Introduction

Oh, friends, get ready for a giant, cozy hug in a bowl! If you’re looking for the ultimate comforting soup, this Italian Wedding Soup is it. Imagine tender, savory mini meatballs, tiny pasta, and fresh greens swimming in a rich, flavorful broth. It’s the kind of soup that instantly transports you to a warm Italian kitchen, even on the busiest weeknights. It perfectly balances wholesome nutrition with pure, nostalgic comfort and incredible ease.

Serving Versatility

This soup is a complete meal all on its own! It’s hearty and satisfying. But you can also serve it as a lighter first course before a bigger Italian meal, or pair it with a crusty slice of garlic bread for a truly cozy weeknight dinner.

Full Recipe Section

The Best Homemade Italian Wedding Soup

Prep time: 25 minutes Cook time: 30 minutes Total time: 55 minutes Servings: 6-8 Calories: Approximately 450 kcal per serving

Ingredients:

• For the Meatballs:
  • 1 lb ground beef (or a mix of beef and pork)
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for cooking meatballs)
• For the Soup:
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 cups low-sodium chicken broth
  • 1/2 cup small pasta (like acini di pepe or orzo)
  • 5 oz fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • Extra grated Parmesan cheese, for serving

Instructions:

1. Make Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Roll into tiny meatballs, about 1/2 inch in diameter.
2. Cook Meatballs: Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the meatballs in batches and cook for 5-7 minutes, turning occasionally, until browned on all sides. They don’t need to be cooked through, just nicely browned. Remove the meatballs and set aside.
3. Sauté Veggies: Add 1 tablespoon of olive oil (if needed) to the same pot. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
4. Simmer Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to a simmer.
5. Add Pasta & Meatballs: Add the small pasta and the browned meatballs back into the soup. Cook for 8-10 minutes, or according to pasta package directions, until the pasta is al dente and the meatballs are cooked through.
6. Stir in Spinach: Stir in the fresh spinach and cook for 1-2 minutes, until wilted.
7. Season & Serve: Taste and season with additional salt and pepper as needed. Serve hot, topped with plenty of freshly grated Parmesan cheese.

Why You’ll Love This Recipe

• Hearty & Wholesome: Packed with protein from the meatballs and healthy greens.
• Big, Cozy Flavor: That classic Italian flavor that feels like a warm hug.
• Surprisingly Quick: From start to finish, you can have this on the table in under an hour!
• Budget-Friendly: Uses simple, affordable ingredients to create a gourmet-tasting meal.
• Family Favorite: A classic that even picky eaters (especially kids!) love thanks to the tiny meatballs and pasta.

Cultural or Cooking Technique Note (Optional)

“Italian Wedding Soup” is actually a bit of a mistranslation! The original Italian name is minestra maritata, which literally means “married soup.” It refers to the “marriage” or perfect combination of the green vegetables (like escarole or spinach) and the meats (like meatballs or sausage) in the broth. It’s a hearty, nourishing soup, especially popular in Southern Italy.

Serving Suggestions

1. With Crusty Bread: Serve alongside a big hunk of warm, crusty Italian bread for dipping.
2. Side Salad: A simple, light green salad with a vinaigrette dressing is a perfect complement.
3. Extra Parmesan: Never shy away from more grated Parmesan cheese on top!
4. Spicy Kick: Add a pinch of red pepper flakes to the soup (or for individual bowls) for a little heat.

Pro Tips for Success

• Don’t Overmix Meatballs: Mix the meatball ingredients gently. Overmixing makes them tough.
• Small Meatballs: Keep the meatballs small (around 1/2 inch). They cook quickly and are perfect for spoonfuls of soup.
• Don’t Overcook Pasta: Add the pasta at the right time so it doesn’t get mushy. Al dente is best for soup!
• Season as You Go: Taste the broth before adding the pasta, and again at the end, adjusting salt and pepper as needed.

Storage & Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid, so it will thicken.
• Reheating: Reheat gently on the stovetop over medium-low heat, or in the microwave. You might need to add a splash of extra chicken broth or water to thin it out to your desired consistency.

Closing Paragraph

I am so excited for you to try this incredibly cozy Italian Wedding Soup! It’s the perfect, comforting meal for chilly evenings or when you just need a delicious hug. I hope it brings warmth and smiles to your table. If you try it, please leave a comment and a rating below!

🎀 Final Thoughts

This soup always makes me think of happy, cozy family dinners. There’s just something so comforting about those little meatballs and that rich broth. It’s truly a timeless classic that everyone loves!