Italian Wedding Soup

There’s something truly comforting about a warm bowl of Italian Wedding Soup that always brings me back to cozy family dinners. The combination of tender meatballs, bright greens, and savory broth feels like a hug in a bowl. If you’ve never made this classic before, I’m here to tell you why this particular Italian Wedding Soup recipe is a keeper: it nails that perfect balance of fresh and hearty flavors, using simple ingredients that come together in a way that tastes far more complicated than it is. Trust me, once you try it, you’ll want to make it again and again.

Italian Wedding Soup: Why It Works and Ingredients

• 1 pound ground beef or a mix of beef and pork
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 cups chicken broth, preferably homemade or low-sodium
• 2 cups fresh spinach, chopped
• 1 cup small pasta like acini di pepe or orzo
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 tablespoons fresh parsley, chopped (optional)

This recipe works so well because of the thoughtful choice of ingredients and their roles. Starting with freshly made meatballs ensures that the soup tastes homemade and rich, rather than from a dry meatball mix. The mix of beef and pork gives the meatballs a tender bite and juicy texture. Breadcrumbs and egg act as binding agents, which means the meatballs won’t fall apart in the broth.

The chicken broth base acts as the perfect flavorful canvas — it isn’t too salty, so the subtle vegetable sweetness really shines through. Fresh spinach adds a pop of color and a nice contrast in texture, while the small pasta shapes soak up the broth just right without becoming mushy. Using fresh aromatics like garlic and onion sautéed in olive oil brings more depth before the broth joins the party.

Italian Wedding Soup

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Warm up with Italian Wedding Soup a comforting blend of flavors that soothes hunger and lifts your spirits with every spoonful

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: Italian

Ingredients

Scale 1x2x3x

1 pound ground beef or a mix of beef and pork

1/2 cup Italian-style breadcrumbs

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 large egg

1 teaspoon dried oregano

Salt to taste

Pepper to taste

6 cups chicken broth, preferably homemade or low-sodium

2 cups fresh spinach, chopped

1 cup small pasta like acini di pepe or orzo

1/2 cup chopped carrots

1/2 cup chopped celery

1 tablespoon olive oil

1 small onion, finely diced

2 tablespoons fresh parsley, chopped (optional)

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Instructions

Make the meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, egg, oregano, salt, and pepper. Mix everything gently but thoroughly.

Form the meatballs: Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. Place them on a plate and set aside.

Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until softened.

Add the broth and bring to a simmer: Pour in the chicken broth and raise the heat. When it reaches a gentle simmer, carefully drop in the meatballs one by one.

Simmer the soup: Let the meatballs cook for about 10 minutes, ensuring they are cooked through.

Add pasta and spinach: Stir in the small pasta and chopped spinach. Cook for another 6-8 minutes until pasta is tender and spinach has wilted.

Final seasoning: Taste the soup and adjust salt and pepper as needed. Add fresh parsley to brighten the flavor.

Serve warm: Ladle into bowls and top with extra grated Parmesan cheese if desired. Serve with crusty bread.

Notes

A comforting Italian Wedding Soup recipe featuring tender meatballs, bright greens, and savory chicken broth. This recipe balances fresh and hearty flavors with simple ingredients for a classic homemade soup.

Italian Wedding Soup: Step-by-Step Instructions

1. Make the meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, egg, oregano, salt, and pepper. Mix everything gently but thoroughly. It’ll feel sticky and rustic — that’s what you want.
2. Form the meatballs: Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. Try to keep them consistent so they cook evenly. Place them on a plate and set aside.
3. Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes or until softened and fragrant.
4. Add the broth and bring to a simmer: Pour in the chicken broth and raise the heat. When it reaches a gentle simmer, carefully drop in the meatballs one by one. They’ll poach and cook directly in the broth.
5. Simmer the soup: Let the meatballs cook for about 10 minutes. You can check one to make sure it’s cooked through — it should be firm, not pink inside.
6. Add pasta and spinach: Stir in the small pasta and chopped spinach. Cook for another 6-8 minutes, until the pasta is tender and the spinach has wilted.
7. Final seasoning: Taste the soup and adjust salt and pepper as needed. Adding fresh parsley here brightens the whole pot.
8. Serve warm: Ladle into bowls and top with extra grated Parmesan if you like. Grab a crusty bread for dunking — it’s magic.

Italian Wedding Soup: Tips for Success

• Don’t overmix the meatball mixture: Mixing too vigorously can make the meatballs dense and tough. Gently combine just until everything is incorporated.
• Keep meatballs small: Smaller meatballs cook more quickly and remain tender. If they’re too large, the centers might stay raw.
• Simmer, don’t boil: A gentle simmer prevents the broth from becoming cloudy and keeps the meatballs from breaking apart.
• Add pasta late: Pasta soaks up liquid fast. If you want leftovers, cook pasta separately and add to individual servings.
• Fresh is best: Using fresh spinach and parsley really brightens the soup and adds that garden-fresh flavor.

Italian Wedding Soup: Storage & Reheating

Leftovers are fantastic, but storing and reheating Italian Wedding Soup takes a bit of care to keep the textures intact. You can keep it in an airtight container in the fridge for up to 3 days. When reheating, gently warm the soup on the stove over medium-low heat to avoid breaking down the meatballs or wilting the spinach too much.

If you want to make this soup ahead of time, cook the meatballs and broth, but hold off on adding the pasta and spinach. Cook those fresh when reheating each portion, so you don’t end up with soggy pasta and overcooked greens.

Italian Wedding Soup: FAQ

Can I make Italian Wedding Soup vegetarian?

Yes! You can swap the meatballs for vegetarian or plant-based alternatives, or simply skip them and add more veggies like mushrooms and zucchini. Use vegetable broth instead of chicken broth. Lentils can be a great protein addition as well.

What’s the best pasta to use in Italian Wedding Soup?

Small pasta shapes like acini di pepe, orzo, or even tiny ditalini work best. They fit on a spoon, cook quickly, and give a lovely texture contrast without overpowering the soup.

Can I freeze Italian Wedding Soup?

Freezing is possible but tricky because the pasta can get mushy. If freezing, freeze the broth and meatballs separately from the pasta and spinach. Thaw and cook the greens and pasta fresh when reheating for the best taste and texture.

Why is it called Italian Wedding Soup?

The name actually doesn’t come from weddings! It’s believed to be a mistranslation of the Italian phrase “minestra maritata,” meaning “married soup,” referring to the beautiful marriage of greens and meat.

Can I use store-bought broth?

Yes, good-quality store-bought chicken broth works fine, especially low-sodium versions so you can control the salt level better. Homemade broth adds an extra depth of flavor but is not required.

Nutritional Information

This Italian Wedding Soup recipe serves about 6 and offers an estimated nutrition profile per serving as follows:

• Calories: 280
• Fat: 12g
• Protein: 22g
• Carbohydrates: 18g

These values are estimates and can vary depending on the specific ingredients and portion sizes you use. For more detailed tracking, consider using a nutrition calculator based on your exact brands and measurements.

Conclusion

This Italian Wedding Soup has become a favorite around my kitchen table because it’s straightforward but packed with flavor and texture that feels special. It’s just the right blend of comforting and fresh, hearty but light enough to enjoy any time of the year. I’d love for you to try it and share your version. Leave a comment or rate the recipe to tell me what you think—I know this will become your go-to soup just like it is mine!