italian wedding soup

This classic Italian wedding soup is the definition of comfort in a bowl. It’s one of those recipes that feels like a warm hug, with its tender, savory meatballs, delicate little pasta, and a rich, nourishing broth brimming with fresh greens. It’s a soup that doesn’t just feed you; it truly warms you from the inside out, making any evening feel a little cozier.

Growing up, my mom had a rotation of one-pot meals for chilly nights, and soups were always her specialty. A hearty bowl was her way of showing love, and it’s a tradition I’ve carried into my own kitchen. There’s something so special about a single pot simmering on the stove, filling the house with an incredible aroma and promising a simple, satisfying dinner that brings everyone together.

This recipe is perfect for busy families because it uses simple, wholesome ingredients to create a deeply flavorful soup in about an hour. It’s a complete and satisfying homemade meatball soup that proves you don’t need a lot of fuss for a truly wonderful meal. My best tip is to make a double batch of the meatballs—use half for the soup and freeze the rest for another busy weeknight. If you love one-pot wonders like I do, you’ll also love my Cabbage Roll Soup.

What You Need to Make This Recipe

This beautiful Italian wedding soup comes together with pantry staples and fresh, simple ingredients. The magic happens when you combine savory ground beef and pork for the meatballs, fresh escarole and spinach for color and nutrients, and tiny acini di pepe pasta. The full ingredient list and measurements are waiting for you in the recipe card below!

How to Make Italian Wedding Soup

Making this soup is a lovely, straightforward process that fills your kitchen with the most amazing aromas. You’ll start by mixing and shaping the tender meatballs, then browning them to lock in all that flavor. From there, you build the soup base with aromatic veggies and broth before finishing it with the pasta and greens. It’s a truly wonderful classic soup recipe that comes together with so much love.

Sofia

Classic Italian Wedding Soup

A comforting and classic soup featuring tender mini-meatballs, delicate pasta, and leafy greens simmered in a rich, savory chicken broth. This authentic Italian Wedding Soup is a complete and hearty meal in a bowl.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

For the Mini Meatballs

• 1/2 lb ground beef 80/20 lean to fat ratio recommended
• 1/2 lb ground pork
• 1/2 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese plus more for serving
• 1/4 cup whole milk
• 1 large egg lightly beaten
• 2 cloves garlic finely minced
• 1/4 cup fresh parsley finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper freshly ground

For the Soup

• 2 tbsp olive oil
• 1 large yellow onion finely chopped
• 2 medium carrots peeled and finely chopped
• 2 celery stalks finely chopped
• 3 cloves garlic minced
• 8 cups low-sodium chicken broth
• 2 cups water
• 1/2 cup acini di pepe pasta or other small pasta like orzo or stelline
• 1 head escarole cored, washed, and roughly chopped
• 5 oz fresh spinach
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice optional, but recommended

Equipment

• Large Dutch Oven or Stockpot
• Large mixing bowl
• Baking Sheet
• Small Cookie Scoop

Method

 

Make and Cook the Meatballs

• Preheat your oven’s broiler to high and position a rack about 6 inches from the heat source. Line a large baking sheet with foil and lightly grease it.
• In a large mixing bowl, combine the ground beef, ground pork, Panko breadcrumbs, 1/2 cup Parmesan cheese, milk, 1 lightly beaten egg, 2 cloves of minced garlic, fresh parsley, salt, and pepper. Use your hands to gently mix until just combined. Be careful not to overmix, as this can make the meatballs tough.
• Use a small cookie scoop or your hands to roll the mixture into small meatballs, about 1/2 to 3/4 inch in diameter. You should have about 40-50 meatballs. Arrange them in a single layer on the prepared baking sheet.
• Broil the meatballs for 5-7 minutes, or until they are nicely browned on top and cooked through. You can also pan-fry them in a skillet with a little olive oil if you prefer. Set aside.

Prepare the Soup Base

• In a large Dutch oven or stockpot, heat the 2 tbsp of olive oil over medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
• Add the 3 cloves of minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth and water. Increase the heat to high and bring the soup to a boil, then reduce the heat to maintain a steady simmer.

