Italian Wedding Soup is a simple, hearty soup with homemade meatballs, leafy greens, and delicate pasta in a savory broth.
Italian Wedding Soup is not actually served at weddings — the name comes from the Italian phrase “minestra maritata,” which means “married soup.” It refers to the perfect “marriage” of flavors between the meat and the greens in the broth. This soup has roots in Southern Italy, where families traditionally made it with whatever meat and seasonal greens they had on hand, turning simple ingredients into a nourishing, comforting meal passed down through generations.
Italian Wedding Soup – Watch How To Make It
Ingredients for the Meatballs:
- 16 oz ground beef
- 1/2 cup fresh white bread crumbs (from dried bread made with freshly milled flour)
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 cup finely shredded parmesan
- 1 egg
- salt and pepper to taste
- 1 Tbsp olive oil
Ingredients for the Soup:
- 1 Tbsp olive oil
- 1 1/4 cup carrots, chopped
- 1 1/4 cup onion, chopped
- 3/4 cup celery, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 – 4 cups water
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh spinach, roughly chopped
- Finely shredded parmesan, for serving
Instructions for the meatballs:
Add 16 oz ground beef to a large mixing bowl. Stir in the bread crumbs, parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper, mixing with a spatula or clean hands until well combined.
Form the mixture into small meatballs, about ¾ to 1 inch in size, and place them on a large plate.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully add half of the meatballs (about 8–10, depending on size) in a single layer, leaving space between them.
Cook for about 4 minutes, turning occasionally to brown 2–3 sides evenly, until the meatballs develop a golden crust.
Transfer the browned meatballs to a clean plate, keeping the skillet with the oil on the heat. Repeat the same browning process with the remaining meatballs, making sure not to overcrowd the pan. Don’t worry if the meatballs aren’t fully cooked—they will finish cooking in the soup.
Instructions for the Soup:
For the soup, start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery and cook, stirring occasionally, until softened, about 6–8 minutes.
Add the garlic and sauté for an additional minute until fragrant.
Pour in 4 cups beef broth and 2–4 cups water (depending on how thick you want the soup), then season with salt and black pepper to taste.
Bring to a boil, add about 1 cup pasta.
and the browned meatballs
then reduce the heat to medium-low.
Place the lid on the pot and cook the soup over low heat, stirring occasionally, until the pasta is soft and the meatballs are fully cooked, about 10 minutes.
Add the spinach during the final 1 minute of cooking.
Enjoy! ❤️
How to Make Italian Wedding Soup – Pin it for later
Tips for Making the Best Italian Wedding Soup
Keep Meatballs Small and Tender – Shape meatballs about ¾ to 1 inch so they cook evenly and stay soft in the soup. Overly large meatballs can take longer to cook and may become dense.
Brown Meatballs for Extra Flavor – Searing the meatballs before adding them to the soup enhances their flavor and helps them hold together while simmering.
Add Greens at the Final Minute – Fresh spinach, escarole, or kale should be added in the last minute of cooking to keep their color vibrant and texture tender.
Adjust Broth and Water for Desired Thickness – Use 4 cups broth and 2–4 cups water depending on whether you want a thicker, hearty soup or a lighter, more brothy version.
Season Gradually – Taste as you go. Salt and pepper should be adjusted after combining all ingredients so the flavors are balanced.
Simmer Gently – Keep the soup at a low simmer to allow flavors to meld without overcooking the meatballs or pasta.
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Italian Wedding Soup FAQ
Q: Why is it called “Italian Wedding Soup”?
A: The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious combination of meat and greens, not actual weddings.
Q: Can I make the meatballs ahead of time?
A: Yes! You can prepare and brown the meatballs a day in advance, store them in the fridge, and add them to the soup when ready to cook.
Q: Can I use different greens?
A: Absolutely! Spinach, escarole, kale, or Swiss chard all work well. Add them at the end to keep them bright and tender.
Q: Can I substitute honey or sugar in the meatballs?
A: Some recipes call for a small amount of sugar or honey for flavor, but it’s optional.
Q: Can I freeze Italian Wedding Soup?
A: Yes, you can freeze the soup without the pasta. Add cooked pasta when reheating for best texture.
Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately or add it in the last 10 minutes of cooking, depending on how firm you like it.
Italian Wedding Soup
Ingredients
For the Meatballs
- 16 oz 1 lb ground beef
- ½ cup bread crumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil for sautéing vegetables
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups beef broth
- 2 –4 cups water depending on desired soup thickness
- 1 cup small pasta such as acini di pepe or orzo
- Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
- 2 cups fresh spinach or other greens
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine 16 oz ground beef, ½ cup bread crumbs, 2 tbsp chopped parsley, 1 tsp oregano, ¼ cup grated Parmesan, 1 egg, 1 tsp salt, and ¼ tsp pepper. Mix with a spatula or clean hands until well combined.
- Shape Meatballs: Form the mixture into small meatballs, about ¾–1 inch, and place them on a plate.
- Brown Meatballs: Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally to color 2–3 sides, about 4 minutes. Transfer to a plate and repeat with the remaining meatballs. (Meatballs won’t be fully cooked yet.)
- Sauté Vegetables: In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion, sauté until softened, about 6–8 minutes. Add 2 minced garlic cloves and cook 1 more minute.
- Add Broth and Pasta: Pour in 4 cups beef broth and 2–4 cups water (depending on desired thickness). Season with ½ tsp salt and ¼ tsp pepper. Bring to a boil, add 1 cup pasta and the browned meatballs, then reduce heat to medium-low.
- Simmer Soup: Cover and simmer, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes.
- Add Greens: Stir in 2 cups fresh spinach (or other greens) during the last minute of cooking.
- Serve: Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra grated Parmesan.
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