Imagine sitting at your dinner table, cradling a steaming bowl of hearty Italian wedding soup in your hands. The aroma of savory meatballs, rich chicken broth, and fresh herbs fills the air. This isn’t just any soup—it’s a bowl of warmth and love that brings families together. Italian wedding soup has long been a favorite for its comforting flavors and balanced blend of protein, vegetables, and pasta.
Whether you’re preparing it for a cozy weeknight dinner, a special occasion, or meal prepping for the week, Italian wedding soup is guaranteed to delight everyone at the table. Let’s explore the history of this dish, how to prepare it, and the secrets to making the best version at home.
What Is Italian Wedding Soup?
Italian wedding soup is a classic dish known for its flavorful combination of savory meatballs, tender greens, and tiny pasta pearls swimming in a rich chicken broth. Despite its name, this soup isn’t traditionally served at weddings. The name comes from the Italian phrase “minestra maritata,” which translates to “married soup,” referring to the harmonious pairing of meat and greens in the recipe.
This soup strikes a perfect balance between hearty and light, making it suitable for any season or occasion. The delicious meatballs, fresh spinach, and tiny acini de pepe pasta create a texture and flavor combination that’s truly comforting.
Why You’ll Love Italian Wedding Soup
- Versatile Meal: Perfect as a starter or a main course.
- Nutritious and Balanced: Packed with protein, fiber, and vitamins.
- Family-Friendly: Even picky eaters can’t resist those tender meatballs!
- Make-Ahead Friendly: Great for meal prep or freezing for later.
- Customizable: Swap ingredients to suit your preferences or dietary needs.
Ingredients for Italian Wedding Soup
Here’s a breakdown of everything you’ll need to create this delicious soup:
| Ingredient | Purpose | Substitution Options |
| Olive Oil | For sautéing the vegetables and enhancing flavor | Substitute with avocado or vegetable oil |
| Ground Beef | Forms the meatballs, adding a rich, savory flavor | Use turkey, chicken, or plant-based meat |
| Ground Pork | Adds tenderness and flavor to the meatballs | Replace with more ground beef or sausage |
| Egg | Helps bind the meatballs together | Use flax egg for an egg-free option |
| Italian Breadcrumbs | Adds texture and flavor to the meatballs | Use panko breadcrumbs or gluten-free crumbs |
| Parmesan Cheese | Adds umami richness to the meatballs and soup | Use Pecorino Romano for a sharper flavor |
| Parsley | Provides a fresh, herby note | Substitute with basil or cilantro |
| Yellow Onion | Adds sweetness and depth to the broth | Use white onion or shallots |
| Carrots | Adds natural sweetness and vibrant color | Substitute with parsnips for a different flavor |
| Celery | Provides crunch and balances the soup’s flavor | Omit if preferred, or use fennel for a unique taste |
| Garlic | Enhances the overall flavor | Use garlic powder if fresh isn’t available |
| Chicken Broth | Forms the flavorful base of the soup | Use vegetable broth for a vegetarian version |
| Italian Seasoning | Adds a blend of herby, aromatic flavors | Use dried oregano, thyme, or rosemary |
| Acini de Pepe Pasta | Adds texture and heartiness | Substitute with orzo, ditalini, or couscous |
| Spinach | Adds freshness and a pop of color | Use kale, escarole, or Swiss chard |
How to Make Italian Wedding Soup
Follow these step-by-step instructions to create the perfect Italian wedding soup:
Step 1: Prepare the Meatballs
- In a large mixing bowl, combine ½ pound of ground beef, ½ pound of ground pork, 1 beaten egg, ½ cup of Italian breadcrumbs, ¼ cup of grated Parmesan cheese, 3 cloves of minced garlic, 1/3 cup of finely chopped parsley, ¾ teaspoon of salt, and ¼ teaspoon of pepper.
- Mix the ingredients until well-combined but avoid overmixing to keep the meatballs tender.
- Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place them on a baking sheet and set aside.
Step 2: Sauté the Vegetables
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 diced yellow onion, 1¼ cups of diced carrots, and 2 diced celery ribs. Sauté for 5–7 minutes until softened.
- Add 3 cloves of minced garlic and cook for an additional minute.
Step 3: Build the Soup Base
- Pour 8 cups of chicken broth into the pot and stir in 2 teaspoons of Italian seasoning. Bring the soup to a gentle boil.
Step 4: Cook the Meatballs
- Carefully drop the meatballs into the simmering broth, one at a time. Let them cook for 10–12 minutes, stirring occasionally to ensure even cooking.
