Introduction

Despite its romantic name, Italian Wedding Soup isn’t about weddings—it comes from the Italian phrase “minestra maritata” which translates to “married soup”. The “marriage” refers to the perfect harmony between the rich, savory meatballs and the tender leafy greens, creating a balanced and comforting dish.

This soup is beloved in Italian-American households and is a staple at family gatherings. The tender meatballs, the flavorful broth, the tiny pasta pearls, and the fresh green spinach all combine into a dish that’s nourishing, hearty, and deeply satisfying.

Why I Love This Recipe

I love this recipe because it’s comfort food with elegance. Unlike heavier stews, it’s light but still filling, thanks to the mini meatballs and pasta. Each spoonful offers a bit of everything—juicy meatball, soft pasta, vibrant greens, and a rich broth.

Another reason I adore it is that it’s versatile and family-friendly. You can make it for weeknight dinners or serve it as a starter at holiday gatherings. It’s also a dish that warms you up without feeling heavy—a true soul-soothing soup.

Why It’s a Must-Try Dish

• Combines protein, carbs, and vegetables in one balanced bowl.
• The flavor pairing of meatballs and greens is unique and irresistible.
• It’s nutritious and comforting, perfect for cold evenings or when you need a pick-me-up.
• A traditional Italian favorite that feels both rustic and elegant.
• Easy to prepare in under an hour, yet impressive enough for guests.

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6 bowls
• Calories per serving: ~340 kcal

Course and Cuisine

• Course: Soup / Main Dish
• Cuisine: Italian / Italian-American

Ingredients

For the Meatballs:

• 1 lb ground chicken, turkey, or pork (or a mix)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 3/4 cup acini di pepe pasta (or orzo/pastina)
• 4 cups fresh spinach (or escarole, chopped)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper, to taste

Garnish:

• Freshly grated Parmesan cheese
• Fresh parsley, chopped

Cooking Directions

1. Make the Meatballs: In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently and form into small bite-sized meatballs (about 1 inch).
2. Sauté Vegetables: Heat olive oil in a large pot. Add onions, carrots, celery, and garlic. Cook until softened.
3. Simmer Broth: Pour in chicken broth and bring to a boil. Add oregano and thyme.
4. Cook Meatballs: Gently drop meatballs into the simmering broth. Cook for 10–12 minutes until fully cooked.
5. Add Pasta: Stir in acini di pepe pasta and cook until tender, about 8 minutes.
6. Finish with Spinach: Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
7. Serve: Ladle into bowls and garnish with Parmesan and parsley.

Step-by-Step Preparation Method

1. Mix and Roll Meatballs: Combine all meatball ingredients and roll into small balls.
2. Sauté Aromatics: Cook onion, carrot, celery, and garlic in olive oil until fragrant.
3. Build Soup Base: Add chicken broth, oregano, and thyme; bring to a simmer.
4. Cook Meatballs: Drop raw meatballs directly into broth; simmer gently.
5. Add Pasta: Stir in pasta; cook until al dente.
6. Add Greens: Stir in spinach; wilt slightly.
7. Finish & Serve: Adjust seasoning, garnish, and serve hot.

How to Serve

• Serve hot in deep bowls with a sprinkle of Parmesan.
• Pair with crusty Italian bread or garlic bread.
• Makes a light main course or an elegant starter for Italian dinners.

Recipe Tips

• Roll meatballs small so they cook evenly and quickly.
• Use acini di pepe pasta for authenticity, but orzo works too.
• Don’t overcook spinach—just wilt it for freshness.
• Add a parmesan rind to the broth while simmering for extra depth.

Variations

• Vegetarian Version: Use veggie broth and mini plant-based meatballs.
• Different Greens: Try escarole, kale, or Swiss chard instead of spinach.
• Meat Options: Use beef, pork, chicken, or a mix.
• Low-Carb: Skip pasta and add more greens or zucchini noodles.
• Spicy Twist: Add a pinch of red pepper flakes to broth.

Freezing and Storage

• Refrigeration: Store in airtight container for up to 3 days.
• Freezing: Freeze soup without pasta for up to 2 months. Add pasta fresh when reheating (since it soaks up broth).

Special Equipment Needed

• Large soup pot or Dutch oven
• Mixing bowl (for meatballs)
• Slotted spoon
• Ladle

FAQ

Q1: Can I cook the meatballs separately?
Yes, you can bake or pan-fry them before adding, but simmering directly in the broth keeps them juicy.

Q2: Can I substitute spinach?
Yes, escarole is the traditional green used in Italian Wedding Soup, but kale or Swiss chard also work.

Q3: What if I can’t find acini di pepe pasta?
Orzo, ditalini, or any tiny pasta works well.

Q4: Can I make this in a slow cooker?
Yes, but add pasta and spinach near the end to prevent overcooking.

Conclusion

Italian Wedding Soup with Meatballs and Spinach is a timeless Italian comfort dish that combines hearty protein, tender greens, and pasta pearls in a flavorful broth. It’s nourishing yet light, rustic yet elegant—a dish that feels like home in every bite.

Whether you serve it as a weeknight dinner or at a family gathering, this soup is sure to become a favorite at your table.