Italian wedding soup is a classic Italian-American dish featuring small, tender meatballs and little pasta simmered in a rich chicken broth. The name is a translation of ‘minestra maritata,’ which means ‘married soup,’ a nod to the delicious marriage of greens and meat in the broth.
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This comforting soup comes together in about an hour, making it a wonderful option for a cozy weeknight dinner. The process is straightforward, with baked meatballs and a simple vegetable-based broth that delivers on flavor.
Why You'll Love This Recipe
- Baking the meatballs instead of pan-frying is a hands-off method that results in less mess and evenly cooked, tender meatballs
- Sautéing the onion, carrots, and celery first is an essential step that builds a deep, savory flavor base for the entire soup
- Adding the fresh spinach at the very end of cooking ensures it stays bright green and tender-crisp rather than becoming overcooked and mushy
Essential Ingredients
- Ground Meat: A mix of ground chicken and mild Italian sausage offers a good balance of flavor and texture, but you can use all chicken, turkey, or pork.
- Pasta: Small shapes like acini di pepe, stelline (stars), or orzo work best. They cook quickly and are easy to eat with a spoon.
- Greens: Baby spinach is convenient and wilts quickly. You can also use chopped escarole or kale; add heartier greens a few minutes earlier to give them time to soften.
- White Wine: A dry white wine adds a touch of acidity and depth. If you prefer to omit it, the soup will still be delicious.
- Cheese: Using a block of Parmesan or Pecorino Romano and grating it yourself provides the best flavor and melting quality.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make and Bake the Meatballs: First, combine all the meatball ingredients in a bowl. Gently form the mixture into small meatballs and arrange them on a parchment-lined baking sheet. Bake until they are golden brown and fully cooked.
Build the Soup Base: While the meatballs are in the oven, start the soup. Heat olive oil in a large pot and sauté the chopped onion, carrots, and celery until they are soft and fragrant. This step creates the foundation of the soup’s flavor.
Simmer the Soup and Cook the Pasta: Pour in the white wine, if using, then add the chicken stock and bring it to a simmer. Add the pasta and cook until it is al dente, stirring occasionally so it doesn’t stick.
Finish and Serve: Gently stir the cooked meatballs and fresh herbs into the pot. Add the spinach and let it cook for just a minute until it has wilted. Ladle the hot soup into bowls and serve with a generous sprinkle of grated Parmesan cheese.
You Must Know
- For food safety, ensure the meatballs are cooked to a minimum internal temperature of 160°F (71°C) as they contain ground meat
- For the most tender meatballs, mix the ingredients with your hands only until they are just combined
- Overworking the meat can make them tough
- The pasta will continue to absorb liquid as it sits
- When reheating leftovers, you may want to add a splash of chicken stock or water to thin the soup
- You can prepare the meatballs ahead of time
- Bake as directed, let them cool completely, and store them in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months
Serving Ideas
This soup is a complete meal on its own, but a side of crusty bread for dipping into the broth is always a good idea.
Storing & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months, though the pasta may become softer upon reheating. Reheat gently on the stovetop, adding a splash of broth or water if needed.
FAQ
Can I make the meatballs ahead of time?
Yes, this is a great way to save time. You can bake the meatballs as directed, let them cool completely, and store them in the refrigerator for up to 2 days or freeze them for up to 3 months before adding them to the soup.
Why is it called Italian wedding soup?
The name is a direct translation of the Italian phrase ‘minestra maritata,’ which means ‘married soup.’ It refers to the flavorful ‘marriage’ of the green vegetables and meat in the broth, not a soup traditionally served at weddings.
Can I use frozen spinach instead of fresh?
Yes. Thaw about 1 cup of frozen chopped spinach and squeeze it thoroughly to remove all excess water. Stir the dry spinach into the soup at the very end of cooking, just as you would with fresh spinach.
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📖 Recipe Card
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Italian Wedding Soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
Tender meatballs and tiny pasta swim in a savory chicken broth with fresh spinach, carrots, and celery.
Ingredients
For the Meatballs
- 8 oz (225g) ground chicken
- 8 oz (225g) mild Italian sausage, casings removed
- ½ cup (30g) panko breadcrumbs
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (15g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons (30ml) milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Soup
- 2 tablespoons (30ml) olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- ½ cup (120ml) dry white wine, such as Pinot Grigio (optional)
- 8 cups (1.9L) chicken stock
- 1 cup (180g) small pasta, such as acini di pepe, orzo, or stelline
- 5 oz (140g) baby spinach
- ¼ cup (15g) fresh parsley or dill, chopped
- Extra grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the ground chicken, sausage, panko, Parmesan, parsley, garlic, egg, milk, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- Roll the mixture into small, ¾- to 1-inch meatballs and arrange them in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, or until the meatballs are lightly browned and cooked through. The internal temperature should register 160°F (71°C) on an instant-read thermometer. Set aside.
- While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 6-8 minutes.
- If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Cook for 1 minute until the wine has mostly evaporated.
- Pour in the chicken stock and bring the soup to a boil. Stir in the pasta and cook according to package directions until al dente, typically 7-9 minutes.
- Reduce the heat to low. Stir in the baked meatballs and the chopped parsley or dill.
- Add the baby spinach and stir just until it has wilted, about 1 minute. Serve immediately, topped with extra grated Parmesan cheese.
Notes
- For food safety, ensure the meatballs are cooked to a minimum internal temperature of 160°F (71°C) as they contain ground meat.
- For the most tender meatballs, mix the ingredients with your hands only until they are just combined. Overworking the meat can make them tough.
- The pasta will continue to absorb liquid as it sits. When reheating leftovers, you may want to add a splash of chicken stock or water to thin the soup.
- You can prepare the meatballs ahead of time. Bake as directed, let them cool completely, and store them in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
