Tender little meatballs, silky chicken broth, wilted spinach, and tiny pearls of acini de pepe pasta, all simmered together until every spoonful feels like a hug. This is Italian Wedding Soup, and once you make it from scratch, the canned stuff will never cut it again. I started making this on cold Tuesday nights when the kids needed something warm and filling fast, and the whole pot comes together in about 50 minutes.
If you love cozy, brothy dinners like my One Pot Chili Mac Recipe or a hearty bowl of Spaetzle Recipe, this one belongs in your regular rotation.
Why This Italian Wedding Soup Keeps Coming Back to My Table
This easy Italian Wedding Soup hits all the right notes without requiring a ton of effort. Here's why it's become a staple:
- Great for leftovers - the flavors get even better the next day.
- Wholesome and hearty - packed with 23g of protein per serving, it actually fills you up.
- Weeknight-friendly - 25 minutes of prep and 25 minutes of cooking, start to finish.
- Kid-approved - little pasta pearls and bite-size meatballs are practically made for small hands and big appetites.
- Simple Italian soup that uses everyday ingredients you probably already have.
Jump to:
Italian Wedding Soup Ingredients
Simple ingredients, big flavor. Here's everything for the meatballs and the broth.
See Recipe Card Below This Post For Ingredient Quantities
For the Meatballs
- Ground beef (85% lean): Gives the meatballs their savory, juicy core. The 85% lean ratio keeps them tender without being greasy.
- Ground pork: Adds richness and a slightly sweet flavor that balances the beef beautifully.
- Egg (beaten): Binds everything together so your meatballs hold their shape in the broth.
- Italian breadcrumbs: Keeps the meatballs soft and light inside. They soak up a little moisture as they cook.
- Parmesan cheese (grated): Adds a salty, nutty depth to the meatball flavor. Use freshly grated if you can.
- Garlic (minced): Works into every bite for that classic savory punch.
- Fresh parsley (finely chopped): Brightens the meatballs with a fresh, herby note.
- Salt: Seasons the meat mixture from the inside out.
- Pepper: A little heat to round out the flavor.
For the Soup
- Yellow onion (diced): Builds the aromatic base of the soup and adds gentle sweetness as it softens.
- Carrots (diced): Adds color, a little sweetness, and extra body to the broth.
- Celery ribs (diced): Classic soup vegetable that adds flavor depth and a slight crunch before softening.
- Cloves garlic (minced): Goes in with the vegetables to layer the garlic flavor throughout the broth.
- Chicken broth: The heart of this chicken broth soup. Use a good-quality broth for the best flavor.
- Italian seasoning: Ties everything together with herbs like oregano, basil, and thyme.
- Acini de pepe pasta (uncooked): These tiny pasta pearls are classic in Italian Wedding Soup. They stay tender and don't get mushy when cooked separately.
- Fresh spinach: Wilts into the soup beautifully and adds a pop of color and nutrients.
- Salt and pepper to taste: Final seasoning to bring all the flavors into balance.
To Garnish
- Parmesan cheese (freshly grated): A generous sprinkle on top right before serving adds a salty, creamy finish that really makes the bowl.
How to Make Italian Wedding Soup
Walk through each step below and you'll have a steaming pot ready in under an hour.
Make the Meatballs: In a large bowl, combine the ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan, minced garlic, chopped parsley, salt, and pepper. Mix everything together until just combined, then roll into ¾-inch meatballs. Try to keep them consistent in size so they cook evenly.
Brown the Meatballs: Heat a drizzle of olive oil in a large soup pot over medium-high heat. Add the meatballs in batches and brown for about 2 minutes, turning gently. You're not cooking them all the way through here, just getting that golden color and some flavor on the outside. Remove them and set aside on a plate.
Saute the Vegetables: In the same pot, add the diced onion, carrots, and celery. Saute for about 6 minutes until they soften and the onion turns translucent. Add a little more olive oil if the pot looks dry. The kitchen starts smelling really good right about now.
Add Garlic and Italian Seasoning: Stir in the minced garlic and Italian seasoning. Cook for 1 more minute, stirring so the garlic doesn't burn. You'll smell everything bloom together in the heat.
Simmer the Soup: Pour in the 8 cups of chicken broth and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and add the browned meatballs back in. Let the soup simmer while you cook the pasta separately. This keeps the pasta from absorbing too much broth.
Cook the Pasta Separately: In a separate pot, boil the acini de pepe pasta until al dente according to package directions. Drain it and add directly to the serving bowls rather than into the main soup pot. This is the key to keeping the pasta from getting mushy if you have leftovers.
Add the Spinach: Stir the fresh spinach into the simmering soup and cook for about 2 minutes until wilted. It'll shrink down quite a bit, so don't be shy with it. Taste the broth and adjust salt and pepper as needed.
Serve: Ladle the hot soup into bowls over the cooked pasta. Finish with a generous sprinkle of freshly grated Parmesan cheese and serve while it's steaming hot. Pass extra Parmesan at the table because someone always wants more.
Easy Swaps and Substitutions
- Ground beef only: If you don't have ground pork, use all 85% lean ground beef. The texture will be slightly firmer but still delicious.
- Pasta swap: Orzo or ditalini work great in place of acini de pepe if that's what you have on hand.
- Kale instead of spinach: Kale takes a few extra minutes to soften but adds a heartier texture to the vegetable soup with pasta.
- Gluten-free breadcrumbs: Works perfectly in the meatballs for a gluten-free version.
