Hearty & Authentic Italian Wedding Soup Recipe for a Cozy Dinner
Few dishes bring warmth and nostalgia to the dinner table like Italian Wedding Soup. Despite the name, this beloved soup isn’t traditionally served at weddings. Instead, it gets its name from the “marriage” of flavors—savory meatballs, tender greens, and rich broth harmonizing beautifully in every spoonful.
This classic Italian soup recipe is perfect for chilly evenings, family gatherings, or simply when you crave a nourishing meal. The combination of homemade meatballs, acini de pepe pasta, and fresh escarole creates a dish that’s both hearty and refreshing.
Whether you’re a seasoned home cook or trying this recipe for the first time, follow along for step-by-step instructions, expert tips, and variations to make it your own!
Ingredients for Italian Wedding Soup
For the Meatballs:
- 1/2 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 1/2 cup acini de pepe or orzo pasta
- 4 cups fresh escarole (or substitute with spinach or kale), chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Step-by-Step Instructions to Make Italian Wedding Soup
1: Prepare the Meatballs
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and black pepper.
- Collect the components using clean hands while mixing them very cautiously only enough to combine them. Be careful not to overmix, as this can make the meatballs tough.
- Roll the mixture into small, bite-sized meatballs (about 3/4 inch in diameter) and place them on a baking sheet.
- Cover and refrigerate the meatballs while you prepare the broth.
2: Sauté the Aromatics
- Dutch oven heat medium heat with one tablespoon olive oil.
- Add the chopped onion and minced garlic, stirring occasionally until they become soft and fragrant (about 3-4 minutes).
- Add the chicken broth then heat the mixture to a slight boiling point.
3: Cook the Meatballs & Pasta
- Gently add the chilled meatballs to the simmering broth. Let them cook undisturbed for about 8-10 minutes until they float to the surface.
- Stir in the acini de pepe pasta and continue simmering for another 6-8 minutes, or until the pasta is tender.
4: Add the Greens & Final Seasoning
- Lower the heat and stir in the chopped escarole (or spinach/kale substitute). Let it wilt for 2-3 minutes.
- Taste the soup and adjust the seasoning with salt, black pepper, and red pepper flakes as desired.
5: Serve & Enjoy!
- Ladle the hot soup into bowls and top with freshly grated Parmesan cheese.
- Serve with crusty Italian bread or garlic bread for a satisfying meal.
Tips & Variations for the Best Italian Wedding Soup
Make-Ahead & Storage Tips
- Meal Prep-Friendly: Make the meatballs ahead of time and freeze them for up to 3 months. Add them straight to the simmering broth when ready to cook.
- Leftovers: Keep leftovers in a tightly sealed container inside the refrigerator where they will stay fresh for four days. Reheat gently on the stovetop to maintain texture.
- Freezing: If freezing, omit the pasta until reheating to prevent it from becoming mushy.
Substitutions & Variations
- Gluten-Free Version: Use gluten-free breadcrumbs for the meatballs and swap regular pasta for a gluten-free alternative.
- Low-Carb Option: Skip the pasta and add cauliflower rice or zucchini noodles instead.
- Different Greens: While escarole is traditional, kale, Swiss chard, or baby spinach all work well in this recipe.
- Spicy Twist: Add a pinch of crushed red pepper flakes for a little heat.
The History of Italian Wedding Soup
A Misunderstood Name: The True Meaning of “Wedding”
Despite its romantic-sounding name, Italian Wedding Soup is not a dish traditionally served at Italian weddings. Instead, the name comes from the Italian phrase “minestra maritata”, which translates to “married soup.” This doesn’t refer to a wedding ceremony but rather the perfect marriage of flavors between the rich broth, tender meat, and hearty greens.
The dish originated in Southern Italy, particularly in the regions of Campania and Lazio, where peasant-style soups made with inexpensive, nourishing ingredients were common. Over time, Italian immigrants brought the recipe to the United States, where it evolved into the version many people know and love today.