Step 5: Add the Pasta and Spinach
- Stir in ¾ cup of uncooked acini de pepe pasta. Cook for 8–10 minutes, or until the pasta is al dente.
- Add 4–5 cups of fresh spinach to the soup. Stir until the spinach wilts, about 1–2 minutes.
Step 6: Season and Serve
- Taste the soup and adjust the salt and pepper as needed.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve warm with crusty bread or a side salad.
Tips for the Best Italian Wedding Soup
- Use Fresh Ingredients: Fresh parsley, spinach, and Parmesan cheese elevate the flavor of the soup.
- Roll Small Meatballs: Bite-sized meatballs cook faster and are easier to eat in a soup.
- Don’t Overcook the Pasta: Add the pasta toward the end of cooking to keep it from becoming mushy.
- Customize the Greens: Feel free to use your favorite leafy greens, such as kale or Swiss chard.
- Make It Ahead: The flavors deepen if the soup is made a day in advance. Simply reheat before serving.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 24g
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 4g
Serving Suggestions
- Crusty Bread: Serve with a warm loaf of sourdough or garlic bread for dipping.
- Side Salad: Pair with a simple green salad or Caprese salad for a complete meal.
- Beverage: Enjoy with a glass of crisp white wine or sparkling water.
Common Mistakes to Avoid
- Skipping the Browning Step: Browning the meatballs in the pot before adding the broth enhances their flavor.
- Overcooking the Spinach: Add spinach at the end to preserve its vibrant color and texture.
- Using Too Much Pasta: Stick to the recipe amount to avoid a soup that’s overly thick.
- Not Seasoning Enough: Taste the broth as you go and adjust the seasoning to your preference.
FAQs About Italian Wedding Soup
Q1: Can I freeze Italian wedding soup?
Yes! Allow the soup to cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Q2: Can I make this soup vegetarian?
Absolutely! Omit the meatballs and use vegetable broth. Add plant-based sausage or extra vegetables like zucchini or beans for added texture.
Q3: What if I can’t find acini de pepe pasta?
You can substitute it with orzo, ditalini, or even small shell pasta.
Q4: How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Q5: Can I use frozen spinach?
Yes! Thaw and drain frozen spinach before adding it to the soup.
Q6: What other cheeses can I use?
Pecorino Romano or Asiago cheese work well as substitutes for Parmesan.
Final Thoughts: A Bowl of Comfort and Flavor
Italian wedding soup is more than just a dish—it’s a comforting, flavorful meal that brings people together. With its tender meatballs, vibrant vegetables, and hearty broth, this soup is perfect for family dinners, entertaining guests, or meal-prepping for the week ahead.
So grab your ingredients, roll up your sleeves, and treat yourself to a bowl of homemade Italian wedding soup. Your taste buds—and your loved ones—will thank you!
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Italian Wedding Soup: A Timeless Comfort Dish
- Total Time: 50 minutes
- Yield: 6 servings
Description
This classic Italian wedding soup is a heartwarming combination of tender meatballs, fresh spinach, acini de pepe pasta, and a savory chicken broth. Perfect for family dinners, meal prep, or cozy nights, this dish is easy to make and always delicious.
Ingredients
For the Meatballs
- ½ lb ground beef (85% lean)
- ½ lb ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4–5 cups fresh spinach
- Salt/pepper, to taste
For Garnish
- Freshly grated Parmesan cheese
Instructions
Step 1: Make the Meatballs
- In a large bowl, combine ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper.
- Mix until just combined. Avoid overmixing to keep the meatballs tender.
- Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place them on a plate or tray and set aside.
Step 2: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened.
- Add the minced garlic and cook for an additional minute, stirring frequently.
Step 3: Build the Soup Base
- Pour the chicken broth into the pot and add the Italian seasoning.
- Bring the mixture to a gentle boil, stirring occasionally.
Step 4: Cook the Meatballs
- Carefully drop the meatballs into the simmering broth, one at a time.
- Cook for 10–12 minutes, stirring occasionally to ensure the meatballs are evenly cooked.
Step 5: Add the Pasta and Spinach
- Stir in the uncooked acini de pepe pasta and cook for 8–10 minutes, or until the pasta is al dente.
- Add the fresh spinach to the soup and stir until it wilts, about 1–2 minutes.
Step 6: Season and Serve
- Taste the soup and adjust salt and pepper as needed.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.
- Serve hot with crusty bread or a side salad for a complete meal.
Notes
- Make Ahead: Prepare the meatballs and chop the vegetables in advance to save time.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool the soup completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian