Best Italian Wedding Soup
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This deliciously savory Italian Wedding Soup is a classic, comforting soup filled with homemade, flavorful meatballs, tender pasta and veggies all simmered in a hearty broth.
Italian Wedding Soup Recipe
After the very first bite you’ll be hooked on this Italian wedding soup. It makes an incredibly satisfying and nourishing meal all in one pot. Prepared with small, juicy meatballs, pasta and tender vegetables, this soup is light and brothy, yet hearty and filling all at the same time.
I don’t about your family, but my family are huge fans soup. In the colder months, thick soups like Chili or this Slow Cooker Beef Stew are always popular choices. And in months with warmer weather, lighter soups, like this tangy Dill Pickle Soup is one we love to keep on rotation. The best thing about this Italian Wedding Soup is that it’s the perfect combination of both, making it awesome to serve any time of the year.
Why We Love This Recipe
- Simple recipe- Rustic and delicious that uses wholesome and simple ingredients and just a few easy steps.
- Hearty soup- With the meatballs and veggies, it’s a filling a satisfying, family favorite soup that you can serve as an entire meal for dinner.
- Make ahead meal- This is a great recipe you can prepare a day or two ahead of time. This gives the flavors time to, “marry.”
Recommended Tools
- Large Dutch oven or large pot
- Large sheet pan
- Large mixing bowl
- Measuring cups and spoons
- Sharp kitchen knife
Ingredients
For the meatballs
- Ground beef & ground pork: classic Italian meatball ingredients
- Egg-acts as a binder to hold the tiny meatballs together.
- Milk-key to adding moisture to the meatballs.
- Fresh breadcrumbs-used to add texture and as a binder with the egg.
- Grated parmesan-gives the meatballs a delicious nutty flavor.
- Seasonings: onion powder, garlic powder, kosher salt, dried Italian seasoning, red pepper flakes
- Olive oil: helps to give the meatballs nice brown color as they bake.
For the soup
- Olive oil: used to sauté the veggies.
- Veggies: carrots, onion are key to making this delicious soup.
- Garlic: adds wonderful flavor.
- Chicken stock: the base of the soup and gives the broth great flavor.
- Pasta: we used farfalline but you can use other small type of pasta you prefer.
- Tuscan kale: leafy greens that holds up well in the soup. If you can’t find Tuscan kale, you can use curly kale or red kale.
How to Make Classic Italian Wedding Soup
To Make the Mini Meatballs
Preheat the oven to 350 F.
Step One: Combine Egg Mixture with Bread Crumb Mixture
- In a large bowl, whisk together the egg and milk.
- To the egg mixture, add in the bread crumbs, parmesan, onion powder, garlic powder, dried Italian seasoning, kosher salt, and red pepper flakes. Stir to combine.
Step Two: Add the Meats
- To that mixture add the ground beef and pork and gently mix until it’s combined.
Step Three: Bake the Meatballs
- Coat a small baking sheet and your hands with olive oil. Scoop out tablespoon sized portions of the meat mixture and roll them into smooth little meatballs.
- Place them on the baking sheet in a single layer. Bake the meatballs for 12-15 minutes, or until they are browned and almost fully cooked.
Shortcut: We are making homemade meatballs, but you can use the frozen ones from the grocery store if you’re short on time.
To Make the Soup
Step One: Sauté the Vegetables
- Heat the olive oil a large Dutch oven over medium heat, allowing it to warm for a minute.
- Next add the carrots and onion. Cook for 3-5 minutes, or until the vegetables just begin to soften.
- Add the garlic and cook it for an additional minute.
Step Two: Make the Broth
- Next add the chicken stock and scrape the bottom of the pan to release any browned bits.
- Bring the broth to a boil over medium-high heat and add the pasta. Cook for half of the time directed on the box– about 3 minutes.
Step Three: Add the Meatballs and Kale
Add the meatballs and kale to the simmering broth.
