Name: Italian Wedding Soup
Prep time: 20 min
Cook time: PT-488738H56M12S
Total time: PT-488738H56M12S
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1 large egg; ½ cup Italian seasoned breadcrumbs; ¼ cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley; 2 cloves garlic, minced; Salt & black pepper, to taste; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 6 cups chicken broth; 1 cup small pasta (orzo, ditalini, or acini di pepe); 3–4 cups fresh spinach or escarole, chopped; Extra grated Parmesan for serving

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A comforting classic Italian‑American soup of tender meatballs, greens, and small pasta in a savory broth — this Italian Wedding Soup is a heartwarming dish I turn to when I want something both light and filling. With a beautiful balance of textures and flavors, it brings together juicy beef meatballs, crisp vegetables, and vibrant greens in a soul-soothing bowl.

Why You’ll Love This Recipe

I love how this soup feels both wholesome and satisfying without being too heavy. The mini meatballs are juicy and flavorful, and they simmer directly in the broth, making them tender and infused with the soup’s savory essence. The pasta adds a comforting touch, and the greens bring freshness and color. It’s a one-pot meal I can prepare with pantry staples, and it’s perfect for any season — cozy enough for winter but light enough for spring. Plus, it’s a great way to sneak in veggies and use up small amounts of meat I might have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 large egg
½ cup Italian seasoned breadcrumbs
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
Salt & black pepper, to taste
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, diced
2 stalks celery, diced
2 more cloves garlic, minced
6 cups chicken broth
1 cup small pasta (orzo, ditalini, acini di pepe)
3–4 cups fresh spinach or escarole, chopped
Extra grated Parmesan for serving

directions

I start by gently combining the ground beef, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper in a bowl. I make sure not to overmix — just enough to bring everything together.
I shape the mixture into small meatballs, about ½ to ¾ inch in diameter.
In a large pot, I heat olive oil over medium heat and sauté the diced onion, carrots, and celery until they’re softened — around 5 minutes. Then I add the extra minced garlic and let it cook for another minute.
I pour in the chicken broth and bring it to a gentle boil.
Once the broth is bubbling, I carefully drop in the meatballs. I lower the heat and let everything simmer for about 8–10 minutes.
I add the small pasta next and let it cook until al dente, usually about 8–10 minutes more depending on the type of pasta.
Finally, I stir in the chopped greens and let them wilt — this only takes 1–2 minutes.
I ladle the soup into bowls and top each one with extra grated Parmesan before serving hot.

Servings and timing

This recipe makes about 6 to 8 servings — perfect for a family dinner or meal prep for the week.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes

Variations

I sometimes change up the meat by using ground chicken or turkey instead of beef for a lighter version. Browning the meatballs in a skillet before adding them to the soup gives them a deeper flavor. If I want more greens, I’ll swap in kale or Swiss chard for the spinach — both work beautifully. To make it low-carb, I’ve skipped the pasta or used a small amount of riced cauliflower instead.

storage/reheating

When I have leftovers, I store the soup in an airtight container in the fridge for up to 4 days. If I know I’m going to store it, I cook the pasta separately and add it to individual bowls — this keeps it from soaking up all the broth and turning mushy. To reheat, I just warm it on the stove over medium heat until hot, or microwave individual portions for about 2–3 minutes, stirring halfway through.

FAQs

What is Italian Wedding Soup, and why is it called that?

Despite the name, it’s not traditionally served at weddings. The name comes from the Italian phrase “minestra maritata,” which means “married soup,” referring to how well the meat and greens pair together.

Can I freeze Italian Wedding Soup?

Yes, I can freeze it — but I recommend leaving out the pasta and greens until I’m ready to reheat. The meatballs and broth freeze well in an airtight container for up to 3 months.

What kind of pasta works best?

I usually use small shapes like orzo, ditalini, or acini di pepe. These cook quickly and blend nicely with the meatballs and veggies without overpowering the spoonfuls.

Can I make this soup ahead of time?

Absolutely. I often make the meatballs ahead and refrigerate or freeze them. The soup itself tastes even better the next day as the flavors meld.

How can I make it gluten-free?

To make this soup gluten-free, I use gluten-free breadcrumbs in the meatballs and swap in gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Conclusion

This Italian Wedding Soup has become one of my go-to meals for comfort, flavor, and ease. It’s rich in protein, loaded with veggies, and customizable to fit whatever ingredients I have on hand. Whether I serve it as a starter or a full meal, it’s always a crowd-pleaser — and one of those timeless dishes I come back to again and again.