Italian Wedding Soup

There is something undeniably comforting about a steaming bowl of homemade soup. Italian Wedding Soup, with its flavorful broth, tender meatballs, and delicate pasta, is one of those dishes that feels like a warm hug on a chilly day. Despite its name, this soup has nothing to do with weddings. Instead, it comes from the Italian phrase minestra maritata, which means “married soup”—referring to the perfect blend of flavors between the broth, greens, and meatballs.

For beginner cooks, this recipe is a fantastic way to practice essential kitchen skills like making meatballs, simmering broth, and balancing flavors. It’s easy, adaptable, and perfect for meal prepping. Let’s dive into what makes this dish so special and how you can make it effortlessly at home.

Why This Recipe is Special

Italian Wedding Soup stands out because of its rich, savory broth, bite-sized meatballs, and tender greens. Unlike heavier soups, it remains light yet deeply satisfying, making it a great option for a quick and healthy meal.

Here’s why this recipe is ideal for beginners:

• Simple and flexible: You can use store-bought or homemade meatballs, fresh or frozen spinach, and different types of small pasta.
• One-pot wonder: Minimal cleanup, maximum flavor.
• Quick to make: Ready in under an hour, perfect for busy weeknights.
• Meal prep-friendly: Freezes well for easy future meals.

Now, let’s explore the key ingredients and their roles in this comforting dish.

Ingredients and Preparation

The Key Ingredients

• Ground meat (beef and pork) – The heart of the meatballs, these proteins provide flavor and tenderness. You can swap for ground chicken or turkey for a leaner version.
• Breadcrumbs and Parmesan cheese – These help bind the meatballs while adding a delicious cheesy richness.
• Egg – Essential for keeping the meatballs from falling apart.
• Garlic and Italian seasoning – These aromatics give depth to the soup, making it taste like it simmered all day.
• Onion, carrots, and celery – The classic sofrito base that builds the broth’s flavor.
• Chicken broth – The liquid gold that brings everything together. A good-quality broth makes a huge difference.
• Spinach – Adds a fresh, slightly sweet contrast to the savory broth. Frozen spinach works too.
• Acini di pepe pasta – These tiny pasta pearls soak up the broth perfectly. You can use orzo or ditalini as substitutes.

Preparation Tips

• For extra convenience, use frozen mini meatballs instead of making them from scratch.
• Want a vegetarian version? Swap the meatballs for plant-based alternatives and use vegetable broth.
• Make it heartier by adding white beans or extra veggies.

Step-by-Step Instructions

Step 1: Prepare the Meatballs

In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and fresh parsley. Gently mix everything with your hands or a spoon, being careful not to overwork the meat. Roll into small, bite-sized meatballs (about ¾-inch in diameter) and set aside.

Step 2: Brown the Meatballs

In a large soup pot, heat a drizzle of olive oil over medium-high heat. Add the meatballs in batches and brown them on all sides for about 2 minutes. They don’t need to cook through yet—just get some color. Remove them from the pot and set aside.

Step 3: Sauté the Vegetables

In the same pot, add a little more olive oil if needed. Toss in the diced onion, carrots, and celery. Sauté over medium heat until softened, about 5-6 minutes. Add the minced garlic and Italian seasoning, stirring for 30 seconds until fragrant.

Step 4: Build the Broth

Pour in the chicken broth and bring the mixture to a boil. Lower the heat to a gentle simmer and carefully return the meatballs to the pot. Let them cook for about 10 minutes, allowing the flavors to meld together.

Step 5: Add the Spinach

Stir in the fresh spinach and let it wilt for 1-2 minutes. If using frozen spinach, make sure it’s thawed and drained before adding.

Step 6: Cook the Pasta Separately

To prevent the pasta from soaking up too much broth, cook it separately according to package instructions. Once al dente, drain and add a portion to each serving bowl before ladling the hot soup over it.

Step 7: Serve and Enjoy

Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, top with freshly grated Parmesan cheese, and serve hot with crusty bread on the side.

Beginner Tips and Notes

• How to tell if the meatballs are cooked: Cut one in half—if there’s no pink inside, they’re ready. Alternatively, use a thermometer (they should be at 165°F).
• Broth too bland? Add a splash of Worcestershire sauce, a dash of hot sauce, or an extra pinch of salt to boost the flavor.
• Pasta storage tip: Always store leftover pasta separately from the soup to prevent it from getting mushy.
• Time-saving shortcut: Use frozen pre-cooked meatballs to cut prep time in half.

Serving Suggestions

• Pair it with fresh bread: Serve with garlic bread, a toasted baguette, or homemade No-Knead Bread for the ultimate dipping experience.
• Add a fresh salad: A simple side salad with a lemon vinaigrette complements the soup’s rich flavors.
• Upgrade with a side of cheese: Serve with a small plate of sliced mozzarella, Parmesan, or provolone.

Storing and Reheating Leftovers

• Refrigerate: Store soup in an airtight container for up to 4 days. Keep pasta separate to avoid sogginess.
• Freeze: Freeze soup (without the pasta) in portion-sized containers for up to 3 months.
• Reheat: Warm in a saucepan over low heat, adding fresh pasta before serving.

Try This Cozy Soup Today

This easy Italian Wedding Soup recipe is the perfect balance of simplicity and flavor. Whether you’re a beginner cook or just looking for a quick and healthy meal, this dish will become a staple in your kitchen.

Have you tried this recipe? Let us know how it turned out in the comments! Happy cooking.

FAQ About Italian Wedding Soup

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