Classic Italian Wedding Soup is made with delicious pork and beef bite-sized meatballs, onions, carrots, celery, garlic, spinach, and pasta in a deliciously seasoned broth.
The name wedding soup comes from the Italian phrase minestra maritata, which means married soup, not as in wedding nuptials and bells but in the marriage of delicious flavors and tastes that complement each other. I love to serve this soup with oatmeal biscuits and potato croquettes.
Why is it Called Italian Wedding Soup?
Unfortunately, this classic Italian soup has nothing to do with weddings. It wasn’t named after the marriage of two people but after the heavenly marriage between meat and vegetables. I know this is a bit of a letdown, as you were probably thinking this soup has got to have a great story behind it and a bunch of symbolism. Nope, it’s just terrific-tasting soup that should probably be served at weddings.
Ingredient Notes and Substitutions
- Meat: I like to use a mixture of ground beef and pork, but you can use either one or the other.
- Breadcrumbs: Italian or homemade
- Parmesan cheese: freshly grated is best
- Pasta: Orzo or ditalani can be substituted for the acini de pepe pasta.
- Baby spinach: you can use regular spinach, but remove the long and thick stems
How To Make Italian Wedding Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, combine the ground beef, pork, breadcrumbs, egg, Parmesan, herbs, and spices. Roll the mixture into small meatballs and cook in a large skillet over medium-high heat until browned. Don’t worry if they are not fully cooked. Those sweet babies will finish cooking in the soup. Remove the meatballs from the skillet and plate.
Add the onions, carrots, and celery to the same skillet and cook until softened. Add the garlic and herbs and cook for 1 minute while stirring constantly. Move the cooked vegetables to a large Dutch oven or large pot. Add the chicken broth and bring the Soup to a low boil. Add the pasta and cooked meatballs. Reduce the heat and simmer for 10-15 minutes or until the pasta is tender. Stir in the spinach at the last minute of cooking. Season with kosher salt and fresh ground black pepper.
If you own a Dutch oven, you can prepare the entire recipe in that pot. They are great for browning meat. However, I would drain any excess grease before adding the chicken broth.
Preparation Tips and Storage
- For optimal taste, brown the meatballs before adding them to the soup. Browning adds great flavor that spreads throughout the whole pot. It also lends a better texture than a boiled meatball.
- Use dried or fresh herbs like parsley, thyme, and rosemary.
- You can substitute escarole, kale, or endive for the spinach in this soup recipe. They all work well.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated on the stove over low heat or in the microwave at reduced power.
- Freeze for up to 3 months. See below for more on freezing this soup.
How to Freeze This Soup
To freeze this soup, first, cool the soup thoroughly. Ladle the fully-cooled soup into quart or gallon-sized heavy-duty freezer zipper bags. Mark the bags with the date and the contents. Lay the soup bags in a single layer on cookie sheets and place them in the freezer.
Once fully frozen, stack the bags on their sides in the freezer to save space. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at 60% power so as not to overcook any ingredients before the soup is hot.
More Soup Recipes
Classic Italian Wedding Soup Recipe
Ingredients
Meatball Ingredients
- 1 1/4 lbs mixed ground pork and beef
- 1/2 cup bread crumbs
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 large egg
- 1/2 cup shredded Parmesan cheese
- 1 1/2 tablespoon olive oil
Soup
- 1 medium sweet onion diced
- 2 large carrots diced
- 2 stalks of celery diced
- 3 cloves garlic minced
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 cups low-sodium chicken broth
- 1 cup acini de pepe pasta see notes
- 4-5 ounces baby spinach
- Kosher salt and fresh ground black pepper
Instructions
- In a medium bowl, combine the ground pork, ground beef, breadcrumbs, parsley, basil, oregano, egg, and Parmesan cheese. Shape the mixture into 3/4-inch balls. Heat the olive oil in a large skillet over medium high heat. Add the meatballs and brown in the skillet. Remove the meatballs from the skillet and plate.
- In the same skillet over medium heat, add the onions, carrots, and celery. Cook until the vegetables are softened, about 7-10 minutes. Add the garlic, parsley, basil, and oregano and cook for 1 minute while stirring constantly. Add the cooked vegetables to a heavy stockpot or Dutch oven. Add chicken broth and bring to a low boil.
- Add the acini di pepe and the cooked meatballs. Cook for 15 minutes or until the pasta is tender. Add the spinach at the last minute of cooking. Stir the soup until the spinach is wilted. Season with kosher salt and fresh ground black pepper to taste.
Video
Notes
- You can substitute ground turkey, ground pork, ground beef, or Italian sausage.
- For optimal taste, brown the meatballs before adding them to the soup. Browning adds great flavor that spreads throughout the whole pot. It also lends a better texture than a boiled meatball.
- Use dried or fresh herbs like parsley, thyme, and rosemary.
- Feel free to substitute escarole, kale, or endive for the spinach. They all work well in this soup recipe.
- Orzo or ditalani can be substituted for the acini de pepe pasta.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers on the stove over low heat or in the microwave at reduced power.
- Freeze for up to 3 months. See below for more on freezing this soup.
Nutrition
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Allie
One of my all time favorite soups, I could lick the bowl clean! This is a great recipe to keep in the safe!
Beth Pierce
LOL! I could like the bowl clean too but I think my family would give me the evil eyeball!
