Introduction
If you’ve ever craved a soup that feels like a warm hug in a bowl, then the Italian Wedding Soup Recipe is exactly what you need. Despite the name, this dish isn’t actually served at weddings (though it would definitely be a hit at any celebration!). Instead, the name comes from the Italian phrase “minestra maritata”—meaning “married soup”—which refers to the beautiful marriage of flavors between the meat, greens, and broth.
My first memory of Italian Wedding Soup is sitting at my grandmother’s table on a chilly Sunday afternoon. She always made a big pot whenever family came over, and while the kids fought over who got the most meatballs, the adults swore that no soup could warm the heart and soul quite like this one. And honestly, they were right.
Today, I’m thrilled to share my version of this beloved recipe with you. It’s hearty yet light, flavorful yet simple, and perfect for both weeknight dinners and special occasions. Plus, it’s one of those dishes that tastes even better the next day—so leftovers are a bonus you’ll look forward to!
Ingredients
To make this Italian Wedding Soup Recipe, you’ll need:
For the Meatballs:
- 1 lb ground beef (or half beef, half pork for more flavor)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 1 cup small pasta (acini di pepe, orzo, or ditalini)
- 4 cups fresh spinach (or escarole, kale, or Swiss chard)
- Grated Parmesan cheese for garnish
Substitution Ideas:
- Gluten-Free: Use gluten-free breadcrumbs in the meatballs and swap the pasta for rice or gluten-free pasta.
- Low-Carb: Skip the pasta and add more greens or even zucchini noodles for a lighter version.
- Vegan: Make lentil or chickpea “meatballs” and use vegetable broth.
- Dairy-Free: Skip the Parmesan in the meatballs and garnish, or use a dairy-free alternative.
Step-by-Step Instructions
Here’s how to make this cozy and delicious Italian Wedding Soup Recipe:
Step 1: Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently until combined—be careful not to overmix, or your meatballs will be tough.
Roll the mixture into small meatballs, about the size of a teaspoon. Remember: the smaller the meatball, the faster it cooks and the more perfect it is for soup!
Step 2: Brown the Meatballs
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches until golden on the outside (they don’t need to cook through completely yet). Remove them and set aside.
Pro Tip: Browning the meatballs adds flavor to both the meatballs and the soup base—don’t skip this step!
Step 3: Sauté the Vegetables
In the same pot, add another drizzle of olive oil if needed, then sauté onion, carrots, and celery until softened and fragrant—about 5 minutes.
Step 4: Build the Soup Base
Pour in the chicken broth and bring to a boil. Add the meatballs back into the pot and simmer gently for about 15 minutes, until the meatballs are cooked through.
Step 5: Add Pasta and Greens
Stir in the pasta and cook until tender (usually 8–10 minutes, depending on the pasta shape). In the last few minutes of cooking, toss in the spinach (or other greens) and stir until wilted.
Step 6: Serve and Enjoy
Ladle the soup into bowls, sprinkle with freshly grated Parmesan, and serve hot. Don’t be surprised if people ask for seconds—it’s that good!
Extra Tips
- Serving Suggestions: Serve this soup with crusty Italian bread, garlic knots, or even a simple side salad for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight!
- Reheating Advice: Reheat gently on the stove over medium-low heat. Add a splash of broth if the soup thickens too much.
- Ingredient Variations:
- Try mini turkey or chicken meatballs for a lighter version.
- Use escarole instead of spinach for a more traditional Italian twist.
- Add a pinch of red pepper flakes for a touch of heat.
Nutritional Information
Approximate per serving (based on 6 servings):
- Calories: 320
- Protein: 20g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g
👉 For more details, see Italian Wedding Soup Recipe Nutrition Facts.
FAQ Section
Q: How long does it take to make Italian Wedding Soup?
A: From start to finish, it takes about 45 minutes—perfect for a weeknight meal.
Q: Can I substitute the meat in the meatballs?
A: Absolutely! You can use ground chicken, turkey, or even a mix of pork and veal for extra flavor.
Q: Can I freeze Italian Wedding Soup?
A: Yes! Freeze the soup without the pasta (pasta tends to get mushy). When reheating, add freshly cooked pasta for the best texture.
Conclusion
There’s something magical about this Italian Wedding Soup Recipe. It’s simple, wholesome, and loaded with flavor, yet it feels like something truly special. Whether you’re making it for your family on a cold winter night or serving it to friends at a dinner party, it’s the kind of dish that brings people together around the table—just like it did in my grandmother’s kitchen.
So go ahead, grab your pot, roll those tiny meatballs, and let the magic of Italian comfort food fill your home. And when you do, I’d love to hear all about it—drop a comment below, share this recipe with your friends, or even snap a photo of your bowl of goodness.
Here’s to cozy nights, warm soup, and meals that make memories. Buon appetito! ❤️