This Italian Wedding Soup recipe is hearty, savory, and filled with tender meatballs, small pasta, fresh vegetables, spinach, herbs, and parmesan. It makes 12 comforting servings and is perfect for lunch, dinner, or meal prep.
Easy, savory Italian wedding soup
Italian wedding soup is one of those cozy, satisfying recipes that brings together simple ingredients in the best possible way. This version is made with juicy homemade meatballs, a flavorful broth, tender vegetables, small acini de pepe pasta, baby spinach, and plenty of Italian-inspired herbs. It is warm, filling, and balanced without being complicated.
The mini meatballs are made with a mixture of ground beef and Italian sausage, giving the soup a rich, savory flavor. Breadcrumbs, parmesan, egg, parsley, garlic powder, and salt help bind the meatballs together while adding extra taste in every bite. Once browned, they simmer in the broth with the vegetables and pasta, making the soup even more delicious.
For the pasta, acini de pepe works especially well because the tiny shape blends beautifully into the broth. It adds body without overpowering the soup. If you do not have acini de pepe, orzo can also work. The vegetables keep the recipe wholesome and colorful, while baby spinach is stirred in at the end so it wilts gently into the hot soup.
This Italian wedding soup recipe is a great choice when you want something homemade, comforting, and practical. It makes 12 one-cup servings, so it is ideal for a family meal, leftovers, or preparing lunches ahead of time.
Ingredients in this Italian wedding soup recipe
- Ground beef: Use 1 lb of ground beef for the base of the mini meatballs. Ground turkey may be used instead if preferred.
- Italian sausage: Add 1/2 lb of Italian pork sausage for extra savory flavor. Use your favorite variety.
- Breadcrumbs: Use 1/2 cup of breadcrumbs to help hold the meatballs together.
- Parmesan cheese: Add 1/4 cup of parmesan cheese to the meatball mixture for a salty, rich flavor.
- Egg: One large egg helps bind the meatball ingredients.
- Chopped parsley: Use 1/4 cup of chopped fresh parsley for brightness and fresh herb flavor.
- Garlic powder: Add 1 tsp of garlic powder to season the meatballs.
- Salt: Use 1 tsp of salt in the meatball mixture.
- Olive oil: You will need 3 tbsp of olive oil, divided between browning the meatballs and cooking the vegetables.
- Vegetables: Use 1/2 large white onion, 3 large carrots, and 3 ribs of celery, all chopped. Yellow onion also works if that is what you have.
- Garlic: Add 3 cloves of minced garlic to the soup base. If using garlic powder, use 3/4 tsp instead.
- Dried herbs and spices: Season the broth with 1 tsp each of dried oregano, basil, parsley, kosher salt, and black pepper.
- Chicken broth: Use 8 cups of chicken broth as the main liquid for the soup.
- Water: Add 1 cup of water to balance the broth.
- Acini de pepe pasta: Use 1 cup of acini de pepe pasta. Orzo can be substituted if needed.
- Baby spinach: Stir in 4 oz of baby spinach at the end so it wilts into the hot soup.
Tools needed to make this Italian wedding soup recipe
You do not need any special equipment to make this Italian wedding soup. A few basic kitchen tools will make the process simple and organized.
- Large mixing bowl
- Stirring spoon or spatula
- Saucepan or skillet for browning the meatballs
- Slotted spoon
- Cutting board
- Sharp knife
- Dutch oven or large soup pot
You will also need measuring spoons and cups, including 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup measurements.
How to make Italian wedding soup
This homemade Italian wedding soup comes together in a few clear steps: mix and shape the meatballs, brown them, soften the vegetables, build the broth, simmer the pasta, and finish with spinach. The result is a flavorful soup with tender meatballs and a comforting broth.
Start by preparing the meatballs. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, parmesan cheese, egg, chopped parsley, garlic powder, and salt. Mix gently until everything is evenly combined. Avoid overmixing, as this can make the meatballs tough. Roll the mixture into small meatballs, using about 2 tsp of meat for each one, then set them aside.
Heat 1 tbsp of olive oil in a saucepan over medium-high heat. Once the oil is hot, add the meatballs. Cook them for about 5 to 6 minutes total, turning frequently so they brown on all sides. They do not need to finish cooking completely at this stage because they will continue to cook in the soup. Use a slotted spoon to transfer the browned meatballs to a plate.
