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!
Tap stars to rate!
Italian Wedding Soup Recipe
email this recipe!
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
Tap stars to rate!
Video
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.
Can I use frozen meatballs to save time…
You can, you just might miss out on some flavor. Be sure to give them time to fully heat through before serving.
Can you do this in the crockpot? If so, for how long?
Hi Liz! I’m sure you can, but I have not personally tried it out. You’ll still want to sear the meatballs in a skillet to lock in their moisture. Sauteing the mirepoix will also give it more flavor. Then, you can add all of this to a Crockpot and cook for about 3-4 hours, add in the pasta and continue cooking for another 30 minutes or so (until done), then mix in the spinach during the last 5 minutes.
I made this recipe a few days ago. I have been eating it for lunch every day. Love it!! I doubled the meatball recipe since I had a pound of ground bee and a pound of sausage on hand. I wrapped the other half up and put it in the freezer for whenever I want to make more of this soup. I can guarantee that it won’t stay in tge freezer long!!😋
Yay! So happy to hear you enjoyed the recipe, Tina! It makes a great lunch. Thanks so much for taking the time to leave a comment and rating!
Delicious recipe. I substituted a lower fat ground chicken for the meat, which I baked, whole wheat bread crumbs, half the amount of parm called for and egg white instead of whole egg, but all else was in line with the recipe. This is a keeper! I will use a whole wheat pasta or orzo next time. Thank you for the recipe–so glad I found it! 🙂
Yay! So happy to hear you enjoyed the recipe, Barbie! Glad you could make it work! Thanks so much for taking the time to leave a comment and rating!
I made this exactly like the recipe stated. It was amazing! My first time making this type of soup. Next time I will try and make the meatballs smaller. Mine were a little bigger then they should have been. Still the soup was delicious!
Yay! So happy to hear you enjoyed the recipe, Tammy! Thanks so much for taking the time to leave a comment and rating!
So tasty! Easy after you prep meatballs!
Yay! So happy to hear you enjoyed the recipe, Angela! Thanks so much for taking the time to leave a comment and rating!
Delicious!!! I will be adding this to our regular winter soup rotation for sure!!!
Yay! So happy to hear you enjoyed the recipe, Kris! Thanks so much for taking the time to leave a comment!
Delicious!!!! I will be adding this to our regular winter soup rotation for sure!!! 👍
Yay! So happy to hear you enjoyed the recipe! So glad to hear that. Thanks so much for taking the time to leave a comment!
My family absolutely loves Italian wedding soup. F I don’t stock up on the crappy canned stuff we are out of luck .. that is until I came across this fabulous recipe! This is hands down the best Italian wedding soup I have ever had. My 9 year old grandson can not get enough. I’m so glad I found this recipe in the fall. I’ve already made a big batch and froze them in individual servings. Thank you for making me the most awesome Nana ever!
Yay! So happy to hear you enjoyed the recipe, Tammy! Nana for the win! Thanks so much for taking the time to leave a comment and rating!
There are so many recipes online and decided to try your version and OMG! So delicious! Thank you for sharing your amazing recipe 😋
Yay! So happy to hear you enjoyed the recipe, Larissa! Thanks so much for taking the time to leave a comment!
Made this only I tripled the recipe.. my family loved it.. Everyone came back for seconds 🤗😋
Definitely put this in my recipe book.
Yay! So happy to hear you enjoyed the recipe, Cindy! This recipe is such a good addition to anyone’s recipe book. Thanks so much for taking the time to leave a comment!