Italian Wedding Soup Recipe

Italian wedding soup is one of those dishes that feels like a warm hug in a bowl. With its tender, savory meatballs, delicate pasta, and vibrant vegetables, this soup is perfect for a cozy night in or a family gathering. Though it may seem like a complicated dish, it’s surprisingly simple to make, and the result is a deeply flavorful, comforting soup that feels like it’s been simmering all day. Plus, it’s a one-pot meal, which means less cleanup—a win-win!

I first fell in love with Italian wedding soup during a chilly winter evening at my favorite Italian restaurant. As soon as I tasted that broth, rich with tiny meatballs and just the right amount of seasoning, I knew I had to try making it myself. Now, this recipe has become a staple in my home, especially when the weather turns cold. There’s something about making those little meatballs by hand that feels so satisfying, almost meditative. And the combination of beef and sausage adds a depth of flavor that’s hard to beat.

Ready to try it yourself? Let’s dive in!

this RECIPE

The origin story (hint: it’s not really about weddings)

Despite its name, Italian wedding soup isn’t traditionally served at Italian weddings. The name “wedding soup” actually comes from the Italian phrase “minestra maritata,” which translates to “married soup.” This refers to the “marriage” of flavors between the greens and meat, not an actual wedding ceremony. It’s a popular dish in Italian-American cuisine, particularly in the colder months, because of its hearty ingredients and warming qualities. Traditionally, Italian wedding soup was made with leafy greens like escarole, endive, or spinach, paired with small meatballs or chunks of meat, making it a nutritious, filling meal for families. Over time, variations emerged, with different pasta shapes, herbs, and even regional vegetables, but the essence of this “marriage” of flavors remains the same.

Let’s talk ingredients: the stars of Italian wedding soup

• Ground beef and beef sausage: These two proteins work together to create flavorful, juicy meatballs with a balanced mix of lean meat and fat. If you prefer, you can use ground turkey or chicken sausage for a lighter version, though the soup may lose some of its richness.
• Italian breadcrumbs: Breadcrumbs help bind the meatballs and add texture. You can use plain breadcrumbs in a pinch and add Italian seasoning for flavor.
• Parmesan cheese: Adds a subtle, nutty richness to the meatballs. Freshly grated Parmesan is best for flavor, but pre-grated will work in a hurry.
• Acini de pepe pasta: These tiny pasta pearls are traditional for Italian wedding soup. If you can’t find them, you could substitute orzo or even small ditalini.
• Fresh spinach: Adds color, flavor, and nutrients. You could substitute other leafy greens like escarole or kale if you’d like a more peppery bite.
• Chicken broth: The backbone of the soup, giving it that savory, comforting base. If you prefer a richer broth, you can use low-sodium chicken stock, or even homemade broth if you have it on hand.

Essential kitchen gear for this recipe

To make Italian wedding soup, you don’t need a lot of fancy equipment, but a few key tools will make your life easier:

• Large pot or Dutch oven: You’ll need a sturdy, heavy-bottomed pot for even cooking. A Dutch oven is ideal because it holds heat well and can handle browning the meatballs without sticking.
• Mixing bowl: For combining the meatball ingredients. I like to use a large bowl to avoid any mess when mixing by hand.
• Small scoop or spoon: Using a teaspoon to portion out the meatballs helps keep them uniform in size. A small cookie scoop also works great for this.
• Wooden spoon: Perfect for stirring the soup and scraping up any browned bits from the bottom of the pot after browning the meatballs—those bits add so much flavor!

Step-by-step: Making Italian wedding soup (like a pro!)

Step 1: Make the meatballs

In a large mixing bowl, combine the ground beef, beef sausage, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, salt, and pepper. Use your hands to gently mix everything together, but don’t overwork it—you want the meatballs to stay tender. Scoop out about two teaspoons of the mixture and roll it into a small meatball. (Pro tip: If the mixture starts sticking to your hands, spray a little nonstick spray on them.) You should end up with around 48 mini meatballs.

Step 2: Brown the meatballs

Heat 1 tablespoon of olive oil in your large pot over medium heat. Add about half of the meatballs, making sure not to overcrowd the pot. Let them cook, turning every minute or so, until they’re lightly browned on all sides, about 4-5 minutes. They don’t need to be fully cooked through yet since they’ll finish cooking in the soup. Transfer them to a paper towel-lined plate, and repeat with the remaining meatballs and olive oil.

Step 3: Sauté the vegetables

In the same pot (don’t wash it out—you want those browned bits!), add another tablespoon of olive oil and heat over medium. Toss in the diced onion, carrots, and celery. Sauté for 3-4 minutes until they start to soften, stirring occasionally. Add the garlic and cook for another 30 seconds, just until fragrant. These veggies will create a flavorful base for the soup.

