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The Best Italian Wedding Soup recipe: tender meatballs, fresh veggies, and pasta, all swimming in a flavorful broth. It’s a meal that’s not only delicious but also nourishing and comforting.
I’m so thrilled to share with you a recipe that’s close to my heart. It’s the Best Italian Wedding Soup recipe ever!
This soup is like a warm hug in a bowl, perfect for any time of the year, which is a big reason why I think it’s the BEST!
My husband was asking about the name of this soup, and I honestly had to look it up to figure this out.
Italian Wedding Soup, despite its name, isn’t typically served at weddings. It’s a classic Italian soup that’s become popular everywhere for its rich flavor and hearty ingredients.
Whether you’re cooking for your family on a chilly evening or looking for a new favorite soup recipe, this Italian Wedding Soup is sure to win everyone over.
In this post, I’ll walk you through why this recipe is a must-try, the simple ingredients you’ll need, and some handy tips and tricks.
Plus, I’ll answer some common questions to make sure your soup turns out perfect every time. So, grab your large pot or Dutch oven, and let’s get started on the best Italian wedding soup recipe!
Some of our other favorite soup recipes we have on our site include: Hearty & Easy Italian Meatball Soup Recipe, Wonton Soup Recipe, and Chicken Pot Pie Soup.
WHY THIS RECIPE WORKS:
- Full of Flavor: The combination of fresh parsley, parmesan cheese, and homemade meatballs creates a rich and delicious soup.
- Perfect for All Seasons: It’s a hearty broth for winter and a refreshing meal for warmer months.
- Great for Leftovers: The soup tastes even better the next day and is easy to store.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Ground beef
- Ground pork
- Parmesan cheese
- Italian bread crumbs
- Yellow or white onion
- Large eggs
- Fresh parsley
- Garlic
- Dried oregano
- Salt
- Black pepper
- Olive oil
- Carrots
- Celery
- Low-sodium chicken broth
- Orzo pasta
- Fresh spinach
HOW TO MAKE THE BEST ITALIAN WEDDING SOUP RECIPE:
- In a large bowl, mix together the ground beef, ground pork, parmesan, bread crumbs, grated onion, eggs, parsley, garlic, oregano, salt, and pepper until well combined. I like to do this by hand; do not over-mix
- Roll the meat mixture into 1.5 tablespoon-sized balls and place them on a plate.
- In a Dutch oven over medium heat, add the olive oil once hot. Brown the mini meatballs on all sides in batches; you do not need to cook them all the way through. Once browned, place them back on the plate, about 15 minutes.
- No need to wipe out the pan, add the additional tablespoon of olive oil, carrots, onion, and celery, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the garlic until fragrant, 30 seconds.
- Add the chicken stock, scrape off any browned bits off the bottom of the pan, and bring to a boil.
- Add the browned meatballs and pasta and stir to combine. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Stir in the spinach until wilted. Serve immediately with more parmesan on top.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY IS IT CALLED ITALIAN WEDDING SOUP?
It’s a translation of the Italian phrase ‘minestra maritata,’ which means ‘married soup,’ referring to the marriage of flavors in the soup, not an actual wedding.
It’s kinda funny sometimes how the names of things evolve. I love culture!
CAN I USE FROZEN MEATBALLS?
Yes, you can use store-bought meatballs for convenience. Just make sure they’re thawed before adding them to the soup.
The last thing you want is to have cold meatballs in your hearty soup. Am I right?
CAN I USE ANOTHER PASTA?
Absolutely! Small kinds of pasta like acini de pepe pasta, ditalini, or tiny stars work great in this soup.
Really, though, you could try out other pasta as well. The smaller kinds are best, but hey, this is all up to you and your taste buds!
ANY ADDITIONS?
There are a lot of flavors that I can imagine working well here. This is just a short list to get you started.
- Red pepper flakes for a bit of spice
- A bay leaf for extra flavor in the broth
- Pecorino Romano cheese instead of parmesan
- Chopped kale or baby spinach
- White wine for a richer broth
- A squeeze of lemon juice for brightness
- Chopped zucchini for extra veggies
- Cannellini beans for added protein
- Fresh basil for garnish
ANY SUBSTITUTIONS?
