Italian Wedding Soup

Learn how to make the best Italian Wedding Soup with juicy and tender homemade meatballs, tiny pasta, and fresh spinach simmered in rich chicken broth. This classic comfort food is perfect for chilly nights or quick weeknight dinners. Ready in under an hour, this one-pot recipe is simple, satisfying, and packed with flavor. Serve it with crusty bread or a side salad for a complete meal!

If you’re looking for a flavorful, broth-based soup, Italian Wedding Soup is a perfect choice! Made with tender homemade meatballs, acini de pepe pasta, and baby spinach in a rich chicken broth, this light yet satisfying soup is easy to make at home.

This traditional Italian soup has roots in Naples and is a popular dish in Italian restaurants. While I love the sweetness of baby spinach, you can also use kale, escarole, swiss chard, or even cabbage for a heartier version.

Not only is this the best Italian Wedding Soup recipe, but it’s also great for leftovers and meal prep. Serve it any time of year – it’s cozy in the winter and light enough for spring and summer! If you love comforting soups with Italian flavors, you might also enjoy my Zuppa Toscana, Lasagna Soup, Stuffed Pepper Soup, or hearty White Bean Soup.

Is Italian Wedding Soup Authentic?

Originally from Naples, Italian wedding soup is very authentically Italian!

The original title, minestra maritata, literally means “married soup.” Italian folklore says this broth soup was traditionally served to the bride and groom to keep their energy up for the festivities.

While traditional Italian versions are heavier on the veggies and include no meatballs, I love this addition. The meatballs surrounded by wilted spinach and tiny pasta balls are just too delicious!

Why You’ll Love this Recipe

1. Easy and Filling: I love this wedding soup recipe because it’s so easy and filling, too. It only takes a little meatball rolling prep to make.
2. One-Pot Soup: To me, there’s nothing better than a one-pot recipe. Brown the meatballs, make the soup, and serve it all in one Dutch oven or large pot.
3. Great Meal! Serve this Italian wedding soup on its own as a hearty main dish, pair it with crusty bread, or enjoy it as part of a soup and salad combo. It’s also perfect for lunch meal prep!

Tools For This Recipe

• Dutch Oven: Perfect for browning meatballs and simmering the soup.
• Mixing Bowls: Use a large bowl to mix the meatball ingredients easily.
• Wooden Spoon or Spatula: Great for stirring and scraping the flavorful browned bits from the bottom of the pot.
• Fine Mesh Strainer: Useful if you’re straining homemade chicken stock.
• Ladle: For serving the soup in bowls without making a mess.

Ingredients Used

Complete list of ingredients and amounts can be found in the recipe card below.

For the meatballs:

• Ground meat: Traditionally, a combination of ground pork and lean ground beef is used for Italian wedding soup meatballs, but you can make it with all beef or substitute other proteins like sausage, turkey, or chicken.
• Herbs and Spices: You’ll need Italian seasoning, parsley, oregano, kosher salt, and black pepper to make the tastiest meatballs for Italian wedding soup. Use fresh herbs if you can for the best flavor!
• Breadcrumbs: Regular dried breadcrumbs help the meatballs hold their shape while keeping them tender. Panko breadcrumbs can also be used if preferred.
• Egg: Much like with breadcrumbs, you need some extra binder to help the meatballs stay round. An egg also adds moisture to the mix.
• Parmesan cheese: I add a little parm to the meatballs and, of course, more as a garnish at the end. Since it doesn’t melt as much as other cheeses, it’s great for adding moisture without getting too gooey.

For the soup:

• Vegetables: I always add onions, carrots, and celery to my soups, and this soup recipe is no exception. I also add some fresh baby spinach at the end for that perfectly wilted leafy green texture.
• Chicken stock: I like to make my own chicken stock from leftover chicken bones, but you can always use store-bought low-sodium stock, too.
• Pasta: Acini de pepe is traditional, but ditalini and orzo are other great options that work perfectly in this soup.
• Lemon juice: A splash of lemon juice brightens the flavors right before serving.

What is Acini de Pepe?

If you’ve ever seen a small pasta pearl that looks almost like couscous, that’s acini de pepe! Literally translated as peppercorns in Italian, it’s a small ball of pasta that’s typically used in Italian wedding soup.

This tiny pasta is perfect for soups because it gives you that yummy al dente noodle texture without taking over the whole broth! You can always swap this with ditalini or orzo in a pinch.

