My Italian Wedding Soup has been a viral sensation on the internet over the past few years, with well over 20 million views and hundreds of thousands of likes. With my technique of frying the meatballs for extra flavor and adding simple ingredients like a parmesan rind, this soup is one of our weeknight family favorites!
If you love Italian soup, you HAVE to give these a try: Pasta Fagioli with Spinach, EASY Chicken Farro Soup, Classic Italian Minestrone, or White Bean Lentil Soup.
A Quick Look at The Recipe
- ✅Recipe Name: Italian Wedding Soup
- ⏲️Ready in: 1 Hour
- 👪Makes: 8 servings
- 📋Main ingredients: Mini Meatballs, Spinach, Orzo.
- ⭐Why You'll Love This Recipe: Italian Wedding Soup is a hearty, filling Italian-American classic. It's the perfect comfort meal for any weekend or cold winter day!
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Why This Recipe?
This recipe is the best Italian-American rendition of Italian Wedding Soup because of a few key details:
- Fry the meatballs to develop a sear and fond on the bottom of the pan.
- You can adjust the recipe to use the vegetables and ingredients available to you.
- Simple tips like adding parmesan rinds and seasoning in layers.
- Cooked in under an hour.
Although it's not actually served at Italian weddings, this dish is called Italian Wedding Soup because its translation from minestra maritata (married soup) got a little confusing for people. The soup is called "married" because of the marrying of meat and vegetables together in the soup. It's similar to a Zuppa Toscana with the meat and vegetables combined in the soup!
Whatever the reason this soup is called Italian Wedding Soup, it's delicious, and it is a whole meal and not just a side soup. Even though it is an Americanized version of an Italian classic, it's just as delicious, similar to our One-Pot Lasagna Soup.
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 even when I'm making Classic Italian Fried Meatballs, because I am usually only making a pound of meatballs. Also, these meatballs are so small that you don't need to use an egg as a binder.
- 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.
- Parmesan Rind. I like to add a Parmesan rind to my soup. It's an additional salty flavor that will help with thedepth of flavor in the soup.
- Vegetables. Celery can be an additional add-on vegetable, but we don't typically use it in our wedding soup. Since wedding soup can be whatever veggies you want, feel free to add celery if you like that in your soffritto.
- Spinach. Escarole is a more authentic Italian substitute that we sometimes use, but spinach is a lot easier to find.
*Please see the recipe card below for more information on the ingredients
How to Make Italian Wedding Soup
Step 1: Combine ground beef, parmesan, parsley, breadcrumbs, milk, salt, and pepper for the meatballs.
Step 2: Roll the meatballs out into quarter-sized meatballs. Making the little meatballs can be a pain without a little scooper. If you have one, you can make them all the same size.
Step 3: In the pot, add 1 tablespoon 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.
Step 4: Remove the oil from the pot. Add 1 tablespoon olive oil over medium heat. Add the onions and sauté for 5 minutes or until they begin to soften. Add the carrots and sauté for 3 more minutes until they are glistening as shown in PHOTO 4. Then stir in the garlic for a minute until fragrant.
Testing Tip: I've tested this recipe over 15 times with and without searing the meatballs. Searing is by far better flavor than the traditional, boiling the meatballs.
Step 5: Pour in the broth and add the bay leaves and 1 teaspoon of salt. This is when I'd typically add a parmesan rind for flavor. Bring to a boil and then immediately lower to a simmer.
Step 6: Add the meatballs and simmer for 15 minutes. Then stir in the pasta and simmer for an additional 10-15 minutes until the pasta is al dente.
Step 7: Remove from the heat. Add the spinach and cover for 3 minutes. Remove the lid and stir in the spinach. Serve hot!
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Top-Tips
- Searing vs. not searing the meatballs. Look, I know they're not usually seared in wedding soup, but here's why I do it:
- The problem with simmering 80/20 beef in soup is that the meat lets off fat, and then the soup has a layer of fat. I sear the meatballs to render the fat off.
- The searing process creates a layer of fond on the bottom of the pan. This, once deglazed, will create a more savory flavor in the soup.
- Seared meatballs are objectively more flavorful than those that are just simmered. You might lose some of the tender texture, but the flavor is more important.
- Sautéing 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.
- Don't overwork your meatballs. The less you mix them, the softer their texture will be.
- Add a parmesan rind when you add your bay leaves. Parmesan rinds are filled with salt and help slowly season your soup as it cooks.
Storage and Reheating
If you plan on storing a lot of the soup, I suggest cooking the orzo separately and then adding it in as you eat, so that the pasta doesn't soak up all of the soup when you store it away. When the pasta is bigger, like the tortellini in Rustic Italian Tortellini Soup with Sausage or Broccoli Rabe and Tortellini Soup, you don't have to worry as much about the soup being soaked up.
Store in the refrigerator in an airtight container for up to 3-4 days and in the freezer for 3 months.
When reheating, if you already have pasta in the soup, add extra chicken broth because the pasta will have soaked up a lot.
