Tender mini meatballs in a light, greens-flecked broth
Italian Wedding Soup
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
6
8 cups
Difficulty
Medium
Cost
Budget
$
Italian Wedding Soup
Tender mini meatballs in a light, greens-flecked broth
★4.5(20)
A comforting Italian soup with tiny hand-rolled meatballs, tender pasta, and fresh greens in a clear chicken broth.
25m
Prep Time
20m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Italian wedding soup has nothing to do with weddings — the name comes from the Italian phrase for "married soup," referring to the perfect marriage of meat and greens in broth. It is one of the most comforting soups in the Italian repertoire.
Tiny meatballs made from a blend of beef and pork float alongside small pasta and wilted escarole in a golden chicken broth. It is hearty enough for dinner yet elegant enough for company.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Italian Wedding Soup lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1/2 lb ground beef and 1/2 lb ground pork, mixed
- 1/2 cup acini di pepe or orzo pasta
- 4 cups escarole or spinach, chopped
- 8 cups chicken broth
- 1/3 cup grated Parmesan, plus more for serving
- 1 egg, beaten
Instructions
- 1
Combine ground meats, Parmesan, beaten egg, breadcrumbs, salt, and pepper. Roll into small meatballs about 3/4 inch in diameter.
- 2
Bring chicken broth to a boil in a large pot. Carefully drop meatballs into the simmering broth.
- 3
Cook meatballs for 8 minutes. Add pasta and cook until tender, about 7 more minutes.
- 4
Stir in chopped escarole or spinach and cook until wilted, about 2 minutes.
- 5
Season with salt and pepper. Ladle into bowls and serve with extra Parmesan.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Beef and pork mixGround turkey or chicken
Lighter meatballs that still taste great.
EscaroleSpinach or kale
Both work — add spinach at the very end.
Acini di pepeOrzo or ditalini
Any small pasta shape works.
Tips & Storage
Pro Tips
Keep meatballs small — about the size of a marble — for the best soup-to-meatball ratio.
Wetting your hands prevents the meat mixture from sticking as you roll.
Escarole is traditional, but spinach or kale work as quick substitutes.
Let meat rest for at least 5 minutes after cooking. This allows the juices to redistribute evenly for maximum tenderness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on the stovetop over medium heat. The pasta will absorb broth, so add more as needed.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates22g
Fat2g
Fiber2g
Sugar24g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is it called wedding soup?
- The name refers to the "marriage" of meat and greens, not a wedding ceremony.
- Can I make the meatballs ahead?
- Yes. Shape and freeze on a sheet pan, then store in a bag. Add frozen to the broth.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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