When I want a hearty and filling soup, there is nothing quite like a classic Italian Wedding Soup. This was one soup we grew up having once a week in the summer!
If you love Italian soup, you HAVE to give these a try: Pasta Fagioli with Spinach, Zuppa Toscana, Classic Italian Minestrone, or White Bean Lentil Soup.
Your family is going to love this dish. You'll have plenty of leftovers and it's so hearty and filling. The meatballs are so delicious when they are fried this way. The soup is silky and delicious.
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Ingredient Notes and Substitutions
Meatballs. My mom likes to use ground pork and ground beef for her meatballs. My mother-in-law has always used just ground beef. I lean toward only ground beef, because I am usually only making a pound of meatballs. You can use the combination or just ground beef!
Pasta. Classic Italian Wedding Soup is made with acini de pepe, but it's not always easy to find. You can substitute orzo as I did, or use any pastina.
Step-by-Step Directions
Combine the ingredients for the meatballs and roll into small meatballs about the size of a quarter.
In the pot, add the olive oil and bring to medium-high heat. Sear the meatballs for about 30-45 seconds on each side. They will sear quickly because they're so small. Set them aside.
Remove the oil from the pot. Add 1 tablespoon olive oil on medium heat. Add the onions and saute for 5 minutes or until they begin to soften. Add the carrots and saute for a few more minutes until the carrots are glistening. Then stir in the garlic for a minute until fragrant.
Pour in the broth and add the bay leaves. Bring to a boil and then immediately lower to a simmer. Add the meatballs and simmer for 15 minutes.
After 15 minutes, stir in the pasta. Simmer for 15 more minutes and then remove from the heat. Add the spinach and cover for 5 minutes. Remove the lid and stir in the spinach. Serve hot!
Top-Tips
- Searing vs. not searing the meatballs. Look, I know they're not usually seared. But the flavor you get from quickly searing them first is unmatched. I've made this dish so many times both ways. It is light years better with seared meatballs.
- Sauteing the vegetables. Let the onion soften before adding the carrots. Don't saute the carrots for too long. You want them to hold their shape in the soup! Add them to the onions right as the onions are about ready.
FAQs
There's a lot of beef about what's actually in this soup, but basically, as long as it has meatballs, leafy greens, and some pastina, you can call it Italian wedding soup.
So many people think this soup isn't actually Italian. It is definitely Italian but it has nothing to do with a wedding. The word wedding was loosely translated from the Italian name minestra maritata which means "married" soup, referring to the marrying of inexpensive meat and leafy greens in the soup!
Video Instructions
Storage and Reheating
Storage for soup is always important. People always comment that I should add the pasta separately to the soup so it doesn't soak up all the juice. I understand that, but you can't get the same flavor in the pasta when you do that. So, you have to pick your poison.
Store in the refrigerator in an airtight container for up to 3-4 days and in the freezer for 3 months. I used the containers called Soupercubes. I have worked with them in the past but this is not an ad. I truly love their product.
When reheating, if you already have pasta in the soup, I always add it to a pot with extra chicken broth and heat through over the stovetop.
Please leave a comment and star rating below in the recipe card! I love to hear about what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Some of Our Favorite Soups
📖 Recipe
Italian Wedding Soup
Equipment
- 1 large pot
Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoon fresh chopped parsley
Soup
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 qts chicken broth
- 1 bag baby spinach or escarole
- 2 bay leaves
- 3 tablespoon olive oil, to fry meatballs
- 1 cup orzo or acini de pepe
Instructions
- Combine the ingredients for the meatballs and roll into small meatballs about the size of a quarter. In the pot, add the olive oil and bring to medium-high heat. sear the meatballs for about 30-45 seconds on each side. They will sear quickly because they're so small. Set them aside.
- Remove the oil from the pot. Add 1 tablespoon olive oil on medium heat. Add the onions and saute for about 5 minutes or until they begin to soften. Add the carrots and saute for 3 more minutes. Then stir in the garlic for a minute until fragrant.
- Pour in the broth and add the bay leaves. Bring to a boil and then immediately lower to a simmer. Add the meatballs and simmer for 15 minutes.
- After 15 minutes, stir in the pasta. Simmer for 15 more minutes and then remove from the heat. Add the spinach and cover for 5 minutes. Then stir it in and serve hot!
Notes
- A lot of people don't like that the next day the pasta will have soaked up all the broth. My note is to add more broth if you're going to eat day two. The reason I add the pasta to the soup to cook is because of all the flavor that gets into the pasta and all the starch that transfers into the soup. It's the best way for flavor.
Joni Pearl
Hi, I’m a grandmother and want to make this soup. I keep my recipes on Pinterest. But this recipe isn’t on Pinterest. Help. I’m afraid I’ll lose it. Can you please post it on Pinterest? Thanks. Looks delicious. I’m looking for new things to cook for the winter. Thank you.
Vinny and Marisa
It has now been posted there for you!
Nora
Thank you for sharing. Would quinoa work in place of the pasta you listed?
Vinny and Marisa
Hmm, I don't believe it would be the "best" substitution. But it could work. I'd probably prefer to use farro if I was going to use a different grain.
margaret
Dumb question, but you throw in the pasta uncooked? It will cook in the soup?
Vinny and Marisa
That's how I do it. The pasta will take on the flavor of the soup. A lot of people prefer to cook the pasta first and then add it in.
Jennyfer
I dont see when do i put in the spinach
Vinny and Marisa
After the soup is finished, add the spinach, cover for 5 minutes, and then stir it in.
Todd
Easy weeknight dinner. Would have been better with homemade stock or broth, instead of store bought
Vinny and Marisa
I love to cook with homemade stock. Unfortunately I cook so much that I often have to use store bought otherwise I'd have to have 3 chickens a week just to make enough stock for all these recipes!
Marcia M
I made this soup 3 times in 10 days. The last time I doubled the recipe. I cannot get enough of it. Great recipe. By the way I don’t use garlic in soups and I don’t use bay leaf at all.
Sonatina
Followed recipe exactly as printed. Was DELICIOUS. Only one problem... there were no leftovers 🙂 This will become a staple recipe in my house.
kay
This soup was delicious! We used chicken for the meatballs instead of beef. This will definitely be added to our dinner rotation!
Elsie
I add zucchini and a dollop of tomato paste , just to add more flavor.
Milica
I'm makimg thw soup now, the meatballs are amazing on their own also 🙂 the only problem that I have is that we dont use cups in my country and when I try to convert to grams and ml its not always accurate xD it would be grate if there was a recipe with that metric also 🙂 i will tag you on instagram when it done 🙂
Vinny and Marisa
This is something I can work on!
Stacy
What is the block you are adding to the soup in the video? Parmesan cheese?
Vinny and Marisa
It is a parmesan rind. I add parmesan rind to most of my soups and sauces if I have it. Just an extra addition for salt and flavor.
Melissa
Hi! Wondering why there’s no egg in the meatballs?
Vinny and Marisa
Egg is usually used as a binder. These meatballs are so small, they really don't need something to keep them topgether.
Angie
Soup was delicious. Even the kids who don't like spinach loved it! I also added beaten eggs (and celery because I had some left).
Romy
My husband and I loved it!