Despite its charming name, Italian wedding soup doesn’t come from weddings at all—it comes from the Italian phrase “minestra maritata”, meaning “married soup.” The “marriage” here is between tender meat and fresh greens, a pairing so perfect it feels like a celebration in every spoonful.
This soup is one of my favorites to make when the air turns crisp, because it has everything: savory little meatballs, nourishing broth, tender pasta, and a swirl of leafy greens that make it feel both comforting and wholesome. It’s hearty enough to be a meal on its own, but light enough to serve as a starter for family gatherings. In my kitchen, it’s often the soup that brings everyone running to the table with smiles.
Key Ingredients
- Meatballs – Traditionally made with a mix of ground beef and pork, breadcrumbs, Parmesan, egg, garlic, and parsley. They’re small in size so every bite has a bit of meat.
- Broth – A good-quality chicken broth is the classic base, creating a light but flavorful foundation.
- Pasta – Tiny shapes like acini di pepe, orzo, or ditalini work beautifully. They add texture without overwhelming the soup.
- Greens – Escarole is traditional, but spinach, kale, or Swiss chard can be used depending on what you have on hand.
- Vegetables – Onion, carrot, and celery create a fragrant base (the classic Italian soffritto).
- Parmesan Cheese – Adds richness when sprinkled on top before serving.
Step-by-Step Instructions
Start by making the meatballs: in a bowl, mix ground beef and pork with breadcrumbs, grated Parmesan, minced garlic, chopped parsley, and an egg. Form the mixture into tiny meatballs—about the size of a marble. Set them aside.
In a large pot, sauté onion, carrot, and celery in a drizzle of olive oil until softened and fragrant. Pour in your chicken broth and bring it to a gentle simmer. Carefully drop in the meatballs, letting them cook directly in the broth so they stay tender and infuse their flavor.
After about 10 minutes, stir in your small pasta and cook until just tender. Finally, add your greens, letting them wilt gently in the hot broth. Season with salt and pepper to taste.
Ladle the soup into bowls and finish with freshly grated Parmesan. The result is a bowl filled with delicate meatballs, tender pasta, and vibrant greens all swimming in a savory broth—it’s comfort food with an elegant Italian touch.
Variations to Try
- Turkey or Chicken Meatballs – For a lighter version, swap out the beef and pork for ground turkey or chicken.
- Add Beans – Cannellini beans add creaminess and extra protein.
- Broth Boost – Add a parmesan rind while simmering the broth for deeper flavor.
- Gluten-Free – Use gluten-free breadcrumbs in the meatballs and swap in rice or gluten-free pasta.
- Spicy Twist – Mix a pinch of red pepper flakes into the meatball mixture for gentle heat.
Tips for Success
- Keep the meatballs small—bite-sized meatballs make the soup more enjoyable to eat.
- Cook the pasta directly in the soup if serving immediately, but if you’re planning to store leftovers, cook pasta separately so it doesn’t soak up all the broth.
- Use fresh greens added at the end for the best texture and flavor.
- Always finish with a sprinkle of Parmesan—it makes the soup taste extra rich and authentic.
Serving Suggestions
Italian wedding soup shines as a main meal with crusty bread or garlic toast on the side. It’s also a beautiful starter for Italian dinners, pairing wonderfully with lasagna, roasted chicken, or a simple salad. Serve with extra Parmesan and maybe a squeeze of lemon for brightness.
I hope you’ll try it in your own kitchen and make it part of your family traditions.
Buon appetito!