Origins in Peasant Cooking
Historically, minestra maritata was a way for families to make use of seasonal greens and leftover meats. Italian peasants, particularly in Naples, would prepare the soup using whatever ingredients were available—wild greens, and a hearty broth made from bones and scraps. The result was a nutritious and filling meal that sustained families through cold winters.
Traditional versions of the soup often contained a mix of:
- Bitter greens such as escarole, chicory, or dandelion greens
- Meats, pancetta, or sausage
- Homemade broth simmered for hours for maximum flavor
Unlike modern versions that use tiny meatballs, early recipes often included larger cuts of meat that would be simmered until tender, then shredded into the broth.
Italian Wedding Soup in America
When Italian immigrants arrived in the United States in the late 19th and early 20th centuries, they adapted their traditional recipes to suit new ingredients and cooking styles. Over time, Americanized Italian Wedding Soup began incorporating:
- Small, bite-sized meatballs made from beef.
- Acini de pepe pasta (a tiny round pasta that adds texture)
- A lighter chicken broth instead of a long-simmered meat stock
This version became popular in Italian-American homes and restaurants, eventually making its way into grocery store shelves as a canned soup option from brands like Progresso and Campbell’s.
How It Became a Beloved Comfort Food
Today, Italian Wedding Soup is cherished as a comforting, hearty dish that brings families together. It is commonly served as:
- A starter for Italian Sunday dinners
- A warming winter meal during cold months
- A go-to recipe for meal prepping, since it stores well
Many families have their own regional or personal twists, using ingredients like parmesan rinds for extra umami, turkey meatballs for a leaner version, or even beans for added fiber.
While it may not be a traditional wedding dish, the heartwarming blend of flavors makes Italian Wedding Soup feel like a meal worth celebrating. Whether you’re enjoying a homemade bowl passed down from generations or a quick weeknight version, this soup continues to embody the spirit of love, tradition, and great taste.
Why This Italian Wedding Soup Recipe?
A Perfect Balance of Comfort and Tradition
This Italian Wedding Soup recipe captures everything we love about classic Italian cooking—simplicity, bold flavors, and heartwarming comfort. Whether you’re looking for a cozy weeknight meal, a nourishing dish for cold weather, or a taste of old-world Italy, this recipe delivers the perfect balance of rich broth, savory meatballs, and fresh greens in every spoonful.
Unlike store-bought or canned versions, this homemade Italian Wedding Soup is made with fresh, high-quality ingredients that truly bring out the authentic flavors. From the tender, perfectly seasoned meatballs to the light and flavorful broth, every component works together to create a restaurant-quality dish you can easily make at home.
What Makes This Recipe Special?
Authentic yet Simple – This recipe stays true to the Italian roots of “minestra maritata” while using modern cooking techniques to make it easy for home cooks.
Homemade Meatballs – Instead of pre-packaged meatballs, you’ll make fresh, juicy, bite-sized meatballs seasoned with Parmesan, garlic, and herbs for the best flavor.
Perfectly Balanced Ingredients – The combination of rich broth, delicate pasta, and vibrant greens creates a hearty yet light soup that never feels too heavy.
Easy to Customize – Whether you prefer a gluten-free version, a low-carb option, or different greens like spinach or kale, this recipe can be adapted to your needs.
Meal-Prep & Freezer-Friendly – This soup stores beautifully in the fridge or freezer, making it a great choice for batch cooking and meal planning.
Why You’ll Love Making This at Home
If you’ve only ever had Italian Wedding Soup from a restaurant or a can, this homemade version will change the way you think about this dish. Cooking from scratch allows you to:
Control the ingredients – No preservatives or artificial flavors, just fresh, wholesome ingredients.
Make it healthier – Adjust the amount of salt, fat, or pasta to suit your dietary needs.
Customize the flavors – Add more spice, herbs, or different protein options to make it your own.
