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Home Recipes By Type Soups & Chilis

Italian Wedding Soup

Italian Wedding Soup with homemade meatballs is so easy! Make this one-pot recipe all year with luscious chicken stock, wilted spinach, and pasta.
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By: Diana Last updated on January 21, 2025

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Ladle with Italian wedding soup and meatballs, and overlay text "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!

Italian wedding soup in a dutch oven and a ladle of soup


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.

Five stars.

I made this recipe when our adult children were together (8 adults). It was a big hit on a cold snowy day.

Lynn

leave your own review

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!
Overhead shot of Italian wedding soup in a green dutch oven

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:

Ingredient shot for Italian meatballs including ground meat, parmesan, breadcrumbs, seasonings, and herbs.
  • 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:

Ingredients needed for Italian wedding soup including vegetables, chicken stock, acini de pepe pasta, olive oil, salt and pepper.
  • 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.

Acini De Pepe Pasta in a glass bowl

How to Make Italian Wedding Soup

Follow these steps for the best Italian wedding soup recipe:

A collage with 6 images showing how to make meatballs for italian wedding soup
  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.
A collage with 6 images showing how to make italian wedding soup with meatballs
  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.

Eating italian wedding soup with a spoon

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.

More Hearty Soups to Try

Zuppa Toscana

Lasagna Soup

Avgolemono – Greek Lemon Chicken Soup

Broccoli Cheddar Soup (Better Than Panera Bread!)

All Soup Recipes ➜

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!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Italian wedding soup in a dutch oven and a ladle of soup
5 from 6 votes
(Click stars to rate!)

Italian Wedding Soup

Prep Time: 25 minutes mins
Cook Time: 35 minutes mins
Total Time: 1 hour hr
Author: Diana
Print Rate Recipe
Italian Wedding Soup with homemade meatballs is so easy! Make this one-pot recipe all year with luscious chicken stock, wilted spinach, and pasta.
6 servings
Italian Wedding Soup with homemade meatballs is so easy! Make this one-pot recipe all year with luscious chicken stock, wilted spinach, and pasta.

Equipment

  • 6-quart Dutch Oven

Ingredients 

For the meatballs:

  • 16 ounces (450 g) ground meat beef, pork, chicken, turkey, or a combination
  • 1 large egg
  • ½ cup dried breadcrumbs panko or regular
  • ¾ teaspoon Italian seasoning
  • ½ cup (43 g) grated parmesan cheese
  • 1 clove garlic minced
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon fresh oregano chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the soup:

  • 2 tablespoons (30 ml) olive oil
  • 1 cup (122 g) halved and sliced carrots
  • 1 cup (180 g) diced yellow onion
  • ½ cup (60 g) diced celery
  • 3 cloves garlic minced
  • 5 (14.5-oz cans) (2.1 liters) low sodium chicken stock 9 cups
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 cup (85 g) Acini De Pepe Pasta uncooked
  • 3 cups (100 g) baby spinach leaves

For serving:

  • parmesan cheese freshly shredded
  • Toasted bread

Instructions 

  • Make the Meatball Mixture: In a large bowl, combine the ground meat, egg, breadcrumbs, Italian seasoning, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Avoid overmixing to keep the meatballs tender.
  • 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.
  • Brown the Meatballs: Heat the olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally until golden brown on all sides. They don’t need to be fully cooked, just seared. Transfer to a plate and set aside.
  • Sauté the Vegetables: In the same pot, add the onions, carrots, and celery. Cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Deglaze and Add Stock: Pour in a splash of chicken stock and scrape up any browned bits from the bottom of the pot. Add the remaining stock and bring to a boil. Season with salt and pepper.
  • Add Meatballs and Pasta: Reduce the heat to a simmer. Add the browned meatballs and the dried acini de pepe pasta. Cover and cook for 10-12 minutes, or until the meatballs are cooked through and the pasta is tender.
  • Add Spinach and Serve: Stir in the baby spinach and let it wilt for 1-2 minutes. Finish with lemon juice and serve with grated Parmesan cheese and crusty bread.

Notes:

 
  • Meatball Size: The meatballs should be about 1 teaspoon each so they fit easily on a spoon.
  • Browning Adds Flavor: Don’t skip browning the meatballs; it adds flavor to the broth.
  • Leafy Greens Options: Substitute spinach with kale, escarole, Swiss chard, or cabbage.
  • Frozen Meatballs: Frozen mini meatballs can be used without browning, add them straight to the soup.
  • Meal Prep Tip: Cook pasta separately if storing for meal prep to avoid it soaking up too much liquid.
  • Freezing Tip: Freeze without pasta and add freshly cooked pasta when reheating to avoid mushiness.

    Nutrition Information

    Serving: 1.5cups, Calories: 400kcal, Carbohydrates: 26.5g, Protein: 19g, Fat: 23.4g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 415mg, Potassium: 797mg, Fiber: 2.4g, Sugar: 4g, Vitamin A: 5347IU, Vitamin C: 12mg, Calcium: 171mg, Iron: 4mg

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Little Sunny Kitchen

    Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
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    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.

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    1. Lynn says

      Posted on 1/5/25 at 12:49

      5 stars
      I made this recipe when our adult children were together (8 adults). It was a big hit on a cold snowy day.

      Reply
      • Little Sunny Kitchen says

        Posted on 1/6/25 at 14:59

        I love making soup on a cold day! I’m sure they all appreciated it very much that you fed them such a delicious hot meal. Thank you!

        Reply

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