted to maintain texture and nutrients.
- Oversalting Early: Wait until the end to season with salt since the broth and Parmesan add saltiness as the soup cooks.
- Using Large Pasta: Stick with small pasta shapes that work well in spoonfuls rather than larger noodles that can overwhelm the soup.
Storing Tips for Italian Wedding Soup
- Refrigeration: Cool completely and store in airtight containers for up to 4 days. The pasta will continue to absorb broth, so you may need to add a splash of broth or water when reheating.
- Freezing: Freeze without pasta for best results. The meatballs and soup base freeze beautifully for up to 3 months. Cook fresh pasta when ready to serve.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Microwave individual portions for 2-3 minutes, stirring halfway.
For another substantial soup that stores and reheats wonderfully, try our Cauldron Beef Stew Soup.
Italian Wedding Soup Conclusion
This authentic Italian Wedding Soup recipe is more than just a meal—it is a bowl of comfort, tradition, and nourishment that brings people together. Whether you are making it for a busy weeknight dinner or a special weekend gathering, it is guaranteed to satisfy. The tender homemade meatballs, nutritious greens, and rich broth create that perfect marriage of flavors that makes this soup a timeless classic.
I would love to hear how your Italian Wedding Soup turns out. Share your experience in the comments below, and do not forget to tag @Harmonymeal on Pinterest so we can see your beautiful creations. If you enjoyed this recipe, you might also want to try our Creamy Chicken Gnocchi Soup for another comforting Italian-inspired soup option.
FAQs about Italian Wedding Soup
Why is it called Italian Wedding Soup?
It’s a mistranslation of the Italian phrase u0022minestra maritata,u0022 meaning u0022married soup.u0022 This refers to the perfect marriage or combination of flavors between the green vegetables (like escarole or spinach) and the meats (like meatballs or sausage) in the broth, rather than being served at actual weddings.
What is the difference between minestrone and wedding soup?
While both are Italian soups, Minestrone is a hearty vegetable soup typically containing beans, pasta or rice, and various seasonal vegetables in a tomato-based broth. Italian Wedding Soup, on the other hand, is characterized by a clear chicken broth with small meatballs, leafy greens (like escarole), and usually tiny pasta.
Is Italian Wedding Soup really Italian?
Yes, Italian Wedding Soup (Minestra Maritata) originated in Southern Italy, particularly Naples. While its name translation is a common misconception, the core concept of a balanced soup with greens and meat in broth is authentically Italian.
What is a traditional Italian soup?
Italy boasts a rich variety of traditional soups. Beyond Italian Wedding Soup, popular examples include Minestrone (hearty vegetable), Pasta e Fagioli (pasta and bean), Ribollita (Tuscan bread and vegetable), and Stracciatella (egg drop soup in broth). Each region has its own specialties.
What is the best type of pasta for Italian Wedding Soup?
The best type of pasta for Italian Wedding Soup is typically a very small, short pasta that can be easily spooned with the other ingredients. Common choices include tiny acini di pepe (peppercorn-sized), pastina, or orzo.
What is Italian Wedding Soup made of?
Traditional Italian Wedding Soup features a flavorful chicken broth, small seasoned meatballs (often a mix of beef, pork, or turkey), leafy greens like escarole or spinach, and tiny pasta such as acini di pepe or pastina. Sometimes, grated Parmesan cheese is added for serving.
Italian Wedding Soup
Italian Wedding Soup is the kind of meal that feels like a warm hug from the inside out. It is the soup my grandmother would make on chilly Sunday afternoons, the rich aroma of chicken broth and savory meatballs filling her tiny kitchen. She would always say the wedding in the name was not about a marriage ceremony, but about the perfect marriage of flavors in the bowl—the tender meatballs, the delicate pasta, and the slightly bitter greens all coming together in a beautiful, harmonious union. It is a tradition of comfort I have carried into my own home, and today, I am sharing my tried and true, authentic Italian Wedding Soup recipe with you.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the homemade meatballs:
- 1 pound ground beef (85/15 blend works well)
- 1/2 pound ground pork
- 1/2 cup breadcrumbs (Panko for crispiness)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 12 cups chicken broth (homemade or high-quality store-bought)
- 1 bay leaf
- 1 cup small pasta (acini di pepe, orzo, or ditalini)
- 1 large bunch escarole, washed and chopped (about 8 cups)
- Salt and black pepper to taste
- Fresh parsley and extra Parmesan for serving
Instructions
Prepare the Meatballs
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper.
- Use your hands to mix gently until just combined—overmixing can make tough meatballs.
- Roll the mixture into small, bite-sized meatballs, about 3/4-inch in diameter.
- You should get approximately 40-45 meatballs. Place them on a parchment-lined baking sheet.
Build the Soup Base
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook for 6-8 minutes, until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, add the bay leaf, and bring to a gentle boil.
Cook the Meatballs and Pasta
- Once the broth is boiling, carefully drop the meatballs into the pot one by one.
- Let them cook for 10 minutes. They will float to the top when nearly done.
- Add the small pasta and cook for another 8-10 minutes, or according to package directions, until the pasta is al dente.
Finish the Soup
- Stir in the chopped escarole and cook for 2-3 minutes until just wilted.
- Remove the bay leaf.
- Season with additional salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese.
Notes
Pro Tip: For clearer broth, you can brown the meatballs in the pot before adding the broth, but poaching them directly in the soup creates incredibly tender meatballs and saves time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Fat: 14g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
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