Italian Wedding Soup Recipe: Cozy, Hearty, and Healthy
Italian Wedding Soup is the perfect balance of hearty and light—tiny, tender meatballs, delicate greens, and tiny pasta pearls all swimming in a rich, flavorful broth. Despite the name, this soup isn’t actually served at Italian weddings! Instead, it refers to the “marriage” of flavors between the meat and greens, which blend together beautifully in every bite.
The first time I made this soup, I was amazed at how such simple ingredients could create such a rich, satisfying dish. The secret? Homemade meatballs, fresh herbs, and a good-quality broth. Now, it’s my go-to comfort meal for chilly nights, family gatherings, or whenever I need a nourishing bowl of goodness.

Your Grocery List
- Ground beef (1/2 pound)
- Ground pork (1/2 pound)
- Breadcrumbs (1/2 cup, plain or Italian-seasoned)
- Grated Parmesan cheese (1/4 cup)
- Egg (1, large)
- Fresh parsley (2 tablespoons, chopped)
- Salt (1 teaspoon)
- Black pepper (1/2 teaspoon)
- Garlic (2 cloves, minced)
- Olive oil (1 tablespoon)
- Yellow onion (1, diced)
- Carrots (2, diced)
- Celery (2 stalks, diced)
- Chicken broth (6 cups, preferably homemade or low-sodium)
- Bay leaf (1)
- Acini di pepe pasta (3/4 cup, or orzo as a substitute)
- Fresh spinach or escarole (3 cups, chopped)
- Salt and pepper (to taste)
- Optional: Extra Parmesan for serving
Making the Perfect Mini Meatballs
The heart of this soup is its tiny, flavorful meatballs. To keep them tender, mix the ground beef and pork gently—overmixing can make them tough. Breadcrumbs and Parmesan add structure, while fresh parsley and garlic bring classic Italian flavors. Roll them into small, bite-sized balls (about 3/4-inch in diameter) so they cook quickly and evenly.
Building a Flavorful Broth
A good broth makes all the difference. Sautéing onions, carrots, and celery in olive oil before adding the broth creates a rich base. Letting the soup simmer with a bay leaf enhances the depth of flavor. If you have time, homemade chicken broth will make this soup even better!
The Secret to Cooking Pasta in Soup
For perfectly cooked pasta, add it near the end of cooking. Acini di pepe is traditional, but orzo or ditalini work too. If you plan on storing leftovers, cook the pasta separately and add it to each bowl before serving—this prevents it from soaking up too much broth and turning mushy.
Make It Even Better
For extra richness, stir in a beaten egg right before serving—it creates delicate ribbons of egg similar to egg drop soup. If you love a little spice, a pinch of red pepper flakes adds a nice kick. Serve with crusty Italian bread to soak up every drop of broth!
Pairing Ideas
What Kind of Pizza Goes Well with Italian Wedding Soup?
Pair this soup with a classic Margherita pizza or a white pizza with ricotta and garlic for a cozy Italian feast.
Drink Pairings
A crisp Pinot Grigio or a sparkling Italian soda with lemon complements the flavors of the broth beautifully.
Dessert Pairings
End your meal with a light almond biscotti or a scoop of lemon sorbet for a refreshing contrast.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. If freezing, leave out the pasta and add it fresh when reheating. The meatballs and broth freeze beautifully for up to 3 months.
Recipe Timing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Fun Facts
Despite its name, Italian Wedding Soup isn’t served at weddings in Italy! The term comes from “minestra maritata,” meaning “married soup,” referring to the perfect blend of meat and greens.
Allergen Warnings
This recipe contains dairy (Parmesan cheese), gluten (breadcrumbs and pasta), and eggs. To make it gluten-free, use gluten-free breadcrumbs and pasta.
Vegetarian or Vegan Substitutes
For a vegetarian version, swap the meatballs for plant-based “meat” or small white beans. Use vegetable broth instead of chicken broth, and add a splash of olive oil for richness.
Italian Wedding Soup
Equipment
- Mixing bowl
- Large pot
- Cutting Board
- Wooden spoon
- Tongs
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs plain or Italian-seasoned
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 stalks celery diced
- 6 cups chicken broth preferably homemade or low-sodium
- 1 bay leaf
- 3/4 cup acini di pepe pasta or orzo as a substitute
- 3 cups fresh spinach or escarole chopped
- salt and pepper to taste
- Optional: Extra Parmesan for serving
Instructions
- In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, salt, black pepper, and minced garlic. Mix until just combined.
- Roll the mixture into small, bite-sized meatballs (about 3/4-inch in diameter) and place them on a tray.
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer.
- Carefully drop the meatballs into the simmering broth and let them cook for about 10 minutes, or until they are fully cooked through.
- Add the acini di pepe pasta and cook for another 7-8 minutes until tender.
- Stir in the chopped spinach or escarole and let it wilt for about 2 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
- Serve hot with extra Parmesan cheese on top and a side of crusty bread.