Step 4: Build the soup

Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits left from the meatballs. Turn the heat to high and bring the broth to a boil. Once boiling, add the acini de pepe pasta gradually, stirring as you go to prevent clumping. Add salt, black pepper, red pepper flakes (if using), and the browned meatballs. Cover the pot, reduce the heat to medium, and let the soup simmer for 7-9 minutes, or until the pasta is tender.

Step 5: Add the spinach

When the pasta is cooked, toss in the chopped spinach and stir. Let it cook for 2-3 minutes, just until the spinach wilts. Give the soup a taste and adjust the seasoning if needed.

Variations and adaptations to try

• Gluten-free version: Swap the breadcrumbs for gluten-free breadcrumbs and use gluten-free pasta.
• Low-carb twist: Skip the pasta and add more vegetables instead. Try zucchini noodles or cauliflower rice as a fun low-carb alternative.
• Spicy kick: If you like heat, add extra red pepper flakes or even a dash of hot sauce to the broth.
• Vegetarian version: Substitute the meatballs with plant-based meat alternatives, or make mini vegetable balls using a mixture of mushrooms, beans, and breadcrumbs.
• Seasonal greens: Try using kale or Swiss chard in place of spinach. These heartier greens add a slightly different texture and hold up well in the soup.

Serving and presentation ideas

Serve this Italian wedding soup with a sprinkle of freshly chopped parsley and an extra dash of red pepper flakes for color and a touch of heat. A small pile of grated Parmesan on the side is a nice touch, too, so guests can add it as they like. To make it a complete meal, pair it with a slice of warm, crusty Italian bread or a garlic breadstick. For an extra-special presentation, ladle the soup into wide, shallow bowls so the meatballs and veggies are on full display.

Beverages to serve with Italian wedding soup

Since this soup has bold, savory flavors, a light, refreshing drink pairs best. Try a sparkling lemon water or a homemade Italian soda with flavors like lemon or blood orange. An iced tea with a hint of lemon and mint also complements the richness of the broth. If you’re in the mood for something warm, a simple herbal tea like chamomile or peppermint provides a nice contrast to the heartiness of the soup.

Storing and reheating leftovers

Italian wedding soup keeps well and can be stored in an airtight container in the refrigerator for up to three days. If you plan to make it ahead, cook the pasta separately and add it just before serving to prevent it from getting too soft. To reheat, warm the soup gently on the stove over medium heat, stirring occasionally. If the soup has thickened in the fridge, just add a splash of chicken broth to thin it out.

Scaling the recipe for a crowd

This recipe makes about six servings, but it’s easy to double if you’re feeding a crowd. Just be sure to use a larger pot to give everything room to cook evenly. When doubling, I recommend browning the meatballs in batches to prevent overcrowding, which can make them steam instead of brown.

Troubleshooting tips for Italian wedding soup

• Meatballs falling apart: If your meatballs aren’t holding together, try adding a bit more breadcrumbs to the mixture. Also, be gentle when stirring them in the soup.
• Soup too salty: If the broth tastes too salty, add a little more water or a few slices of raw potato to the soup while it simmers; the potato will absorb some of the salt.
• Pasta too mushy: Avoid overcooking the pasta. Adding it gradually and stirring helps prevent clumping, so keep an eye on it as it simmers.

Give this Italian wedding soup a try!

This Italian wedding soup is the perfect recipe to warm up your kitchen and your soul. It’s packed with flavor, easy to make, and versatile enough for any taste. Don’t be afraid to make it your own with different greens or seasonings, and enjoy every spoonful. Let me know if you give it a try—I’d love to hear about your own twists on this classic!

FAQs

1. Can I freeze Italian wedding soup?
Yes! Just leave out the pasta if you plan to freeze it, as it can get mushy when reheated. Freeze the soup in an airtight container for up to three months. When ready to eat, reheat and add freshly cooked pasta.

2. Can I use a different pasta?
Absolutely! Orzo or small ditalini work well if you can’t find acini de pepe. Just adjust the cooking time as needed.

3. How do I make it less spicy?
Simply omit the red pepper flakes if you’re sensitive to heat, or start with a smaller amount and adjust to taste.

4. What can I substitute for Parmesan cheese?
If you don’t have Parmesan, Pecorino Romano is a great alternative with a slightly sharper taste.

5. How do I make the meatballs more tender?
Be careful not to overmix the meatball ingredients, as that can make them tough. Just mix until combined, and handle the meatballs gently while forming them.

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