There’s something so comforting about a bowl of Italian Wedding Soup. It’s like wrapping yourself in a cozy blanket—warm, satisfying, and full of flavor. This soup has become a regular on my dinner table, especially when I want something hearty but not too heavy. With tender homemade meatballs, savory broth, little bits of pasta, and a handful of fresh spinach, this classic soup really is a meal in a bowl.
Whether you’re serving it up on a cold evening or enjoying a lighter lunch in warmer weather, Italian Wedding Soup brings people to the table. And let’s not forget a side of crusty bread for dunking—because soup and bread are always better together.
Serve it up with my No Knead Bread or French Bread recipe.
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What Is Italian Wedding Soup?
Despite its romantic-sounding name, Italian Wedding Soup has nothing to do with weddings! The name actually comes from the Italian phrase “minestra maritata”—meaning “married soup”—which refers to the perfect pairing of greens and meat in the dish. The flavors are truly a match made in culinary heaven.
This recipe sticks to the traditional basics with a simple twist: tiny pasta, savory broth, fresh spinach, and flavorful beef meatballs made from scratch.
This soup features:
- Juicy, bite-sized meatballs made from ground beef, breadcrumbs, and Parmesan.
- A flavorful broth that serves as the soul of the soup.
- Tiny pasta like orzo or acini de pepe for added texture.
- Fresh spinach for color and nutrition.
Ingredients You’ll Need To Make A Pot Of Italian Wedding Soup
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 cups chicken broth (homemade or store-bought)
- ¾ cup tiny pasta (ditalini, orzo, or acini de pepe)
- 2 cups fresh spinach
Optional: Grated Parmesan cheese for serving
How to Make Italian Wedding Soup
Step 1: Mix the Meatballs
In a large bowl, combine the ground beef, breadcrumbs, egg, parsley, Parmesan, Italian seasoning, salt, and pepper. Roll into small meatballs—about 1 inch in size. You should get around 30 meatballs, depending on how big you make them.repare the Meatballs
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, parsley, Parmesan cheese, Italian seasoning, salt, and pepper.
- Mix gently until just combined. Overmixing can make the meatballs tough.
- Shape the mixture into small 1-inch meatballs.
- Bake at 350°F (175°C) for about 12 minutes or sauté them in a pan until browned.
Step 2: Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat. Add the carrots, celery, and onion. Sauté for 5–6 minutes until the vegetables are tender. Stir in the minced garlic and cook for another minute.
Step 3: Add Broth and Meatballs
Pour in the chicken broth and bring it to a gentle boil. Carefully add the meatballs to the pot. Reduce the heat and simmer for 10–12 minutes, until the meatballs are cooked through.
Step 4: Add the Pasta
Stir in the pasta and cook until al dente, about 8–10 minutes depending on the pasta shape. Stir occasionally so nothing sticks to the bottom.
Step 5: Stir in the Spinach
Just before serving, stir in the fresh spinach. It will wilt quickly in the hot broth—no need to cook it long.
Storage and Freezing Tips
Leftovers will keep well in the fridge for up to 4 days. Store in an airtight container and reheat on the stovetop or microwave until warmed through.
To freeze, cool the soup completely, then ladle it into freezer-safe containers. It will keep in the freezer for up to 3 months. If you plan to freeze the soup, you may want to cook the pasta separately and add it fresh when reheating—this keeps the pasta from getting too soft or mushy after thawing.
Why You’ll Love This Recipe
Easy to customize with different greens or pasta
Perfect for meal prep and freezing
Simple pantry ingredients
Classic comfort food
Kid-friendly and budget-friendly
Why This Recipe Works
Italian Wedding Soup brings together simple, wholesome ingredients to create a dish that feels special. Whether you’re making it for your family or guests, it’s a recipe that’s sure to impress.
I’d love to hear how your soup turns out! Leave a comment below or tag me on social media. Happy cooking!
Apparel for the foodies & grillers
Italian Wedding Soup
Ingredients
Meatballs
- 1 pound lean ground beef
- 1/2 cup bread crumbs plain
- 1 large egg
- 2 Tbsp fresh parsley chopeed
- 2 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup shredded parmesan cheese
Soup
- 8 cups chicken broth you can also use 1/2 beef broth
- 2 Tbsp olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 cup small pasta
- 8 oz fresh spinach
- freshly grated parmesan for garnish
- salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, parsley, Parmesan, Italian seasoning, salt, and pepper. Mix well and roll into 1-inch meatballs.
- Step 2:
- In a large soup pot, heat olive oil over medium heat. Sauté carrots, celery, and onion for about 5–6 minutes, until softened. Add garlic and cook for 1 more minute.
- Step 3:
- Pour in chicken broth and bring to a gentle boil. Carefully drop in the meatballs. Reduce heat and simmer for 10–12 minutes or until meatballs are cooked through.
- Step 4:
- Add pasta and cook for 8–10 minutes, or until al dente. Stir occasionally.
- Step 5:
- Stir in fresh spinach and cook for 1–2 minutes, just until wilted. Serve hot with grated Parmesan and crusty bread if desired.
Notes
- To freeze: Cool completely and store in a freezer-safe container for up to 3 months. If freezing, consider cooking pasta separately and adding it fresh when reheating to avoid mushy texture.
- Use ground chicken or turkey for a lighter variation.
- Store leftovers in the fridge for up to 4 days.