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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Suzanne
I’ve been looking for a good recipe of this soup and I think this is the one! Will report back on my findings soon lol
Beth Pierce
Thanks so much Suzanne! I hope you enjoy it!
Pam Sharkey
I think this is a Italian-American recipe.
natalie
Oh wow this soup looks so hearty and full of goodness!! Perfect for a cold winter’s day.
Khushboo Motihar
That’s such a cool story behind such a wonderful dish. I love the fact that it is a marriage of meat and vegetables 🙂
Beth Pierce
Yes indeed! Now that is a marriage that lasts!
My Family Travel Zone
This is the BEST Italian Wedding Soup recipe I have ever tasted.
Beth Pierce
Thanks so much! I am glad that you enjoyed it!!
Jasmine Hewitt
i dont think i’ve ever had italian wedding soup. i’d like to give this a try
Beth Pierce
Thanks Jasmine! it really is delicious!
Bella and Dawn at Dear Mummy Blog
We would have never through to add meatballs to a broth – sounds amazing!
John Mulindi
Italian food is one of the foreign food I would like to try. This one is the best pick for me. Thanks for sharing.
Beth Pierce
My pleasure John! I sure hope you like it as much as we do!
Rosey
Wedding soup is so delicious. I haven’t had any for awhile, but now that you mention it… it’ll probably be on our menu soon. 🙂
Preet
I love soup. The pictures alone sealed the deal for me. This looks and sounds incredibly tasty.
Beth Pierce
Thanks so much! I love soup so too! Never a bad time for some soup!!
Alexandra Cook
This looks nice and simple to put together but so delicious! Perfect for a weekend treat!
Beth Pierce
I agree! Weekends are great for soup! Such great comfort food!
Kisha Stewart-Harris
Wedding soup always reminds me of coziness and comfort. Just one bowl takes me back to my childhood and great memories. Your version of this looks delicious.
Beth Pierce
Thanks so much! It is pure comfort food!!
Lisa
This looks so delicious! We’re live in Italy half the year, but I’ve never heard of Italian wedding soup! Will try it out.
Yeah Lifestyle
This looks and sounds like such a delicious soup! How interesting that its name has nothing to do with weddings!
Beth Pierce
Thanks so much! Yeah absolutely nothing to do with weddings.
Farmhouse Mama
This soup looks delicious and hearty! It’s been awhile since I’ve had Italian Wedding soup, but it would be so fun to make with this recipe. Thanks!
Catherine
One of my favorites! I’ve been craving soup lately and could go for a bowl of this beautiful soup! Looks so delicious!
Beth Pierce
Thanks so much Catherine! I love soup too! Never a bad day for soup!!
Sincerely Miss J
I love Italian Wedding soup. I could eat it everyday. I will def. try this recipe. Super excited
Beth Pierce
Thanks so much Miss J. I hope you enjoy it as much as we do!