Authentic Italian Wedding Soup Recipe: Hearty & Comforting Homemade Meal

Italian Wedding Soup is a truly heartwarming dish, known for its delectable combination of flavorful meatballs, fresh, healthy vegetables, and tiny pasta swimming in a savory broth. Its charming name, derived from the Italian phrase “minestra maritata,” beautifully translates to “married soup.” This delightful moniker refers to the harmonious “marriage” of the ingredients, particularly the green leafy vegetables and the rich meat, rather than any actual wedding celebration. It’s a testament to how beautifully all the components blend together to create a perfectly balanced and incredibly satisfying culinary experience.

This classic Italian-American comfort food is not only incredibly satisfying but also surprisingly simple to prepare. It makes for an ideal weeknight dinner or a cozy weekend meal, especially when served alongside a crisp cheesy garlic bread and a fresh green salad. Once you try this recipe, it’s sure to become a cherished favorite in your kitchen!

If you’re a true soup enthusiast, then adding this Italian Wedding Soup to your repertoire is an absolute must. It’s the epitome of deliciousness, comfort, and remarkable ease of preparation. The tender, perfectly seasoned meatballs, combined with a vibrant medley of vegetables and delicate pasta, create a texture and flavor profile that’s simply irresistible. For those looking to explore more comforting liquid delights, be sure to check out our recipes for broccoli cheese soup and easy chicken noodle soup.

Key Ingredients & Expert Substitutions for Your Italian Wedding Soup

Crafting the perfect Italian Wedding Soup begins with selecting high-quality ingredients and understanding how they contribute to the overall flavor and texture. Below, you’ll find detailed notes on each component, along with helpful substitution suggestions to tailor this recipe to your preferences.

Ground Beef and Pork: The traditional combination of ground beef and pork provides a rich, balanced flavor and tender texture to the meatballs. The fat content from both meats ensures juicy, flavorful spheres. If you’re looking for lighter alternatives, ground chicken or ground turkey can be excellent substitutes, though they may result in slightly drier meatballs. To compensate, consider adding an extra tablespoon of olive oil or a little more Parmesan cheese to the meat mixture.
Egg: A single egg is vital for binding the meat mixture together. It acts as an emulsifier, helping to hold the meatballs in shape during cooking and preventing them from falling apart in the soup. There isn’t a direct substitute for an egg in this context without altering the texture significantly, so it’s highly recommended for optimal results.
Breadcrumbs: Italian seasoned breadcrumbs are my go-to choice as they infuse the meatballs with a wonderful aromatic blend right from the start. However, plain breadcrumbs or Panko breadcrumbs work equally well. If using plain or Panko, simply add an extra teaspoon of Italian seasonings to the meat mixture. For an even more authentic touch, you can easily make your own breadcrumbs from fresh or slightly stale crusty bread, processed in a food processor, and seasoned to your liking.
Parmesan Cheese: Freshly grated Parmesan cheese is always preferred for its superior flavor and melt-in-your-mouth texture, which truly elevates the taste of the meatballs. While pre-grated cheese in a container will still work, it might lack the same depth. Feel free to experiment with an Italian cheese blend or a Parmesan-Romano blend for a slightly sharper, more complex profile. All these options will contribute a delicious umami richness.
Garlic and Onion Powders: These convenient powdered seasonings offer a simple yet effective way to add a foundational layer of flavor to your meatballs. They blend seamlessly into the meat mixture. For those who prefer a more robust, fresh taste, finely minced fresh garlic (2 cloves) and a quarter cup of finely grated onion (including its juices) can be incorporated. This will undoubtedly take the flavor to another level. If using garlic and onion salts, remember to reduce the added salt in the recipe by half a teaspoon to avoid over-seasoning.
Olive Oil: Extra virgin olive oil is my preference for its distinct flavor that complements Italian cuisine beautifully. Its fruity notes enhance the overall aroma of the soup base. However, any neutral-flavored oil, such as canola, vegetable, or grapeseed oil, will also perform well, especially when searing the meatballs and sautéing the aromatics.
Onions, Garlic, Carrots, and Celery: This classic quartet, often referred to as “soffritto” or “mirepoix,” forms the aromatic foundation of the soup’s rich and flavorful broth. They are slowly sautéed to release their sweet and savory essences. Any variety of onion will work. For convenience, feel free to use pre-chopped baby carrots or even a pre-packaged mirepoix mix if time is a concern.
Chicken Stock: Using good quality chicken stock is crucial as it forms the base of the soup, imparting a deep, savory flavor that broth often lacks. Chicken broth can certainly be used, but stock will offer a more intense, richer taste. Vegetable broth is also a viable option for a vegetarian version (though you’d need to swap the meat). For a quick solution, bouillon cubes or paste dissolved in hot water can serve as an effective substitute.
Italian Seasoning: This blend of dried herbs like oregano, basil, thyme, and rosemary adds a quintessential Italian aroma and taste to the broth. If you have fresh herbs on hand, such as a sprig of fresh rosemary or a few basil leaves, feel free to toss them in during the simmering stage for an even brighter, more fragrant soup.
Acini de Pepe Pasta: This tiny, seed-like pasta, whose name charmingly translates to “grape seeds,” is the traditional choice for Italian Wedding Soup. Its small size ensures it cooks quickly and blends harmoniously without overpowering the other ingredients. However, any other small pasta shape will work wonderfully, including ditalini, orzo, or even small elbow macaroni. Adjust cooking times according to package instructions for your chosen pasta.
Spinach: Fresh spinach is added at the very end to wilt, providing a boost of nutrition, a beautiful vibrant green color, and a subtle earthy flavor. It’s a classic addition that makes the soup even heartier. Other leafy greens such as kale (chopped and added earlier to soften) or escarole are also traditionally used in Italian Wedding Soup and can be substituted if preferred.

