Italian Wedding Soup

There’s something cozy and comforting about a big bowl of Italian Wedding Soup. It’s the kind of meal that makes you feel warm from the inside out, like a hug in a bowl. With tiny meatballs, tender greens, and little pasta floating in a flavorful broth, it’s no wonder this soup has become a favorite in so many homes.

Even though the name might make you think it’s only for weddings, that’s not actually the case. The name “wedding” refers to the “marriage” of flavors between the meat and greens—not a celebration!

What makes this soup really special is how simple it is to prepare, while still feeling like something you’d get at a cozy Italian restaurant. It’s easy enough to whip up on a weeknight, but it also works great for a lazy Sunday dinner or when you have guests over.

Plus, it’s very kid-friendly—those mini meatballs are fun for little ones, and the broth is mild but full of flavor. If you’re on a budget, this soup is also a winner. A few basic ingredients go a long way to feed your family and even leave you with leftovers.

One of the things I love about Italian Wedding Soup is how it fits perfectly into my weekly dinner routine. When I don’t know what to cook and need something quick but hearty, this soup comes to the rescue. It’s great for meal prep, too.

I make a big pot, and we have it for lunch the next day or even freeze some for later. It also feels like a healthy choice, with a nice balance of protein, carbs, and greens.

If we’re being honest, sometimes we all just want a break from complicated meals with a million ingredients. This soup is comforting and simple and makes your kitchen smell amazing. Whether you’re cooking for yourself, your family, or some friends, Italian Wedding Soup is one of those recipes that never disappoints. It’s like telling someone, “I care about you,” but with a spoon.

About Italian Wedding Soup

Italian Wedding Soup is a traditional Italian-American dish made with bite-sized meatballs, leafy greens like spinach or escarole, small pasta (like acini di pepe), and a clear, savory broth. Despite its name, it’s not actually served at weddings—at least not usually!

The term comes from the Italian phrase “minestra maritata,” which means “married soup,” referring to the perfect pairing of meat and greens.

What makes this soup stand out from others is the combination of textures and flavors in every spoonful. The tiny meatballs are juicy and tender, the greens add freshness, and the pasta gives it that cozy, satisfying feel. Unlike thick or creamy soups, this one stays light but still filling, which makes it great for any season—especially spring or fall.

Why You’ll Love It

• It’s comfort food without the heaviness. You get all the cozy vibes without feeling stuffed or sluggish afterward.
• Those mini meatballs? Adorable and delicious. They cook fast, taste amazing, and make the soup feel extra special.
• Kid-approved and picky-eater friendly. Simple flavors and tiny pasta mean even the fussiest eaters will dig in.
• Budget-friendly ingredients. Basic pantry items like broth, ground meat, and pasta come together to make a flavorful, hearty meal.
• Great for leftovers and meal prep. It tastes even better the next day and freezes like a dream!

Ingredient List

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 cups chicken broth (low sodium)
• 1/2 cup acini di pepe pasta (or other small pasta)
• 4 cups fresh spinach (or escarole or kale), roughly chopped
• Salt and pepper to taste
• Optional: extra Parmesan for topping

---

Ingredient Notes

• Ground beef + pork mix makes the meatballs extra juicy, but just beef works fine too.
• Breadcrumbs help bind the meatballs and keep them soft—not tough or dry.
• Fresh garlic in both the meatballs and soup gives a real flavor boost. Don’t miss it!
• Acini di pepe pasta is tiny and perfect for this soup, but orzo or small shells can work in a pinch.
• Spinach cooks down fast and adds a fresh pop of green—use escarole if you want a more traditional version.
• Chicken broth is the base of your soup, so choose a good-quality one or homemade if you have it!

Kitchen Tools Needed

• Large soup pot or Dutch oven – You’ll need this to cook the soup and simmer everything together. I love using my enameled Dutch oven because it holds heat so well.
• Mixing bowl – For combining the meatball ingredients before rolling them up.
• A small cookie scoop or spoon – This makes it super easy to form evenly-sized mini meatballs (and saves time).
• Wooden spoon or silicone spatula – Great for stirring the soup and sautéing the onions and garlic without scratching your pot.
• Knife and cutting board – For chopping the onion, garlic, and greens.
• Measuring cups and spoons – To keep your ingredients in check (especially the pasta and seasonings).
• Ladle – Perfect for serving the soup and getting a little of everything—broth, meatballs, and pasta—in each bowl.

