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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Sonia
The perfectly seasoned broth, tender meatballs, hearty vegetables and pasta create the ultimate flavour explosion in every bite. And the name “married soup” is so fitting, as each ingredient truly complements the others in a delicious union. It’s the perfect dish to warm you up on a chilly day or to serve to friends and family at a dinner party.
Mary
I’ve never had this soup before. It looks delicious! Love the different components that go into this soup.
Molly
This Italian Wedding Soup recipe is simply fantastic! The blend of flavors and textures is delightful, and it’s easy to follow. A definite winner for any occasion. Can’t wait to make it again.
Beth Pierce
Thanks, Molly! So glad that you liked it!
Rich
I love this soup. I’ve eaten it many times during a cold day. Thanks for sharing the recipe. It is always delicious.
Maria
Beth… Your Italian Wedding Soup recipe is by far the absolute best we’ve ever made. We will be following yours from here on in. Very flavorful! Thank you so much! Also, very interesting is the story behind the name! Thanks for sharing! Generally speaking, we love each and every one of your recipes! God Bless You! -Maria
Beth Pierce
Thanks so much Maria! That is so very kind of you! Happy Thanksgiving!
Kim
Hi Beth I m Italian and have had much wedding soup in my life but I have to tell you, this recipe is hands down the best I’ve ever had. I added a few chicken thighs in as well ( of course deboned) The flavor is shockingly FANTASTIC!
Can’t wait to make it again..
Thank you
Kim
Beth Pierce
Thanks so much, Kim! I am happy to hear that you enjoyed it.
Diane
I have made this soup for years and it is always a Hugh hit! Definitely one of our favorite soups and we have a lot of soup. I do not brown the meatballs as I was taught to just drop them in the broth but I might try browning them. I could see that would give an extra layer of flavor. Also I whisk egg in too. It’s delicious!
Beth Pierce
Yes, such a delicious soup.
Kelly
Just made a double batch of this for a family dinner for tomorrow. My daughter and I sampled and it is delicious!! My first time making Italian wedding and will definitely add to my favs!!
Beth Pierce
Thanks Kelly! So glad that you and your daughter liked it!
caitlin k
this is seriously my most favorite soup! im always craving it!
maryanne
This is one of my favorite soups! I used frozen spinach just to make life easier, and it turned out soooo tasty! It’s the perfect comfort food on a chilly night.
Elizabeth
My whole family absolutely loved this soup! Fantastic recipe!
Heather Johnson
my absolute favorite soup – never knew the story – but it’s delicious! Thanks for sharing recipe!
Carrie Robinson
Oh yum! Now this is my kind of comfort food. 🙂
Cheryl
I made this recipe but used homemade broth. So much better and also served with chicken and the meatballs. I also cook the meatballs right in my broth. Bam. Enjoy.
Beth Pierce
So glad that you liked it! We are certainly having soup weather here! So darn cold!!
Sandy Smith
Made this as a surprise for my Sicilian bf’s birthday, HE LOVES IT !!!
Followed the recipe exactly, except:
I bought pre-made, uncooked pork meatballs and mixed them with a package of ground turkey to cut the sodium. Then made smaller meatballs with the mixture.
Also added fresh cracked pepper.
Beth Pierce
Thanks Sandy! So glad that you both enjoyed the soup!
Emily
This was my first attempt at Italian Wedding Soup and I will look no further!! This recipe turned out fabulous! I think that the pasta amount was a little too much, but the flavor of both the soup and the meatballs was excellent!! This will forever be my “go-to” recipe for this soup!! Thank you for sharing!!
Beth Pierce
Thanks so much Emily! So glad that you liked it! It is one delicious soup!!