Italian Wedding Soup is a beloved classic that combines tender meatballs, fresh vegetables, and delicate pasta in a rich, savory broth. Despite its name, it has nothing to do with weddings—it’s simply a nod to the Italian phrase “minestra maritata,” meaning “married soup,” referring to the beautiful marriage of flavors between the meat and the vegetables. This comforting soup is the perfect blend of textures and tastes, offering a balanced, satisfying meal that feels like a warm hug in a bowl.
What makes Italian Wedding Soup so special is the combination of juicy, flavorful meatballs, the crispness of fresh greens (typically spinach or escarole), and the softness of small pasta like acini di pepe or orzo, all swimming in a rich, aromatic broth. The meatballs are typically made with a mix of ground beef and pork, seasoned with garlic, herbs, and Parmesan cheese, which gives them a savory, slightly tangy depth of flavor. When these meatballs are simmered in the broth, they release their juices, infusing the soup with extra flavor and richness.
Ingredients:
- For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
- For the Soup:
- 6 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 2 cups fresh spinach or escarole, chopped
- 1 cup small pasta (acini di pepe, orzo, or ditalini work well)
- Salt and pepper, to taste
- Freshly grated Parmesan, for serving (optional)
Instructions:
- Make the Meatballs:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined—be careful not to overwork the mixture, or the meatballs may become tough.
- Form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. You should get about 20-24 meatballs, depending on size.
- Brown the Meatballs:
- In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the meatballs in batches (don’t overcrowd the pot) and brown them on all sides, about 5-6 minutes. The meatballs don’t need to be fully cooked through at this point, as they will continue to cook in the broth. Remove the meatballs from the pot and set them aside.
- Prepare the Soup Base:
- In the same pot, add diced onion, carrots, and celery, and cook over medium heat for about 5 minutes, until the vegetables begin to soften.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth, and add dried thyme, rosemary, and the bay leaf. Bring the broth to a simmer.
- Simmer the Meatballs:
- Return the meatballs to the pot along with any juices they may have released. Simmer the soup on medium heat for about 15-20 minutes, until the meatballs are cooked through and the flavors begin to meld together.
- Cook the Pasta and Add Greens:
- Add the pasta to the soup and cook according to the package instructions (usually 8-10 minutes), until al dente. During the last 2 minutes of cooking, stir in the chopped spinach or escarole. The greens will wilt down into the broth and add a burst of color and flavor.
- Season and Serve:
- Once the pasta is cooked and the greens are tender, remove the soup from heat. Taste and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into bowls and serve hot, garnished with freshly grated Parmesan cheese if desired.
Why You’ll Love Italian Wedding Soup:
Hearty and Satisfying: This soup is a complete meal in a bowl, with the perfect combination of protein-packed meatballs, vegetables, and pasta. It’s filling yet not too heavy, making it ideal for any time of the year.
Flavorful and Rich: The meatballs, broth, and veggies come together in a beautiful marriage of flavors. The Parmesan adds a savory, slightly salty depth, while the garlic, rosemary, and thyme bring out the soup’s aromatic qualities. The greens balance out the richness, making each bite a comforting experience.
Customizable: You can adjust the flavor to your liking by adding different herbs, spices, or even switching up the greens. If you prefer a spicier kick, you can add a pinch of red pepper flakes, or swap in kale for the greens for a slightly heartier texture.
One-Pot Wonder: This soup is made in one pot, making it easy to prepare and clean up afterward. The simplicity of the recipe doesn’t compromise on flavor, proving that comfort food doesn’t have to be complicated.
Perfect for Meal Prep: Italian Wedding Soup stores well in the fridge for several days, and the flavors get even better as it sits. You can easily double the recipe for a larger crowd or to have leftovers for the week. Just keep in mind that the pasta may absorb some of the broth as it sits, so you may need to add extra broth when reheating.
Tips for Success:
- Don’t Overcrowd the Meatballs: Browning the meatballs in batches ensures that they cook evenly and get a nice golden exterior. Overcrowding the pot can cause them to steam instead of brown.
- Use Fresh Herbs: While dried herbs work well, using fresh herbs like parsley, rosemary, and thyme will elevate the flavor of the soup and make it even more aromatic. Add fresh herbs toward the end of the cooking process to preserve their flavor.
- Add Pasta Toward the End: To prevent the pasta from becoming mushy or absorbing all the broth, cook it separately or add it towards the last few minutes of simmering. If you plan on storing leftovers, cook the pasta separately and add it just before serving.
- Make Ahead: You can make the soup a day ahead of time. Like many soups, the flavor improves after sitting for a while, giving all the ingredients time to meld together. If the soup thickens too much after refrigeration, simply add a little more broth when reheating.
Nutrition Information (per serving, approximate):
- Calories: 350-400 kcal
- Protein: 25-30g
- Carbohydrates: 30-35g
- Fiber: 4-6g
- Fat: 15-20g
- Saturated Fat: 6-8g
- Cholesterol: 50-70mg
- Sodium: 700-800mg (depending on broth and seasoning)
- Calcium: 150-200mg (from Parmesan and greens)
- Iron: 3-4mg
Italian Wedding Soup is the perfect blend of tender meatballs, hearty vegetables, and rich broth that makes it a beloved dish in many households. With its balance of flavors and textures, this soup is a meal unto itself, guaranteed to satisfy your hunger and warm your soul. Whether you’re serving it for a casual family dinner or as part of a special occasion, it’s sure to be a hit with everyone at the table. Enjoy a comforting bowl today!