Yes indeed! If you’ve got any other great ideas for subs, let me know in the comments!
- Ground turkey instead of pork or beef
- Gluten-free pasta for a gluten-free version
- Vegetable broth for a vegetarian soup
- Nutritional yeast instead of parmesan for a dairy-free option
- Rice instead of pasta for a different texture
- Italian seasoning instead of individual herbs
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days.
The pasta in the leftovers will soak up most of the broth. I suggest adding more stock to loosen it up.
Just be warned, the pasta will get soggy since it will be sitting in liquid for so long. Still delicious, though!
Freezer: Freeze for up to 3 months. Thaw in the refrigerator before reheating.
DANA’S TIPS AND TRICKS:
- Brown the meatballs in batches to ensure they get a nice crust.
- Use a food processor to chop your veggies quickly and evenly if desired.
- When using leafy greens, add them at the end so they stay bright and fresh.
- A sprinkle of freshly grated parmesan cheese elevates the flavor.
- Serve with crusty bread and a side salad for a complete and satisfying meal.
The BEST Italian Wedding Soup recipe is more than just a typical soup; it’s a celebration of flavors and textures that come together in a delightful way.
With its tender meatballs, hearty broth, and leafy greens, it’s a recipe that’s sure to become a new favorite in your home.
So why not give it a try and experience the magic of this classic Italian soup?
If you like this recipe, you might also like:
If you’ve tried the BEST ITALIAN WEDDING SOUP RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Italian Wedding Soup Recipe
Ingredients
For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated parmesan cheese
- 1/4 cup Italian bread crumbs
- 1/4 cup grated yellow or white onion
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- 1 clove garlic minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the soup:
- 1 tablespoon olive oil
- 1 & 1/4 cups small diced carrots
- 1 & 1/4 cups small diced yellow or white onion
- 3/4 cup small diced celery
- 4 cloves garlic minced
- 9 cups low-sodium chicken broth
- 1 cup dried Orzo pasta
- 6 ounces fresh spinach chopped
- grated parmesan to serve
Instructions
- In a large bowl, mix together the ground beef, ground pork, parmesan, bread crumbs, grated onion, eggs, parsley, garlic, oregano, salt, and pepper until well combined. I like to do this by hand; do not over-mix1/2 pound ground beef, 1/2 pound ground pork, 1/2 cup grated parmesan cheese, 1/4 cup Italian bread crumbs, 1/4 cup grated yellow or white onion, 2 large eggs, 2 tablespoons chopped fresh parsley, 1 clove garlic, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Roll the meat mixture into 1.5 tablespoon-sized balls and place them on a plate.
- In a Dutch oven over medium heat, add the olive oil once hot. Brown the mini meatballs on all sides in batches; you do not need to cook them all the way through. Once browned, place them back on the plate, about 15 minutes.1 tablespoon olive oil
- No need to wipe out the pan, add the additional tablespoon of olive oil, carrots, onion, and celery, and cook, stirring occasionally, until softened, about 10 minutes.1 tablespoon olive oil, 1 & 1/4 cups small diced carrots, 1 & 1/4 cups small diced yellow or white onion, 3/4 cup small diced celery
- Stir in the garlic until fragrant, 30 seconds.4 cloves garlic
- Add the chicken stock, scrape off any browned bits off the bottom of the pan, and bring to a boil.9 cups low-sodium chicken broth
- Add the browned meatballs and pasta and stir to combine. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.1 cup dried Orzo pasta
- Stir in the spinach until wilted. Serve immediately with more parmesan on top.6 ounces fresh spinach, grated parmesan to serve
Notes
- Brown the meatballs in batches to ensure they get a nice crust.
- Use a food processor to chop your veggies quickly and evenly if desired.
- When using leafy greens, add them at the end so they stay bright and fresh.
- A sprinkle of freshly grated parmesan cheese elevates the flavor.
- Serve with crusty bread and a side salad for a complete and satisfying meal.
Nutrition
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