With its homemade meatballs, orzo pasta, and fresh spinach, this classic Italian Wedding Soup Recipe deserves a spot on your meal rotation!
Names can be misleading. After all, Italian wedding soup doesn’t actually bear a connection to weddings at all. Confused? Well, let me clear it up for you.
Italian wedding soup is a traditional peasant dish from the Campania region of Italy, which was brought to America by Italian immigrants. Its original Italian name is “minestra maritata,” which actually means “married” or “wedded” soup, referring to the marriage of flavors from ingredients like ground meat and leafy greens.
The good news is that you don’t need a wedding invitation to enjoy this rustic soup. You can make it right in your own kitchen. All it takes is about 50 minutes—and that includes the homemade meatballs!
Since this soup has humble origins, most of the ingredients are wallet-friendly. You’ll need breadcrumbs, an egg, parsley, oregano, and shredded Parmesan, along with a little salt and pepper. The rest of the soup includes yellow onion, carrots, celery, garlic, low-sodium chicken broth, your choice of pasta, and fresh baby spinach. I also like to add more Parmesan cheese on top of the soup before serving, the final touch to unite these comforting ingredients. None of this should break the bank!
Perhaps the most expensive ingredients are the ground beef and olive oil. Feel free to substitute with something more affordable, such as ground turkey. As for the olive oil, it only calls for two tablespoons. While it does add a certain richness to the meatballs, you could substitute it with something less expensive, like canola or vegetable oil. That said, what’s wrong with splurging every once in a while? Whatever route you go, you’re guaranteed a delicious soup!
Tips for making meatballs
I think this recipe is perfect for cold days, and you might feel the same. However, if you happen to be making this recipe when it’s a bit warmer outside (and in your kitchen), you need to consider the temperature.
For the best meatballs, you want your ingredients to be cold as you mix them. If the ingredients are too warm, the fat in the meat may start to melt and break down, resulting in less tender meatballs. To prevent this, chill your mixing bowl in the fridge for around 20 minutes before using it to combine the ingredients.
The last thing you want is a meatball that easily falls apart, but you also don’t want to overcompensate for this by making your meatballs too compact. Therefore, be gentle when shaping your meat mixture into balls. If they’re packed too tightly, the balls may turn out rough or chewy. That’s why you should oil your hands—this will help you shape them more efficiently and without sticking.
Finally, how do you know if your meatballs are seasoned properly? Before cooking my meatballs, I like to take a small portion of the mixture, form it into a little patty, and cook it on the same pan I’ll be using for the meatballs. By doing this, you can taste how the flavors of your meatballs will turn out, rather than just leaving it up to chance.
How do I store leftovers?
Leftovers can be stored in the fridge in an airtight container for 3-4 days. However, if you’re anticipating leftovers, you may want to prepare the pasta separately. Otherwise, it will expand and become soggy as it sits in the broth. You can also store the cooked pasta in its own airtight container in the fridge and add it to the leftover soup when reheating. The same goes if you plan on storing the soup in the freezer, which you can do for up to 3 months, also in an airtight container.
Serving suggestions
I love to serve Italian wedding soup with a slice of thick, rustic bread or Garlic Toast. Bread is great for mopping up all the soup’s delectable, savory flavors. You might also want to serve it with a salad on the side, like a classic Caesar Salad. You could also try this Italian Salad or this Chopped Salad.
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1 large egg beaten
- 1/2 cup fresh bread crumbs
- 3 tablespoons chopped fresh parsley
- 3/4 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 garlic cloves minced
- 5 cans low-sodium chicken broth (14 1/2 ounces)
- 1 cup small pasta acini di pepe, orzo, or similar
- 3 cups fresh baby spinach
- Additional grated Parmesan cheese for serving
Instructions
- In a large bowl, gently combine the lean ground beef, ground pork, beaten egg, bread crumbs, parsley, oregano, grated Parmesan, salt, and pepper. Mix until just combined. With oiled hands, form small meatballs, about 1 inch in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 2-3 minutes per batch until lightly browned. Transfer the meatballs to a plate; they will finish cooking in the soup.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 6-8 minutes.
- Stir in the minced garlic and cook for 1 minute. Pour in the chicken broth and bring to a boil.
- Add the pasta and browned meatballs, then reduce the heat to a simmer and cook for about 10-20 minutes, or until the pasta is tender and the meatballs are fully cooked.
- Stir in the fresh baby spinach and cook until wilted, about 1 minute.
- Serve hot, garnishing each bowl with additional grated Parmesan cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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