Italian Wedding Soup is incredibly comforting soup with phenomenal flavors! The flavors come from the marriage of a seared vegetable base, flavorful chicken stock, mouthwatering meatballs, tender small pasta, and nutritious leafy greens.
If you love Italian inspired soups, make sure to check out our Minestrone soup recipe, Zuppa Toscana soup, or Chicken Gnocchi soup!
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This comforting Italian Wedding Soup got everything that a perfect soup should have – plenty of flavor, protein to keep you full, and veggies to keep you nourished. On those chilly days when you’re craving a bowl of comfort, this is the recipe for you!
What else makes this soup so remarkable is just how easy it is to whip up. The prep time for this traditional soup is just 20 minutes, and the majority of that time is spent making the homemade meatballs and prepping the veggies.
All natural ingredients are what make up the flavor profile of Italian wedding soup. Other than the delightfully flavorful meatballs, the veggies and broth are what create a blend of subtle, yet satisfying flavors. Between the pasta, meatballs, and vegetables, this soup is sure to keep you nice and full for quite a while after you’re done.
What is Italian Wedding Soup?
Italian wedding soup slightly variates from recipe to recipe, but the main idea is always the same. It’s a very comforting soup that brings together meatballs, pasta, and leafy greens.
You can see a variation in the meatballs, like using chicken, turkey, beef, or pork. Small pasta usually includes either acini de pepe, orzo, or another type of pasta will equally as small pieces. And when it comes to the greens, there is a choice of endive, escarole, kale, and even spinach.
There are also versions of this soup that do not have pasta, if you’d prefer to keep things low carb. However, I like to keep the pasta in mine as it’s a balance between the meat and greens!
Origin of Italian Wedding Soup
There’s a rumor floating around that Italian wedding soup is a traditional soup served at weddings in Italy. In truth, this soup has nothing to do with weddings at all!
The names comes from the Italian phrase minestra maritata, which literally translates to “wedding soup.” It refers to the marriage of the meat and green flavors. Much like so many other wonderful, popular dishes, this soup was originally a peasant dish where families used whatever leftover meat and greens they had on hand to make dinner.
The exact origin of Italian wedding soup is rather fuzzy, because this soup dates back so long ago. Like I said – it’s tried and true! Many believe that this soup was actually brought to Naples from Spain, while other native Italians insist that the soup existed in Italy long before that.
Either way, this is an amazing soup that is sure to comfort and satisfy everyone in the family!
Ingredients and Substitutions
Meat – a combination of ground beef and group pork will make the best juicy meatballs. You can use lean ground beef like 90/10, but it tends to be chewier due to the lack of fat. I prefer to use 85/15 or even 80/20 ground beef for juicier and tastier beef.
Garlic – Freshly minced garlic is always the best option for taste and aroma.
Bread – use a slice or two (depending on size) of wheat bread and soak it in some milk first. Meatballs is a great way to use up those end pieces of bread loaf no one seems to eat.
Parmesan Cheese – you will need freshly grated parmesan cheese for the BEST results. It has the best potent flavor and melts better. If you don’t have the time to grate it yourself, some deli sections of the grocery store will have freshly grated parmesan cheese available. For the best tasting soup, save the rind of the parmesan block and cook it with the soup.
Soffritto – this is a base to many classic soups consistent of an aromatic mix of finely diced onions, celery, and carrots cooked in olive oil.
Broth – Vegetable Broth is more common to use in this soup recipe, but Chicken Broth also works. When using store-bought broths and stock, try to get “low sodium” or “no salt added” kind. Try to also get bone broth if available, it will have a richer flavor.
Greens – when escarole or endive is not available, I use kale.
Pasta – classic Italian Wedding Soup is made with acini de pepe, but it’s not always easy to find. You can substitute orzo as I did, or use any pastina or tiny pasta.
Gluten Free Notes:
If you’re gluten free, you can still enjoy this Italian classic soup!
- In the meatballs, make sure to use gluten free bread.
- As pasta, use small gluten free pasta and if you can’t find any, break up some gluten free spaghetti into small pieces.
How to Make Italian Wedding Soup
Start off by making the meatballs. Combine all of the ingredients that are called for and mix them well. Once mixed, scoop the meatballs into 1 inch balls and set them aside.