Step Four: Simmer and Serve
- Cook for an additional 3-5 minutes, or until warmed through.
- Top with extra grated parmesan cheese and serve!
Wedding Soup Variations
- Meatballs: Beef and pork is a classic combination but feel free to use all beef or a combination or Italian sausage, ground chicken, ground turkey or ground veal.
- Pasta: Though we decided on slightly larger al dente pasta, tiny acini de pepe pasta is the traditional pasta shape used in Italian Wedding Soup, but any small or tiny pasta shape, like orzo pasta, will work. You can even use small pieces of diced potatoes if you prefer.
- Fresh vegetables: Instead of the kale, you can use escarole or baby spinach. You can also add in other vegetables like celery and mushrooms.
- Stock: We used a good quality store-bought stock to make our flavorful broth, but you can also use your own chicken broth of stock. Vegetable stock can also be used.
Why is it Called Italian Wedding Soup?
You may think the name wedding soup comes from this soup being commonly served at Italian weddings. While that may be true, the name comes from an Italian phrase “minestra maritata”, which means,” married soup ” referring to the marriage of ingredients marry as they cook.
What to Serve with Italian Wedding Soup
This soup has protein and veggies needed to be a complete meal. We like to serve it crusty bread or some of these Italian Breadsticks.
How do I Store Italian Wedding Soup?
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days.
Can I Freeze This Soup?
You sure can! Freeze leftovers in a freezer-safe airtight container for up to three months. To thaw, place it in the refrigerator overnight and reheat over medium heat in a saucepan, or in the microwave.
More Delicioius Soup Recipes
- Hamburger Soup
- Chicken Tortilla Soup
- Instant Pot Chicken Noodle Soup
- Crack Chicken Soup
- Loaded Potato Soup
Italian Wedding Soup
Ingredients
For the meatballs:
- 1 large egg
- ¼ cup milk
- ½ cup breadcrumbs
- ¼ cup grated parmesan
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried italian seasoning
- ½ teaspoon red pepper flakes
- 8 ounces ground beef
- 8 ounces ground pork
- 2 Tablespoons olive oil
For the soup:
- 2 Tablespoons olive oil
- 1 cup sliced carrots
- ½ cup diced onion
- 2 cloves garlic minced
- 6 cups chicken stock
- 1 cup small dried pasta see notes
- 2 cups chopped kale
Instructions
For the meatballs:
- Preheat the oven to 350F.
- In a large bowl, whisk together the egg and milk.1 large egg, ¼ cup milk
- Add the breadcrumbs, parmesan, onion powder, garlic powder, dried Italian seasoning, kosher salt, and red pepper flakes. Stir to combine.½ cup breadcrumbs, ¼ cup grated parmesan, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon dried italian seasoning, ½ teaspoon red pepper flakes
- Next add the ground beef and pork and gently stir to combine.8 ounces ground beef, 8 ounces ground pork
- Coat a small baking sheet and your hands with olive oil. Scoop out tablespoon sized portions and roll them into smooth balls.2 Tablespoons olive oil
- Bake the meatballs for 12-15 minutes, or until they are browned and almost fully cooked.
For the soup:
- Heat a large dutch oven over medium heat. Add the olive oil and allow it to warm for a minute.2 Tablespoons olive oil
- Next add the carrots and onion. Cook for 3-5 minutes, or until the vegetables just begin to soften.1 cup sliced carrots, ½ cup diced onion
- Add the garlic and cook it for an additional minute.2 cloves garlic
- Next add the chicken stock and scrape the bottom of the pan to release any browned bits.6 cups chicken stock
- Bring the soup to a boil and add the pasta. Cook for half of the time directed on the box- about 3 minutes.1 cup small dried pasta
- Add the meatballs and kale to the soup and cook for an additional 3-5 minutes or until warmed through.2 cups chopped kale
- Enjoy topped with a sprinkle of parmesan.
Nutrition
Did You Make This Recipe?
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