Enjoy a better texture – Homemade meatballs and fresh greens taste fresher and hold their texture better than store-bought versions.
A Soup for Every Occasion
Family Dinners – A warm, satisfying meal that kids and adults both love.
Meal Prep & Leftovers – Make a big batch and store it for quick lunches or dinners.
Cozy Cold-Weather Dish – Perfect for fall and winter nights when you need something comforting.
Celebratory Meals – Not just for weddings—serve this at holiday gatherings or special occasions.
The Secret to the Best Italian Wedding Soup
The key to making the best Italian Wedding Soup is attention to detail. From choosing quality ingredients to letting the flavors develop properly, this recipe ensures you get the most out of every bite.
By making your own broth, meatballs, and seasoning from scratch, you’ll experience the true richness of this classic dish, just like it was meant to be enjoyed.
So, whether you’re trying this recipe for the first time or looking to perfect a family favorite, this version is guaranteed to become a staple in your kitchen.
FAQS
Despite its name, Italian Wedding Soup isn’t tied to weddings. It comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the perfect blend of flavors.
Yes! While homemade meatballs enhance the flavor, store-bought ones can save time. Just make sure they’re small and fully cooked before adding them to the broth.
Traditionally, acini de pepe is used, but orzo, ditalini, or pastina make great substitutes.
For a heartier version, add shredded chicken, white beans, or extra vegetables like carrots and celery.
Absolutely! Swap the meatballs for vegetarian “meatballs” or use chickpeas and lentils for protein. Use vegetable broth instead of chicken broth.
Italian Wedding Soup: A Timeless Bowl of Comfort & Flavor
Equipment
- Large Soup Pot or Dutch Oven For simmering the broth and cooking the meatballs.
- Mixing Bowls To prepare the meatball mixture.
- Baking Sheet or Plate Place shaped meatballs before adding them to the soup.
- Wooden spoon For stirring the soup as it cooks
- Ladle For serving the soup easily.
- Measuring cups & spoons To ensure accurate ingredient portions.
- Sharp Knife & Cutting Board For chopping onions, garlic, and greens.
Ingredients
For the Meatballs
- ½ lb Ground beef
- ⅓ cup Breadcrumbs
- ¼ cup Grated Parmesan cheese
- 1 Egg, beaten
- 2 Cloves garlic, minced
- ½ tsp Dried oregano
- ½ tsp Salt
- ¼ tsp Black pepper
For the Soup
- 1 tbsp Olive oil
- 1 Small Onion, finely chopped
- 2 Cloves garlic, minced
- 8 cups Chicken broth (homemade or store-bought)
- ½ cup Acini de pepe or orzo pasta
- 4 cups Fresh escarole (or substitute with spinach or kale), chopped
- ¼ tsp Red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
Prepare the Meatballs
- – In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and black pepper. Gently mix with clean hands until just combined—avoid overmixing to keep the meatballs tender.– Roll the mixture into ¾-inch meatballs and place them on a baking sheet. Cover and refrigerate while preparing the broth.
Sauté the Aromatics
- – Heat one tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion and minced garlic, stirring occasionally until soft and fragrant (3–4 minutes).– Pour in the chicken broth and bring it to a gentle boil.
Cook the Meatballs & Pasta
- – Carefully drop the chilled meatballs into the simmering broth. Cook for 8–10 minutes, until they float to the surface.– Stir in the acini de pepe pasta and let it simmer for another 6–8 minutes, until tender.
Add the Greens & Final Seasoning
- – Lower the heat and stir in the chopped escarole (or spinach/kale substitute). Let it wilt for 2–3 minutes.– Season with salt, black pepper, and red pepper flakes to taste.
Serve & Enjoy!
- – Ladle the hot soup into bowls and top with freshly grated Parmesan cheese.– Serve with crusty Italian bread or garlic bread for a hearty and satisfying meal.