FAQs on Italian Wedding Soup
There's a lot of debate 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!
No, not really. The meatballs are so small that you will dry them out by trying to bake them. While Should you Bake or Fry Meatballs is a perfectly normal question when it comes to larger meatballs, you're better off just cooking the meatballs in the soup if you don't want to fry.
When making meatballs for Italian wedding soup, you may have to adjust your milk and breadcrumbs amounts. If the meatball mixture is feeling a bit dry ad 2 more tablespoon of milk. If it feels too wet and sticky, add 2 tablespoon of breadcrumbs.
Favorite Italian-American Classics
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
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
- ½ teaspoon black pepper
Soup
- 2 carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 qts chicken stock
- 2 bay leaves
- 1 teaspoon salt
- 2 cups baby spinach or escarole
- 1 cup orzo or acini de pepe
- 2 tablespoon olive oil, to fry meatballs
Instructions
- Combine the ingredients for the meatballs and roll them into small meatballs about the size of a quarter.
- In the pot, add 1 tablespoon 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 over medium heat. Add the onions and saute for about 5 minutes or until they begin to soften. Stir in the carrots and saute for an additional 5 minutes. Then stir in the garlic for a minute until fragrant.
- Pour in the stock and add the bay leaves and 1 teaspoon of salt. Bring to a boil and then immediately lower to a simmer. Add the meatballs and simmer for 15 minutes.
- Then stir in the pasta. Simmer for 10-15 more minutes, until the pasta is al dente. Remove the pot from the heat. Add the spinach and cover for 3 minutes. Then stir it in and serve hot!
Video
Notes
- 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.
- Don't overwork your meatballs. The less you mix them, the softer their texture will be.
Ciara says
One of my husband's favorite recipes! An easy weeknight dinner and it's a guaranteed winner. Thanks so much!
Art S says
It tastes even better than it looks in your video, if that’s possible. Just follow the recipe as written and you will not believe the great flavors and textures you will experience in the end. I made the amount for serving 8, even though I am only one. It came out so good that I am being selfish and keeping it all for me. Thank you so much for sharing this recipe!
Lauren Buffington says
Absolutely love this recipe! Made it today. Thank you for sharing!
Becks says
This was delicious! I boiled my pasta in broth first, then set it aside and used that broth for my soup. Added more broth as needed. Next time I will add more carrots since the spinach cooks down so much. 10/10 definitely recommend!
Romy says
My husband and I loved it!
Angie says
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).
Melissa says
Hi! Wondering why there’s no egg in the meatballs?
Vinny and Marisa says
Egg is usually used as a binder. These meatballs are so small, they really don't need something to keep them topgether.
Stacy says
What is the block you are adding to the soup in the video? Parmesan cheese?
Vinny and Marisa says
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.
Milica says
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 says
This is something I can work on!
Elsie says
I add zucchini and a dollop of tomato paste , just to add more flavor.
kay says
This soup was delicious! We used chicken for the meatballs instead of beef. This will definitely be added to our dinner rotation!
Sonatina says
Followed recipe exactly as printed. Was DELICIOUS. Only one problem... there were no leftovers 🙂 This will become a staple recipe in my house.
Todd says
Easy weeknight dinner. Would have been better with homemade stock or broth, instead of store bought
Vinny and Marisa says
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 says
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.
margaret says
Dumb question, but you throw in the pasta uncooked? It will cook in the soup?
Vinny and Marisa says
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 says
I dont see when do i put in the spinach
Vinny and Marisa says
After the soup is finished, add the spinach, cover for 5 minutes, and then stir it in.
Lily says
How do you get the pasta to not soak everything up? My soup didnt come out very soupy
Vinny and Marisa says
By serving immediately. If the pasta sits in the soup for a bit, it will soak it up. This is a starchy soup though, so it shouldn't be too thin. A lot of folks like to cook the pasta separate. I prefer the pasta to soak up some of the broth and flavor.
Joni Pearl says
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 says
It has now been posted there for you!
Nora says
Thank you for sharing. Would quinoa work in place of the pasta you listed?
Vinny and Marisa says
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.
Elvira mcnulty says
What name of chicken broth do I use there is slit out there
Vinny and Marisa says
I use The Kirkland brand or the Trader Joe's brand for the most part, when I don't have any homemade stock in the freezer. I find them to work well.
Deborah A Stiles says
Your recipe looks wonderful. I can't wait to try it 😋. I do have one comment though about the pasta soaking up the broth. I like to cook my pasta separately in chicken broth and add it to the bowl as I serve. This way, the pasta still has flavor, but the soup isn't all absorbed. Also, I prefer it because I'm trying to reduce my carbs, and this is a good way to do it.
Fab says
In the video I see you put in a Parmesan cheese rind. Do you remove it at any point, or does it melt in? Thanks!
Vinny and Marisa says
I remove it at the end. And it is just a parmesan rind, not the parmesan.