Italian Wedding Soup: A Perfect Bowl of Comfort and Flavor

There’s something magical about a steaming bowl of Italian wedding soup. With its tender, juicy meatballs, vibrant vegetables, delicate pasta, and aromatic broth, this classic dish strikes the perfect balance between comfort and sophistication. Whether you’re cooking for a special family dinner or preparing a meal to warm up a chilly evening, Italian wedding soup offers a hearty and satisfying experience that’s as delightful to make as it is to eat.

Why Italian Wedding Soup Deserves a Spot on Your Table

This soup is more than just a meal—it’s a celebration of flavors and textures coming together harmoniously, just like a perfect wedding. You’ll fall in love with this dish because:

• It’s packed with protein, vitamins, and hearty pasta to keep you full and energized.
• It’s versatile; you can adjust the ingredients to suit your taste or dietary preferences.
• It’s an all-in-one meal that doesn’t need a side dish to feel complete.

Let’s walk through everything you need to know to create the ultimate bowl of Italian wedding soup.

Ingredients for Italian Wedding Soup

Here’s what you’ll need to bring this dish to life:

For the Meatballs

Ingredient	Amount
Canola oil	For greasing the baking sheet
Large egg	1
Grated Parmesan cheese	½ cup
Italian seasoned breadcrumbs	¼ cup
Garlic (minced)	2 cloves
Garlic powder	½ teaspoon
Salt	¼ teaspoon
Black pepper	¼ teaspoon
Ground turkey	8 ounces
Italian sausage (pork, chicken, or turkey)	8 ounces

For the Soup

Ingredient	Amount
Olive oil	2 tablespoons
Yellow onion (chopped)	1 cup
Carrots (chopped)	2 large
Celery (chopped)	2 ribs
Garlic (minced)	3 cloves
Low-sodium chicken broth	6 cups
Italian seasoning	1 teaspoon
Black pepper	¼ teaspoon
Acini de pepe pasta (or orzo/ditalini)	¾ cup
Fresh spinach (chopped)	3 ounces
Fresh parsley or Parmesan (optional)	For serving

How to Make Italian Wedding Soup

Step 1: Prepare the Meatballs

1. Preheat Your Oven: Set your oven to 450°F and grease a large rimmed baking sheet with canola oil.
2. Mix Ingredients: In a large bowl, whisk together the egg, Parmesan cheese, breadcrumbs, minced garlic, garlic powder, salt, and pepper.
3. Add the Meat: Add the ground turkey and Italian sausage to the bowl. Use your hands to gently mix until just combined.
4. Form Meatballs: Roll the mixture into small meatballs, about ¾ to 1 inch wide. You should end up with approximately 50 meatballs.
5. Bake: Place the meatballs on the prepared baking sheet and bake for 8 minutes, until cooked through (internal temperature of 165°F).

Step 2: Cook the Vegetables

1. Heat the Olive Oil: In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
2. Sauté: Add the onion, carrots, and celery, cooking for 4–5 minutes until softened. Stir occasionally.
3. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, letting the aroma bloom.

Step 3: Build the Broth

1. Add Liquid Ingredients: Pour in the chicken broth, and stir in the Italian seasoning and black pepper.
2. Simmer: Add the cooked meatballs to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it simmer for 10 minutes to allow the flavors to meld.

Step 4: Add the Pasta

1. Stir in Pasta: Add the acini de pepe (or your chosen pasta) to the soup. Cover and simmer for 9–10 minutes, or until the pasta is al dente, following the package instructions.
2. Add Spinach: Uncover the pot and stir in the chopped spinach. Cook for another 1–2 minutes until the spinach wilts.

Step 5: Taste and Serve

1. Adjust Seasonings: Taste the soup and add more salt, pepper, or seasoning if needed.
2. Serve: Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese.

Nutritional Information

Here’s an approximate breakdown of the nutrition per serving:

Nutrient	Amount (Per Serving)
Calories	280
Protein	20g
Carbohydrates	18g
Fat	12g
Fiber	3g

Tips for the Best Italian Wedding Soup

1. Use Fresh Ingredients: Fresh spinach, garlic, and parsley elevate the flavors of your soup.
2. Choose the Right Meat: A mix of ground turkey and Italian sausage ensures juicy, flavorful meatballs.
3. Don’t Overwork the Meat: Gently mix the meatball ingredients to keep them tender.
4. Freeze Meatballs for Later: You can make a double batch of meatballs, bake them, and freeze extras for a quick soup next time.
5. Add Pasta Right Before Serving: To avoid mushy pasta, cook it separately and add it to individual bowls if you’re storing leftovers.

FAQs About Italian Wedding Soup

1. Why is it called Italian wedding soup?
The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the perfect marriage of flavors between the meatballs and vegetables.

2. Can I make this soup ahead of time?
Yes! Prepare the soup without the pasta and spinach, then refrigerate. Add the pasta and spinach when reheating for the best texture.

3. What’s the best pasta to use for this soup?
Acini de pepe is traditional, but orzo or ditalini are great substitutes.

4. Can I make this soup vegetarian?
Yes! Replace the meatballs with plant-based alternatives or skip them entirely, and use vegetable broth instead of chicken broth.

5. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. If freezing, leave out the pasta and spinach until reheating.

6. Can I use frozen spinach?
Absolutely! Just thaw it first and squeeze out excess water before adding it to the soup.

Conclusion

This Italian wedding soup is the perfect blend of hearty, wholesome ingredients and comforting flavors. Whether you’re serving it at a dinner party or enjoying a quiet evening at home, it’s a dish that never fails to delight. With its tender meatballs, fresh vegetables, and flavorful broth, this recipe will quickly become a favorite in your household.

So grab your apron, preheat that oven, and get ready to create a bowl of soup that’s nothing short of extraordinary. Buon appetito!

Print