Italian wedding soup is one of those dishes that instantly brings warmth and comfort to any chilly day. It’s the kind of soup that’s hearty enough to stand alone as a meal, but also light enough to enjoy as a starter. With flavorful, tender meatballs, acini de pepe pasta, and a medley of veggies, every spoonful is a little celebration of textures and tastes. The name might sound fancy, but “Italian wedding soup” isn’t actually served at Italian weddings! Instead, the term refers to the “marriage” of flavors between meat and greens in the soup—a match made in culinary heaven.

I remember the first time I tried Italian wedding soup at a family gathering during winter. The soup was warm and filling, and the meatballs were perfectly tender with just a hint of garlic and cheese. I fell in love with the balance of rich broth, delicate pasta, and fresh spinach. Since then, I’ve been working on perfecting my version, and I think I’ve landed on a recipe that captures everything I loved about that first taste.

Let’s dive into this delicious bowl of comfort and learn how to make Italian wedding soup at home.

The story behind Italian wedding soup

Italian wedding soup, or “minestra maritata,” is a traditional dish with roots in Italian cuisine, particularly from Southern Italy. Despite the name, it’s rarely served at weddings! The “wedding” in Italian wedding soup actually refers to the harmonious pairing of flavors—the tender meatballs and fresh greens blend beautifully, creating a satisfying and balanced dish. Originally, it was a simple peasant dish made with whatever greens and meat were on hand. Over time, it evolved into a beloved soup, often featuring small pasta and a flavorful broth.

In the United States, Italian wedding soup became popular among Italian-American communities, and it’s now enjoyed widely, especially during colder months. The Americanized version usually includes tiny pasta like acini de pepe and a mix of beef and sausage meatballs, making it hearty and comforting.

Key ingredients and substitutions

Ground beef and sausage

The meatballs are the star of this soup, made with a mix of lean ground beef and seasoned sausage. The combination adds a rich, savory flavor and keeps the meatballs tender. If you prefer a slightly lighter soup, you could use ground turkey or chicken. Just remember that these leaner meats might need an extra pinch of seasoning to match the depth of flavor.

Italian breadcrumbs

Breadcrumbs give the meatballs their perfect texture—soft on the inside and crisp on the outside. I like using Italian-style breadcrumbs for the added herbs, but plain breadcrumbs will work if that’s what you have. You can even make your own by pulsing day-old bread in a food processor!

Parmesan cheese

Parmesan adds a salty, nutty flavor to the meatballs, enhancing their taste and adding a bit of richness. If you’re out of Parmesan, Pecorino Romano or Grana Padano are excellent substitutes. Just be careful—these cheeses tend to be saltier, so adjust your seasoning accordingly.

Acini de pepe pasta

These tiny, round pasta pearls are perfect for this soup, adding texture without overpowering the delicate broth. If you can’t find acini de pepe, any small pasta like orzo or ditalini will work just as well. Cook the pasta directly in the soup to soak up all the flavors.

Fresh baby spinach

Spinach brings a fresh, slightly sweet flavor that pairs beautifully with the savory broth. You can swap in other greens like kale or escarole if you prefer, though you might need to cook them a little longer to soften. Spinach is also packed with vitamins A, C, and iron, making this soup as nutritious as it is delicious.

Essential tools for the best Italian wedding soup

Making Italian wedding soup is simple, but a few kitchen tools make the process easier:

Dutch oven or large pot: A heavy-bottomed pot, like a Dutch oven, is ideal for evenly browning the meatballs and cooking the soup. It retains heat well and helps develop flavors.
Mixing bowl: Use a large bowl to combine the meatball ingredients. Mixing by hand gives you the best texture.
Small scoop or spoon: For consistent meatball size, use a small scoop or teaspoon to portion the mixture. This keeps cooking times even.
Tongs or slotted spoon: A pair of tongs or a slotted spoon is handy for transferring the meatballs out of the pot without splashing hot oil.

Step-by-step guide to making Italian wedding soup

Step 1: Prepare the meatballs

In a large mixing bowl, combine the ground beef, sausage, breadcrumbs, Parmesan, egg, parsley, minced garlic, salt, and pepper. Mix everything together with your hands until just combined—don’t overwork the meat, or the meatballs might become tough. Once mixed, scoop out about two teaspoons of the mixture and roll it into small meatballs. This recipe should yield around 48 bite-sized meatballs.

