Italian Wedding Soup

Italian Wedding Soup is one of those timeless dishes that warms both the stomach and the soul. Despite what its name might suggest, this soup isn’t traditionally served at Italian weddings. The title comes from the Italian phrase “minestra maritata”—which means “married soup.” It refers to the way the ingredients harmonize, the union between leafy greens and savory meat. The result is a broth that feels hearty yet light, perfect for chilly evenings, holiday gatherings, or even just a simple weekday meal that needs a touch of comfort.

The Essence of the Dish

At its heart, Italian Wedding Soup combines three essential elements: flavorful broth, tender meatballs, and fresh greens. Some versions include tiny pasta pearls, such as acini di pepe or orzo, which add substance without making the soup heavy. It is a dish built on balance—between delicate and robust, rustic and elegant.

Ingredients (Serves 6–8)

For the Meatballs:

½ pound ground beef
½ pound ground pork (or ground chicken/turkey for a lighter touch)
1 large egg
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
2 cloves garlic, minced
Salt and black pepper to taste

For the Soup:

2 tablespoons olive oil
1 medium onion, finely diced
2 carrots, peeled and chopped
2 celery ribs, chopped
2 cloves garlic, minced
10 cups chicken broth (preferably homemade or low-sodium)
¾ cup acini di pepe or orzo pasta
6 ounces fresh spinach or escarole, roughly chopped
1 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese, for garnish

Preparing the Meatballs

The meatballs are the soul of this soup. To prepare them, combine beef and pork in a large bowl with the egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix gently—overworking can make them dense. Roll the mixture into small, bite-sized balls, about three-quarters of an inch in diameter. Place them on a baking sheet while you prepare the rest of the ingredients.

Some cooks choose to brown the meatballs in olive oil first, which adds extra flavor through caramelization. Others simmer them directly in the broth, allowing them to gently poach and infuse the liquid with richness. Both methods work; it depends on whether you prefer a lighter or deeper flavor.

Building the Soup Base

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened and fragrant, about 5–7 minutes. Stir in garlic and oregano, cooking for another minute to release their aroma.

Pour in the chicken broth and bring to a simmer. Once bubbling, gently lower in the raw meatballs if you’re poaching them. They’ll sink at first, then float to the surface as they cook, which usually takes around 10 minutes. If you pre-browned them, add them at this stage to let them finish cooking in the broth.

Adding Pasta and Greens

When the meatballs are nearly done, stir in the pasta. Since acini di pepe are tiny, they cook quickly—about 6–8 minutes. Add the chopped greens just a couple of minutes before the pasta finishes cooking, so they wilt but don’t lose their bright color or freshness.

Spinach is the most common choice, but escarole, kale, or even Swiss chard bring a slightly more rustic, earthy tone to the dish. Taste and adjust the seasoning with salt and pepper before serving.

Serving the Soup

Ladle steaming bowls of Italian Wedding Soup, making sure each serving has a good balance of broth, pasta, greens, and meatballs. Sprinkle freshly grated Parmesan over the top, and perhaps a drizzle of extra-virgin olive oil for added richness. Crusty bread or garlic toasts make the perfect companions, allowing you to soak up every last bit of flavorful broth.

Tips and Variations

Meat Choices: Beef and pork are traditional, but ground chicken or turkey make a lighter option. Adding a bit of Italian sausage also deepens the flavor.
Pasta Options: Acini di pepe is classic, but orzo, ditalini, or even small shell pasta can be used.
Make-Ahead Friendly: Meatballs can be shaped and frozen in advance. Drop them into the hot broth straight from the freezer, adding a few extra minutes of cook time.
Greens to Try: Escarole gives a slightly bitter note, while spinach stays mild. For a heartier winter version, kale or collard greens work beautifully.
Cheese Garnish: A dusting of Pecorino Romano offers a sharper bite than Parmesan if you prefer bolder flavor.

Final Thoughts

Italian Wedding Soup is more than a recipe—it’s a reminder of how simple, everyday ingredients can combine into something greater than the sum of their parts. It strikes the perfect balance: the meatballs bring richness, the broth brings comfort, the greens add freshness, and the pasta ties everything together. Whether served at a family table or prepared in a large pot for guests, it has the power to turn an ordinary meal into a shared experience that feels warm and memorable.

It may not have begun as a wedding dish, but with every spoonful, it celebrates a marriage—the marriage of flavors, textures, and traditions. And that’s why it remains a beloved classic across kitchens everywhere.