Top Tips for the Ultimate Italian Wedding Soup

Achieving a truly outstanding Italian Wedding Soup involves a few key techniques. Follow these expert tips to ensure your soup is packed with flavor and perfectly cooked every time:

Sear Your Meatballs for Enhanced Flavor: While it might seem like an extra step, searing the meatballs for 2-3 minutes on each side before adding them to the soup is highly recommended. This process creates a beautiful golden-brown crust, locking in their savory juices and adding a deeper, more complex layer of flavor to the soup. It’s a small effort that makes a big difference in taste.
Avoid Overcrowding the Pan: When searing your meatballs, it’s crucial not to overcrowd the pan. If you put too many meatballs in at once, the temperature of the pan will drop, causing them to steam rather than sear. This prevents the formation of that desirable crust. Work in batches if necessary, ensuring each meatball has enough space to brown properly.
Season Generously and Taste as You Go: A common mistake in soup making is under-seasoning. Don’t be shy with salt and freshly ground black pepper! Season the meatball mixture, the aromatics, and finally, the finished broth generously. Always taste the soup before serving and adjust the seasoning as needed. A well-seasoned broth is the key to a truly unforgettable Italian Wedding Soup.

Storage & Meal Prep Made Easy

Italian Wedding Soup is fantastic for meal prepping and freezing, ensuring you can enjoy its comforting flavors even on busy days. Here’s how to best store it and prepare it in advance:

Make-Ahead Preparation: You can absolutely prepare this recipe in advance! Simply follow all the recipe instructions, but hold off on cooking the pasta until the day you plan to serve the soup. Pasta tends to absorb a lot of liquid over time, especially when left sitting in broth. To prevent your pasta from becoming mushy and soaking up too much of that delicious broth, cook it separately in boiling water according to package instructions just before adding it to individual bowls of heated soup. This ensures perfectly al dente pasta every time.

