Italian Wedding Soup Recipe

Italian Wedding Soup is the kind of comfort food that wraps you up like a warm blanket on a chilly day. With tender meatballs, delicate acini de pepe pasta, and a nourishing broth filled with veggies and spinach, this soup is a perfect blend of savory flavors and satisfying textures. And contrary to the name, it doesn’t actually have anything to do with weddings! Instead, “wedding” in the name refers to the beautiful “marriage” of ingredients in the soup — the way the flavors harmonize together in each delicious spoonful.

I remember the first time I had Italian Wedding Soup at a family dinner, with my mom carefully rolling out tiny meatballs and simmering the broth to perfection. There was something so soothing about the whole process, from watching the meatballs sizzle in the pot to that first fragrant spoonful. Now, I love making it myself and sharing it with friends and family. It’s a crowd-pleaser that feels special yet is simple enough to whip up on a weeknight.

Let’s get into the details so you can bring this cozy bowl of Italian comfort into your own kitchen!

this RECIPE

Where does Italian wedding soup come from? 🍲

Italian Wedding Soup, or minestra maritata, actually originated in Italy but in a very different form. Originally, it was a rustic, hearty dish that paired greens with various meats, designed to be a filling meal for those working hard in the fields. It didn’t involve the delicate meatballs or acini de pepe pasta we often see today. Over time, as Italian immigrants brought the recipe to America, it evolved, incorporating smaller meatballs, lighter greens like spinach, and tiny pasta shapes that make it feel more refined.

Today, Italian Wedding Soup is a popular choice for cozy gatherings, from family dinners to holiday meals, and its charm lies in that wonderful balance of flavors and textures. Let’s walk through each ingredient that makes this dish so special.

Key ingredients and why they matter

• Ground beef and beef sausage: These meats bring the right balance of richness and flavor to the meatballs. The beef keeps things light and mild, while the sausage adds a hint of spice and depth. If you’re out of sausage, try using all beef but add an extra pinch of Italian seasoning.
• Italian breadcrumbs: These give the meatballs their tender, moist texture. I like to use Italian-style breadcrumbs for the extra herbs and spices, but plain breadcrumbs with a pinch of Italian seasoning work just as well.
• Parmesan cheese: Adds a savory, nutty note to the meatballs, helping to round out the flavor. Freshly grated Parmesan is best, but pre-grated can work in a pinch.
• Acini de pepe pasta: These tiny, bead-like pasta pieces are perfect for Italian Wedding Soup because they’re easy to eat and add a lovely texture. If you can’t find acini de pepe, orzo or even small ditalini will work as a substitute.
• Carrots, celery, and onion: The classic of soup-making, these vegetables bring sweetness, earthiness, and depth to the broth.
• Fresh spinach: Adding chopped spinach at the end brings a fresh, bright touch to the soup. If you’re out of spinach, you could also use escarole or even kale for a heartier twist.

Must-have kitchen tools for this recipe

To make Italian Wedding Soup, you don’t need a ton of fancy equipment, but a few key tools will make the process easier:

• Dutch oven or large pot: A heavy-bottomed pot is ideal for evenly cooking the meatballs and keeping the soup at a steady simmer. If you don’t have a Dutch oven, any large pot with a lid will do.
• Mixing bowl: You’ll need this to combine the meatball ingredients. A medium or large mixing bowl works best so you can really get in there and mix everything together.
• Tongs or a slotted spoon: These come in handy when you’re browning the meatballs and need to transfer them out of the pot without too much oil. Tongs give you good control, but a slotted spoon works just as well.
• Sharp knife and cutting board: Since you’ll be dicing veggies and chopping parsley, a good sharp knife makes all the difference in making prep work quick and easy.

