A Bowl of Comfort with Tradition

Few dishes embody comfort and tradition quite like Italian Wedding Soup. With its tender meatballs, leafy greens, and golden broth, it’s a recipe that feels like a warm embrace in a bowl. Whether served at family gatherings, holiday feasts, or as a cozy weeknight dinner, this soup brings people together with its nourishing simplicity.

The beauty of Italian Wedding Soup lies in its balance. The savory richness of meatballs pairs seamlessly with the freshness of greens, while pasta adds heartiness and broth ties everything together. It’s rustic yet elegant, humble yet celebratory—a dish that speaks to both everyday life and special occasions.

More than just food, Italian Wedding Soup is a tradition passed down through generations. Each spoonful carries the essence of Italian home cooking: resourceful, wholesome, and deeply satisfying.

What Is Italian Wedding Soup?

Italian Wedding Soup is a classic dish featuring small meatballs, leafy greens, pasta, and broth. Unlike its name suggests, it isn’t traditionally served at weddings. The term comes from the Italian phrase “minestra maritata”—meaning “married soup”—which refers to the harmonious marriage of flavors between meat and vegetables.

The soup typically includes bite-sized meatballs made from beef, pork, or poultry, simmered in chicken broth with greens like escarole or spinach. Pasta, often acini di pepe or orzo, adds texture and substance. The result is a dish that balances savory, hearty, and fresh elements in perfect proportion.

Italian Wedding Soup is beloved for its versatility. It can be light enough for a starter or hearty enough for a main course. Its combination of protein, vegetables, and grains makes it both nourishing and satisfying, ideal for families seeking wholesome meals.

The History of Italian Wedding Soup

The roots of Italian Wedding Soup trace back to Southern Italy, where resourceful cooks created minestra maritata. This “married soup” combined whatever meats and seasonal greens were available, reflecting the tradition of cucina povera—simple, rustic cooking that made the most of humble ingredients.

Originally, the soup was more robust, often including pork, sausages, and bitter greens. Over time, as Italian immigrants brought the recipe to America, it evolved into a lighter version featuring chicken broth, small meatballs, and tender greens. This adaptation became a staple of Italian-American cuisine, cherished for its comforting qualities.

Today, Italian Wedding Soup is enjoyed worldwide, celebrated as both a traditional dish and a versatile recipe that adapts to modern kitchens.

Choosing the Right Meatballs

The meatballs are the heart of Italian Wedding Soup. Traditionally made with a mix of beef and pork, they can also be prepared with chicken or turkey for a lighter option.

Seasonings matter: Garlic, parsley, Parmesan, and breadcrumbs create flavor and tenderness. A touch of egg helps bind the mixture.

Size is key: Meatballs should be small—about ¾ inch in diameter. Smaller meatballs cook quickly, stay tender, and fit perfectly into each spoonful.

Tip: Chill meatballs briefly before cooking to help them hold shape in the broth.

The Role of Broth & Greens

The broth provides the foundation. Chicken broth is traditional, offering a light yet savory base. Homemade broth adds depth, but store-bought works well for convenience.

Greens bring freshness and balance. Escarole is the classic choice, with its slightly bitter flavor. Alternatives include spinach for mildness or kale for heartiness.

Expert Tip: Add greens at the end of cooking. This preserves their vibrant color and prevents them from becoming mushy.

Together, broth and greens create the perfect contrast to the richness of meatballs and pasta, making the soup both hearty and refreshing.

Step-by-Step Guide: Making Italian Wedding Soup

Prepare meatballs: Mix ground meat with garlic, parsley, Parmesan, breadcrumbs, and egg. Shape into small balls.
Sauté aromatics: In a large pot, heat olive oil. Add onion, garlic, carrots, and celery. Cook until softened.
Add broth: Pour in chicken broth. Bring to a gentle simmer.
Cook meatballs: Drop meatballs into simmering broth. Cook until tender and fully cooked.
Add pasta: Stir in acini di pepe or orzo. Cook until al dente.
Add greens: Toss in escarole, spinach, or kale. Simmer briefly until wilted.
Finish: Taste and adjust seasoning with salt and pepper.
Serve: Ladle into bowls, garnish with Parmesan, and enjoy with crusty bread.

Tip: Simmer gently to keep broth clear and flavors balanced.