Hey friends! Welcome back to my kitchen. If there is one thing I absolutely live for during the chilly months (or let’s be honest, any time I need a little pick-me-up), it is a big, steaming pot of homemade soup. Today, I am sharing a recipe that is very near and dear to my heart: Italian Wedding Soup.

Now, I know what you might be thinking. ‘Is this for weddings?’ ‘Is it complicated?’ ‘Will my kids actually eat something green floating in their bowl?’ Let me put your mind at ease right now. This soup is actually one of the easiest, most flavorful one-pot meals you can make, and it is a total game-changer for busy weeknight dinners. It is like a warm hug in a bowl, truly.

There is something magical about the combination of savory broth, tiny tender pasta pearls, and those melt-in-your-mouth meatballs. It smells absolutely divine while it bubbles away on the stove—filling the whole house with the aroma of garlic, herbs, and simmering goodness. It’s the kind of meal that brings everyone running to the table without you having to yell ‘Dinner is ready!’ five times. Plus, it is loaded with spinach, so I always feel like a super-mom getting those vitamins into my little ones without a fight.

Whether you are meal prepping for the week, nursing a cold, or just craving some serious comfort food, this Italian Wedding Soup is the answer. Grab your favorite Dutch oven, and let’s get cooking!

History & Origins

I always love digging into the stories behind our favorite dishes, and Italian Wedding Soup has a surprisingly funny history! Despite the romantic name, this soup actually has nothing to do with weddings—at least, not in the way we think of them today. You aren’t likely to find it served at a reception in Rome!

The name is actually a mistranslation of the original Italian name, Minestra Maritata. In Italian, this translates more accurately to “Married Soup.” But they aren’t talking about a bride and groom; they are talking about the “marriage” of ingredients! It refers to the delicious union of green vegetables and meats in the clear broth. The flavors marry together perfectly to create something richer and better than the individual parts.

Originally, this was a peasant dish (like so many of the best Italian foods are!) used to stretch ingredients and waste nothing. It often included leftovers and tougher cuts of meat that needed long simmering to become tender. Over time, as it migrated to America with Italian immigrants, it evolved into the version we know and love today: lighter chicken broth, smaller meatballs, and specific pasta shapes like acini de pepe. So, while you might not serve it at a wedding, it is definitely a match made in heaven!

Why This Recipe Works

So, why does this recipe work so well? It really comes down to the layering of textures and flavors. First, we have the meatballs. By using a mix of ground beef and ground pork, we get a meatball that is flavorful but also incredibly tender. The pork adds a fat content that keeps them juicy, while the beef provides that robust, savory depth. We also bake them before adding them to the soup—this sears the outside to lock in flavor and prevents them from falling apart in the broth.

Then, there is the broth. We don’t just dump stock in a pot; we build a base. Sautéing the mirepoix (onions, carrots, celery) first releases their natural sugars. But the secret weapon? The parmesan rind! Simmering a hard cheese rind in the soup infuses the liquid with a nutty, salty richness (umami) that you just can’t get from salt alone.

Finally, the pasta and greens. Acini de pepe is the traditional choice because its tiny, pearl-like shape mimics the texture of the meatballs and fits perfectly on the spoon, ensuring you get a little bit of everything in every bite. Adding the spinach at the very end keeps it bright green and fresh, rather than slimy and overcooked. It is a perfect symphony of culinary balance!

Why You’ll Love This Recipe

• ✓Ready in under 45 minutes
• ✓Kid-friendly (they love the tiny pasta!)
• ✓Freezer-friendly for meal prep
• ✓Packed with hidden veggies
• ✓Uses simple pantry staples
• ✓Comfort food at its finest

Equipment You’ll Need

• ✓Large Dutch Oven or Soup Pot
• ✓Baking Sheet
• ✓Parchment Paper
• ✓Large Mixing Bowl
• ✓Sharp Knife
• ✓Cutting Board

Ingredients

• ✓For the Meatballs:
• ✓8 oz lean ground beef (85/15)
• ✓8 oz ground pork
• ✓1/2 cup Italian seasoned breadcrumbs
• ✓1/3 cup fresh parsley, chopped
• ✓1/4 cup grated Parmesan cheese
• ✓1 large egg, beaten
• ✓2 cloves garlic, minced
• ✓1 tsp salt
• ✓1/2 tsp black pepper
• ✓For the Soup:
• ✓1 tbsp olive oil
• ✓1 cup yellow onion, diced
• ✓1 cup carrots, diced small
• ✓1 cup celery, diced small
• ✓3 cloves garlic, minced
• ✓8 cups chicken broth (low sodium preferred)
• ✓1 Parmesan cheese rind (optional but recommended)
• ✓1 cup Acini de Pepe pasta (uncooked)
• ✓5 oz fresh baby spinach (about 3-4 big handfuls)
• ✓Salt and pepper to taste
• ✓Fresh grated Parmesan for serving

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Make the Meatballs: In a large mixing bowl, gently combine the ground beef, ground pork, breadcrumbs, parsley, parmesan, egg, minced garlic, salt, and pepper. Use your hands to mix just until combined—don’t overwork the meat or the meatballs will be tough!
3. Shape and Bake: Roll the mixture into small meatballs, about 1 inch in diameter (think bite-sized!). Place them on the prepared baking sheet. Bake for 12-15 minutes, or until lightly browned and mostly cooked through. Set aside.
4. Sauté the Veggies: While the meatballs bake, heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the veggies begin to soften.
5. Aromatics and Broth: Add the minced garlic to the pot and cook for just 1 minute until fragrant. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the parmesan rind if you have one.
6. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes to let the flavors meld.
7. Add Pasta and Meatballs: Stir in the uncooked acini de pepe pasta and the baked meatballs. Simmer uncovered for about 8-10 minutes, or until the pasta is tender (al dente).
8. Finish with Greens: Remove the pot from the heat. Discard the parmesan rind. Stir in the fresh spinach; the residual heat will wilt it perfectly in about 1-2 minutes. Taste and add salt and pepper if needed.
9. Serve: Ladle into bowls and top with a generous dusting of freshly grated Parmesan cheese. Enjoy!

