Italian Wedding Soup
When the weather gets cold, I want a bowl of soup that feels like a whole dinner. This Italian wedding soup has tender little meatballs, soft vegetables, pasta, and a savory chicken broth that pulls it all together.
I use beef and pork meatballs and orzo, with a handful of Parmesan and spinach stirred in. Browning the meatballs gives the broth a savory start, and everything cooks in the same Dutch oven. This recipe makes eight servings in about 55 minutes, so there’s enough for dinner and a few bowls to put away for later.
Why This Recipe Works
A few simple steps give this comforting soup plenty of flavor and make it substantial enough for dinner.
- Browning adds flavor to the broth. The meatballs leave browned bits in the Dutch oven that get stirred into the soup.
- The meatballs stay tender. A mix of beef and pork, shaped small and finished in the broth, keeps them soft without overcooking.
- Orzo fits neatly into each spoonful. You get pasta, vegetables, and meatballs together without large noodles taking over the bowl.
Ingredients
Meatballs
Ground beef and pork: Equal amounts of both give the meatballs good flavor and keep them tender.
Parmesan, breadcrumbs, and eggs: Parmesan adds savory flavor, while Italian seasoned breadcrumbs and eggs hold the meatballs together. Save some Parmesan for sprinkling over the finished bowls.
Onion, garlic, parsley, and seasonings: Grating the onion lets it blend into the meatball mixture without leaving large pieces. A little garlic, parsley, oregano, salt, and pepper round out the flavor.
Soup
Carrots, celery, and onion: Diced small so they soften evenly and fit neatly into each spoonful. These cook down in the Dutch oven before the broth goes in.
Chicken broth: Low-sodium gives you more control over the seasoning, especially with Parmesan already in the meatballs and on top. Taste before adding any extra salt.
Orzo: A small, rice-shaped pasta that works well in this soup. Acini di pepe is the traditional choice for Italian-American wedding soup.
Spinach: Chopped spinach wilts quickly and goes in at the end. Baby spinach works too.
Substitutions
A few easy swaps if you want to change things up:
- Meat: Ground chicken or turkey works in place of beef or pork, or use your preferred combination. Cook chicken or turkey meatballs to 165°F instead of 160°F.
- Pasta: Ditalini, small macaroni, or orecchiette all work in place of orzo. Check the package cooking time when swapping shapes.
- Greens: Chopped kale can replace spinach. Add it with the meatballs and orzo so it has time to soften.
How to Make Italian Wedding Soup
The main things to watch are not overmixing the meatballs, good browning, and pasta that’s tender without becoming mushy.
- Mix and shape the meatballs. Combine the meatball ingredients just until evenly mixed – don’t knead the mixture. Portion with a 1½-tablespoon scoop and roll gently without packing them tight, so they stay tender and are similar in size.
- Brown in batches. Give the meatballs room in the Dutch oven so they brown rather than steam. They only need color on the outside at this stage. They’ll finish cooking in the soup. Transfer them to a plate and leave the browned bits in the pot.
- Soften the vegetables. Cook the carrots, diced onion, and celery until softened, stirring occasionally. Add the garlic after the vegetables are ready, so it becomes fragrant without burning.
- Build the broth. Pour in the chicken broth and scrape the bottom with a wooden spoon to loosen the browned bits. Those bits add flavor to the soup.
- Simmer the meatballs and orzo. Return the meatballs to the broth with the pasta, cover, and cook, stirring occasionally so the orzo doesn’t stick. Before moving on, check that the pasta is tender and the beef and pork meatballs have reached 160°F in the center.
- Finish with spinach. Stir in the chopped spinach just until wilted. Taste for seasoning, then ladle into bowls and add grated Parmesan.
Tips for Making Wedding Soup
A few things that make a difference with this soup:
- Use a roomy Dutch oven. Nine cups of broth, plus the meatballs, pasta, and vegetables, need space for stirring without spilling.
- Keep the simmer gentle. Once the meatballs and pasta are in the pot, steady bubbling is enough. A hard boil can knock the meatballs around.
- Taste before salting. The broth, seasoned breadcrumbs, and Parmesan all contribute salt. Adjust after everything has cooked together.
Planning for Leftovers? Cook the Pasta Separately
Orzo keeps absorbing broth as it sits, even after the soup comes off the stove. If you won’t finish the soup in one sitting, cook the pasta separately, store it separately, and add it to individual bowls when serving.