Finish the Soup

• Gently add the cooked meatballs and the acini di pepe pasta to the simmering broth. Cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally.
• While the pasta cooks, whisk the remaining 2 eggs and 1/4 cup of Parmesan cheese together in a small bowl.
• Once the pasta is cooked, reduce the heat to low. Very slowly, pour the egg and cheese mixture into the soup in a thin stream while constantly stirring the soup in a circular motion with a fork or whisk. This will create delicate, thin ribbons of egg in the soup (stracciatella).
• Stir in the chopped escarole and fresh spinach. Cook for another 2-3 minutes, just until the greens are wilted.
• Remove the pot from the heat. Stir in the fresh lemon juice (if using). Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra grated Parmesan cheese.

Notes

MEATBALLS: For the most tender meatballs, avoid overworking the meat mixture. Broiling is a quick and easy way to cook them without adding extra oil, but pan-searing will also give them a delicious crust.
GREENS: If you can’t find escarole, you can use all spinach, or substitute with other leafy greens like kale or Swiss chard (note that these may require a slightly longer cooking time to become tender).
STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb liquid, so you may need to add a splash of extra broth when reheating.

Pro Tips for Making This Italian Wedding Soup

Getting that perfectly comforting bowl of Italian wedding soup is easy with just a few simple tricks. Here are my go-to tips that I use every time to make sure it’s absolutely perfect.

For the Juiciest Meatballs

The secret to incredibly tender meatballs is to handle the meat mixture as little as possible. When you combine the ground beef, pork, breadcrumbs, and seasonings, mix just until everything is incorporated. Overworking the meat can make the meatballs tough. The combination of Panko breadcrumbs and whole milk creates a panade, which guarantees they stay moist and juicy as they simmer in the soup.

Getting the Greens Just Right

To keep the escarole and spinach vibrant and tender-crisp, add them at the very end of the cooking process. I stir them in during the last 2-3 minutes, just long enough for them to wilt into the hot broth. This prevents them from becoming overcooked and ensures they retain their beautiful color and nutrients in the finished Italian wedding soup.

My Secret Trick: The Egg & Parmesan Swirl

My favorite way to finish this soup is with a slow drizzle of whisked egg and Parmesan cheese right at the end. With the heat turned off, slowly pour the mixture into the pot while gently stirring the broth in a circular motion. This creates beautiful, silky ribbons that add a wonderful richness and slightly thicken the soup. It’s a classic touch that makes the broth truly luxurious.

Fun Variations for Italian Wedding Soup

One of the things I love most about cooking is making a recipe my own, and this Italian wedding soup is so easy to adapt! It’s a wonderful base for getting creative in the kitchen, especially when you want to use up what you have or cater to your family’s tastes. Here are a few variations my family loves.

Switch Up the Greens

While escarole and spinach are traditional, you can easily swap them for other leafy greens. Hearty kale (just be sure to remove the tough stems) or Swiss chard are fantastic substitutes. Add them a few minutes earlier than you would the spinach to give them enough time to become tender.

Try Different Pasta Shapes

If you don’t have acini di pepe, don’t worry! Any tiny pasta shape will work beautifully in this soup. Orzo, ditalini, or even small star pasta are all great options. Just be sure to cook them until al dente, as they’ll continue to soften in the hot broth. For another soup that plays well with pasta, check out my Chicken Tortellini Soup.

Make It a Heartier Weeknight Meal

To make this soup even more substantial, try adding a can of rinsed and drained cannellini beans or chickpeas. They add a lovely creamy texture and a boost of fiber and protein, turning this already satisfying soup into a truly hearty weeknight meal.

For Lighter Meatballs

If you prefer, you can easily substitute the ground beef and pork with ground chicken or turkey. The meatballs will be a bit leaner but just as delicious. I find that adding a little extra Parmesan cheese to the turkey or chicken meatball mixture keeps them wonderfully moist and flavorful. This is a great way to customize this delicious homemade meatball soup.