Refrigeration: Leftover Italian Wedding Soup can be stored in an airtight container in the refrigerator for 3-5 days. As mentioned, if you know you won’t be eating all the soup on the day of cooking, it’s best to cook the pasta separately and add it to individual servings. If the pasta is already in the soup, the texture might change slightly upon reheating, but it will still be delicious. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of extra chicken stock or water if the broth has thickened too much.

Freezing Instructions: Italian Wedding Soup also freezes exceptionally well, making it a perfect candidate for batch cooking. If you plan to freeze the soup, prepare it according to the recipe, but *do not add the pasta*. Allow the soup (meatballs and broth with vegetables) to cool completely to room temperature. Then, pour it into an airtight, freezer-safe container or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw the soup overnight in the refrigerator, then reheat it on the stovetop. Cook the pasta separately just before serving and add it directly to your bowl for the best texture.

Italian Wedding Soup Recipe

By Julie Maestre

Summary: Italian Wedding Soup is a hearty soup boasting flavorful meatballs, healthy vegetables, and tiny pasta. The name comes from the Italian phrase “minestra maritata” which means “married soup.”

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8
Course: Soup
Cuisine: Italian American
Keyword: Italian soup, Italian wedding soup, soup with meatballs

Ingredients

½ lb ground beef
½ lb ground pork
1 egg
½ cup Italian style breadcrumbs
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning (for meatballs)
1 onion, finely diced
1 ¼ cups carrots, diced
¾ cup celery, diced
2 garlic cloves, finely minced
8 cups chicken stock
1 cup acini de pepe pasta
4 oz fresh spinach
Salt and pepper to taste (for soup broth), season generously for best results

Instructions

In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, grated parmesan cheese, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon Italian seasoning. Mix until all ingredients are well combined, being careful not to overmix.
Using your hands, form the meat mixture into ¾ to 1-inch meatballs. You should get approximately 28-30 meatballs from this mixture.
Heat 1 tablespoon of olive oil in a large Dutch oven or a deep pot over medium-high heat. Once the oil is hot and shimmering, carefully place the meatballs in a single layer. Brown them on 3 sides until they achieve a light golden-brown crust, which should take about 4-5 minutes total. Do this in batches if necessary to avoid overcrowding the pan, which would steam the meatballs instead of searing them. Remove the browned meatballs from the pot and set them aside.
Add another 1 tablespoon of olive oil to the same pot over medium-high heat. Once sizzling, add the finely diced onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 2 minutes, making sure to scrape up any delicious brown bits from the bottom of the pot. Stir in the finely minced garlic and an additional 1 teaspoon of Italian seasoning and sauté for another 30 seconds until fragrant.
Pour in the 8 cups of chicken stock and bring the soup to a rolling boil.
Carefully return the browned meatballs to the pot, then add the acini de pepe pasta. Give everything a good stir. Reduce the heat to low, cover the pot with a lid, and gently simmer for 8-10 minutes, or until the pasta is al dente (tender with a slight bite).
During the last minute of simmering, stir in the fresh spinach until it wilts into the soup. Taste the soup and season generously with salt and pepper to your preference.
Ladle the hot soup into bowls. Garnish each serving with freshly grated Parmesan cheese, and serve immediately with crusty bread or a fresh side salad if desired.

Notes

I highly recommend searing the meatballs for 2-3 minutes on each side so they get a really nice crust and develop deeper flavor.
When searing the meatballs, ensure you don’t overcrowd the pan; otherwise, they will steam instead of sear, preventing that lovely browned exterior.
Season this soup generously with plenty of salt and pepper throughout the cooking process to prevent it from turning out bland. Taste and adjust before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Calories: 353kcal
Carbohydrates: 27g
Protein: 22g
Fat: 17g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0.4g
Cholesterol: 72mg
Sodium: 860mg
Potassium: 634mg
Fiber: 2g
Sugar: 6g
Vitamin A: 4804IU
Vitamin C: 7mg
Calcium: 138mg
Iron: 3mg

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