Italian Wedding Soup is the definition of cozy comfort food—tiny savory meatballs simmered in a flavorful broth, tender pasta, and wilted greens all brought together in one bowl. It’s the perfect balance of hearty and light, making it a go-to weeknight dinner or an elegant starter for gatherings. With every spoonful, you’ll taste juicy bites of meat, rich broth, and just the right touch of Parmesan cheese.

This beloved soup has all the qualities of a comfort food classic: warmth, depth of flavor, and a beautiful presentation. It’s kid-approved, family-friendly, and easy to customize with your favorite pasta or greens. Whether you’re craving something nourishing on a cold night or searching for an easy dinner recipe to impress guests, Italian Wedding Soup is always a winning choice.

Why You’ll Love This Recipe

Cozy and comforting: Perfect for chilly nights or when you want a warm, homemade meal.
Protein-packed: Meatballs provide satisfying protein while still keeping the dish light.
Family-friendly: Kids love the mini meatballs and pasta.
Versatile: Easily customized with different greens, pastas, or even chicken.
Elegant yet simple: Looks impressive but is surprisingly easy to prepare.
Make-ahead friendly: Perfect for meal prep or storing for quick reheats.

Ingredient Breakdown

Breadcrumbs (¼ cup): Helps bind the meat mixture while keeping the meatballs soft and moist.
Parmesan cheese (¼ cup, grated): Adds salty, nutty flavor and enhances the richness of the meatballs.
Garlic (1 clove, minced): A punch of flavor that makes the meatballs savory and aromatic.
Egg (1, beaten): Works as a binder to hold the meatballs together.
Fresh parsley (2 tbsp, chopped): Brings freshness and color to the mixture.
Salt and pepper: Essential for seasoning the meat mixture.

Olive oil (2 tbsp): Used to sauté the vegetables, adding richness and depth.
Onion (1 small, chopped): A base aromatic that brings sweetness once cooked.
Celery (2 stalks, chopped): Adds subtle earthiness and texture.
Carrots (2, chopped): Contributes color, natural sweetness, and hearty body.
Chicken broth (6 cups): The flavorful base of the soup—homemade or store-bought both work.
Nutmeg (pinch): A classic Italian seasoning that enhances warmth and depth.
Garlic (2 cloves, minced): Infuses the broth with additional flavor.
Salt and pepper: For seasoning the soup layers to perfection.

Small pasta (½ cup): Acini di pepe or orzo are traditional; they add body without overpowering the soup.
Greens (4 cups, chopped): Escarole is classic, but spinach is a great substitute. The greens balance the richness of the broth and meatballs.

Garnishes

Parmesan cheese (freshly grated): Adds creaminess and salty finish.
Parsley (chopped): For color and freshness.
Extra virgin olive oil (optional): A drizzle enhances richness and flavor before serving.

Pro Tips

Make small meatballs: Keep them bite-sized (around 1 inch) so they cook evenly and fit perfectly on a spoon.
Chill the meatballs before cooking: If you have time, let them rest in the fridge for 15 minutes to help them hold shape.
Don’t overcook the greens: Add them at the end so they stay bright and tender without becoming mushy.
Cook pasta separately for meal prep: If you plan to store leftovers, cook the pasta separately to avoid it soaking up too much broth.
Use freshly grated Parmesan: It melts better and adds more flavor than pre-grated cheese.

Ingredient Swaps or Variations

Use chicken or turkey: Swap ground beef for ground chicken or turkey for a lighter version.
Try kale or chard: Instead of escarole or spinach, use other hearty greens for variety.
Gluten-free option: Use gluten-free breadcrumbs in the meatballs and gluten-free pasta.
Add beans: White beans like cannellini make the soup even heartier.
Spice it up: Add a pinch of red pepper flakes to the broth for subtle heat.

Serving Suggestions

Italian Wedding Soup shines as a main course but also works beautifully as a starter. Serve it with:

Crusty bread or garlic bread for dipping.
A fresh side salad for balance.
Grilled cheese sandwiches for a kid-approved pairing.
A glass of white or sparkling water for adults.

Make Ahead + Storage Tips

Make ahead: You can prepare the meatballs a day in advance and store them in the fridge until ready to cook.
Refrigeration: Store cooked soup in airtight containers for up to 4 days.
Freezing: Freeze the soup (without pasta) in freezer-safe containers for up to 3 months. Add fresh pasta when reheating.
Reheating: Warm gently on the stove over medium-low heat. If the soup thickens, add a splash of broth.
Meal prep tip: Cook pasta separately and add it just before serving to prevent sogginess.

A Brief History of Italian Wedding Soup

Despite its name, Italian Wedding Soup isn’t actually tied to weddings. The term “minestra maritata” translates to “married soup,” referring to the perfect “marriage” of flavors between meat and greens. This dish has roots in Naples, Italy, and has since become a staple in Italian-American kitchens. Loved for its balance of hearty and light, it’s a timeless recipe that feels special whether served on an ordinary weeknight or at a holiday table.

Frequently Asked Questions

Can I bake the meatballs instead of simmering them?
Yes, you can bake them at 400°F for 15–20 minutes before adding to the soup. This helps them hold shape and adds a bit of browning.

Can I use store-bought meatballs?
Definitely, though homemade provides fresher flavor. If using store-bought, choose small meatballs to keep the soup balanced.

What pasta works best for Italian Wedding Soup?
Acini di pepe is traditional, but orzo, ditalini, or any small pasta works well.

Can I make this vegetarian?
Yes! Skip the meatballs and add white beans or lentils for protein. Use vegetable broth instead of chicken broth.

Why is it called Italian Wedding Soup if it’s not for weddings?
The “wedding” refers to the marriage of flavors—meat and greens—rather than an actual ceremony

Emily