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
Jodi
I have made this recipe several times. I always add some shredded chicken breast to it and top it off with some shredded parmesan cheese. It is very yummy!
Beth Pierce
Thanks Jodi! So glad that you like it!!
Jackie
I made this yesterday and will make it again. I followed the recipe exactly and it was perfect and very easy to make. My husband had seconds so it’s definitely going in my “saved” recipes!
Beth Pierce
Thanks so much Jackie! So glad that you and your husband liked it!
Beth Pierce
I think I would go with ground turkey. Don’t go for the ground turkey breast as it is too lean and would not taste as good as mixture of dark and white meat.
Susan Gannon
It’s funny that the first time I had this soup WAS at an Italian wedding! I love it and will be making it soon.
Priya Shiva
This Italian soup looks so scrumptious and so comforting. I can warm up to this soup anyday!
Alexandra
This soup is superb – absolutely delicious, and so warming and comforting. Thank you for the wonderful recipe!
Farah
Pure comfort, especially with this changing weather. I love Italian wedding soup but have never tried making it myself, so you’ve completely inspired me. Thank you!!
Jessie
Italian Wedding soup is one of my all time favorites and this recipes sounds amazing!
Janelle
this soup looks so good! I am going to make this tonight but plant based.
June Jones
This soup is simply and delicious
Beth Pierce
Thanks so much June! So glad that you liked it!!
Elaine Capano
Before you brown the meatballs do you put any oil or cooking spray in the pan?
Beth Pierce
I usually do not however if you feel there is a possibility of the meatballs sticking it would be a good idea!! Every pan is a little different and of course the amount of fat in the meat makes a difference.
Deborah
Thank you so much for the recipe….not only was it super easy to make…it was delicious!
Karen Ward
It’s a very cold, snowy, blowy night in Toledo, Ohio. I plan to make this soup tomorrow when my husband and I are snowed in … looking forward to it. Thanks for all the good info and tips.
Beth Pierce
You are most welcome Karen! I hope you and your husband enjoy it as much as we do!
Anna Murdoch
I’m going to try this tonight. I’m curious?, about how many meatballs did you have in the soup? I have some frozen ones I want to just add in. Thank you!
Beth Pierce
So sorry about the delay. I never count the meatballs but I would think I usually end up with about 24 meatballs.
Darlene Pierce
I shared this recipe on a Homemade Italian Recipe site on FB! The response was amazing! I had made the soup, but I added some salt to the meatballs and I used full sodium chicken broth. After all, I’m Southern. ? Thanks for adding an alternative pasta. I used orzo. Couldn’t find the other pasta in the coastal Georgia town that I live in!
This was a fabulous, “company worthy” soup! I was also very proud to share it with a friend that had recently had surgery! Thanks so much. You have gained a fan!
Beth Pierce
Thanks so much Darlene! I am so glad that you liked it! Glad that you adjusted it for your taste.
Nick Thomas
Gonna try this tomorrow
Beth Pierce
Thanks so much Nick! Enjoy!