Cooking Instructions

1. Make the Meatballs (10–15 minutes):
   In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Use your hands or a spoon to gently mix everything together.
   Pro tip: Don’t overmix. Overworking the meat can make the meatballs tough.
   Roll into small, bite-sized meatballs (about 1 inch). Set aside on a plate or tray.
2. Sauté the Aromatics (5 minutes):
   In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.
   Pro tip: Be patient here—this is where the flavor base of your soup starts building!
3. Add Broth & Simmer Meatballs (10–12 minutes):
   Pour in the chicken broth and bring it to a gentle boil. Carefully drop the meatballs into the pot one at a time.
   Reduce the heat to a simmer and cook for about 10–12 minutes, or until the meatballs are fully cooked. They’ll float to the top when they’re done!
4. Cook the Pasta (10 minutes):
   Stir in the acini di pepe (or your chosen pasta) and cook for about 8–10 minutes or until tender.
   Pro tip: Stir occasionally so the pasta doesn’t stick to the bottom.
5. Add the Greens (2–3 minutes):
   Toss in the chopped spinach and let it wilt for 2–3 minutes. Give the soup a taste and add salt or pepper as needed.
6. Serve and Enjoy!
   Ladle into bowls and top with extra Parmesan if you like. Serve with crusty bread or crackers on the side—so good for dipping!
   Optional: A squeeze of lemon adds a fresh kick if you like a little brightness.

That’s it! You’ve got a comforting, delicious bowl of Italian Wedding Soup ready to enjoy.

Tips and Tricks for Success

• Make the meatballs ahead of time. You can roll them up the night before and keep them in the fridge. It makes dinner way faster on busy nights.
• Go small with the meatballs. Tiny meatballs cook faster and are just more fun to eat—plus you get a little bit in every bite!
• Don’t overcook the pasta. Small pasta cooks fast, and if it sits too long, it can soak up too much broth and get mushy.
• Add greens at the end. Toss in the spinach or escarole just before serving so it stays bright and fresh—not overcooked.
• Double the batch and freeze half. This soup freezes beautifully! Just skip adding the pasta if you plan to freeze it (add fresh pasta when reheating).

---

Ingredient Substitutions and Variations

• Meat: You can swap the beef with ground chicken or turkey for a lighter version. Or go half-and-half with pork for more flavor.
• Greens: Don’t have spinach? Try kale, escarole, or even Swiss chard. Just chop them small so they cook quickly.
• Pasta: Acini di pepe is traditional, but orzo, ditalini, or even tiny stars work just fine.
• Gluten-Free: Use gluten-free pasta and breadcrumbs for an easy swap.
• Extra veggies: Add diced carrots or celery with the onions for more flavor and a veggie boost.

Serving Suggestions

• Crusty garlic bread or rolls – Perfect for dunking into the broth and soaking up all that flavor.
• Simple green salad – I love serving this soup with a crisp salad tossed in olive oil and lemon juice. It adds freshness and balances the warmth of the soup.
• Grated Parmesan on top – A sprinkle of cheese right before serving adds a salty, nutty kick that brings it all together.
• Lemon wedges on the side – A squeeze of lemon brightens the broth and adds a fresh twist—especially good if you’re using kale or escarole.
• Light sandwich – Pair with a turkey or veggie sandwich for a cozy lunch or dinner that fills you up without feeling too heavy.

---

Storage and Reheating Instructions

Italian Wedding Soup keeps really well, which is one of the reasons I make it often! Once cooled, store any leftovers in an airtight container in the fridge for up to 4 days.

If you know you’ll have leftovers, cook the pasta separately and add it to each bowl when serving. That way, it doesn’t soak up too much broth in the fridge.

To reheat, just warm it on the stovetop over medium heat until hot. If the pasta has soaked up a lot of the broth, add a splash of water or extra chicken broth to loosen it up.

You can also microwave individual servings for about 2–3 minutes, stirring halfway through. It will still taste just as good the next day—maybe even better!

Frequently Asked Questions

Can I make Italian Wedding Soup ahead of time?

Yes! You can make the whole soup in advance, but for best results, keep the pasta separate and add it when reheating. This keeps it from getting too soft.

Can I freeze Italian Wedding Soup?

Definitely. Freeze the soup without the pasta for the best texture. Let it cool completely, store it in a freezer-safe container, and freeze it for up to 3 months.

What’s the best pasta to use?

Acini di pepe is the classic choice, but orzo, ditalini, or even small stars work great too. Just go for something small and quick-cooking.

How do I make it gluten-free?

Easy! Use gluten-free pasta and gluten-free breadcrumbs for the meatballs. The rest of the ingredients are naturally gluten-free.

Can I use store-bought meatballs?

Yes, in a pinch! Smaller frozen meatballs work best. Just make sure to simmer them long enough in the broth so they’re fully heated through.

What greens work best?

Spinach is the easiest and quickest, but you can also use kale, escarole, or even baby arugula for a peppery twist.

---

Italian Wedding Soup is one of those cozy, feel-good meals that’s simple to make but always impressive. Whether you’re feeding your family on a busy weeknight or warming up on a chilly day, this soup just hits the spot every time.

Tried it? I’d love to hear how it turned out! Leave a comment below or tag me on social media (@tasiahub)—I always enjoy seeing your kitchen creations and personal twists on my recipes!