If you’ve already cooked the orzo in the soup, that’s fine too. Add extra chicken broth when reheating until the soup has the consistency you like. The pasta will be softer the next day, but a splash of extra broth when reheating will loosen the soup back up.
Make Ahead, Storage & Reheating
Make ahead: Mix and shape the meatballs up to 1 day ahead. Refrigerate them in a covered airtight container. You can also chop the soup vegetables ahead and keep them refrigerated separately.
Storage: Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking and eat within 3 days.
Freezing: Freeze the soup in freezer-safe containers for up to 3 months, leaving room for expansion. For better pasta texture, freeze the soup without the orzo and add freshly cooked pasta when serving. Soup frozen with pasta is still usable, but the orzo will soften after thawing.
Reheating: Thaw frozen soup overnight in the refrigerator. Reheat on the stove, stirring occasionally and adding broth as needed, until the soup reaches 165°F throughout. Stir in any pasta you stored separately once the soup is hot.
What to Serve With Italian Wedding Soup
A slice of crusty bread or warm garlic bread is perfect for soaking up the broth. The meatballs and orzo make the soup filling on their own, so a simple green salad with a tangy Italian dressing is plenty alongside it. Finish each bowl with a little extra Parmesan at the table.
FAQ
Why is it called wedding soup?
The name comes from minestra maritata, meaning “married soup,” and refers to how well the greens and meat go together. It has nothing to do with weddings.
What pasta should I use in Italian wedding soup?
This recipe uses orzo, but acini di pepe is the traditional choice. Ditalini, small macaroni, and orecchiette all work too – just adjust the cooking time for the shape you choose.
What’s the difference between Italian wedding soup and zuppa toscana?
Italian wedding soup has meatballs, leafy greens, and small pasta in a clear broth. Zuppa toscana is creamy, with Italian sausage, potatoes, and kale – different flavor, different texture.
How do I keep the meatballs from falling apart?
Mix just until combined and roll them gently without packing them tight. Brown in batches so they sear instead of steam, and use tongs to turn them carefully. Once they’re in the broth, keep it at a gentle simmer – a hard boil can knock them around.
Italian Wedding Soup Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, use your hands to mix together ½ pound ground beef, ½ pound ground pork, ½ cup Parmesan cheese, ¼ cup Italian seasoned breadcrumbs, ¼ cup yellow onion, 2 large eggs, 2 tablespoons parsley, 1 clove garlic, ¼ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly combined. Do not overmix.
- Use a cookie scoop to portion the meat mixture into 1.5 tablespoon-sized scoops. Then, use your hands to roll the scoops into meatballs and place them on a plate.
- Place a Dutch oven over medium heat and add 1 tablespoon olive oil once the pot is hot. Brown the meatballs on all sides in batches. You do not need to cook them all the way through. Once browned, place them back on the plate. This will take about 15 minutes. Don't wipe out the pot.
- Add 1 tablespoon olive oil, 1 ¼ cups carrots, 1 ¼ cups yellow onion, and ¾ cup celery to the pot. Cook, stirring occasionally, until the veggies have softened, about 10 minutes. Stir in 4 cloves garlic and cook until fragrant, about 30 seconds.
- Add 9 cups low-sodium chicken broth and use a wooden spoon to scrape off any browned bits from the bottom of the pan. Bring to a boil.
- Add the browned meatballs and 1 cup orzo pasta and stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep anything from sticking to the bottom. The meatballs are done when they reach an internal temperature of 160°F.
- Stir in 6 ounces spinach until wilted. Portion into bowls and serve immediately with more Parmesan cheese on top.
Notes
- For 9 cups of chicken broth, you’ll need five 14.5-oz cans or three of the 32-oz cartons. You’ll have about 3 cups left over if you use the cartons.
- Any small pasta works. Ditalini, macaroni, and orecchiette are all good options.
- Baby spinach works in place of regular spinach. Chopped kale works too, but add it with the meatballs and orzo, so it has time to soften.
- Ground chicken or turkey works in place of beef or pork. Cook to an internal temp of 165°F instead of 160°F.
- Cook the pasta separately if you don’t plan to finish the soup in one sitting. The orzo keeps absorbing liquid as it sits — a splash of extra broth will loosen it back up when reheating.
- Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
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