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.

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Italian Wedding Soup

A comforting Italian soup featuring tender mini meatballs, fresh greens, and small pasta simmered in a flavorful broth—perfect for a cozy meal any day.

Course Main Course, Soup

Cuisine Italian

Keyword easy soup recipe, hearty soup, homemade soup, Italian soup recipe, Italian Wedding Soup, keto comfort food,, meatball soup, mini meatballs, pasta soup

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 240kcal

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.

The post Italian Wedding Soup (Video) 🍲 appeared first on Tasty Homemade Recipes.

STEP BY STEP VIDEO GUIDE

INGREDIENTS:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bunch of cilantro, chopped
• 3 large or 4 small carrots, sliced
• 2 celery ribs, sliced
• 14.5 oz canned chopped tomatoes
• 1 cup lentils (soaked in water for 1 hour)
• Salt, to taste
• Pepper, to taste
• 1 tsp cumin
• 1 tsp smoked paprika
• Water (enough to cover vegetables and a bit more)

INSTRUCTIONS for Lentil Soup:

• Prepare Ingredients: Soak lentils in water for 1 hour. Dice the onion, mince the garlic, chop the cilantro, and slice the carrots and celery.
• Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
• Add Vegetables: Add the carrots and celery to the pot, cook for about 5 minutes.
• Add Tomatoes and Lentils: Stir in the chopped tomatoes, lentils, and cilantro.
• Season: Add salt, pepper, cumin, and smoked paprika. Mix well.
• Add Water: Pour in enough water to cover all the vegetables and lentils, plus a bit more.
• Cook: Bring the mixture to a boil. Reduce the heat and let it simmer for about 40 minutes, or until the carrots and lentils are soft.
• Serve: Adjust seasoning if needed and serve hot.

Benefits of Lentil Soup

• High in Protein: Lentils are a fantastic plant-based protein source, making this soup an excellent option for vegetarians and vegans.
• Rich in Fiber: Lentils are packed with fiber, which aids in digestion and helps maintain a healthy gut.
• Nutrient-Dense: This soup provides a variety of essential nutrients, including vitamins and minerals from the vegetables and lentils.
• Heart-Healthy: Lentils are known to support heart health by lowering cholesterol levels and reducing blood pressure.
• Low in Fat: Lentil soup is low in fat, making it a heart-friendly and weight-conscious choice.
• Budget-Friendly: Lentils are an affordable ingredient, making this soup a cost-effective meal option.
• Versatile: This soup can be easily customized with different spices and vegetables, allowing for variety in your diet.
• Satisfying and Filling: The combination of protein and fiber in lentils keeps you full and satisfied for longer periods, making it a great meal for managing hunger and maintaining energy levels.

How to Make Lentil Soup Better and Customizable Variations:

Enhance Your Lentil Soup:

• Add Greens: Stir in fresh spinach, kale, or Swiss chard during the last few minutes of cooking for added nutrition and a burst of color.
• Incorporate Coconut Milk: For a creamy texture and rich flavor, add a cup of coconut milk towards the end of cooking.
• Use Broth Instead of Water: Replace water with vegetable or chicken broth to deepen the flavor.
• Roast Vegetables First: Roast your carrots, celery, and onions before adding them to the soup for a caramelized flavor boost.
• Top with Fresh Herbs: Garnish with fresh cilantro, parsley, or dill just before serving to add freshness and brightness.
• Add a Squeeze of Lemon: A splash of lemon juice just before serving can enhance the flavors and add a zesty kick.

Customizable Variations:

• Spicy Lentil Soup: Add diced jalapeños, red pepper flakes, or a splash of hot sauce for some heat.
• Italian Style: Include diced tomatoes, Italian seasoning, and finish with grated Parmesan cheese and a drizzle of olive oil.
• Middle Eastern Flair: Incorporate cumin, coriander, and a touch of cinnamon. Garnish with chopped mint and a dollop of yogurt.
• Indian Twist: Add curry powder, turmeric, and garam masala. Serve with a side of naan bread.
• Hearty Addition: Include diced potatoes, sweet potatoes, or butternut squash for a more filling soup.
• Protein Boost: Add cooked chicken, turkey, or sausage for an extra protein punch.

How to Store and Freeze Lentil Soup:

1. Refrigeration: Allow the lentil soup to cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4-5 days.
2. Reheat: To reheat, place the desired amount in a pot over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave in a microwave-safe bowl.

Freezing Lentil Soup:

1. Cool Completely: Let the soup cool completely before freezing to prevent ice crystals from forming.
2. Portioning: Divide the soup into individual portions or family-sized servings. This makes it easier to thaw only what you need.
3. Containers: Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of containers or bags to allow for expansion as the soup freezes.
4. Label: Label each container or bag with the date and contents to keep track of its freshness.
5. Freeze: Place the containers or bags in the freezer. Lentil soup can be frozen for up to 3 months.

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Lentil Soup

This hearty lentil soup is packed with vegetables and seasoned with smoked paprika, making it a nutritious and flavorful meal that's easy to prepare.

Course Soup

Cuisine Mediterranean

Keyword lentil soup, soup, vegetable soup, vegetarian soup

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 2 tbsp olive oil
• 1 onion diced
• 3 garlic cloves minced
• 1 bunch of cilantro chopped
• 3 large or 4 small carrots sliced
• 2 celery ribs sliced
• 14.5 oz canned chopped tomatoes
• 1 cup lentils soaked in water for 1 hour
• Salt to taste
• Pepper to taste
• 1 tsp cumin
• 1 tsp smoked paprika
• Water enough to cover vegetables and a bit more

Instructions

• Prepare Ingredients: Soak lentils in water for 1 hour. Dice the onion, mince the garlic, chop the cilantro, and slice the carrots and celery.
• Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
• Add Vegetables: Add the carrots and celery to the pot, cook for about 5 minutes.
• Add Tomatoes and Lentils: Stir in the chopped tomatoes, lentils, and cilantro.
• Season: Add salt, pepper, cumin, and smoked paprika. Mix well.
• Add Water: Pour in enough water to cover all the vegetables and lentils, plus a bit more.
• Cook: Bring the mixture to a boil. Reduce the heat and let it simmer for about 40 minutes, or until the carrots and lentils are soft.
• Serve: Adjust seasoning if needed and serve hot.

The post Easy Vegan Lentil Soup – Hearty & Nutritious (Video) 🌱 appeared first on Tasty Homemade Recipes.