Italian Wedding Soup is a classic, comforting dish that brings together tender meatballs, fresh vegetables, tiny pasta, and a savory broth for a bowl full of flavor and warmth. Despite its name, this soup isn’t actually served at Italian weddings; the name comes from the Italian phrase minestra maritata, meaning “married soup,” referring to the perfect marriage of flavors between the meat and greens.
If you’ve ever wondered how to make Italian Wedding Soup from scratch, you’re in the right place. This article will guide you through a simple, foolproof recipe with tips to make your soup taste like it came from a traditional Italian kitchen. Let’s dive in!
What You’ll Need: Ingredients for Italian Wedding Soup
For the Meatballs
– ½ pound ground beef
– ½ pound ground pork (or substitute with ground turkey for a lighter option)
– 1 large egg
– ½ cup fresh breadcrumbs (preferably made from rustic bread)
– ½ cup grated Parmesan or Pecorino Romano cheese
– ¼ cup finely chopped fresh parsley (or basil if you prefer)
– 3-4 cloves garlic, minced
– 1 teaspoon salt
– ¼ teaspoon black pepper
– 1 teaspoon dried oregano (optional)
For the Soup
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 stalks celery, diced
– 2 medium carrots, diced
– 10 cups chicken broth (homemade or store-bought)
– ¾ cup tiny pasta like acini di pepe, or substitutes such as orzo, ditalini, or pastina
– 3 cups fresh spinach or escarole, roughly chopped
– Freshly grated Parmesan cheese, for garnish
– Salt and pepper, to taste
– Optional: 2 bay leaves and a squeeze of lemon juice for brightness
Step-by-Step: How to Make Italian Wedding Soup
1. Prepare the Mini Meatballs
Start by combining the ground beef and pork in a large bowl. Add the breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, salt, pepper, and oregano if using. Mix gently with your hands until everything is evenly combined. Be careful not to overwork the meat to keep the meatballs tender.
Shape the mixture into very small meatballs, about ¾ to 1 inch in diameter. This size is perfect for spoonfuls of soup and ensures even cooking.
2. Brown the Meatballs
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally, until they develop a nice golden crust on all sides (about 3-4 minutes). They do not need to be fully cooked at this stage because they will finish cooking in the soup. Transfer browned meatballs to a plate lined with paper towels.
3. Sauté the Vegetables
In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onions, celery, and carrots. Sauté until the vegetables soften, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Build the Soup Base
Pour in the chicken broth and add bay leaves if using. Bring the broth to a boil, then reduce to a simmer. Add the browned meatballs to the pot.
5. Cook the Pasta Separately
To prevent the pasta from absorbing too much broth and becoming mushy, boil the pasta separately in salted water until al dente. Drain and set aside. This step helps keep the soup broth clear and flavorful, especially if you plan to have leftovers.
6. Finish the Soup
Simmer the soup gently for about 10 minutes, or until the meatballs are cooked through. Add the chopped spinach or escarole during the last minute of cooking to wilt the greens.
7. Serve and Garnish
Ladle the soup into bowls, add a scoop of cooked pasta to each, and sprinkle generously with freshly grated Parmesan cheese. A squeeze of lemon juice can brighten the flavors if desired.
Pro Tips for the Best Italian Wedding Soup
– Use fresh herbs like parsley or basil for vibrant flavor.
– Don’t skip browning the meatballs; it adds depth and richness to the soup.
– Make the meatballs small so they’re easy to eat and distribute evenly in the soup.
– Use fresh breadcrumbs from rustic bread for better texture and flavor.
– Cook pasta separately if you want to keep the broth clear and avoid soggy noodles.
– Add a Parmesan rind to the broth while simmering for an extra layer of umami.
– Spinach is a great substitute for traditional escarole or kale if you want a milder taste.
Why You’ll Love Making Italian Wedding Soup at Home
This soup is more than just a meal; it’s a heartwarming experience. The juicy, herb-infused meatballs paired with tender veggies and tiny pasta in a savory broth make it perfect for any day, especially chilly evenings. It’s also a crowd-pleaser, easy to prepare in large batches, and freezes well for future meals.
Whether you’re cooking for family or friends, this Italian Wedding Soup recipe will bring smiles and satisfied appetites. Plus, it’s a wonderful way to enjoy a taste of Italy right in your kitchen.
Italian Wedding Soup is a simple yet elegant dish that combines fresh ingredients and traditional flavors. With this easy recipe, you can create a homemade soup that tastes like it was passed down from an Italian grandmother. Enjoy every spoonful of this comforting classic!