Expert Cooking Tips

• ✓Don’t overmix the meat: When combining your meatball ingredients, mix lightly with your fingertips. Overmixing compresses the proteins and leads to dense, rubbery meatballs.
• ✓Size matters: Keep your meatballs small! They should fit on a spoon alongside some pasta and broth. I aim for about 3/4 inch to 1 inch wide.
• ✓The Parmesan Rind: Save the rinds from your wedges of Parmesan cheese in the freezer. Throwing one into the soup while it simmers adds a depth of flavor you cannot get any other way.
• ✓Pasta timing: Pasta will continue to absorb liquid even after you turn off the heat. Cook it just to al dente so it doesn’t turn into mush.

Substitutions and Variations

We all have those moments where we are missing an ingredient, right? Here are some easy swaps:

• Meat: You can use all ground beef or substitute ground turkey or chicken for a lighter version. If using poultry, add a little extra olive oil to the meat mix to keep it moist.
• Pasta: If you can’t find acini de pepe, try orzo, ditalini, or even small stars (stelline). Pearl couscous also works in a pinch!
• Greens: While spinach is kid-friendly because it’s mild, traditional recipes often use escarole. Kale or Swiss chard are also delicious, hearty alternatives—just cook them a few minutes longer than spinach.
• Gluten-Free: Use gluten-free breadcrumbs in the meatballs and a gluten-free small pasta shape (or rice) for the soup.

Common Mistakes to Avoid

The biggest mistake people make with Italian Wedding Soup is boiling the meatballs in the soup raw without baking or searing them first. While you can do this, it often results in a greasy broth and meatballs that break apart. Baking them first renders out some of the fat and keeps your soup clear and appetizing.

Another common issue is overcooking the pasta. Remember, the pasta sits in hot liquid. If you boil it until it’s super soft, it will dissolve into mush by the time you serve the second bowl. Always stop cooking when it still has a tiny bit of bite!

Serving Suggestions

This soup is a meal in itself, but I love serving it with some crusty garlic bread or a baguette for dipping. A simple, crisp green salad with a balsamic vinaigrette cuts through the richness of the meatballs perfectly. If you are feeling fancy, a glass of Pinot Grigio pairs beautifully with the savory broth!

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Note that the pasta will absorb more broth as it sits, so you might need to add a splash of water or broth when reheating.

Freezer: This soup freezes great, but with a caveat! If you plan to freeze it, I recommend making the soup without the pasta. Freeze the meatball and veggie broth base. When you are ready to eat, thaw the soup, bring it to a boil, and add fresh pasta then. If you freeze it with the pasta, the noodles tend to get very soft and puffy upon reheating.

Frequently Asked Questions

Can I use frozen meatballs to save time?

Absolutely, mama! We all have those busy nights. Look for small, Italian-style frozen meatballs. Since they are pre-cooked, just add them in during the last 10 minutes of simmering to heat them through.

What is Acini de Pepe?

It is a type of Italian pasta that translates to ‘seeds of pepper.’ They are tiny, round balls of dough that work perfectly in light soups because they don’t overpower the other ingredients.

Can I make this in a Slow Cooker?

Yes! Add all the soup ingredients (except pasta and spinach) and raw meatballs to the slow cooker. Cook on Low for 6-7 hours. Add the pasta and spinach in the last 30 minutes of cooking.

Is Italian Wedding Soup spicy?

Not traditionally. It is savory and comforting. If you want a kick, add a pinch of red pepper flakes to the veggies while sautéing.

Can I use ground turkey instead of beef and pork?

You sure can. Turkey is leaner, so the meatballs might be slightly drier, but they are still delicious. I recommend adding a tablespoon of milk or olive oil to the meat mixture to help.

Why is my broth cloudy?

This can happen if you boil the soup too vigorously or if the meatballs release a lot of fat. Baking the meatballs first helps prevent this, as does simmering gently rather than a rolling boil.

Can I make this dairy-free?

Yes. Omit the parmesan cheese in the meatballs (add a bit more salt or nutritional yeast) and skip the parmesan rind in the broth.

How do I stop the pasta from soaking up all the broth?

If you anticipate leftovers, cook the pasta separately in a pot of water and add it to individual bowls. Store the pasta and soup in separate containers in the fridge.

Conclusion

I truly hope this Italian Wedding Soup becomes a staple in your home just like it is in ours. It is one of those recipes that feels special enough for company but is easy enough for a Tuesday night. The combination of the savory meatballs, the comforting pasta, and the fresh spinach is just perfection.

If you make this recipe, please leave a comment below and let me know how it turned out! I love seeing your creations. Don’t forget to pin this to your ‘Soup Recipes’ board on Pinterest so you can find it easily next time the craving hits. Happy cooking, y’all!