Italian Wedding Soup (Cozy and Classic)

Italian wedding soup is a comforting classic featuring tender mini meatballs, tiny pasta, and greens floating in a savory broth. Despite the name, it has nothing to do with weddings — it refers to the marriage of meat and greens.

This one-pot version is cozy, satisfying, and ready in about 40 minutes.

Why you’ll love this Italian wedding soup

• Cozy and classic: a bowl of pure comfort.
• Mini meatballs: tender and full of flavor.
• One pot: everything simmers together.
• Kid-friendly: the little meatballs and pasta are a hit.

Ingredients you’ll need

Roll the meatballs small — about 1 inch — so they cook quickly in the broth.

• 1 lb ground beef or a beef-pork blend
• 1/3 cup breadcrumbs
• 1/4 cup grated parmesan
• 1 egg
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup small pasta (acini di pepe or orzo)
• 4 cups fresh spinach or escarole
• Salt and pepper, to taste

How to make Italian wedding soup (step by step)

1. Combine the ground meat, breadcrumbs, parmesan, egg, garlic, and a pinch of salt. Roll into small 1-inch meatballs.
2. In a large pot, cook the onion, carrots, and celery in a little oil until softened, about 5 minutes.
3. Add the broth and bring to a simmer. Gently drop in the meatballs and cook for 8-10 minutes until cooked through.
4. Add the pasta and cook until tender, about 8 minutes.
5. Stir in the spinach until wilted, season to taste, and serve with extra parmesan.

Food safety: cook ground beef to a safe minimum internal temperature of 160°F (71°C). An instant-read thermometer is the surest way to check — see the FoodSafety.gov chart.

Tips for the best results

• Keep meatballs small so they cook through in the broth.
• Cook pasta in the soup for flavor, or separately if making ahead.
• Add greens last so they stay bright.

Variations & substitutions

• Use store-bought mini meatballs to save time.
• Swap spinach for kale or escarole.
• Make it gluten-free with gluten-free pasta and breadcrumbs.

Storage & make-ahead

Refrigerate for up to 4 days. If making ahead, cook the pasta separately so it does not absorb all the broth.

Frequently asked questions

Why is it called wedding soup?

The name comes from the Italian “minestra maritata,” meaning married soup, referring to how well the meat and greens go together — not an actual wedding.

Can I use store-bought meatballs?

Yes. Frozen mini meatballs are a great shortcut; simmer them in the broth until heated through.

How do I keep the pasta from getting mushy?

If you are making the soup ahead, cook the pasta separately and add it to each bowl so it does not soak up the broth.

What greens work best?

Spinach, escarole, and kale are all traditional. Add them at the end so they stay tender and green.