Classic Italian Wedding Soup: A Delightful Marriage of Tender Meatballs, Fresh Greens, and Flavorful Broth

Classic Italian Wedding Soup: A Delightful Marriage of Tender Meatballs, Fresh Greens, and Flavorful Broth

Italian Wedding Soup is a heartwarming dish that beautifully combines savory meatballs, fresh vegetables, and delicate greens, all simmered in a flavorful broth. Despite its name, the soup is not traditionally served at weddings, but rather refers to the “wedding” or marriage of flavors that create a comforting and satisfying bowl of goodness.


For the Meatballs:
– 1/2 pound ground beef
– 1/2 pound ground pork
– 1/2 cup bread crumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup milk
– 1 large egg
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– Salt and pepper, to taste

For the Soup:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 large carrot, diced
– 2 ribs celery, diced
– 3 cloves garlic, minced
– 8 cups chicken broth
– 1 cup small pasta (such as acini di pepe or orzo)
– 4 cups fresh spinach or escarole, chopped
– 1/4 cup grated Parmesan cheese, for serving
– Salt and pepper, to taste


1. Prepare the Meatballs:
– In a large bowl, combine the ground beef, ground pork, bread crumbs, grated Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, and pepper. Mix until thoroughly combined.
– Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.

2. Cook the Soup:
– Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
– Stir in the minced garlic and cook for an additional 1 minute.

3. Add Broth and Meatballs:
– Pour in the chicken broth and bring to a boil. Gently add the prepared meatballs to the broth. Reduce the heat to a simmer and cook until the meatballs are cooked through, about 10 minutes.

4. Incorporate Pasta and Greens:
– Add the small pasta to the soup and cook until al dente, about 6-8 minutes, or according to package instructions.
– Stir in the chopped spinach or escarole and cook until wilted, about 1-2 minutes.

5. Season and Serve:
– Season the soup to taste with salt and pepper. Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

Enjoy this delicious Classic Italian Wedding Soup, where each spoonful brings a perfect union of tender meatballs, nourishing vegetables, and a rich, savory broth!