Hey there, food lovers! Welcome to scooks.com. Today, I’m so excited to share one of my all-time favorite recipes. Say hello to your new favorite comfort food! This homemade Italian Wedding Soup recipe is a true hug in a bowl, absolutely brimming with juicy, flavor-packed meatballs, tender greens, and delicate little pasta pearls, all swimming in a rich, savory broth. It’s just divine. And forget the myths—this soup isn’t just for weddings! Its Italian name, minestra maritata, actually means “married soup,” celebrating the delicious marriage of greens and meat. Isn’t that beautiful? It’s a classic for a reason, and I can’t wait for you to try it. Let’s get cooking!
Why You’ll Love This Recipe
What’s not to love about a perfect pot of soup? This classic Italian Wedding Soup recipe will win you over for so many reasons.
* Juicy, Homemade Meatballs: The star of the show! Our simple, no-fuss method creates the most tender and flavorful meatballs every single time. Seriously, they’re little bites of heaven.
* Hearty and Wholesome: It’s packed with protein, veggies, and carbs, making it a complete, satisfying meal all in one pot. You’ll feel so good after eating this.
* Perfect for Weeknights: This impressive soup comes together in under an hour, which makes it a total go-to for those busy evenings when you’re craving something special but don’t have a ton of time.
* Crowd-Pleasing Flavor: It’s a classic comfort dish that kids and adults will ask for again and again. My family goes wild for it!
Ingredient List
Here’s everything you’ll need to make the best Italian Wedding Soup you’ve ever had. Don’t be intimidated by the list; it’s all simple, wonderful stuff!
For the Tender Meatballs
- Ground Meat: I recommend a 50/50 mix of ground beef and ground pork. It’s the secret to the best flavor and texture.
- Substitution Note: You can totally use all beef, or substitute ground chicken or turkey for a lighter version.
- Parmesan Cheese: Freshly grated is a must! It melts beautifully and adds that salty, nutty flavor we all love.
- Plain Breadcrumbs: These help bind the meatballs and keep them tender.
- Large Egg: The primary binder that holds everything together.
- Fresh Parsley: Finely chopped for a pop of fresh, green flavor.
- Garlic: A couple of minced cloves for that aromatic punch.
- Salt & Black Pepper
For the Savory Soup
- Olive Oil: For browning the meatballs and sautéing the veggies.
- The Mirepoix: A classic trio of diced yellow onion, carrots, and celery forms the soup’s aromatic base. It’s pure magic.
- Chicken Broth: Use a quality low-sodium broth so you can control the saltiness of the final dish.
- Small Pasta: Acini di pepe is classic and looks like tiny little pearls in the soup.
- Substitution Note: Don’t have it? No problem! Orzo, stelline (stars), or ditalini work perfectly too.
- Fresh Greens: Fresh spinach is so easy and delicious.
- Substitution Note: For a more traditional, slightly bitter taste, try using chopped escarole or endive.
Step-by-Step Instructions
Ready to make some magic? Follow these simple steps for a perfect pot of soup.
Step 1: Prepare the Meatball Mixture
- In a medium bowl, gently combine the ground beef, ground pork, Parmesan, breadcrumbs, egg, parsley, garlic, salt, and pepper. I like to use my hands for this, but be careful not to overmix! Just combine until everything is incorporated.
Step 2: Form and Brown the Meatballs
- Roll the mixture into small, bite-sized meatballs (about a ½-inch in diameter is perfect).
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the meatballs in a single layer (you might need to work in batches) and brown them on all sides. They’ll get a beautiful, deep-brown crust.
- Remove the browned meatballs with a slotted spoon and set them on a plate for later.
Step 3: Sauté the Aromatics
- To the same pot (don’t wipe it out!), add the diced onion, carrots, and celery. Sauté them until they’ve softened up, which usually takes about 5-7 minutes.
- Add the minced garlic and cook for one more minute until it’s super fragrant. Your kitchen will smell amazing!
Step 4: Simmer the Soup
- Pour in the chicken broth, making sure to scrape up any of those delicious browned bits from the bottom of the pot. That’s pure flavor right there! Bring the broth to a boil, then reduce the heat to a simmer.
- Carefully return the browned meatballs to the pot along with the dry pasta. Let it all simmer for about 10 minutes, or until the pasta is al dente and the meatballs are cooked all the way through.
Step 5: Wilt the Greens and Serve
- Almost there! Stir in the fresh spinach and cook for just 1-2 minutes, until it has wilted into the hot broth.
- Give it a taste and adjust the seasoning with salt and pepper if you think it needs it.
- Ladle your beautiful Italian Wedding Soup into bowls and serve it hot with extra grated Parmesan and a side of crusty bread for dipping. Enjoy!
Pro Tips for Success
Want to take your Italian Wedding Soup recipe to the next level? Here are a few of my favorite tricks.
* Don’t Overwork the Meat: For the most tender, melt-in-your-mouth meatballs, mix the ingredients just until they are combined. Overworking the meat can make them tough and rubbery, and nobody wants that!
* Browning is Flavor: Don’t skip browning the meatballs! This crucial step creates a deep, savory flavor foundation (it’s called a fond) in the bottom of the pot that enriches the entire soup. Trust me on this one.
* Prevent Mushy Pasta: Planning on having leftovers? I suggest cooking the pasta separately and adding it to individual bowls when serving. This keeps the pasta from absorbing all the broth and becoming mushy overnight.
* Go Green: Escarole is the traditional green for this soup and adds a lovely, slightly bitter note that perfectly balances the richness of the meatballs and broth. If you can find it, give it a try!
Storage Instructions
- To Store: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Just remember that the pasta will continue to soften and absorb broth.
- To Reheat: Gently warm the soup on the stovetop over medium-low heat until it’s hot. You may want to add an extra splash of chicken broth to thin it out to your desired consistency.
- To Freeze: For the best results, I recommend freezing the soup before adding the pasta and spinach. Let it cool completely, then store it in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw it, reheat it on the stove, and then proceed with adding the pasta and spinach for a fresh-tasting meal.
Frequently Asked Questions (FAQ)
Why is it called Italian Wedding Soup?
That’s a great question! It’s a common misconception that this soup is served at Italian weddings. The name actually comes from the Italian phrase minestra maritata, which translates to “married soup.” This refers to the “marriage” or perfect pairing of the delicious flavors of the greens and the meat in the broth.
Can I use store-bought frozen meatballs?
Absolutely! While homemade meatballs offer the best flavor and texture for this Italian Wedding Soup recipe, you can definitely use pre-cooked frozen meatballs in a pinch. Simply add them to the simmering broth and cook until they are heated through, which should take about 10-15 minutes.
What is the best type of pasta to use?
Any small pasta shape works wonderfully here. The most traditional choice is Acini di Pepe (which means “peppercorns” in Italian), but other great options include orzo, stelline (little stars), pastina, or ditalini.
The Perfect Comforting Meal
This Italian Wedding Soup recipe is so much more than just a meal; it’s a comforting, heartwarming experience. It’s the perfect dish to share with family on a chilly evening or to make on a lazy Sunday afternoon. It’s a bowl of pure love, and we hope you love making and eating it as much as we do. Enjoy!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.