Italian Wedding Soup is a classic, comforting dish that combines tender meatballs, hearty greens, and flavorful broth in a perfect harmony of textures and tastes. Despite its name, the “wedding” in Italian Wedding Soup doesn’t refer to a celebration but rather the “marriage” of ingredients—meat, vegetables, and broth that come together beautifully to create a soul-warming meal. This soup is a favorite in Italian-American kitchens and is perfect for chilly evenings or as a light, satisfying meal any time of year.
The soup’s base consists of a flavorful, homemade broth typically made with chicken or beef stock. The meatballs are made from ground beef or pork, mixed with breadcrumbs, parmesan, garlic, and herbs, creating juicy, tender bites of savory goodness. These little meatballs are gently simmered in the broth, adding rich flavors to the soup.
The addition of greens, typically spinach or escarole, brings a vibrant, fresh contrast to the rich broth and meatballs. The greens are cooked just until tender, allowing them to retain their flavor and texture, adding depth to each spoonful. The soup is often finished with a sprinkle of grated parmesan and a drizzle of olive oil, enhancing the savory, earthy flavors of the dish.
While Italian Wedding Soup can be made with just meatballs and greens, it’s often served with small pasta, like orzo or acini di pepe, that adds extra heartiness and substance to the dish. The pasta soaks up the flavorful broth, creating a more filling meal.
This soup is versatile and easy to make. It comes together in about an hour, especially if you make the meatballs ahead of time. It’s perfect for feeding a crowd or meal prepping for the week. Italian Wedding Soup also freezes well, so you can always have a comforting, homemade meal ready to go.
Whether you’re cooking for a family dinner or just craving a warm, hearty bowl of soup, Italian Wedding Soup is sure to satisfy. It’s flavorful, nutritious, and deeply comforting, a true marriage of ingredients that comes together in every bite.
Ingredients
- 1/2 pound ground beef Can also use ground turkey or pork
- 1/2 pound ground pork Can also use ground chicken or beef
- 1/2 cup bread crumbs Preferably Italian-style
- 1/2 cup grated Parmesan cheese Can also use Pecorino Romano
- 1 egg large, lightly beaten
- 1 tablespoon dried basil Can also use fresh chopped basil
- 1 tablespoon dried parsley Can also use fresh chopped parsley
- 8 cups chicken broth Preferably low sodium
- 1 cup small pasta e.g., acini di pepe, orzo, or ditalini
- 3 cups fresh spinach Can also use escarole or kale
- 2 carrots medium, chopped
- 1 onion medium, chopped
- 1 cup celery chopped
- to taste salt
- to taste black pepper
Instructions
- In a large bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, egg, basil, and parsley. Mix until well combined and form into small meatballs.
- In a large pot, bring chicken broth to a boil. Add meatballs and simmer until cooked through, about 10 minutes.
- Add carrots, onion, celery, and pasta to the pot and simmer until vegetables are tender and pasta is cooked, about 8 minutes.
- Stir in spinach and continue to cook until just wilted, about 1-2 minutes.
- Season with salt and black pepper to taste. Serve hot with additional grated Parmesan cheese if desired.