- Turkey meatballs: Ground turkey is a leaner option that still tastes great in this Italian Wedding Soup.
Equipment For Italian Wedding Soup
Nothing fancy required here, just the basics.
- Soup pot - large enough to hold all 8 cups of broth plus the meatballs and vegetables.
- Pasta pot - for cooking the acini de pepe separately.
- Knife and cutting board - for dicing the vegetables and mincing the garlic.
- Measuring cups and spoons - to keep the ingredient amounts accurate.
- Ladle - for serving the soup into bowls.
- Spoon for stirring - a wooden spoon or silicone spoon works well.
Storing Leftovers the Right Way
The best move is to store the Italian Wedding Soup and the pasta separately. The pasta will absorb the broth overnight and turn mushy if you mix them together before storing. Keep the soup in an airtight container in the fridge for up to 4 days.
To freeze this homemade Italian Wedding Soup, leave the pasta out entirely, freeze just the soup base with the meatballs and vegetables, and cook fresh pasta when you reheat it. It'll keep in the freezer for up to 3 months. Reheat on the stovetop over medium heat until warmed through.
What to Serve Alongside This Soup
This Italian Wedding Soup is filling enough to be a full meal, but a little something on the side never hurts.
- Crusty bread or garlic bread - perfect for soaking up that rich chicken broth.
- A simple salad - something light like my Tomato Cracker Salad pairs beautifully with the warm, savory broth.
- Roasted vegetables - a side of roasted zucchini or broccoli rounds out the meal.
- Another cozy main - if you're feeding a crowd, serve this soup as a starter before a plate of Cauliflower Parmesan or a big pan of Beef and Cabbage Stir Fry.
Expert Tips
- Keep your meatballs small - ¾-inch is the sweet spot. Bigger meatballs take longer to cook and can end up dense.
- Don't skip browning - those 2 minutes of browning add a depth of flavor to the meatballs that simmering alone won't give you.
- Cook pasta separately - always. This is the number one tip for keeping your soup from turning into a thick stew by day two.
- Use warm broth - starting with warm broth speeds up the process and keeps the vegetables from overcooking while you wait for a cold broth to come to temperature.
- Taste before serving - chicken broth sodium levels vary by brand. Always taste and adjust salt at the end.
FAQ
What is in Italian Wedding Soup?
Classic Italian Wedding Soup is made with small meatballs (usually beef and pork), leafy greens like spinach, tiny pasta such as acini de pepe, and a rich chicken broth base. This version also includes diced carrots, celery, onion, and garlic to build a really full-flavored broth. Freshly grated Parmesan on top is the finishing touch that pulls it all together.
Why is Italian Wedding Soup called that?
The name comes from the Italian phrase "minestra maritata," meaning "married soup." It refers to the way the meat and greens marry together in the broth, not to weddings. Over time, the name got translated loosely into English as wedding soup. Fun fact to share at the dinner table!
Can Italian Wedding Soup be healthy?
Yes, it can be quite nutritious. This version comes in at 328 calories per serving with 23g of protein, 3g of fiber, and a solid hit of Vitamin A and iron from the spinach and carrots. To lower the sodium, use a low-sodium chicken broth and reduce the salt in the meatballs slightly. You can also swap to ground turkey for a leaner meatball.
Is there another name for Italian Wedding Soup?
Yes, the original Italian name is "minestra maritata." In different parts of Italy, you might also see it called "zuppa maritata." In the United States it's almost always called Italian Wedding Soup. Some home cooks also refer to it simply as meatball and greens soup. Whatever you call it, it's one of those soups that earns a permanent spot in your cold-weather dinner lineup.
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Pairing
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Italian Wedding Soup
Ingredients
- 1 Tablespoon olive oil For sautéing
- ½ lb. ground beef 85% lean for the meatballs
- ½ lb. ground pork For the meatballs
- 1 egg beaten For binding the meatballs
- ½ cup Italian breadcrumbs For binding the meatballs
- ¼ cup Parmesan cheese grated Adds flavor to the meatballs
- 3 cloves garlic minced Adds flavor to the meatballs
- ⅓ cup fresh parsley finely chopped For flavor in the meatballs
- ¾ teaspoon salt For seasoning
- ¼ teaspoon pepper For seasoning
- 1 yellow onion diced For the soup base
- 1 ¼ cups carrots diced For the soup base
- 2 celery ribs diced For the soup base
- 3 cloves garlic minced For the soup base
- 8 cups chicken broth For the soup base
- 2 teaspoons Italian seasoning For seasoning the broth
- ¾ cup acini de pepe pasta Uncooked or substitute with ditalini or orzo
- 4-5 cups fresh spinach For added greens wilted in the soup
- Salt and pepper to taste For seasoning the soup
- Parmesan cheese freshly grated For garnishing
Instructions
- Combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Gently mix and form into small meatballs, about ¾ inch in diameter.
- Heat the olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per batch, until golden. Set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook for about 6 minutes, stirring occasionally, until softened. If needed, add a splash of olive oil.
- Add the minced garlic and Italian seasoning to the pot. Cook for 1 minute, stirring constantly.
- Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat to a simmer.
- Carefully add the browned meatballs to the simmering broth. Let the soup simmer for about 10 minutes to cook the meatballs through.
- While the soup simmers, cook the acini de pepe pasta in a separate pot until al dente. Drain and set aside.
- Once the meatballs are cooked, stir in the spinach and cook for about 2 minutes, until wilted.
- Ladle the soup into bowls. Top with freshly grated Parmesan cheese and serve.
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