What to Serve With Italian Wedding Soup

This gorgeous Italian wedding soup is truly a complete meal in a bowl, but serving it with a little something extra can make dinner feel even more special. I always love having something to dip into that delicious broth!

• Crusty Bread: This is a must in my house! A warm, crusty baguette or a few slices of homemade garlic bread are perfect for sopping up every last drop of the savory broth.
• A Simple Green Salad: To balance the richness of the soup, a simple salad with a bright lemon vinaigrette is a perfect pairing. It adds a fresh, crisp element to the meal.
• Garlic Parmesan Knots: If you want to go the extra mile, soft, buttery garlic knots are an incredible side. They complement the flavors of this classic soup recipe beautifully.
• Grilled Cheese Croutons: For a fun and family-friendly twist, I sometimes make mini grilled cheese sandwiches and cut them into bite-sized squares to use as croutons. My kids absolutely love this! This is a perfect side to a homemade meatball soup.

How to Store Italian Wedding Soup

One of the best things about making a big pot of soup is having leftovers for the next day. This Italian wedding soup stores beautifully, and the flavors get even better overnight.

In the Refrigerator

Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. Keep in mind that the pasta will continue to absorb some of the broth as it sits, so the soup will thicken slightly.

Reheating Your Soup

You can easily reheat the soup on the stovetop over medium-low heat until it’s warmed through. If it has thickened too much, you can add a splash of chicken broth or water to reach your desired consistency. Avoid boiling it, as that can make the meatballs and pasta mushy.

A Note on Freezing

If you plan to freeze this Italian wedding soup, I recommend freezing the soup base (with the meatballs) before adding the pasta and fresh greens. The pasta can become too soft upon reheating, and the greens can lose their texture. Simply let the base cool, freeze it for up to 3 months, and when you’re ready to serve, thaw it, bring it to a simmer, and add freshly cooked pasta and wilted greens.

Nutritional Benefits

This Italian wedding soup is a wonderful example of how comfort food can also be nourishing. It’s packed with protein from the meatballs, loaded with vitamins and minerals from the fresh escarole and spinach, and offers a wonderful balance of flavors that makes for a truly satisfying, wholesome meal your whole family can feel good about.

FAQs

Why is it called Italian wedding soup?

The name is actually a mistranslation! It comes from the Italian phrase minestra maritata, which means “married soup.” This refers to the delicious “marriage” of flavors between the green vegetables and the meat in the soup. It isn’t traditionally served at Italian weddings, but it’s a perfect marriage of ingredients.

Can I use frozen meatballs for a shortcut?

You certainly can. For a quicker weeknight meal, pre-cooked frozen meatballs will work. Just be sure to choose a high-quality brand for the best flavor. Add them to the broth and simmer until they are heated through. While I believe homemade meatballs give this Italian wedding soup its signature tenderness, sometimes a shortcut is exactly what a busy day calls for.

How can I make this soup gluten-free?

It’s very easy to adapt this Italian wedding soup to be gluten-free! Simply swap the Panko breadcrumbs for your favorite gluten-free variety and use a gluten-free small pasta. The rest of the ingredients are naturally gluten-free, so you can enjoy this comforting bowl without worry. Another great naturally gluten-free option is my Broccoli Cheddar Soup!

What is escarole, and can I substitute it?

Escarole is a leafy green from the chicory family with broad, pale green leaves and a slightly bitter, pleasantly sharp flavor. It’s heartier than lettuce and holds up beautifully in soups without becoming slimy. If you can’t find it, you can easily substitute it with Swiss chard, kale, or simply use all spinach.

Conclusion

There is so much love and comfort packed into every bowl of this Italian wedding soup. It’s more than just a recipe; it’s a way to slow down, gather your family, and share a meal that is both nourishing and incredibly delicious. This dish proves that a hearty weeknight meal doesn’t have to be complicated. With simple ingredients and a little bit of time, you can create something that feels like home. I hope you and your loved ones enjoy this soup as much as my family does. And if you’re ever in the mood for another simple, creamy classic, my easy Potato Soup always hits the spot.

For more recipe follow me en Facebook and Pinteres