Soup so good you’ll slurp every last sip!
While I don’t usually compare my recipes to the Food Network greats, I promise you, this soup stands up to the best of them… yes, even Giada and Ina!
The magic is in the execution of each individual component of the dish. If you skip one, it will still taste pretty good. But put them all together in one pot, and you’ve got yourself an Italian Wedding Soup that will make everyone swoon!
What’s even better? This soup can serve a crowd! Whether you’re hosting friends or freezing it for later, this recipe will quickly become one of your favorites.
Here are the 3 things you don’t want to miss:
- Hand-rolled homemade meatballs bursting with fresh parsley and Parmesan.
- An oh-so-savory seasoned broth with a touch of garlic.
- Chewy, tender acini de pepe pasta for the ideal bite. (That’s cooked in the same pot as the soup so clean-up is a breeze!)
Check out these other Olive Garden soup favorites next: Chicken Gnocchi Soup and Olive Garden Minestrone are some of my favorites!
I’ve made this soup so many times and Everytime I hear that it’s the best wedding soup everyone has ever had. Delicious and so simple!!
– Lindsey
In case you were wondering…
Contrary to popular belief, this soup isn’t served at weddings. WHAT?! I know, right?
The term “wedding” comes from the Italian phrase “minestra maritata,” referring to the beautiful marriage of meat and greens like spinach or escarole (much like you’d find in a Zuppa Toscana Soup!) in this comforting soup.
So it’s actually all about the style of cooking, and not where it’s served!
Ingredients and Substitutions
For the exact measurements and detailed instructions, see the recipe card below.
- Pasta: Acini de pepe is classic, but you can substitute with orzo or even pearl couscous for a similar texture.
- Ground Meat: A mix of ground beef and pork sausage gives the best flavor. You can also use ground turkey and turkey sausage for a lighter option. Store-bought meatballs work too, but homemade adds much more flavor!
- Breadcrumbs: Italian-style seasoned breadcrumbs save time, but plain breadcrumbs combined with Italian seasoning work just as well. Use gluten-free breadcrumbs if needed.
- Parmesan Cheese: Grated Parmesan binds the meatballs and adds a salty, savory kick.
- Egg: One large egg helps bind the meatballs, so don’t skip it.
- Parsley: Fresh parsley adds brightness—either flat or curly works.
- Vegetables: A mirepoix of onion, celery, and carrots boosts flavor and nutrition. Baby spinach works best, but kale or escarole are great alternatives.
- Broth: Regular or reduced-sodium chicken broth forms the base. Adjust salt to taste.
Step-by-step Instructions
See the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix and measure the meatballs.
Mix the meatball ingredients together in a large bowl.
To get the ideal size of meatball, you’ll want to measure out 2 teaspoons at a time to form 1 meatball. (I like to use this metal scooper to make it easy!)
You should end up with about 48 meatballs.
Pro Tip: If your hands get sticky, simply spritz them with a bit of non-stick cooking spray and continue rolling.
Sear the meatballs.
Heat a Dutch oven with a little olive oil. Add half the meatballs and cook 4-5 minutes, turning until browned. Set aside and repeat with the rest.
Cook the veggies and add broth.
Cook the carrots, celery, and onion in the same pot for 3-4 minutes. Stir in garlic, then pour in the broth and scrape up any browned bits.
Add pasta and meatballs.
Bring to a boil, then add pasta, seasonings, and meatballs. Cover and simmer 7-9 minutes, until pasta is tender. Pro Tip: The pasta keeps soaking up liquid, so don’t overcook it!
Mix in spinach and dig in!
Toss in the spinach and simmer until wilted, then ladle into bowls and top with Parm if you’d like.
FAQs
This soup is named after the “marriage” of meat and greens in the soup, not actual weddings. The combination of tender meatballs and fresh greens creates a flavorful and balanced dish.
The traditional pasta is acini de pepe, small round pasta that adds a chewy texture. You can also use orzo, couscous, or ditalini as substitutes.
Yes, store-bought meatballs work as a shortcut, but homemade ones deliver far better flavor and texture. Opt for fresh, high-quality meatballs if possible.
Spinach is common, but you can also use kale, escarole, or Swiss chard for a heartier or more tender green. Each adds a slightly different flavor and texture.
Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, store without pasta for up to 3 months. Keep the pasta separate to avoid it absorbing too much broth.
The pasta will absorb liquid as it sits, so this soup is best enjoyed within 2 days. For longer storage, cook the pasta separately and reduce the broth by 2 cups. When reheating, just stir in the pre-cooked pasta to keep the soup fresh and flavorful!
What to serve with Italian Wedding Soup?
This soup goes well with a variety of side dishes and toppings:
A crusty baguette or homemade croutons
Shaved Parmesan or Parmesan cheese crisps
Mixed greens salad with Italian Dressing or a Massaged Kale Salad
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Italian Wedding Soup Recipe
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Ingredients
Homemade Meatballs
- ½ pound 90/10 ground beef
- ½ pound mild Italian ground pork sausage
- ½ cup Italian-style breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 large egg beaten
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves finely minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
Italian Wedding Soup
- 1 tablespoon olive oil
- ½ small white onion diced
- 3 medium carrots peeled and diced
- 3 celery ribs diced
- 3 garlic cloves finely minced
- 8 cups chicken broth
- 1 cup acini de pepe pasta see note
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, plus more for serving
- 3 cups fresh baby spinach roughly chopped
- Fresh flat-leaf parsley chopped, optional
Instructions
- Make the Homemade Meatballs: Add the ground beef, ground sausage, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, and black pepper to a large bowl. Mix until well combined. Scoop out 2 teaspoons of the mixture at a time and use your hands to roll it into a meatball. (If your hands get sticky, spritz them with nonstick cooking spray and continue rolling.) You should end up with roughly 48 meatballs.½ pound 90/10 ground beef, ½ pound mild Italian ground pork sausage, ½ cup Italian-style breadcrumbs, ⅓ cup grated Parmesan cheese, 1 large egg, ¼ cup finely chopped fresh flat-leaf parsley, 2 garlic cloves, 1 teaspoon salt, ¼ teaspoon black pepper
- Line a plate with paper towels. Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs. Cook, stirring often, for 4-5 minutes, or until the balls are lightly browned on all sides. Transfer meatballs to the paper towel-lined plate. Repeat with the remaining oil and meatballs.2 tablespoons olive oil
- Make the Italian Wedding Soup: To the same pot you used for the meatballs, add 1 tablespoon olive oil. Stir in the onion, carrots, and celery. Cook for 3-4 minutes over medium heat, or until tender. Add garlic and continue cooking for 30 seconds, or until fragrant.1 tablespoon olive oil, ½ small white onion, 3 medium carrots, 3 celery ribs, 3 garlic cloves
- Pour in the broth, scraping the bottom of the pot to loosen any browned bits. Turn the heat to high and bring to a boil.8 cups chicken broth
- Add the pasta gradually while stirring to avoid clumping. Mix in the salt, black pepper, red pepper flakes, and meatballs. Cover, reduce the heat to medium, and simmer until the pasta is tender, about 7-9 minutes.1 cup acini de pepe pasta, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Toss in the spinach and stir until well mixed. Cook 2-3 minutes, or until spinach is wilted. Serve immediately with additional red pepper flakes and parsley, if desired.3 cups fresh baby spinach, Fresh flat-leaf parsley
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Video
Notes
- Storage: The pasta will absorb liquid as it sits, so it’s best enjoyed within 2 days. To store, seal in an airtight container and refrigerate.
- Avoid soggy pasta: For longer storage, cook the pasta separately and reduce the broth by 2 cups. When reheating, just stir in the pre-cooked pasta to keep the soup fresh and flavorful! Avoid freezing as the pasta will not thaw well.
- Acini de pepe: If you can’t find acini de pepe pasta, you can substitute with orzo pasta or pearl couscous.
- Breadcrumbs: You can also use regular breadcrumbs with 1 teaspoon of Italian seasoning.
- Ground meat: All ground beef or ground pork, or even ground turkey or turkey sausage can be used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Slurp-Worthy Soup Recipes
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Delicious & easy to make! Definitely a family favorite ❤️
Yay! So happy to hear you enjoyed the recipe, Lori! It’s a favorite here, too. Thanks so much for taking the time to leave a comment and rating!
Best recipe ever! Easy & delicious!