Tip: If the mixture sticks to your hands, spray a little nonstick cooking spray on your palms to make rolling easier.

Step 2: Brown the meatballs

Heat one tablespoon of olive oil in your Dutch oven or pot over medium heat. Add half of the meatballs, and cook for 4-5 minutes, turning them occasionally to brown all sides. Don’t worry if they’re not fully cooked yet—they’ll finish cooking in the soup. Remove the browned meatballs and set them aside on a paper towel-lined plate. Repeat with the remaining oil and meatballs.

Step 3: Sauté the vegetables

In the same pot, add another tablespoon of olive oil. Toss in the diced onion, carrots, and celery, and cook for 3-4 minutes until the veggies start to soften. Add the minced garlic and cook for another 30 seconds until fragrant. This base gives the soup its lovely depth of flavor.

Step 4: Build the broth

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to incorporate extra flavor. Bring the broth to a boil over high heat.

Step 5: Cook the pasta and meatballs

Once the broth is boiling, add the acini de pepe pasta gradually, stirring to prevent clumping. Season the soup with salt, black pepper, and a pinch of red pepper flakes if you like a hint of heat. Carefully add the browned meatballs back to the pot. Reduce the heat to medium, cover, and let the soup simmer for 7-9 minutes, or until the pasta is tender.

Step 6: Add the spinach

Finally, stir in the chopped spinach. Let it cook for 2-3 minutes until it’s just wilted. Your soup is now ready to serve!

Variations and adaptations to try

Gluten-free version: Substitute gluten-free breadcrumbs in the meatballs and use gluten-free pasta.
Low-carb option: Skip the pasta entirely and add extra greens like kale or Swiss chard for a low-carb twist.
Vegetarian adaptation: For a vegetarian version, use plant-based meatballs or lentil-based “meat” balls. Swap the chicken broth for vegetable broth.
Different greens: Try using kale, escarole, or even Swiss chard in place of spinach for a heartier green that adds a slightly different flavor.
Spicy twist: Add more red pepper flakes or use hot Italian seasoning in the meatballs if you like a little heat.

How to serve Italian wedding soup

When serving Italian wedding soup, I like to ladle it into large bowls and sprinkle a bit of fresh parsley on top for a pop of color. You could also grate a little extra Parmesan over each bowl for a salty, cheesy finish. Serve the soup with warm crusty bread or garlic bread on the side to soak up the broth. This soup is also perfect as a starter for an Italian-inspired dinner!

Beverage pairings

For a cozy, warming experience, pair Italian wedding soup with a glass of sparkling water with lemon or a warm herbal tea like chamomile. If you’re looking for something refreshing, an Italian soda in a fruity flavor, such as blood orange or pomegranate, complements the soup’s savory notes. Another great option is a chilled glass of iced tea with a splash of fresh lemon juice for a bit of brightness.

Storing and reheating leftovers

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The pasta may absorb some of the broth, so when reheating, add a splash of water or extra broth to adjust the consistency. To reheat, warm it gently on the stove over medium heat, stirring occasionally.

This soup also freezes well. Just be sure to freeze it without the pasta if you plan to store it for more than a week; you can cook fresh pasta to add when you reheat.

Adjusting for different serving sizes

This recipe serves about 6, but it’s easy to scale up or down. For a larger crowd, double the ingredients and use a bigger pot. If you’re cooking for just one or two people, you can halve the recipe. Keep in mind that if you make a smaller batch, the soup may cook a bit faster, so keep an eye on it.

FAQs

1. Can I make this soup in advance? Yes! This soup can be made a day ahead. Just add the pasta when reheating so it doesn’t get mushy.

2. Can I freeze Italian wedding soup? Absolutely! Freeze it without the pasta for best results. When reheating, cook fresh pasta and add it to the soup.

3. What can I use instead of acini de pepe pasta? Orzo, ditalini, or small pasta shells are great alternatives if you can’t find acini de pepe.

4. How do I make the meatballs tender? Mix the ingredients gently and avoid overworking the meat mixture. A bit of grated Parmesan and breadcrumbs help keep them soft.

5. Can I add more vegetables? Definitely! You can add mushrooms, zucchini, or even some diced potatoes for an extra hearty soup.

Enjoy this cozy Italian wedding soup, perfect for chilly nights or whenever you need a little bowl of comfort. Try it once, and I’m sure it will become a regular in your soup rotation!