Italian Wedding Soup is a cozy, hearty dish filled with tender meatballs, leafy greens, and tiny pasta all simmered in a savory broth. Despite the name, this comforting soup isn’t actually served at weddings. Instead, the name comes from the “marriage” of flavors between the greens and meat. It’s a delicious, satisfying option for lunch or dinner, especially on chilly days.
Why You’ll Love This Recipe
This soup offers the perfect balance of hearty and light. The flavorful meatballs, nutrient-rich greens, and delicate pasta pearls make every spoonful wholesome and satisfying. It’s easy to make, freezer-friendly, and customizable based on your preferences. Whether you’re making it for your family or meal-prepping for the week, Italian Wedding Soup is a classic that always hits the spot.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground chicken or turkey
- Garlic
- Fresh parsley
- Italian seasoning
- Egg
- Panko breadcrumbs
- Parmesan cheese
- Olive oil
- Onion
- Carrots
- Celery
- Chicken broth
- Acini di pepe or other small pasta
- Escarole or spinach
- Salt and pepper
directions
- Preheat the oven and line a baking sheet with parchment paper.
- In a bowl, mix ground meat with garlic, parsley, seasoning, egg, breadcrumbs, and Parmesan.
- Form into small meatballs and place them on the baking sheet. Bake until golden and cooked through.
- In a large pot, heat olive oil and sauté onion, carrots, and celery until softened.
- Add the chicken broth and bring to a boil.
- Stir in the pasta and simmer until al dente.
- Add the greens and cooked meatballs. Simmer for a few minutes until the greens are wilted and everything is heated through.
- Season with salt and pepper to taste. Serve warm.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
- Use ground beef, pork, or a mix instead of chicken for a richer flavor.
- Add a squeeze of lemon for brightness before serving.
- Substitute kale or Swiss chard if escarole isn’t available.
- Use orzo or ditalini if you don’t have acini di pepe.
- Make it vegetarian by using plant-based meatballs and veggie broth.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat or microwave individual portions until hot. If freezing, do so without the pasta (add freshly cooked pasta when reheating to avoid mushiness). Frozen soup will keep for up to 3 months.
FAQs
What does “Italian Wedding Soup” mean?
The name refers to the “marriage” of flavors between the greens and the meat, not an actual wedding dish.
Can I make the meatballs ahead of time?
Yes, prepare and refrigerate them for up to 24 hours before cooking, or freeze for longer storage.
Can I use store-bought meatballs?
Absolutely, just make sure they’re small and fully cooked before adding to the soup.
What’s the best green to use?
Escarole is traditional, but spinach or kale are great alternatives.
Can I make this soup gluten-free?
Yes, use gluten-free breadcrumbs and substitute pasta with a gluten-free variety.
Is this soup freezer-friendly?
Yes, freeze without the pasta to maintain texture, and add cooked pasta when reheating.
How do I keep the meatballs from falling apart?
Use an egg and breadcrumbs to bind the mixture, and don’t make them too large.
Can I make it in a slow cooker?
Yes, but brown the meatballs first and add pasta in the last 20 minutes of cooking.
What pasta works best?
Acini di pepe is traditional, but orzo, ditalini, or Israeli couscous also work well.
Can I add beans for extra protein?
Yes, white beans like cannellini or navy beans are a great addition.
Conclusion
Italian Wedding Soup is a classic for a reason. It’s warm, nourishing, and packed with bold yet comforting flavors. Whether you’re making it from scratch or using shortcuts for a quicker version, this soup brings together simple ingredients in a beautiful harmony. Serve it with crusty bread or a simple salad for a wholesome meal the whole family will enjoy.
PrintItalian Wedding Soup
A classic Italian-American comfort food, Italian Wedding Soup features tender homemade meatballs, tiny pasta, and fresh greens all simmered in a flavorful chicken broth. It’s a hearty and cozy dish that brings together simple ingredients in the most delicious way.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
For the Meatballs:
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½ lb ground beef
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½ lb ground pork
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½ cup fresh breadcrumbs
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¼ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped
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1 egg
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2 cloves garlic, minced
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½ tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
For the Soup:
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1 tbsp olive oil
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1 small onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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8 cups low-sodium chicken broth
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1 cup acini di pepe or orzo pasta
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4 cups baby spinach or escarole, chopped
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Salt and pepper, to taste
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Grated Parmesan, for serving
Instructions
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Make the Meatballs:
In a large bowl, mix together all the meatball ingredients. Roll into small balls (about ¾ inch wide). Set aside. -
Brown the Meatballs:
In a large soup pot, heat olive oil over medium heat. Brown meatballs in batches, turning to color all sides. They don’t need to be fully cooked. Transfer to a plate. -
Sauté the Veggies:
In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 minute more. -
Simmer the Soup:
Pour in chicken broth and bring to a boil. Add browned meatballs, reduce to a simmer, and cook for 10 minutes. -
Add Pasta & Greens:
Stir in pasta and cook according to package directions (about 8–10 minutes). In the last 2 minutes, stir in spinach until wilted.
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Season & Serve:
Taste and adjust seasoning with salt and pepper. Serve hot with a sprinkle of Parmesan.
Notes
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For a lighter version, use ground turkey or chicken for the meatballs.
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Escarole or kale can be used instead of spinach for a more traditional twist.
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If the soup thickens after cooling, add a splash of broth or water when reheating.