Italian Wedding Soup is a cozy, satisfying dish that blends the richness of meatballs, the silkiness of broth, and the brightness of vegetables into one harmonious bowl. While the name might imply a celebratory wedding feast, the true origin lies in the “marriage” of flavors—tender greens and savory meat working together in perfect balance.

Every spoonful delivers hearty bites of meatballs, al dente pasta, and nourishing leafy greens suspended in a fragrant chicken broth. Whether you’re looking for comfort on a cold day or a wholesome family dinner, this soup offers warmth and goodness in every bite.

What Kind of Pasta Should I Use?

Acini di pepe is the most traditional choice for Italian Wedding Soup. These tiny pearl-like pasta are ideal because they hold their shape, distribute evenly throughout the broth, and complement the size of the mini meatballs without overpowering them. If you can’t find acini di pepe, orzo or pastina make excellent substitutes.

Ingredients for the Italian Wedding Soup

Ground meat: A blend of ground pork and beef makes for flavorful and juicy meatballs. You can also use ground turkey or chicken for a lighter option.

Breadcrumbs and egg: These bind the meatballs and give them a tender, moist texture.

Parmesan cheese: Adds a nutty, salty depth to the meatballs and finishes the soup with a savory flourish.

Garlic and onion: Essential aromatics that build the base flavor of both the broth and meatballs.

Carrots and celery: These classic vegetables bring natural sweetness and texture.

Leafy greens: Escarole or spinach are commonly used. They soften beautifully in the broth while adding a fresh, slightly bitter note that balances the richness of the meat.

Chicken broth: A quality broth is key—it infuses the entire soup with savory goodness.

Acini di pepe: These tiny pasta pearls offer texture and body, completing the soup without overwhelming it.

Olive oil and seasoning: A good olive oil, salt, black pepper, and a touch of Italian seasoning round out the flavor profile.

How To Make the Italian Wedding Soup

Step 1: Mix and Shape the Meatballs

In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and pepper. Mix until just combined and form into small bite-sized meatballs.

Step 2: Sear the Meatballs

Heat olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on all sides (they don’t need to be fully cooked through). Remove and set aside.

Step 3: Sauté the Aromatics

In the same pot, add chopped onions, carrots, and celery. Sauté until they begin to soften, about 5-7 minutes. Add garlic and cook for another 30 seconds until fragrant.

Step 4: Simmer the Soup

Pour in the chicken broth and bring to a boil. Reduce to a simmer and add the meatballs back to the pot. Let everything simmer gently for 10-15 minutes until meatballs are fully cooked.

Step 5: Add Pasta and Greens

Stir in acini di pepe and cook for about 8-10 minutes, or until the pasta is tender. A few minutes before the pasta is done, add chopped escarole or spinach and stir until wilted.

Step 6: Finish and Serve

Taste and adjust seasoning with salt, pepper, and optional Italian seasoning. Ladle into bowls and garnish with extra Parmesan cheese if desired.

How to Serve and Store Italian Wedding Soup

Serve this soup hot and fresh with a sprinkle of Parmesan cheese and a slice of crusty bread on the side. It also pairs beautifully with a light salad or a simple grilled cheese sandwich.

To store leftovers, let the soup cool completely and transfer to an airtight container. It keeps well in the fridge for up to 4 days. For longer storage, freeze individual portions (without the pasta, if possible) for up to 2 months. Reheat gently on the stovetop and add freshly cooked pasta before serving.

Frequently Asked Questions

How small should the meatballs be?

Aim for 3/4 to 1-inch meatballs. Smaller meatballs ensure quicker cooking and a better balance with the other soup ingredients.

Can I use frozen meatballs?

Yes, if you’re short on time, frozen fully cooked meatballs can be used. Just make sure to add them during the simmering step and allow them to heat through completely.

What greens work best in this soup?

Escarole is traditional, but spinach, kale, or Swiss chard are also great alternatives. Just adjust the cooking time based on the toughness of the green.

Is Italian Wedding Soup gluten-free?

It can be! Use gluten-free breadcrumbs and pasta to accommodate dietary needs.

Can I make it vegetarian?

Yes, skip the meatballs and use vegetable broth. You can add white beans or vegetarian “meatballs” for protein.

Why is it called “Wedding Soup”?

The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious blend of meat and greens—not actual weddings.

Want More Soup Ideas with Comfort in Every Bite?

If this Italian Wedding Soup warms your heart, you might fall in love with these other cozy dishes too:

Creamy Alfredo Lasagna Soup if you’re craving something rich and cheesy.
Easy Thai Red Curry Dumpling Soup for a spicy and satisfying twist.
Cheesy Hamburger Potato Soup for ultra-comfort food vibes.
Chicken Pot Pie Soup when you want all the flavors of pot pie in spoonfuls.
Slow Cooker Garlic Butter Beef Bites & Potatoes for a hearty, hands-off dinner.

And if you’re looking for even more soup and dinner ideas, head over to my Pinterest board where I share daily favorites: Life with Jam on Pinterest

📌 Save this recipe to your Pinterest comfort food board so you can come back to it whenever you need a bowl of warm, flavorful goodness.

Tried it? Let me know in the comments how it turned out! Did you use spinach or go for kale? Did your meatballs stay tender? I love seeing how others make this recipe their own.

Got questions or tweaks? Drop them below and let’s chat. We’re all here to help each other make dinner a little more delicious.