Italian Wedding Soup with homemade meatballs is so light and easy! Make this one-pot recipe all year long with luscious chicken stock, wilted spinach, and acini de pepe pasta in less than an hour.
If you’re looking for the best flavorful broth-based soup, Italian wedding soup is made for you! It’s so light and filling, too, with chicken stock, homemade meatballs, and perfectly wilted baby spinach.
This simple wedding soup is Italian straight from Naples. It’s popular in tons of Italian restaurants made with luscious chicken broth and some wilted leafy greens. I prefer the sweetness of spinach, but kale, endive, or even cabbage works, too.
This is the best wedding soup recipe that will make you forget about all the Italian restaurants. It’s great for leftovers and meal prep, too! Plus, it’s a great light soup for spring and summer, too.
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 pork and beef meatballs surrounded by wilted spinach and tiny pasta balls are just too delicious!
Why You’ll Love this Recipe
- I love this wedding soup recipe because it’s so easy and filling, too. It only takes a little meatball rolling prep to make.
- To me, there’s nothing better than a one-pot recipe. Brown the meatballs, make the soup, and serve it all from one Dutch oven.
- You can serve this Italian wedding soup on its own, with crusty bread, as a soup and salad combo, or even for lunch meal prep.
Ingredients Used
For the meatballs:
- Ground meat: I like a combination of ground pork and lean ground beef for my Italian wedding soup meatballs. You can always switch for different ground proteins, but I always recommend using a mixture of at least 2 types.
- Spices: You’ll need some Italian seasoning, parsley, oregano, salt, and pepper to make the tastiest meatballs for Italian wedding soup. Use fresh parsley and oregano if you can for the best flavor!
- Breadcrumbs: If you want your meatballs to hold their shape but not be dense, you’ll need breadcrumbs for sure.
- Egg: Much like with breadcrumbs, you need some extra binder to help the meatballs stay round. An egg also adds some much-needed 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 but not 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 stock, too. I recommend using stock instead of chicken broth for a stronger flavor.
- Acini de pepe pasta: If you’ve ever seen tiny balls of pasta and wondered what they’re called, now you know! I love these because they add that noodle texture without taking over the soup. If you can’t find this tiny spherical pasta, try orzo.
- Dutch oven: This is a must-have for all your soup recipes. I recommend a 6-quart Dutch oven because it has a sturdy bottom and plenty of room for stirring without overflowing.
Complete list of ingredients and amounts can be found in the recipe card below.
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 orzo in a pinch — which looks more like rice — but you can find acini de pepe in most grocery stores.
How to Make Italian Wedding Soup
Follow these steps for the best Italian wedding soup recipe:
- Make meatballs. First, mix the ground pork, ground beef, egg, breadcrumbs, Italian seasoning, Parmesan cheese, garlic, parsley, oregano, salt, and pepper together by hand. Be sure not to overwork the mixture or your meatballs will be tough. Roll them into balls, and set aside.
- Brown meatballs. Then, brown the meatballs in olive oil for a few minutes per side. The meatballs should be browned but not completely cooked through. Searing the meatballs is a crucial step and should not be skipped!
- Sauté vegetables. Now, add the onions, carrots, and celery and sauté for a few minutes until it’s softened. Add the garlic when the veggies are almost done.
- Deglaze the pan. Next, 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.
- 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. Don’t forget the salt and pepper!
- Add spinach. When it’s almost time to serve, add the baby spinach leaves and let them wilt. Serve with a little Parmesan cheese on top with a slice of toasty bread.
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 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.
- Use kale. Looking for a different leafy green? Try kale instead of spinach! Follow the same steps, adding the kale last and serving once it’s wilted but still bright green.
Frequently Asked Questions
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!
Broth-based soups freeze super well, which is why it’s easy to freeze Italian wedding soup! Be sure to let the soup cool completely before freezing. Freeze for 3-4 months. I like to freeze mine in individual portions so it’s easy to thaw, reheat, and enjoy.
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.
Other Easy Soup Recipes I Love
- Vegan Potato Soup
- New England Clam Chowder
- Zuppa Toscana
- Slow Cooker Turkey Chili
- Instant Pot Creamy Tortellini Soup
- Tomato Bisque
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!
Italian Wedding Soup
Equipment
Ingredients
For the meatballs:
- 8 oz ground pork
- 8 oz ground beef lean 90%
- 1 egg
- ½ cup breadcrumbs
- ¾ teaspoon Italian seasoning
- ½ cup parmesan finely shredded
- 1 clove garlic minced
- ¼ cup chopped fresh parsley roughly chopped
- 1 teaspoon fresh oregano chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the soup:
- 2 tablespoons olive oil
- 1 cup carrots peeled halved and sliced
- 1 cup yellow onion diced
- ½ cup celery diced
- 3 cloves garlic minced
- 5 (14.5-oz cans) reduced sodium chicken stock 9 cups
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup Acini De Pepe Pasta uncooked
- 3 cups baby spinach leaves
For serving:
- Parmesan cheese freshly shredded
- Toasted bread
Instructions
To make the meatballs:
- First, mix the ground pork, ground beef, egg, breadcrumbs, Italian seasoning, Parmesan cheese, garlic, parsley, oregano, salt, and pepper together by hand. Be sure not to overwork the mixture or your meatballs will be tough. Roll them into balls, and set aside.
- Then, brown the meatballs in olive oil for a few minutes per side. The meatballs should be browned but not completely cooked through. Searing the meatballs is a crucial step and should not be skipped!
To make the soup:
- Now, add the onions, carrots, and celery and sauté for a few minutes until it’s softened. Add the garlic when the veggies are almost done.
- Deglaze the pan. Next, 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.
- 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. Don’t forget the salt and pepper!
- Add spinach. When it’s almost time to serve, add the baby spinach leaves and let them wilt.
- Serve with a little Parmesan cheese on top with a slice of toasty bread.
Notes:
- Swap the proteins. If you’re not a fan of ground beef and ground pork, switch up the meats. You can use ground chicken or ground turkey.
- 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.
- Use kale. Swap the spinach for kale. Follow the same steps, adding the kale last and serving once it’s wilted but still bright green.
- Storing. Store in the fridge in an airtight container for up to 4 days, or freeze for 3-4 months.
Nutrition Information
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
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