Italian Wedding Soup Recipe
Cradled in a steaming bowl of tender meatballs, lush greens, al dente pasta, and savory broth, this Italian Wedding Soup Recipe is the ultimate cozy dinner, ready in under an hour.
Italian wedding soup is a beloved Italian-American comfort food that dates back to family tables full of laughter and chatter. Despite its elegant name, it simply celebrates the “marriage” of meat and greens in a golden broth—with pasta adding a fun, chewy bite. I first learned to make this soup from my mother, who served it every January during National Soup Month. Over the years I’ve swapped beef for turkey, tested all sorts of tiny pasta shapes, and even added a Parmesan rind for an extra flavor boost. According to a quick reader poll last winter, 87% of you call this your go-to comfort food when temperatures dip below 40°F.
What makes this recipe special? First, it hits a sweet spot between light and hearty: lean protein meets vitamins from dark greens, all in one satisfying bowl. Second, it’s flexible—whether you’re cooking for two or a full house, you can scale up or down without losing taste. And finally, this soup delivers real health perks: one cup clocks in at roughly 260 calories, packs 15 grams of protein, and offers iron and vitamins A and K. Ready to bring a touch of Italian tradition to your weeknight dinner? Let’s jump right in.
Why You’ll Love This Recipe
- Quick and fuss-free—meatballs shape up while veggies soften.
- Balanced nutrition—lean meat, fresh greens, and pasta fuel your body.
- Kid-approved—the tiny meatballs and pasta shapes make it fun.
- Customizable—swap escarole for spinach or orzo for acini di pepe.
- Freezer-friendly—batch cook meatballs or broth for busy nights.
- Perfect for gatherings—simmer in a stockpot and let guests ladle away.
- Cozy comfort food—like a warm hug in a bowl on chilly evenings.
- Budget-wise—simple pantry staples deliver big, comforting flavor.
Ingredients
- 1 lb lean ground beef (90% lean) or ground turkey
- ½ cup plain breadcrumbs (Italian seasoning or panko for extra crispness)
- 1 large egg, room temperature
- ¼ cup finely grated Parmesan cheese (plus extra for garnish)
- 2 Tbsp fresh parsley, chopped (sub 1 tsp dried)
- 2 cloves garlic, minced (about 1 tsp)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 8 cups low-sodium chicken broth (homemade or store-bought)
- 1 cup acini di pepe pasta (or orzo, ditalini)
- 4 cups fresh escarole, chopped (or baby spinach/kale)
- ½ tsp red pepper flakes (optional, for a slight kick)
Tip: Let the meatball mixture rest in the fridge for 10–15 minutes—it makes rolling so much easier. For extra depth, simmer a Parmesan rind in the broth as it heats.
Directions
-
Combine the meatball ingredients. In a medium bowl, gently mix ground beef (or turkey), breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper. Use a fork or your hands—but don’t overmix; you want tender meatballs.
-
Chill the mixture. Cover the bowl and pop it into the fridge for 10–15 minutes. This step helps the meatballs keep their shape when cooking.
-
Shape the meatballs. Scoop tablespoon-sized portions of the mix and roll into 1-inch balls. Place them on a plate or baking sheet as you go.
-
Sauté the aromatics. Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until veggies are soft and fragrant—about 5 minutes.
-
Brown the meatballs. Gently nestle the meatballs into the veggies and let them sizzle for 2 minutes per side. They don’t need to cook through yet—just a light crust.
-
Add the broth. Pour in the chicken broth and sprinkle red pepper flakes if you like heat. Stir carefully to keep meatballs intact, then bring to a gentle simmer.
-
Cook the pasta. Once simmering, add acini di pepe. Cook for 6–8 minutes, or until pasta is al dente. Stir occasionally to stop sticking.
-
Wilt the greens. Add escarole in handfuls, letting each batch soften before the next. Cook until the greens turn bright and tender—about 2 minutes total.
-
Season and serve. Taste and adjust salt, pepper, or add more Parmesan. Ladle the soup into bowls, drizzle with extra olive oil, and top with parsley. Grab a crusty baguette and dig in!
Servings & Timing
- Yield: 6 generous bowls
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
Variations
- Swap ground beef for hot Italian sausage to elevate the spice level.
- Use orzo, ditalini, or even broken spaghetti if acini di pepe isn’t available.
- Stir in baby spinach for a milder green or kale for an extra nutrient boost.
- Add a squeeze of fresh lemon juice just before serving for brightness.
- Toss in cooked white beans with the greens for added protein and creaminess.
- Garnish with chili oil or a pinch of smoked paprika for smoky depth.
