Can we talk about how weird the name of this soup is for a second?
There’s no wedding in it. No bride, no cake, not even a tiny groom made of parmesan.
Turns out “wedding soup” is a mistranslation of the Italian phrase minestra maritata, which just means the greens and the meat are “married” together in the pot. No ceremony required. Just really good broth.
I made this soup for the first time on a random Tuesday when I had a sad bag of spinach dying in my fridge and a pound of ground pork I didn’t know what to do with. It turned into one of those recipes I now make on repeat, especially when someone in the house has a cold.
It’s cozy, it’s a little fancy looking for how easy it actually is, and it makes your whole kitchen smell like an Italian grandmother lives there. 🍲
Let’s get into it.
What You’ll Need
For the meatballs:
| Ingredient | Amount |
|---|---|
| Ground pork (or beef, or a mix) | 1 lb |
| Breadcrumbs | 1/2 cup |
| Parmesan cheese, grated | 1/4 cup |
| Egg | 1 |
| Garlic, minced | 2 cloves |
| Fresh parsley, chopped | 2 tbsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
For the soup:
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tbsp |
| Yellow onion, diced | 1 |
| Carrots, sliced | 3 |
| Celery stalks, sliced | 3 |
| Garlic, minced | 3 cloves |
| Chicken broth | 8 cups |
| Acini di pepe (or other tiny pasta) | 1 cup |
| Escarole or spinach, chopped | 4 cups |
| Parmesan cheese, grated (plus more for serving) | 1/2 cup |
| Salt and pepper | To taste |
Simple list. Nothing weird, nothing you have to hunt down at a specialty store.
Tools You’ll Need
- Large soup pot or Dutch oven
- Mixing bowl (for the meatballs)
- Baking sheet (optional, for pre-baking meatballs)
- Sharp knife and cutting board
- Wooden spoon or ladle
That’s it. No fancy equipment, no blender, nothing that needs to be plugged in besides your stove.
How to Make Italian Wedding Soup
Step 1: Make the meatballs
In a mixing bowl, combine the ground pork, breadcrumbs, parmesan, egg, garlic, parsley, salt, and pepper.
Mix it with your hands until just combined. Don’t overwork it, or the meatballs turn tough.
Roll into small balls, about the size of a marble. Yes, smaller than you’re probably picturing. Tiny meatballs are the whole point here.
Step 2: Cook the meatballs
You’ve got two options:
- Bake them: Pop them on a lined baking sheet at 400°F for 12–15 minutes.
- Simmer them: Drop them straight into the soup broth later and let them cook there.
I usually bake mine first. It keeps the soup broth cleaner and less greasy.
Step 3: Build the soup base
In your soup pot, heat the olive oil over medium heat.
Add the onion, carrots, and celery. Cook for about 5–7 minutes, until the veggies start to soften.
Add the garlic and cook for another minute, just until it smells incredible.
Step 4: Add the broth
Pour in the chicken broth and bring it to a boil.
Once it’s boiling, drop in the pasta and reduce the heat to a simmer.
Step 5: Add the meatballs and greens
Add your cooked meatballs to the pot.
Stir in the escarole or spinach and let everything simmer together for 8–10 minutes, until the pasta is tender and the greens have wilted down.
Step 6: Finish it off
Stir in the parmesan cheese.
Taste and adjust the salt and pepper.
Ladle into bowls and top with even more parmesan, because there’s no such thing as too much here.
Pro Tips
A few things I learned the hard way so you don’t have to:
- Keep the meatballs small. Big meatballs throw off the whole vibe of this soup. You want a little bit of everything in every spoonful.
- Don’t skip the acini di pepe. It’s a tiny, round pasta and it’s genuinely part of what makes this soup feel like wedding soup. Ditalini works too if you can’t find it.
- Add the pasta at the end if you’re planning leftovers. Pasta soaks up broth like crazy overnight and can turn mushy. More on that below.
- Use good parmesan. The pre-shredded stuff in the bag just doesn’t melt the same way. Grate it fresh if you can.
- Taste as you go. Broth-based soups need more salt than you’d think, especially if your broth is low sodium.
Substitutions and Variations
This soup is pretty flexible once you know the formula.
- Meat: Ground turkey or chicken works if you want something lighter. Ground beef works too, just a little richer.
- Greens: No escarole? Use spinach, kale, or even chopped cabbage.
- Pasta: Swap acini di pepe for ditalini, orzo, or even broken up spaghetti.
- Broth: Vegetable broth turns this into a vegetarian-friendly base (just skip the meatballs or use plant-based ones).
- Gluten-free: Use gluten-free breadcrumbs and a gluten-free pasta. Works surprisingly well.
A Few Extra Details
Nutrition (rough estimate, per serving): around 280–320 calories, 18g protein, 12g fat, 22g carbs. This varies depending on your meat choice and how heavy handed you are with the parmesan.
Pairing ideas: crusty bread for dipping, a simple side salad, or a glass of dry white wine if you’re feeling fancy.
Time saver: make the meatballs the night before and store them in the fridge. Dinner comes together in 20 minutes flat the next day.
Make Ahead Tips
You can make the meatballs up to 2 days ahead and store them in the fridge.
You can also make the entire soup base (everything except the pasta) up to 3 days ahead. Add the pasta fresh when you reheat it so it doesn’t turn to mush.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
The pasta will absorb a lot of broth as it sits, so don’t be surprised if your leftovers look more like a stew than a soup. Just add a splash of extra broth or water when reheating to loosen it back up.
Freezing: freeze the soup without the pasta for up to 3 months. Add freshly cooked pasta when you reheat it.
FAQ
Can I use frozen meatballs instead of making my own? You can, but homemade really is worth it here. They’re small, quick to make, and taste ten times better than anything from a bag.
What’s the difference between wedding soup and Italian wedding soup? Nothing, really. “Italian wedding soup” is just the more common name used outside of Italy.
Can I make this in a slow cooker? Yes. Add everything except the pasta and greens, cook on low for 6 hours, then stir in the pasta and greens for the last 20–30 minutes.
Why is my broth cloudy? That usually happens if the meatballs weren’t baked first and released fat directly into the broth. Baking them first helps keep things clearer.
Can I double the recipe? Absolutely. This soup freezes well, so doubling it means dinner is basically done for a future night too.
Wrapping Up
This soup earns its spot in the regular dinner rotation. It’s warm, it’s a little bit fancy without trying too hard, and it comes together faster than you’d expect for something that tastes this good.
Make a batch this week and let me know how it turns out in the comments. I’d love to hear if you tried any of the substitutions, or if you have a family version of this recipe that’s a little different from mine. 🍲