Step-by-step: How to make Italian wedding soup

1. Prepare the meatballs: In a large mixing bowl, combine the ground beef, beef sausage, breadcrumbs, Parmesan, egg, parsley, minced garlic, salt, and black pepper. Use your hands to gently mix until everything is well combined, but don’t overmix or the meatballs may get tough. Scoop out about 2 teaspoons of the mixture at a time and roll into small meatballs. Aim for around 48 mini meatballs – they cook faster this way, and every bite of soup gets a little meaty goodness.
2. Brown the meatballs: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat. Add half of the meatballs and cook, stirring often, until they’re browned on all sides, about 4-5 minutes. Transfer them to a paper towel-lined plate to drain, then repeat with the remaining meatballs and another tablespoon of olive oil.
3. Cook the veggies: In the same pot, add another tablespoon of olive oil and sauté the diced onion, carrots, and celery over medium heat until softened, about 3-4 minutes. Add in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the broth and simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. This adds so much flavor to the soup! Turn the heat to high and bring the mixture to a boil.
5. Cook the pasta and finish the soup: Once the broth is boiling, add the acini de pepe pasta, stirring as you go to prevent it from clumping. Season with salt, black pepper, and red pepper flakes (if you like a little heat). Add the browned meatballs back to the pot. Reduce the heat to medium, cover, and let everything simmer until the pasta is tender, about 7-9 minutes.
6. Add the spinach: Stir in the chopped spinach and cook for just 2-3 more minutes, until it’s wilted and beautifully green. Your soup is ready to serve!

Fun twists and variations

• Low-carb version: Skip the pasta and add more veggies like zucchini or even cauliflower rice for a low-carb, keto-friendly option.
• Gluten-free adaptation: Use gluten-free breadcrumbs in the meatballs and substitute the pasta with a gluten-free variety like quinoa-based pasta or even rice.
• Extra-hearty twist: Add some white beans for extra protein and texture. Cannellini beans or navy beans work well in this soup.
• Spicy kick: If you like a little heat, you could add a pinch of crushed red pepper flakes to the meatball mixture as well as to the soup itself. It gives the whole dish a subtle warmth.
• Seasonal greens: Try adding other greens in place of spinach, such as Swiss chard or kale in the winter months. They hold up well in the soup and bring a bit of earthy flavor.

Serving ideas to make it special

When serving Italian Wedding Soup, I love to sprinkle a bit of extra Parmesan on top for that salty, creamy finish. Fresh parsley or a dash of red pepper flakes are lovely garnishes, too. Serve the soup with crusty bread or garlic breadsticks – they’re perfect for dipping and soaking up that flavorful broth. If you’re hosting, consider serving it in individual bowls with small spoons so guests can savor each bite.

Drink pairings to complement

For a refreshing drink pairing, try serving Italian Wedding Soup with a sparkling water infused with lemon or lime. The acidity cuts through the richness of the meatballs and complements the savory broth. Another great option is a glass of iced herbal tea, like mint or chamomile, which adds a light, floral note. For a cozy twist, a warm apple cider or ginger tea can be a comforting, autumnal choice to enjoy with the soup.

Storing and reheating tips

Italian Wedding Soup keeps well in the fridge for up to 3 days, but the pasta will continue to absorb broth as it sits. If you’re planning to store leftovers, you may want to cook the pasta separately and add it fresh when reheating. To reheat, simply warm the soup gently on the stove over medium heat until hot, adding a splash of broth if needed. If freezing, I’d recommend leaving out the pasta and spinach, then adding them fresh when reheating.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. For a smaller batch, just halve all the ingredients. For a crowd, double everything and use a larger pot to accommodate the extra volume. When scaling up, keep in mind that the meatballs might take a little longer to brown if your pot is crowded.

Common questions

1. Can I make this soup ahead of time? Yes! The flavors actually improve as it sits. Just store the soup without pasta if you’re making it a day in advance, and add it when reheating.
2. What can I substitute for acini de pepe pasta? Orzo or small ditalini pasta are good substitutes if you can’t find acini de pepe.
3. Can I freeze Italian Wedding Soup? Absolutely, but leave out the pasta and spinach until you’re ready to reheat to avoid mushiness.
4. Can I use beef broth instead of chicken broth? You can, but chicken broth keeps the flavor lighter and lets the meatballs shine.
5. Is it okay to use dried parsley instead of fresh? Yes, though fresh parsley has a brighter flavor. If using dried, reduce the amount by half.

This Italian Wedding Soup is a dish you’ll want to make again and again. It’s so versatile, comforting, and easy to adapt to your tastes. Give it a try, and let it bring a little Italian warmth to your home!

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