Sauté the veggies: Preheat a Dutch oven with some olive oil and cook the soffrito – the perfect base to all soups (onion, carrot, and celery). Then, stir in the garlic and cook until fragrant.
Broth and meatballs: Pour in the chicken stock and season the mixture with a little salt and pepper. Bring to a simmer. Add in the meatballs and cook them in the simmering broth for approximately 15 minutes.
Pasta and greens: chop the leafy greens, then add them to the pot. Add the pasta as well. Give it a good stir and let the soup cook for another 8 minutes. (Or, the time the pasta box instructions suggest.)
Egg finish: Whisk together the eggs and grated parmesan cheese in a small bowl. Drizzle the egg mixture into the pot as you slowly stir. Give it about a minute to cook.
Serve right away, and enjoy!
Recipe FAQs
When it comes to pasta in this soup, think tiny! Go with an option like ancini de pepe, orzo, pastina, or even ditalini.
The most traditional greens to use in this soup is escarole, but it’s not always widely available. If you need to, substitute endive or kale. Spinach is my personal least favorite green to use, as it adapts a slimy texture in the soup.
Store the leftover soup right in the Dutch oven you cooked it in covered with a lid or in an airtight container, in the refrigerator. Stored properly, homemade Italian Wedding soup should last for about 3-4 days.
Reheating – You can reheat the individual portions in the microwave. If you need to reheat a lot at the same time, do it on stovetop in the Dutch oven over medium heat just until warmed through.
More Comforting Recipes To Try
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Italian Wedding Soup Recipe
Ingredients
Meatballs:
- 1/2 lb ground beef 85/15 meat to fat ratio
- 1/2 lb ground pork
- 1/4 cup finely diced onion
- 3 garlic cloves
- 1 egg
- 1/2 tbsp Worcestershire sauce
- 1 slice of bread* soaked in milk
- 1/2 cup grated Parmesan cheese
- 1/2 tbsp dried parsley
- coarse salt
- black pepper
For Italian Wedding Soup:
- rolled meatballs from above
- 2 tbsp olive oil
- 1 yellow onion
- 2-3 medium carrots
- 2-3 celery ribs
- 4 cloves of garlic
- 12 cups vegetable (or chicken) broth heated
- coarse salt
- black pepper
- 1 cup tiny pasta such as orzo*
- 1 medium bunch or head of endive, escarole, or kale
- 2 eggs
- 1/4 cup grated Parmesan cheese
Instructions
Meatballs:
- Combine all of the ingredients for meatballs in a mixing bowl and mix well.
- Use a cookie scoop to make meatballs that are about or slightly smaller than 1 inch in diameter. Set them aside.
To Make The Soup:
- Preheat a large Dutch oven and add olive oil. Add diced onion, carrots, and celery and sauté over medium heat until softened and starts to get golden brown.
- Stir in minced garlic and let it sear until fragrant.
- Pour in heated chicken stock and season with salt and pepper. Let it come to a simmer.
- Add in meatballs and let them cook for about 15 minutes.
- Chop the leafy greens and add them to the pot. Add pasta as well. Stir and let it cook about 8 minutes, just until pasta is tender.
- In a small bowl, whisk together eggs and grated parmesan cheese.
- Gently stir the soup and as you stir in a circular motion, drizzle in the egg mixture. Keep slowly swirling the soup as the egg cooks for about a minute.
- Serve right away!
Video
Notes
- *Gluten Free Notes: In the meatballs, make sure to use gluten free bread. As far as pasta, use small gluten free pasta and if you can’t find any, break up some gluten free spaghetti into small pieces.
- Substitutes: Pasta– in this soup, think tiny. Go with an option like ancini de pepe, orzo, pastina, or even ditalini. Greens – escarole is the traditional choice, but it’s not always widely available. If you need to, substitute endive or kale. (Spinach is my personal least favorite green to use, as it adapts a slimy texture in the soup.)
- Storing: Store the leftover soup right in the Dutch oven you cooked it in covered with a lid or in an airtight container, in the refrigerator. Stored properly, homemade Italian Wedding soup should last for about 3-4 days.
Jo says
It was fabulous!
LyubaB says
Thanks, Jo!
Brenda says
I don’t see the orzo listed in the recipe?