Italian Wedding Soup

Italian Wedding Soup: A Cozy Bowl of Comfort and Tradition
Few soups balance hearty satisfaction with light, fresh flavor quite like Italian Wedding Soup. Despite its name, this dish isn’t typically served at weddings—instead, the name refers to the “marriage” of ingredients: savory meatballs, tender greens, and delicate pasta all simmered together in a flavorful broth. It’s a perfect example of rustic Italian cooking—simple, nourishing, and endlessly comforting.

Whether you’re cozying up on a chilly evening or looking for a crowd-pleasing starter, this soup delivers all the charm of nonna’s kitchen in every spoonful.

What Is Italian Wedding Soup?
Italian Wedding Soup is a traditional Italian-American dish that combines bite-sized meatballs with leafy greens (like escarole or spinach), small pasta (such as acini di pepe or orzo), and a rich, savory chicken broth. The result is a light-yet-filling soup that’s both wholesome and deeply satisfying.

It’s one of those rare meals that feels both elegant and homey, making it equally welcome at family dinners or festive gatherings.

Ingredients You’ll Need
For the Meatballs:
Ground beef, pork, or a mix of both

Egg

Fresh breadcrumbs

Grated Parmesan or Pecorino cheese

Garlic, minced

Fresh parsley

Salt and pepper

For the Soup:
Olive oil

Onion, celery, and carrots (classic soffritto)

Garlic

Chicken broth or stock

Acini di pepe or orzo pasta

Leafy greens (escarole, spinach, or kale)

Optional: Parmesan rind for added depth

Fresh dill or parsley, for garnish

How to Make It
Make the meatballs: In a bowl, combine ground meat, breadcrumbs, cheese, garlic, parsley, egg, salt, and pepper. Roll into small, bite-sized balls and set aside.

Sauté the vegetables: In a large pot, heat olive oil and sauté onion, carrot, and celery until soft. Add garlic and cook until fragrant.

Add broth and simmer: Pour in chicken broth and bring to a gentle boil. Drop the raw meatballs directly into the broth and simmer until cooked through, about 10–12 minutes.

Cook the pasta: Add your small pasta and cook according to package instructions.

Add greens: Stir in chopped greens during the last few minutes of cooking until wilted but still vibrant.

Finish and serve: Season to taste with salt and pepper. Garnish with fresh herbs and grated cheese.

Serving Suggestions
Serve with warm crusty bread or garlic knots.

Add a sprinkle of lemon zest or a squeeze of fresh lemon juice for brightness.

Top with shaved Parmesan and cracked black pepper for extra flavor.

Tips and Variations
Make ahead: Cook the meatballs and broth in advance, then add pasta just before serving to keep it from getting mushy.

Gluten-free option: Use gluten-free pasta and almond meal instead of breadcrumbs in the meatballs.

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