Next, prepare the vegetables. Chop the onion, carrots, and celery so they are ready to go into the pot. Heat a large Dutch oven or soup pot over medium-high heat and add the remaining 2 tbsp of olive oil. Add the onion, carrots, and celery, then cook for about 5 minutes, or until the vegetables begin to soften. Stir in the minced garlic, dried oregano, basil, parsley, salt, and pepper. Cook for another 2 minutes to bring out the flavor of the garlic and herbs.
Pour in the chicken broth and water, then stir to combine. Add the browned meatballs and acini de pepe pasta. Bring the soup to a boil, then reduce the heat to medium and let it simmer for 15 minutes, or until the pasta is cooked and the meatballs are tender.
Turn off the heat and add the baby spinach. Stir until the spinach wilts into the soup. Serve warm with fresh parmesan on top if desired.
Is wedding soup actually served at weddings?
Despite the name, Italian wedding soup is not called “wedding soup” because it is traditionally served at weddings. The name comes from the Italian phrase minestra maritata, which translates to “married soup.” It refers to the way the ingredients come together, or “marry,” in the pot. The combination of meat, greens, vegetables, pasta, and broth is what gives this soup its well-loved flavor and texture.
Recipe Tips
What does Italian wedding soup contain?
Every Italian wedding soup recipe is a little different, but this version includes homemade beef and Italian sausage meatballs, carrots, celery, onion, garlic, dried herbs, chicken broth, acini de pepe pasta, baby spinach, and parmesan. It is hearty enough for a full meal while still feeling light and brothy.
Where does Italian wedding soup originate?
Italian wedding soup has roots in Italy, especially in the southern region. Today, it is made in many different ways around the world. Some versions use different greens, different types of meat, or different small pasta shapes, but the comforting combination of broth, meat, and vegetables remains the heart of the dish.
Is zuppa toscana the same as Italian wedding soup?
Zuppa toscana and Italian wedding soup are not exactly the same, although they can share some similarities. Both may include vegetables, meat, and savory seasonings, but zuppa toscana often includes potatoes and sometimes bacon. Italian wedding soup is usually known for its mini meatballs, greens, broth, and small pasta.
Storing leftovers
Store leftover Italian wedding soup in airtight containers in the refrigerator for 3 to 4 days. For longer storage, freeze it for up to 1 month. Let the soup cool before transferring it to containers. When reheating, warm it gently on the stovetop or in the microwave until hot. The pasta may absorb some broth as it sits, so you can add a small splash of broth or water when reheating if needed.
If you liked this recipe, you’ll want to try these
If you enjoy savory, cozy soup recipes, you may also like butternut squash soup, cheeseburger soup, homemade chicken noodle soup, or French onion soup. These comforting soups are great options for lunch, dinner, and meal prep.
Recipe by Erin Morrissey. Photos by The Mindful Hapa.
Italian Wedding Soup Recipe
Ingredients
- 1 lb ground beef
- 1/2 lb Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1 egg
- 1/4 cup chopped parsley
- 1 tsp garlic powder
- 1 tsp salt
- 3 tbsp olive oil divided
- 1/2 large white onion chopped
- 3 large carrots chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 1 tsp each dried oregano, basil, parsley, salt, and pepper
- 8 cups chicken broth
- 1 cup water
- 1 cup acini de pepe pasta
- 4 oz baby spinach
Method
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In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, parmesan cheese, egg, parsley, garlic powder, and salt. Roll the mixture into mini meatballs using about 2 tsp of meat for each one, then set aside.
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Heat a saucepan over medium-high heat and add 1 tbsp of olive oil. Once hot, add the meatballs and cook for 5 to 6 minutes total, turning often so all sides brown. Transfer the meatballs to a plate with a slotted spoon.
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Chop and prepare the onion, carrots, celery, and garlic.
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Heat a large Dutch oven over medium-high heat and add the remaining 2 tbsp of olive oil. Add the onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften. Add the garlic and dried seasonings, then cook for another 2 minutes.
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Pour in the chicken broth and water, then stir to combine.
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Add the meatballs and pasta. Bring the soup to a boil, then reduce the heat to medium and simmer for 15 minutes, or until the pasta is cooked through.
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Turn off the heat and stir in the baby spinach until wilted. Serve warm with fresh parmesan on top.
Nutrition
Carbohydrates: 13g
Protein: 14g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 59mg
Sodium: 1031mg
Fiber: 1g
Sugar: 2g