Italian Wedding Soup is the perfect marriage of flavors! Named not after weddings, but the delicious union of tender meatballs and leafy greens in a savory broth, this soup is hearty yet light and rich yet bright. With Italian-spiced beef and pork meatballs, delicate pasta, and vibrant veggies, this recipe is truly something special.
London’s Top Tips: The homemade meatballs are a must! The blend of beef and pork, mixed with Italian seasonings, adds that from-scratch touch.
Table of Contents
While I don’t usually compare Evolving Table recipes to Food Network greats, this soup stands up to the best of them—yes, even Giada and Ina!
The magic is in the execution of each component:
- Hand-rolled meatballs bursting with fresh parsley and Parmesan.
- A perfectly seasoned broth with a touch of garlic.
- Chewy, tender acini de pepe pasta for the ideal bite. (And it’s cooked in the same pot as the soup so clean-up is a breeze!)
What’s even better? This soup can serve a crowd! Whether you’re hosting friends or freezing it for later, this recipe will quickly become one of your favorites.
Check out these other Olive Garden soup favorites next: Chicken Gnocchi Soup and Olive Garden Minestrone are some of my favorites!
Why is it called Italian Wedding Soup?
Despite the name, this soup isn’t served at weddings. The term “wedding” comes from the Italian phrase “minestra maritata,” referring to the beautiful marriage of meat and greens like spinach or escarole (much like you’d find in a Zuppa Toscana Soup!) in this comforting soup.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Ground Meat: A mix of ground beef and pork sausage gives the best flavor. You can also use ground turkey and turkey sausage for a lighter option. Store-bought meatballs work too, but homemade adds much more flavor!
- Breadcrumbs: Italian-style seasoned breadcrumbs save time, but plain breadcrumbs combined with Italian seasoning work just as well. Use gluten-free breadcrumbs if needed.
- Parmesan Cheese: Grated Parmesan binds the meatballs and adds a salty, savory kick.
- Egg: One large egg helps bind the meatballs, so don’t skip it.
- Parsley: Fresh parsley adds brightness—either flat or curly works.
- Vegetables: A mirepoix of onion, celery, and carrots boosts flavor and nutrition. Baby spinach works best, but kale or escarole are great alternatives.
- Broth: Regular or reduced-sodium chicken broth forms the base. Adjust salt to taste.
- Pasta: Acini de pepe is classic, but you can substitute with orzo or even pearl couscous for a similar texture.
How to Make Italian Wedding Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Mix the meatballs. Add all of the meatball ingredients to a large bowl. Mix with a spatula, potato masher, or by hand.
- Scoop the meatballs. Measure out 2 teaspoons at a time and roll in your hands to form 1 meatball. You can use a metal scooper to make it easy. Repeat until you use all of the mixture, which should result in about 48 meatballs. If your hands get sticky simply spritz them with a bit of non-stick cooking spray and continue rolling.
- Sear the meatballs in a pot. Arrange half of the meatballs in a Dutch oven or large pot coated with 1 tablespoon of olive oil. Sear for 4-5 minutes, occasionally rotating them so that all sides turn brown. Repeat with the remaining meatballs. Transfer the seared meatballs to a plate lined with a paper towel so they can drain.
- Add the vegetables and broth. Keep the drippings from the meatballs in the pot, mix in the vegetables, and cook for 3-4 minutes. Add the garlic and cook for an additional minute. Pour in the broth and scrape the bottom of the pot while stirring everything together.
- Boil, simmer, and mix in the pasta. Bring the broth and vegetable mixture to a boil. Next, add in the pasta, salt, pepper, red pepper flakes (if desired) and meatballs. Cover with a lid and reduce the heat to medium. Simmer for 7-9 minutes, or until the pasta is tender.
- Stir in the spinach and serve. Toss in the spinach and stir until well combined. Serve immediately and enjoy!
Prep Ahead and Storage Directions
- Prep Ahead: You can prepare the meatballs in advance and store them in the fridge for up to 2 days or freeze for up to 3 months. Chop the veggies ahead and cook the pasta separately if prepping the soup to prevent sogginess.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, store without pasta for up to 3 months. Keep the pasta separate to avoid it absorbing too much broth.
- Reheating: Reheat the soup in a pot over medium heat, adding extra broth if needed. Thaw frozen soup overnight in the fridge, and stir in pre-cooked pasta before serving to keep it fresh.
FAQs
This soup is named after the “marriage” of meat and greens in the soup, not actual weddings. The combination of tender meatballs and fresh greens creates a flavorful and balanced dish.
The traditional pasta is acini de pepe, small round pasta that adds a chewy texture. You can also use orzo, couscous, or ditalini as substitutes.
Yes, store-bought meatballs work as a shortcut, but homemade ones deliver far better flavor and texture. Opt for fresh, high-quality meatballs if possible.
Spinach is common, but you can also use kale, escarole, or Swiss chard for a heartier or more tender green. Each adds a slightly different flavor and texture.
What to serve with Italian Wedding Soup?
This soup goes well with a variety of side dishes and toppings:
- Mixed greens salad with Italian Dressing or a Massaged Kale Salad
- A crusty baguette or homemade croutons
- Shaved Parmesan or Parmesan cheese crisps
More Soup Recipes
If you want to take the quick and easy route, check out these easy and good-for-you soups!
