Authentic Italian Wedding Soup
A comforting Italian classic with tender meatballs, spinach, and acini di pepe pasta in a flavorful broth.
About This Soup Recipe
Italian wedding soup is a beloved comfort food that brings warmth and tradition to any table. Despite its name, this soup is rarely served at Italian weddings - it's actually a mistranslation of 'minestra maritata,' meaning 'married soup,' referring to the perfect union of meat and greens. This hearty version features delicate homemade meatballs, vibrant spinach, and tiny acini di pepe pasta swimming in a rich, aromatic broth. The combination of flavors and textures creates a satisfying meal that's both nutritious and comforting, perfect for chilly evenings when you crave something truly special. Whether you're cooking for family or entertaining guests, this soup will transport you to the heart of Italian culinary tradition.
Authentic Italian Wedding Soup Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 8 cups chicken broth
- 5 -6 cups fresh spinach
- 1 cup acini di pepe pasta
- Additional Parmesan cheese for serving
- Extra virgin olive oil for drizzling
How to Make Authentic Italian Wedding Soup
- 1
In a large mixing bowl, combine ground beef and ground pork. Add Parmesan cheese, breadcrumbs, minced garlic, oregano, black pepper, and salt. Mix gently with hands until just combined - do not overmix.
- 2
Roll the meat mixture into 1-inch balls, placing them on a baking sheet. You should get about 24-30 meatballs total.
- 3
Heat olive oil in a large Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook slowly for 8-10 minutes until vegetables are softened and beginning to caramelize.
- 4
Add minced garlic and cook for 1 more minute until fragrant. Pour in chicken broth and bring to a simmer.
- 5
Carefully add meatballs to the simmering broth one by one. Reduce heat to maintain gentle simmer and cook for 15-20 minutes until meatballs are cooked through.
- 6
While meatballs cook, prepare acini di pepe pasta according to package directions, cooking until al dente. Drain and set aside.
- 7
Stir fresh spinach into the simmering soup. The spinach will wilt quickly, usually within 2-3 minutes.
- 8
Add cooked pasta to the soup and stir to combine. Season with salt and pepper to taste.
- 9
Serve immediately in individual bowls, garnished with additional grated Parmesan cheese and a drizzle of extra virgin olive oil.
Chef's Tips
- For extra flavor, add a Parmesan rind to the broth while it simmers - remove before serving
- Make meatballs ahead and freeze for quick weeknight meals
- Use homemade chicken broth for superior flavor compared to store-bought
Nutrition Facts
320
Calories
24g
Protein
14g
Fat
28g
Carbs
Serving Suggestions
Serve Italian wedding soup with a side of crusty Italian bread or garlic bread for dipping into the flavorful broth. Garnish each bowl with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. A simple green salad with a light vinaigrette pairs beautifully as a fresh counterpoint to the rich soup. For a complete meal, serve with a glass of Italian Chianti or a crisp Pinot Grigio to complement the herbaceous flavors. The soup can also be presented in individual bowls with a dollop of ricotta cheese on top for added creaminess, a traditional garnish in some Italian-American households.
Frequently Asked Questions
Recipe card
Authentic Italian Wedding Soup
A comforting Italian classic with tender meatballs, spinach, and acini di pepe pasta in a flavorful broth.
Prep
25 min
Cook
45 min
Total
70 min
Servings
6 servings
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 8 cups chicken broth
- 5-6 cups fresh spinach
- 1 cup acini di pepe pasta
- Additional Parmesan cheese for serving
- Extra virgin olive oil for drizzling
Instructions
- In a large mixing bowl, combine ground beef and ground pork. Add Parmesan cheese, breadcrumbs, minced garlic, oregano, black pepper, and salt. Mix gently with hands until just combined - do not overmix.
- Roll the meat mixture into 1-inch balls, placing them on a baking sheet. You should get about 24-30 meatballs total.
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook slowly for 8-10 minutes until vegetables are softened and beginning to caramelize.
- Add minced garlic and cook for 1 more minute until fragrant. Pour in chicken broth and bring to a simmer.
- Carefully add meatballs to the simmering broth one by one. Reduce heat to maintain gentle simmer and cook for 15-20 minutes until meatballs are cooked through.
- While meatballs cook, prepare acini di pepe pasta according to package directions, cooking until al dente. Drain and set aside.
- Stir fresh spinach into the simmering soup. The spinach will wilt quickly, usually within 2-3 minutes.
- Add cooked pasta to the soup and stir to combine. Season with salt and pepper to taste.
- Serve immediately in individual bowls, garnished with additional grated Parmesan cheese and a drizzle of extra virgin olive oil.
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