Today, we’re diving into the heartwarming world of Italian wedding soup. This beloved dish, with its rich history and comforting flavors, is sure to delight both the palate and the soul.
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With its hearty meatballs, tender pasta, and vibrant greens, Italian wedding soup is a comforting and satisfying dish that’s perfect for any occasion. Whether you’re serving it at a family dinner or just craving a cozy bowl of soup on a chilly day, this recipe is sure to please.
This one-pot meal is so simple to make, yet packed with flavor! Join me as we explore the origins, ingredients, and step-by-step process to create this classic Italian favorite in your own kitchen.
In this recipe, I use my salt-free Italian spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Italian seasoning on the market. But feel free to use whatever Italian spice you have on hand!
This post is all about Italian Wedding Soup!
Italian Wedding Soup History
Italian wedding soup is a comforting and flavorful dish that combines savory meatballs, tender pasta, and nutritious greens in a delicious broth. Despite its name, the soup has no direct connection to weddings; rather, its name “wedding soup” is a mistranslation of the Italian phrase “minestra maritata,” which means “married soup,” referring to the harmonious marriage of flavors in the dish!
Step-By-Step Instructions
Step 1: Prepare the Meatballs
In a large bowl, combine the ground beef, sausage, garlic, parsley, breadcrumbs, grated Parmesan cheese, beaten egg, Italian seasoning, salt, and pepper. Mix until well combined. Roll the mixture into small meatballs, approximately 1 inch in diameter.
Step 2: Brown the Meatballs
Step 3: Saute the Mire Poix
Step 4: Finish The Soup
Step 5: Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. Optionally, sprinkle each serving with grated Parmesan cheese for an extra layer of flavor. Italian wedding soup pairs well with crusty bread or a simple salad for a complete meal.
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Ingredient Breakdown
Ground Beef and Sausage
The foundation of the soup’s meaty flavor, the 1:1 meat mixture is seasoned with breadcrumbs, grated Parmesan cheese, garlic, fresh parsley, beaten egg, Italian seasoning, salt, and pepper. These ingredients not only add flavor but also help bind the meatballs together.
MIREPOIX
Carrots, onion, and celery provide an essential soup base.
Chicken Broth
The base of the soup, chicken broth provides a rich and savory liquid for cooking the meatballs and infusing the pasta and greens with flavor. Opt for low-sodium chicken broth to control the soup’s saltiness.
Spinach
Packed with vitamins and minerals, chopped spinach adds vibrant color and nutritional value to the soup. It’s added towards the end of cooking to ensure it retains its bright green hue and delicate texture.
Small Pasta
Traditional Italian wedding soup often features small pasta shapes such as orzo or acini di pepe. These tiny pasta balls add texture and substance to the soup, soaking up the flavorful broth and providing a satisfying bite.
Fresh Parsley
Chopped fresh parsley lends a burst of freshness and herbaceous flavor to the finished soup. It’s stirred in just before serving to preserve its vibrant color and aroma.
Grated Parmesan Cheese
For serving, grated Parmesan cheese adds a salty and nutty flavor to the soup, enhancing its richness and depth. Sprinkle it over individual servings for a final touch of indulgence.
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Storage & Reheating Information
Storage
– Allow the soup to cool completely before storing.
– Transfer the soup to an airtight container or divide it into individual portions.
– Store the soup in the refrigerator for up to 3-4 days.
Reheating
Stovetop: Transfer the desired amount of soup to a pot and heat over medium heat until warmed through, stirring occasionally to prevent sticking.
Microwave: Place the soup in a microwave-safe bowl and heat on high in 1-minute intervals, stirring in between, until heated to your desired temperature.
- Once reheated, make sure the soup is piping hot before serving.
- You may need to add a splash of water or broth to thin out the soup if it has thickened upon reheating.
- Avoid reheating the entire batch multiple times to maintain the best quality and flavor of the soup. Instead, reheat only the amount you plan to consume.
Italian Wedding Soup
Ingredients
For Meatballs
- 1/2 lb 85/15 ground beef
- 1/2 lb mild Italian sausage
- 1 large egg, beaten
- 1/2 cup Italian breadcrumbs
- 3 cloves garlic, grated
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 tsp The Spice Girl Kitchen Italian Seasoning
- Salt and pepper to taste
For Soup
- 1 tbsp olive oil
- 1 onion, diced
- 4 large carrots, diced
- 2 ribs celery, diced
- 3-4 cloves garlic, minced
- 8 cups chicken broth
- 3/4 cup small pasta (such as orzo or acini di pepe)
- 2 tsp The Spice Girl Kitchen Italian Seasoning
- Salt and pepper to taste
- 5 cups fresh spinach, chopped
- Grated Parmesan cheese, for serving
Instructions
- In a large bowl, mix together the meatball ingredients until well combined. Roll the mixture into small meatballs, about 1/2 - 1 inch in diameter. (I use a medium cookie scoop to ensure all the meatballs are about the same size)
- In a large heavy bottom pot, heat the olive oil over medium-high heat. Working in batches, brown the meatballs on all sides. Set aside.
- Add the onion, carrots, and celery. Saute for about 5 minutes or until onions are translucent. Add the garlic and cook until fragrant (about 30 seconds).
- Add the chicken broth. Bring to a boil. Reduce to a simmer.
- Add the pasta, seasoning, and cooked meatballs. Simmer until the pasta is done. (I also like to check to make sure my meatballs have reached a minimum internal temperature of 160℉.) **See notes for cooking pasta separately.
- Stir in the spinach until wilted and serve hot with freshly grated parmesan cheese.
Notes
Tips:
- Cooking pasta separately: I hate dishes as much as the next person. For that reason, I never want to create more dishes than I need to. However, if you like meal prepping and storing this for later - you will find that your pasta turns very soft and mushy by absorbing lots of extra liquid in storage. To avoid this - boil the pasta separately according to package instructions and store separately. Then just add the desired amount of pasta to each serving closer to consumption. For example, if you are meal prepping - just add you pasta in to your container that morning before work to avoid the mushy pasta. OR simply just ladle them in bowls with the desired amount of pasta right before reheating. If you have a large family or don't anticipate any leftovers - then feel free to boil the pasta directly in with the soup and save yourself and extra dish to clean!
Storage & Reheating Information
Storage
- Allow the soup to cool completely before storing.- Transfer the soup to an airtight container or divide it into individual portions.
- Store the soup in the refrigerator for up to 3-4 days.
Reheating
Stovetop: Transfer the desired amount of soup to a pot and heat over medium heat until warmed through, stirring occasionally to prevent sticking. Microwave: Place the soup in a microwave-safe bowl and heat on high in 1-minute intervals, stirring in between, until heated to your desired temperature.- Once reheated, make sure the soup is piping hot before serving.
- You may need to add a splash of water or broth to thin out the soup if it has thickened upon reheating.
- Avoid reheating the entire batch multiple times to maintain the best quality and flavor of the soup. Instead, reheat only the amount you plan to consume.
This post was all about Italian Wedding Soup.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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