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Italian Wedding Soup Recipe
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Ingredients
For the Meatballs
- ½ pound 90/10 ground beef
- ½ pound mild Italian ground pork sausage
- ½ cup Italian-style breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 large egg beaten
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves finely minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
For the Italian Wedding Soup
- 1 tablespoon olive oil
- ½ small white onion diced
- 3 medium carrots peeled and diced
- 3 celery ribs diced
- 3 garlic cloves finely minced
- 8 cups chicken broth see note
- 1 cup acini de pepe pasta see note
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 3 cups fresh baby spinach roughly chopped
- Chopped flat-leaf parsley optional
Instructions
- Make the Meatballs: Add the ground beef, ground sausage, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, and black pepper to a large bowl. Mix until well combined. Scoop out 2 teaspoons of the mixture at a time and use your hands to roll it into a meatball. (If your hands get sticky, spritz them with nonstick cooking spray and continue rolling.) You should end up with roughly 48 meatballs.½ pound 90/10 ground beef, ½ pound mild Italian ground pork sausage, ½ cup Italian-style breadcrumbs, ⅓ cup grated Parmesan cheese, 1 large egg, ¼ cup finely chopped fresh flat-leaf parsley, 2 garlic cloves, 1 teaspoon salt, ¼ teaspoon black pepper
- Line a plate with paper towels. Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs. Cook, stirring often, for 4-5 minutes, or until the balls are lightly browned on all sides. Transfer meatballs to the paper towel-lined plate. Repeat with the remaining oil and meatballs.2 tablespoons olive oil
- Make the Italian Wedding Soup: To the same pot you used for the meatballs, add 1 tablespoon olive oil. Stir in the onion, carrots, and celery. Cook for 3-4 minutes over medium heat, or until tender. Add garlic and continue cooking for 30 seconds, or until fragrant.1 tablespoon olive oil, ½ small white onion, 3 medium carrots, 3 celery ribs, 3 garlic cloves
- Pour in the broth, scraping the bottom of the pot to loosen any browned bits. Turn the heat to high and bring to a boil.8 cups chicken broth
- Add the pasta gradually while stirring to avoid clumping. Mix in the salt, black pepper, red pepper flakes, and meatballs. Cover, reduce the heat to medium, and simmer until the pasta is tender, about 7-9 minutes.1 cup acini de pepe pasta, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Toss in the spinach and stir until well mixed. Cook 2-3 minutes, or until spinach is wilted. Serve immediately with additional red pepper flakes and parsley, if desired.3 cups fresh baby spinach, Chopped flat-leaf parsley
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Notes
- Storage: The pasta will absorb liquid as it sits, so it’s best enjoyed within 2 days. To store, seal in an airtight container and refrigerate.
- Avoid soggy pasta: For longer storage, cook the pasta separately and reduce the broth by 2 cups. When reheating, just stir in the pre-cooked pasta to keep the soup fresh and flavorful! Avoid freezing as the pasta will not thaw well.
- Acini de pepe: If you can’t find acini de pepe pasta, you can substitute with orzo pasta or pearl couscous.
- Breadcrumbs: You can also use regular breadcrumbs with 1 teaspoon of Italian seasoning.
- Ground meat: All ground beef or ground pork, or even ground turkey or turkey sausage can be used.
- Dairy-free: Swap out the Parmesan cheese for a dairy-free alternative like nutritional yeast or a dairy-free Parmesan substitute.
- Gluten-free: Use gluten-free breadcrumbs and substitute the pasta with a gluten-free orzo or couscous.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
the very best i have ever eaten thank you
Yay! So happy to hear you enjoyed the recipe, Steve! Thanks so much for taking the time to leave a comment and rating!
Your recipe is so well written. I loved how you separated each part and wrote the ingredients for that section so you don’t have to go back to the ingredients section.
Yay! So happy to hear you enjoyed the recipe, Heidi! Thanks so much for taking the time to leave a comment and rating!
Excellent soup, thank you.
Yay! So happy to hear you enjoyed the recipe, Genera! Thanks so much for taking the time to leave a comment and rating!
This is fairly quick and easy to make and delicious to eat.ðŸ«
Yay, Lisa!! I’m so happy you enjoyed the soup so much. It really is so easy to make! Thanks for taking the time to leave a comment and rating- it truly means so much to me to hear from my readers! Hope you’re having a lovely day ♡London
I’ve made this recipe a handful of times. My family loved it so much the first time I made it that it’s now become a staple. The only thing I do differently is bake the meatballs instead of searing them. I double the recipe so it’s just easier to throw the meatballs in the oven and forget about them while I chop the vegetables. Thanks so much for a truly fantastic recipe!
Wow, Avery, I’m so happy to hear it’s become a staple in your house! That seriously makes my day. 😊 Baking the meatballs is such a smart move, especially when doubling the recipe—I love that idea! Thank you so much for taking the time to leave a comment and share your tips. It means the world! Happy cooking! ♡London
Made this last night. We liked this recipe a lot. I did make slight adjustments to some of the ingredients, as my husband has food sensitivities (garlic, onion, black pepper, & spinach).
We use a variety of flavored olive oils for flavor, (recipe dependent), and opted for curly kale, simple swap. Delicious.
Thanks for sharing!
Yay! So happy to hear you enjoyed the recipe, Kat! I’m glad you could make it work for your dietary needs. Thanks so much for taking the time to leave a comment and rating!
This is delicious highly recommended!
Hi Melissa! I’m SO happy you enjoyed the recipe so much. It’s definitely one of my favorite soups for the cooler weather season 🙂 Did you happen to make any adjustments? Also, thank you for taking the time to leave a comment- it really means so much!