Italian Wedding Soup is a classic comfort food that blends savory meatballs, vibrant greens, and tiny pasta in a richly flavored broth. Despite the name, it’s not traditionally served at weddings. The term “wedding” refers to the perfect “marriage” of flavors between meat and vegetables. This dish is hearty, soothing, and packed with both nutrition and satisfaction. Whether you’re seeking a cozy winter meal or a flavorful soup to serve alongside crusty bread, Italian Wedding Soup fits the bill. The homemade meatballs simmer gently in the broth, infusing it with flavor while the addition of greens like spinach or escarole provides freshness and a slight bitterness that balances the richness of the meat.
Ingredients
For the meatballs:
- 1 pound ground pork or a mixture of beef and pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1 egg
- Salt and pepper to taste
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1/2 cup acini di pepe or orzo pasta
- 5 cups fresh spinach or escarole, roughly chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Preparation
Step 1: Prepare the meatballs. In a large bowl, combine ground meat, breadcrumbs, Parmesan, parsley, garlic powder, egg, salt, and pepper. Mix just until combined—do not overmix. Shape into small meatballs, about 3/4 inch in size, and place them on a tray or plate.
Step 2: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften. Stir in minced garlic and cook for another 30 seconds.
Step 3: Pour in chicken broth and bring to a gentle boil. Carefully add the meatballs one at a time. Once added, reduce the heat and simmer uncovered for 15–20 minutes until meatballs are cooked through.
Step 4: Add the pasta and simmer for an additional 7–10 minutes, stirring occasionally to prevent sticking. Cook until pasta is tender.
Step 5: Stir in chopped spinach or escarole and simmer for 1–2 minutes just until wilted. Taste and season with salt and pepper as needed.
Step 6: Ladle into bowls and top with freshly grated Parmesan cheese if desired. Serve hot.
Variation
- Use ground chicken or turkey for lighter meatballs.
- Add a squeeze of lemon juice at the end for brightness.
- Substitute kale for spinach for a more robust green.
- For a richer broth, use half chicken broth and half beef broth.
- Stir in a beaten egg slowly at the end (like egg drop soup) for a silky texture.
- Add a dash of crushed red pepper for mild heat.
- Make it gluten-free by using gluten-free breadcrumbs and pasta.
Cooking Note
Keep the meatballs small, they’ll cook more quickly and evenly. Stir gently after adding them to prevent breakage. If you’re making the soup ahead of time, consider cooking the pasta separately and adding it to each bowl when serving to avoid it soaking up too much broth and becoming mushy. Fresh spinach wilts very quickly, so it should always be added at the very end.
Serving Suggestions
Serve Italian Wedding Soup with warm, crusty bread or garlic toast. A side Caesar or mixed green salad makes a light, refreshing complement. This soup is also great as a starter before a hearty pasta dinner. For a comforting lunch, enjoy it on its own with a sprinkle of Parmesan and fresh ground pepper.
Tips
- For even-sized meatballs, use a small cookie scoop or teaspoon.
- Don’t overmix the meat mixture; this keeps the meatballs tender.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze the soup in individual portions for quick meals.
- If freezing, do not add the pasta until reheating.
- Use fresh herbs like basil or thyme for more depth of flavor.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information
Calories: 320 per serving
Protein: 21g
Sodium: 880mg
FAQs
Is Italian Wedding Soup actually from Italy?
- The soup has Italian roots but is more popular in Italian-American cooking. The name refers to the flavor pairing of meat and greens, not weddings.
Can I make it vegetarian?
- Yes, skip the meatballs and add white beans or lentils for protein. Use vegetable broth and extra greens.
What’s the best pasta to use?
- Small pastas like acini di pepe, orzo, or ditalini are ideal because they don’t overpower the meatballs or greens.
Can I use frozen meatballs?
- Yes. If using pre-cooked frozen meatballs, add them after the broth has come to a boil and simmer until heated through.
Does it freeze well?
- Yes, but for best results, freeze without the pasta and add freshly cooked pasta when reheating.
Conclusion
Italian Wedding Soup is a timeless, comforting recipe that showcases the harmony of well-seasoned meatballs, delicate greens, and soft pasta in a rich broth. It’s a go-to for weeknight meals, sick days, or when you need something warm and satisfying without being too heavy. Simple to make and deeply flavorful, this soup proves that basic ingredients can produce restaurant-quality results right in your own kitchen. With a few customizations, it can be tailored to suit nearly every diet and preference.