Italian Wedding Soup is full of vegetables, pasta, and little meatballs; it’s perfect comfort food on a chilly night and it comes together in no time.
When autumn rolls around soup reappears on the dinner menu. Your family will beg you to make this Italian Wedding Soup Recipe after slurping down their first bowlfuls! This easy soup recipe is perfect for a weeknight meal and will warm you from the inside out!
Italian Wedding Soup
The weather has turned, the boots, gloves and jackets are strewn throughout the house, and soup has become a regular offering on our dinner menu. This Wedding Soup is one of our favorites! With meatballs, pasta and a flavorful broth, it’s well loved by the whole family.
I have a weak spot when it comes to meatballs. And when they’re floating in a delicious, doctored up chicken broth, the results are delicious!
How to Make an Italian Wedding Soup Recipe
If you can chop, you can make this soup! It’s a great recipe for new cooks and comes together on the stove top in no time at all.
- Chop onions, carrots, and celery and saute in olive oil along with some minced garlic before chicken stock and dried spices are added to the mix.
- Make meatballs from scratch or use frozen meatballs depending on how much time you have.
- I mix up some simple homemade meatballs, cook, then drop into the soup to simmer for a while. If you like some color on your meatballs, saute them first, though they will lose their round shape.
- For a quick dinner, I made meatballs with ground beef. For more tender meatballs, replace about 1/3 of the ground beef with ground pork.
- Watch the sodium content of your chicken broth. Some store bought broths are extremely salty, so you will not want to add any extra salt.
- Vary your spices depending on what you enjoy. Stick with Italian flavors like thyme or Italian seasoning.
- Pasta and spinach are the final additions. Italians like to use escarole or kale so feel free to substitute for your greens. Use any small pasta like orzo or acini de pepe.
Frequently Asked Questions About Wedding Soup
What is Italian Wedding Soup?
It's an Italian recipe with a clear, flavorful chicken broth base, some kind of meat, like meat balls, greens and pasta.
Why Is It Called Italian Wedding Soup?
There is a misnomer that this soup got it's name because Italians would feed it to newlyweds to provide sustenance for their wedding night. Instead, the Italian name for this soup, Minestra Maritala, which refers to the delicious marriage of this soup's ingredients, translates to Married Soup in English. From this translation, came speculation about the name, most of it unfounded.
What Should You Serve with Wedding Soup?
Make sure to pass around some real Parmesan, or parmigiano reggiano, to sprinkle over your hot soup. Other dishes will be dependent on whether the soup is a starter or an entree. If it's a starter, you can go hog wild with an Italian menu or antipasti, tossed salad, lasagna and an Italian dessert. If it's the entree, serve a nice crusty bread and a green salad.
You may need these supplies to make the Italian wedding soup recipe:
Plus, These Ingredients:
- Staples: Olive Oil, salt and pepper
- Medium Onion
- Thyme, dried or fresh
- Chicken broth or stock
- Small pasta
- Fresh spinach
More Soup Recipes You’ll Love:
- Black Bean Chili
- Instant Pot Chicken Stock
- Chicken Jambalaya Soup
- Classic French Onion Soup
- Chili Blanca
- Baked Potato Soup
- Slow Cooker Chicken Enchilada Soup
- Turkey Tortilla Soup
- Tomato Thyme Soup
- More Soup Recipes
Italian Wedding Soup
An easy dinner recipe that’s perfect on a chilly fall or winter night!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Entree, Soup
- Method: Chopping, Sauteing, Simmering
- Cuisine: Italian-American
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1–2 cloves garlic
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 2 quarts chicken stock
- 1/2 cup small pasta, I used orzo
- 1 bag baby spinach
- Salt and freshly ground black pepper, to taste (if your stock is salty, you may not need any additional salt)
- 1 pound ground beef
- 3/4 teaspoon salt
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 egg
- Heat 1 tablespoon of the oil oil in large stockpot. Saute the onion until soft and translucent. Add garlic and saute just until fragrant, do not brown. Remove to medium bowl. Add the rest of the oil to the pan, then the celery and carrots and cook until tender. Add stock and thyme and let simmer.
- Make meatballs by combining cooked minced onion, ground beef, salt, bread crumbs and egg. When well combined, make meatballs (1/2-1 inch in diameter). At this point you may saute them or drop raw into simmering soup. Simmer until the meat is cooked through. Add pasta and cook until done. Right before serving, stir in spinach till wilted.
- Calories: 460kcal
- Sugar: 8g
- Sodium: 1235mg
- Fat: 26g
- Saturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 93mg