Delicious Italian Wedding Soup: Recipe, History & Tips

Steam rising from a big pot makes any dinner better, especially when that pot is full of Italian Wedding Soup, a dish thats got little meatballs, green leaves and a rich broth all in one bowl. This comfort soup is popular in many Italian familes and in Italian-American kitchens too. Its hearty taste and simple ingrediants make it great for get togethers, holidays and dinners any nite of the week.

The roots of this soup start in Campania, a region in south Italy, where people always made it for special feasts. And about that “wedding” part—it aint about brides or grooms but is really talking about how different flavours are married together in one bowl. When Italians moved to America they took the recipe with them, swapped in local veggies and stocks, and the soup grew up a bit, but still kept its old world charm.

This article will take you through what goes into Italian Wedding Soup, how it started, and why folks love it so much. Youll find everything from what ingrediants you need to a step-by-step guide to cooking it. Even if you’ve never made soup before, you’ll feel ready to bring a bit of Italy into your kitchen.

What is Italian Wedding Soup?

Italian Wedding Soup is basically a cozy mix of flavours and textures. The base is a savoury broth—usually chicken stock but you could use beef or veg stock if you like. That broth gives you a deep, warm taste that makes the rest shine.

Then you’ve got bright greens like escarole or spinach. Those go in near the end so they stay a bit crisp and keep that fresh colour. It balances the soup so it doesnt feel too heavy.

Meatballs are what really set it apart. They’re made from ground beef and pork, breadcrumbs, herbs and spices. Each bite has a burst of tasty goodness, and if you season em right, they almost melt in your mouth.

Overall, the flavour of Italian Wedding Soup is both comfortin and complex. Tender meatballs, fresh greens, and that well-seasoned broth all work together. A sprinkle of Parmesan or some cracked black pepper on top does wonders to finish it off.

People sometimes think this soup was always served at weddings, but thats a myth. The “wedding” is all about the marriage of flavours. It feels celebratory, perfect for big meals with friends or family.

The History of Italian Wedding Soup

Long ago in Campania, families would cook this soup for big gatherings, like after a harvest or for a holiday. It was all about togetherness, love of good food, and sharing a table.

As Italians moved to the US, they brought this soup with them. They had to adapt—some ingredients weren’t easy to find—so they put in what they could get. That made the dish evolve but still stay true to its spirit of simple, quality ingrediants joining forces.

Today, Italian Wedding Soup is a staple in many homes, both in Italy and America. It shows how food can travel and change but still keep its heart—a reminder of family, tradition, and the joy of a hot bowl shared with people you care about.

Key Ingredients in Italian Wedding Soup

Here are the main things youll need for Italian Wedding Soup:

• Greens: Escarole or spinach are most common. They add color, nutrients, and a nice crispness if you add them last.
• Meatballs: Ground beef and pork mixed with breadcrumbs, herbs like parsley, garlic, and a bit of cheese. Season well so every bite is yummy.
• Broth: Chicken broth is classic, but you can try beef or vegetable if you want a different taste. Make sure its rich and well-seasoned.
• Seasonings: Garlic, onions, and black pepper are essential. A sprinkle of grated Parmesan at the end adds creaminess.
• Optional: Carrots, celery, or little pasta shapes like acini di pepe. These give more flavor and texture.

Picking fresh, good-quality ingrediants makes a big difference. And dont be afraid to tweak the soup to fit what you got in your pantry.

Making Italian Wedding Soup: Recipe Section

A. Ingredients

To make one pot of Italian Wedding Soup, gather:

• For the Meatballs:
  • 1 lb ground beef
  • ½ lb ground pork
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoon chopped parsley
  • 2 cloves garlic, minced
  • Salt and pepper to taste
• For the Soup:
  • 8 cups chicken broth
  • 2 cups chopped escarole or spinach
  • ½ cup small pasta (like acini di pepe)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Olive oil for sautéing
  • Salt and pepper to taste

B. Directions

Follow these easy steps:

1. Make the Meatballs: In a big bowl, mix beef, pork, breadcrumbs, Parmesan, egg, parsley, garlic, salt & pepper. Roll into 1" balls.
2. Cook the Meatballs: You can bake them at 400°F for 20 min on parchment or fry in a skillet with olive oil till browned.
3. Sauté Aromatics: In a large pot heat 2 tablespoon olive oil. Add onion & garlic. Cook till onion is soft, about 5 min.
4. Add Broth: Pour in chicken broth. Bring to a simmer. Season with salt & pepper.
5. Add Pasta: Put in pasta and cook 7–10 min till al dente.
6. Add Greens: Stir in escarole or spinach. Cook 2–3 min till wilted.
7. Finish: Gently add meatballs back in. Simmer 5 more min so flavors blend.
8. Serve: Ladle into bowls. Top with Parmesan and pepper. Bread on the side is a plus.

C. Cooking Tips and Advice

• Store leftovers in fridge for up to 3 days. Reheat on stove or microwave.
• To make it vegetarian, swap meatballs for a plant protein, use veg broth, skip cheese.
• You can freeze it up to 3 months. Thaw in fridge overnight and warm gently.
• Try different veggies or greens to change it up each time.

Italian Wedding Soup

Italian Wedding Soup is a delightful combination of meatballs, greens, and pasta in a savory broth, perfect for a comforting meal. This recipe serves 6 people and is a great choice for family gatherings or cozy dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4 People

Calories 280 kcal

Equipment

• 1 large pot
• 1 medium bowl
• 1 baking sheet
• 1 cooking spoon
• 1 cooking thermometer (optional)
• 1 ladle

Ingredients

  

• 1 pound ground beef
• ½ pound Italian sausage
• ¾ cup breadcrumbs
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• 1 large egg
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 4 cups fresh spinach or escarole
• 1 cup orzo or small pasta
• to taste salt
• to taste black pepper
• 2 tablespoons fresh lemon juice optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a medium bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and pepper. Mix until thoroughly combined.
• Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.
• Bake the meatballs in the preheated oven for 15 minutes or until cooked through.
• While the meatballs are baking, heat olive oil in a large pot over medium heat.
• Add the diced onion, carrot, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are tender.
• Stir in the minced garlic and cook for an additional minute, until fragrant.
• Pour in the chicken broth and bring to a boil.
• Once boiling, reduce the heat and add the orzo or small pasta. Cook according to package instructions (usually about 8-10 minutes).
• In the last 2 minutes of pasta cooking, add the fresh spinach or escarole, cooked meatballs, salt, and pepper to the pot. Stir to combine.
• If desired, add fresh lemon juice to brighten the flavor.
• Serve the soup hot with additional grated Parmesan cheese on top.

Notes

You can customize the greens based on your preference or what's available.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Make the meatballs ahead of time and freeze them for quick weeknight meals.