How to Make Italian Wedding Soup

Follow these steps for the best Italian wedding soup recipe:

1. Make Meatball Mixture: First, mix the ground meat, egg, breadcrumbs, Italian seasoning, Parmesan cheese, garlic, parsley, oregano, kosher salt, and pepper together by hand. Be sure not to overwork the mixture, or your meatballs will be tough.
2. Scoop and Roll Meatballs: Use a small cookie scoop to portion the mixture into equal-sized balls, about 1 teaspoon each. Roll them between your hands into smooth balls and set aside in a large bowl.
3. Brown meatballs. Then, brown the meatballs in olive oil over medium-high heat for a few minutes per side. The meatballs should be browned but not completely cooked through. Transfer to a baking sheet if needed while preparing the soup.

1. Sauté Vegetables: Add the onions, carrots, and celery and sauté over medium heat until softened. Stir in the garlic during the last minute.
2. Deglaze and Add Stock: Add a little chicken stock to the Dutch oven and scrape all the tasty brown bits off the pan. Then, add the remaining stock and bring it to a boil. Don’t forget to season with salt and pepper.
3. Add Meatballs and Pasta: Reduce the liquid to a simmer, and add the meatballs and dried acini de pepe pasta. Cover and cook until the meatballs are done and the pasta is tender.
4. Add Spinach: Stir in the spinach leaves just before serving and let them wilt. Serve hot with lemon juice and Parmesan cheese.

Tips and Tricks

Whether you’re a soup master or new to making your own soup, I’ve got all the tips to make the best Italian wedding soup every time:

• Swap the proteins. If you’re not a fan of ground beef and ground pork, switch up the meats! I think you get the most flavor from a combination, but you can always mix ground chicken and ground turkey, too.
• Make small meatballs. Keep the meatballs small so they fit easily on a spoon for the perfect bite.
• Use frozen mini meatballs. If you’re short on time, frozen mini meatballs work great. You can add them directly to the soup without browning.
• Brown the meatballs properly. This will add fond to the bottom of your Dutch oven, which gets worked into the soup broth and adds tons of flavor.
• Batch prep meatballs. Bake meatballs on a baking sheet for even cooking and freeze extras for future soups.
• Cook pasta separately for meal prep. If meal prepping, cook the pasta separately and add it when serving. This prevents the pasta from absorbing too much liquid and becoming too soft.
• Use leafy greens. Swap spinach for kale, escarole, Swiss chard, or cabbage for a heartier version. Add them last and cook until wilted but still bright green.
• Fresh herbs for flavor. Stir in fresh parsley or basil at the end for a burst of flavor.
• Thicken the soup. If you prefer a thicker texture, stir in a cornstarch slurry or a beaten egg while simmering.
• Make it soupier. If you like your Italian wedding soup with tons of broth, use ¼ cup less pasta! This will give you all the same flavors with more liquid to slurp.

Storage and Freezing Tips

• Fridge: Store leftover Italian wedding soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding extra broth if needed.
• Freezer: Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze in individual portions (I like to use Souper Cubes for this) for up to 3 months. Note that the pasta may soften slightly when thawed. For best results, freeze without the pasta and add freshly cooked pasta when reheating.

Frequently Asked Questions

What does Italian wedding soup taste like?

Italian wedding soup has a rich, savory broth with hints of garlic and herbs, complemented by tender meatballs, delicate pasta, and wilted greens.

How Long Does Italian Wedding Soup Last?

This soup recipe makes a ton, and I almost always have leftovers. It can last in the fridge for up to 4 days, making it a great meal prep option, too!

Can Italian wedding soup be made ahead of time?

Yes! You can prepare the soup a day or two in advance. Store it in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.

What Goes with italian wedding soup

• Everything goes better with a piece of crusty Garlic Bread!
• Make this wedding soup recipe a side dish for this quick and easy Italian classic: Instant Pot Chicken Parmesan.
• I love an easy soup and salad night with this Kale Salad with Lemon Vinaigrette.
• Dessert, anyone? These light Italian Wedding Cookies are the perfect small, sweet treat.

Now that you’re a pro at making this Italian Wedding Soup, you’re ready for soup season! Make a big batch for a meal prep treat all week, or bring it to your next work potluck. Make sure to Pin this recipe so more people can enjoy it, too!

This recipe first appeared on Little Sunny Kitchen in June 2021, but it was republished in December 2024 with more useful tips. The recipe remained the same.