Introduction
Italian Wedding Soup is a beautifully comforting dish that combines tender, bite-sized meatballs with fresh vegetables, leafy greens, and tiny pasta simmered in a savory broth. Despite its name, it’s not traditionally served at weddings in Italy but instead refers to the “marriage” of flavors between the meat and the greens. The result is a perfectly balanced, hearty yet light soup that feels like a hug in a bowl.
This soup has roots in Italian-American cuisine and has become a favorite around the world because it brings together homey, rustic flavors with refined simplicity. The juicy mini meatballs, flavorful broth, and soft pasta make it a meal in itself—perfect for lunch, dinner, or even as a starter at a family gathering.
Why I Love This Recipe
I love Italian Wedding Soup because it’s nourishing, versatile, and full of flavor. The combination of protein-rich meatballs, fresh greens, and comforting pasta makes it feel wholesome, while the broth keeps it light enough to enjoy anytime. It’s the kind of dish that feels both sophisticated and homey—you can serve it at a dinner party or on a cozy weeknight.
I also appreciate how customizable it is—you can use chicken, turkey, beef, or a blend for the meatballs, add your favorite vegetables, and choose from different small pasta varieties. Each spoonful brings a little bit of everything, making it both filling and deeply satisfying.
Why It’s a Must-Try Dish
Italian Wedding Soup with Mini Meatballs is truly a culinary gem because it strikes the perfect balance between being comforting and elegant. It’s a dish that feels rustic and homemade, yet refined enough to serve at special gatherings. The delicate mini meatballs bring savory richness, the broth is light yet flavorful, the greens add freshness, and the small pasta ties it all together into a complete, satisfying meal.
It’s a must-try dish because:
- The Flavors Marry Beautifully: The tender meatballs, hearty vegetables, and leafy greens blend into a broth that’s both comforting and refreshing.
- Nutritious Yet Comforting: Unlike heavy stews, this soup is light but still hearty, giving you warmth and nourishment without weighing you down.
- Versatile for Any Occasion: Whether for a family dinner, a cozy winter night, or as a starter at a festive meal, this soup shines.
- Customizable: You can tailor it to your taste—choose your meat, swap in your favorite greens, or even make it vegetarian.
- Timeless Appeal: It’s one of those recipes that never goes out of style and pleases both kids and adults alike.
This is the kind of dish that embodies comfort, tradition, and versatility, making it one you’ll want to keep in your recipe collection forever.
Recipe Overview
- Preparation Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories per serving: ~320 kcal
- Course: Soup / Main Course
- Cuisine: Italian-American
Ingredients
For the Mini Meatballs:
- 1 lb ground chicken, turkey, or beef (or a mix)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (low-sodium preferred)
- 3/4 cup small pasta (acini di pepe, orzo, or ditalini)
- 4 cups fresh spinach or escarole (roughly chopped)
- Salt and black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/4 cup grated Parmesan (for serving)
Step-by-Step Preparation Method
Step 1: Make the Mini Meatballs
- In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper.
- Mix gently until just combined (don’t overwork the mixture).
- Roll into small meatballs, about 3/4 to 1 inch in diameter. Place on a plate or baking sheet.
Step 2: Sauté the Vegetables
- In a large soup pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in garlic and cook for another minute.
Step 3: Simmer the Soup
- Pour in the chicken broth and bring to a gentle boil.
- Reduce to a simmer and carefully add the mini meatballs to the pot.
- Cook uncovered for about 10–12 minutes, until the meatballs are cooked through.
Step 4: Add Pasta and Greens
- Stir in the pasta and cook until tender (about 8–10 minutes, depending on type).
- In the last 2–3 minutes, add spinach or escarole. Stir until wilted.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
Step 5: Serve
- Ladle soup into bowls.
- Sprinkle with Parmesan cheese.
- Serve hot with crusty bread on the side.
How to Serve
- Serve hot in deep bowls with plenty of freshly grated Parmesan.
- Pair with a slice of toasted garlic bread or a simple green salad.
- A drizzle of olive oil over the top adds richness.
Recipe Tips
- Roll meatballs small for the best texture and balance in each spoonful.
- Use acini di pepe pasta for the most authentic look, but orzo or ditalini also work.
- Add a Parmesan rind to the broth while simmering for extra depth of flavor.
- Don’t overcook the greens; add them at the end so they stay vibrant.
Variations
- Turkey Wedding Soup: Use ground turkey for leaner meatballs.
- Gluten-Free Version: Swap pasta with rice or quinoa and use gluten-free breadcrumbs.
- Vegetarian Option: Replace meatballs with small white beans or lentil “meatballs.”
- Herb Upgrade: Add fresh basil, thyme, or rosemary to enhance the broth.
- Spicy Twist: Use Italian sausage instead of ground meat for the meatballs.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: The soup freezes best without pasta. Freeze broth with meatballs and vegetables for up to 2 months. When reheating, cook fresh pasta separately and add just before serving.
Special Equipment Needed
- Large soup pot or Dutch oven
- Mixing bowl for meatballs
- Wooden spoon for stirring
- Ladle for serving
Conclusion
Italian Wedding Soup with Mini Meatballs is a soul-warming, hearty, and versatile dish that’s as perfect for a cozy family dinner as it is for entertaining guests. Its flavorful broth, tender mini meatballs, fresh greens, and delicate pasta create a comforting balance that makes this recipe timeless. With its flexibility to adapt to your taste and dietary preferences, it’s a recipe you’ll return to again and again.
Italian Wedding Soup with Mini Meatballs
Description
Italian Wedding Soup is a beautifully comforting dish that combines tender, bite-sized meatballs with fresh vegetables, leafy greens, and tiny pasta simmered in a savory broth. Despite its name, it’s not traditionally served at weddings in Italy but instead refers to the “marriage” of flavors between the meat and the greens.
Ingredients
For the Mini Meatballs:
For the Soup:
Instructions
-
Step 1: Make the Mini Meatballs: In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined (don’t overwork the mixture). Roll into small meatballs, about 3/4 to 1 inch in diameter. Place on a plate or baking sheet.
-
Step 2: Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for another minute.
-
Step 3: Simmer the Soup: Pour in the chicken broth and bring to a gentle boil. Reduce to a simmer and carefully add the mini meatballs to the pot. Cook uncovered for about 10–12 minutes, until the meatballs are cooked through.
-
Step 4: Add Pasta and Greens: Stir in the pasta and cook until tender (about 8–10 minutes, depending on type). In the last 2–3 minutes, add spinach or escarole. Stir until wilted. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
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Step 5: Serve: Ladle soup into bowls. Sprinkle with Parmesan cheese. Serve hot with crusty bread on the side.