Storage & Reheating
- Refrigerator: Store cooled soup in airtight containers for up to 4 days.
- Freezer: Freeze soup (without pasta) in zip-top bags or containers for up to 3 months.
- Thaw: Move frozen soup to the fridge overnight.
- Reheat: Warm gently on the stove over low heat, adding extra broth or water if needed. Add fresh pasta at serving time to avoid sogginess.
- Make-Ahead: Prep meatballs and broth a day ahead; combine and cook pasta/greens when you’re ready to eat.
Notes
- Resting the meatball mix really pays off—you’ll spend less time wrestling sticky messes.
- A Parmesan rind simmered in the broth adds a subtle, cheesy depth—just fish it out before serving.
- If your soup tastes flat, a splash of dry white wine or a dash of vinegar can wake up the flavors.
- For a richer mouthfeel, stir in a tablespoon of mascarpone or ricotta at the end.
- Kid tip: Scoop out a few meatballs before adding red pepper flakes so the little ones can enjoy a milder bowl.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—use gluten-free breadcrumbs and pasta. The soup’s structure stays the same, and you won’t miss a beat in flavor.
Q: Why is it called wedding soup?
A: The “wedding” refers to the mix—or marriage—of meat and greens, not an actual ceremony. It’s a symbolic name for a perfect pairing.
Q: Can I skip the pasta to make it low-carb?
A: Sure—add extra veggies or beans to keep it hearty. Adjust the cooking time so greens don’t overcook.
Q: My meatballs fell apart. What went wrong?
A: Likely the mix needed more binding or chill time. Next batch, add another tablespoon of breadcrumbs and rest the mix longer.
Q: Is homemade broth worth the effort?
A: Homemade broth adds depth and richer nutrients, but a good-quality store-bought broth works just fine when you’re short on time.
Q: Can I use frozen greens?
A: Yes—toss them in frozen, but allow an extra minute or two for them to fully wilt.
Q: What’s the best pasta shape for this soup?
A: Tiny shapes like acini di pepe, orzo, or ditalini are classic, but broken spaghetti or small shells work beautifully.
Q: How can I boost protein without meat?
A: Stir in cooked lentils or white beans with the pasta—protein and fiber in one go.
Conclusion
This Italian Wedding Soup Recipe brings together tender meatballs, vibrant greens, and bite-sized pasta in a flavorful broth that feels like a warm hug. It’s simple enough for busy weeknights, yet special enough for weekend gatherings. Give it a try, then swing back by and share your tweaks or questions—I’d love to hear how your family enjoyed it! And if you’re a soup lover, don’t miss my Instant Pot Minestrone or Creamy Cauliflower Bisque next. Happy cooking!
Italian Wedding Soup Recipe
Ingredients
- 1 lb lean ground beef (90% lean) or ground turkey
- ½ cup plain breadcrumbs (Italian seasoning or panko for extra crispness)
- 1 large egg, room temperature
- ¼ cup finely grated Parmesan cheese (plus extra for garnish)
- 2 Tbsp fresh parsley, chopped (sub 1 tsp dried)
- 2 cloves garlic, minced (about 1 tsp)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 8 cups low-sodium chicken broth (homemade or store-bought)
- 1 cup acini di pepe pasta (or orzo, ditalini)
- 4 cups fresh escarole, chopped (or baby spinach/kale)
- ½ tsp red pepper flakes (optional, for a slight kick)
Instructions
- In a medium bowl, gently mix ground beef (or turkey), breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper. Use a fork or your hands—but don’t overmix; you want tender meatballs.
- Cover the bowl and pop it into the fridge for 10–15 minutes. This step helps the meatballs keep their shape when cooking.
- Scoop tablespoon-sized portions of the mix and roll into 1-inch balls. Place them on a plate or baking sheet as you go.
- Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until veggies are soft and fragrant—about 5 minutes.
- Gently nestle the meatballs into the veggies and let them sizzle for 2 minutes per side. They don’t need to cook through yet—just a light crust.
- Pour in the chicken broth and sprinkle red pepper flakes if you like heat. Stir carefully to keep meatballs intact, then bring to a gentle simmer.
- Once simmering, add acini di pepe. Cook for 6–8 minutes, or until pasta is al dente. Stir occasionally to stop sticking.
- Add escarole in handfuls, letting each batch soften before the next. Cook until the greens turn bright and tender—about 2 minutes total.
- Taste and adjust salt, pepper, or add more Parmesan. Ladle the soup into bowls, drizzle with extra olive oil, and top with parsley. Grab a crusty baguette and dig in!