Nancy
Mmmm, this looks amazing. My daughters and husband love Italian Wedding soup. It’s their go-to, I’m more of a tomato soup gal but, I usually lose out and we make this. I’m going to mix it up and try yours!
Beth Pierce
Thanks so much Nancy! I hope that all of you enjoy it!
George
My mom made it but she would boil chicken breast bone in. Then strip/ shred chicken from bone combine vegetables, pasta, meatballs and let cook. Serve soup with grated parmesan
Beth Pierce
Sounds delicious George! I bet she was a great cook!
eli
“named after the heavenly wedding of meat and vegetables” had me dying. Sounds like the best type of wedding
Beth Pierce
Yes it really does. You are making me laugh this morning! I needed a good laugh!
Anosa
I honestly thought there was a great story behind the name but ah well, the recipe still looks pretty delicious.
Beth Pierce
Unfortunately no great story! I hope you enjoy the soup! It is very yummy!
gale reynolds
This soup is absolutely positively the first course at all Italian weddings that I have ever attended!!!
Heather
I always see this soup recipe and I’ve actually never tried it. We love soup in our home, so I’ll have to try this out.
Beth Pierce
Thanks Heather! We love soup too! This is a delicious one! I hope you enjoy it!
Sara Welch
This is my favorite soup at our local grocery store (The Nugget)! But, your recipe looks ten times better! I can’t wait to make this for myself-yum!
Beth Pierce
Thanks so much Sara! That is a really cute name for a grocery store! Thanks for stopping by!
Danielle Wolter
it’s been so long since i had italian wedding soup. loving the flavors and how easy it all comes together!
Beth Pierce
Thanks so much Danielle! I hope you like it!
Dana Burger
I whisk a raw egg in at end before I add the spinach because this was how I was taught. I too it with Parmesan and homemade croutons❤️
Beth Pierce
Sounds delicious! Thanks for the tips!
Karla
Thank you for the description of the soup first. This looks like such a great dish for these cold winter days.
Beth Pierce
Yes nothing warms the soul like a good bowl of soup! I sure hope you enjoy it!
Stacie
This is the kind of recipe I love. It’s tasty and it’s healthy. That can be a really hard combo to come by.
Beth Pierce
So true Stacie! I love this soup!!
katie davies
My favourite kind of soup veg and meat good hearty healthy food fab recipe thanks
Beth Pierce
My pleasure Katie! I hope you enjoy it!!
April
Delicious!! One of my favorite soups!
Beth Pierce
Thanks so much April! I am glad that you liked it!!
Sarah
This is so good! I do have one suggestion for those with kids who do not like spinach…. chop it finely…. it helped my kids eat their entire portion.
Beth Pierce
Great idea! Thanks for the tip!!
Lori
Can I use frozen chopped spinach instead of fresh baby spinach?
Beth Pierce
Yes you can although I would squeeze as much moisture out of it as possible.
Lori
Thank you!!
Hilary
What is something that you should serve with this soup? I can not wait to make it tonight!!
Beth Pierce
I love that soup. It really is a meal in itself so maybe some crusty French bread with butter, a small garden salad, a Caesar salad or maybe even a fruit cup.
Ann Marie Traitses
This was amazing! The only thing I did differently was bake the meatballs in a 350 oven on a sheet pan lined with foil and sprayed with cooking spray to prevent sticking. I think that is easier.
Beth Pierce
So glad that you enjoyed it! Thanks for the heads up!
ROBERT LEBLANC
The only thing Ann Marie will loose is all those bits of burnt meat flavor, by not sauteing your veggies in the meat ball pan!! That’s usually a huge part of your recipe! Great recipe…I’m definitely putting it to the test this weekend.Thanks.
Beth Pierce
Thanks so much Robert! Enjoy! Have a wonderful Thanksgiving!
Anna Azzopardi
Very good but you actually do not have to cook the meatballs before, all you do is drop them in the the hot broth , and they just cook in the broth, than you can add the pasta , and than the spinach at the end.
I have been making Italian wedding soup for ever, and never cooked the meatballs ahead of time.
Beth Pierce
Thanks for the tip. I like the flavor and the texture better when I brown the meatballs first.
Kelli
Loved this recipe! Easy to make and full of flavor!
I decided to use ground turkey rather than beef / pork mixture using the Sam’s seasonings. Turned out really nice! Yum!
Beth Pierce
Thanks so much Kelli! I am so glad that you liked it! Good idea with the ground turkey.
Dominic Mottillo
I use Endive and Escarole in mine instead of spinach. Try it I guarantee that you will love it
Beth Pierce
Thanks for the tip!
Roseann Flagiello
That is awesome that someone else uses the Escarole, I’ve been using escarole for years and love it… But I do love it with the spinach too.
Darlene B.
I always use escarole, and all beef for the meatballs. I also add shredded or cubed chicken breast. I believe it is called wedding soup as it is traditionally served as a first course at many Italian weddings and other gatherings!
Ari
Actually that is false. It’s not served traditionally at Italian weddings. its original Italian name is really minestra maritata, which means “married soup” in relation to the “marriage” or unity of all the ingredients.
Amy
Yes! I’m from Ohio where it is VERY well known! We do the same.
gale reynolds
You are absolutely correct! This soup was ALWAYS served as first course at family weddings!
gale reynolds
Yes!!! This soup has ALWAYS been first course at all our family weddings!!!