Italian Wedding Soup – Simple Italian Soup

Soup is a mood. There’s nothing like making a large pot of it, enjoying it for lunch or dinner, and storing the rest for a later day when you’re ready to get cozy with it all over again.

Not only is comfort soul food, but you can make it light or hearty with lots of flavors and texture. One soup that I have always wanted to make is an Italian wedding soup recipe.

Intrigued by it, and since I had made lots of little meatballs the last time I made Individual Meatloaf, the time came to try it in my kitchen.

I began the process of searching for recipes, and I dashed to all my Italian cooking books. Searching through “The Italian Academy of Cuisine,” I realized there are as many versions as there are regions in the North and South of Italy.

I include, with this recipe, my recipe for meatballs. If time is pressing, store-bought meatballs from your local Italian supermarket will work fine.

In this Article

Why do they call it wedding soup?

This Italian wedding soup history goes back to the last century when immigrants left Italy to come to the States.

As I have come to learn,  this soup it has nothing to do with “weddings.” It was actually mistranslated when the immigrants brought it to the United States.

Originally, this ancient Neapolitan soup was called ” minestra maritata”, which translated to “married soup,” not wedding soup.

It refers to the combination or marriage of inexpensive meats and leafy greens, which make up the soup’s main ingredient The only thing close to a wedding is that the vegetables and meats are married perfectly together.

Working with what is available in my pantry, I am sharing this recipe for Italian wedding soup with you.

What are wedding soup meatballs made of?

Traditionally the meatballs are made of pork, veal, and beef. Modern cooks opted more for beef and ground chicken in place of veal.

The critical thing to remember is to make tightly packed meatballs that will hold together.

I use an ice cream scooper to make them all the same size.

What pasta to use for Italian wedding soup?

My preference is absolutely acini de pepe. Acini de pepe are small round pasta found in most grocery stores.

Orzo is an excellent substitute. Or you can use conchiglie, which are tiny shells. Farfalline, a little farfalle pasta, works well, too.

Really, any small pasta will mingle well with the tiny meatballs in this savory soup.

Why You’ll Love Italian Wedding Soup

Flavorful – With mildly seasoned meatballs and plenty of spices and veggies, this soup has layers of flavor.

Customizable – You can spice this soup up or change up the ingredients to make it your own.

Comforting – Meatballs may be at the top of the comfort food list — who doesn’t love hunkering down into some spaghetti and meatballs, right?

This soup is an easy way into mouthwatering meatballs and veggies that are swimming an unforgettable broth.

Cooking tips and step by step to make this fabulous wedding soup recipe

A few key ingredients make this excellent Italian wedding soup stand out from the pack of soups. Check out the recipe card for all of the details.

• Please start with the meatballs: Make them small, 1/2 to 1 inch, and not larger. This is soup; therefore, you should be able to eat them with your spoon and not have to split them with a fork and knife because they are too big. Enjoy the large meatballs with a bowl of pasta.

• Searing the meatballs with the vegetables is a huge game-changer for me. The added flavor to your soup is out of this world. All the flavors are uplifted while searing them — use olive oil or your oil of choice. Once you add the broth, they all come together magically.
• Once you add the broth, bring to a boil. Add the pasta. Once the pasta is tender, add the spinach and stir until well combined. If you’re using other fresh herbs, now is the time to add them.
• Parmesan cheese: Add lots and lots of it. It compliments this soup nicely.
• I like to perfect the level of seasoning just before serving. The basil and parmesan cheese bring intense flavors to the table, so I will add enough salt and pepper to balance out this Italian wedding soup recipe.

Homemade or store-bought meatballs?

Time permitting, always make your meatballs at home. I make different sizes for different dishes. Larger size meatballs for pasta. Small for soup.

• Meatballs freeze well. Therefore, I will advise you to freeze the amount needed for each meal. Wrap them on parchment paper or shrink-wrap them; they will be ready to be enjoyed in minutes.
• Bring the broth, meatballs, and vegetables to a boil. Add the pasta. Once the pasta is tender, add the spinach and stir until well combined.
• Parmesan cheese: Lots and lots of it. It compliments this soup nicely.

I like to rectify the season just before serving. The basil and parmesan cheese being intense flavors, will add enough saltiness and a dash of pepper flavor to this wedding soup recipe.

Serve immediately and enjoy!

Can you make this Italian wedding soup ahead of time?

Yes, you can.

Sear your meatballs and vegetables. Add the broth and cook until simmering. You can stop here and refrigerate or freeze.

Bring back to room temperature before returning to a simmer, and add your pasta to i.

What to Serve With Italian Wedding Soup

Italian wedding soup is a hearty bowl of comfort all on its own. However, you can use it as a starter for meals like lasagne al forno, chicken parmigiana, or penne alla vodka.

It’s also perfect when paired with a panzanella caprese salad, fig and goat cheese salad, or cheese rosemary breadsticks. 

Substitution and suggestions

Although, I am completely mesmerized by all the variations of legumes and different meats used. Here are some of the most popular substitutions:

• From fennel and cabbage to broccoli rabe.
• From pork and eggs to chicken giblets.
• Bread, rice soup, pasta.
• Spinach can be substituted with kale. The kale must be added along with the pasta, which will need a longer cooking time. The spinach is idyllic as it takes seconds to cook.

However, all have the same common ingredient: Lots of grated Parmesan Cheese.

If you desire brothier soup, you can reduce e the amount of pasta to 3/4 cup.

Remember that the pasta will absorb more broth as the soup sits. Add more broth to thin the soup to your desired consistency.

Frequently Asked Questions

Storage instructions and how to reheat this wedding soup recipe

Make and sear the meatballs ahead of time. You can even make the entire recipe up to adding the pasta. Remember, the past will expand and absorb most of your broth as it continues cooking.

It will be best to add the pasta just before serving.

Store: Seal in an airtight glass container and refrigerate for 2 to 3 days.

Freeze: Place in a freezer-safe glass container for up to 3 months.

Reheat: Return to room temperature and reheat it on the stove if this is a leftover with the pasta, mind adding more broth to thin it out.

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Originally published on March 31, 2020.