Italian Wedding Soup

This classic Italian wedding soup is packed full of juicy mini meatballs, pasta and fresh spinach. It's comfort food at its absolute best!

And if you like soups with meatballs, try my Creamy Turkey Meatball Soup and Swedish Meatball Soup next!

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I've been putting off publishing my version of Italian wedding soup for too long now, and I have to admit it's mostly because I was dreading filming the making of the mini meatballs.

Also, I was afraid I would be eating half of them before managing to finish photographing the recipe.

But joking aside, this is what I believe to be the best Italian wedding soup out there. Yes, I know that every blogger claims that, but hear me out.

My version has an amazingly flavorful broth, which I credit to the leeks and addition of white wine, which makes it truly restaurant-worthy.

Why is it called Italian wedding soup?

Contrary to popular belief, this isn't a soup that's served at weddings in Italy. In its most popular form, it's not actually Italian at all but a much-loved Italian-American creation.

The name comes from minestra maritata, which translates as "married soup," referring to the way meats and greens come together in a traditional Neapolitan dish.

What you'll need

Meat - I use a mix of ground beef and pork for the meatballs to get the best texture. Pork adds richness, while beef or veal keeps them tender. Avoid using both lean pork and very lean beef, or the meatballs can turn out dry.

Herbs - This is where a lot of the flavor comes from, so be generous. I use a mix of dried oregano, basil, marjoram, sage and parsley.

Breadcrumbs and Parmesan - Breadcrumbs keep the meatballs light, while Parmesan adds seasoning and a touch of cheesy goodness.

Eggs - These act as the binder, holding the meatballs together and keeping them soft.

Vegetables - I prefer leeks for their mild, extra-sweet flavor that makes the broth more interesting. You can sub with onion if that's what you have.

Garlic - Always measure garlic with your heart!

White wine - A splash of dry white wine adds acidity and depth to the broth, making it taste more restaurant-worthy.

Chicken stock - Low sodium is ideal here. For an even more nutritious, high-protein option, bone broth is an excellent option.

Pasta - Tiny shapes like stelline, orzo or acini de pepe work best here so they get evenly distributed.

I prefer my Italian wedding soup a bit thicker, but if you want, you can only use ½ cup of pasta.

Spinach - The classic choice but you can sub with kale or collard greens.

How to make Italian wedding soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Mix the beef, pork, eggs, garlic, herbs, seasoning, breadcrumbs and Parmesan just until combined. Roll into small meatballs, arrange on a baking sheet and bake until cooked through and lightly golden.

While the meatballs bake, cook the leeks, carrot and celery in olive oil until softened. Add the garlic and chili flakes, then deglaze the pot with white wine.

Add the pasta, bay leaf and chicken stock. Bring to a gentle boil, then simmer until the pasta is just tender and the broth is flavorful.

Next, add the baked meatballs and spinach. Cook just until the spinach wilts and everything is heated through. Season to taste and serve hot, with extra Parmesan if you like.

Substitutions and variations

• Try turkey or chicken meatballs if you want a lighter version, just avoid super-lean options so they don't dry out.
• If you don't have any small pasta, you can use macaroni or ditalini instead.
• Pearl couscous is another great option instead of pasta.

Leftovers and storage

• This soup keeps well in the fridge for 3 to 4 days. It's best to store it in an airtight container.
• If you think you'll want leftovers, it's best to cook the pasta separately and add it to the soup just before serving.
• To freeze, cool completely and store without pasta in an airtight container for up to 3 months. Thaw in the fridge, reheat gently on the stove and add fresh pasta when serving.

If you've tried this Italian wedding soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!

Italian Wedding Soup

This classic Italian wedding soup is packed full with juicy mini meatballs, pasta and fresh spinach. It's comfort food at its absolute best!

5 from 2 votes

Print Pin SaveSaved!

Course: Soup

Cuisine: Italian-American

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 254kcal

Author: Alice | Skinny Spatula

Ingredients 

1x2x3x

For the meatballs

• ▢ ½ pound (225 g) lean ground beef
• ▢ ½ pound (225 g) ground pork
• ▢ 2 medium eggs
• ▢ 2 garlic cloves, crushed
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried basil
• ▢ ½ teaspoon dried sage
• ▢ ½ teaspoon dried marjoram
• ▢ ½ teaspoon dried parsley
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 3 tablespoons Italian breadcrumbs
• ▢ ⅓ cup (75 ml) Parmesan cheese, grated

For the soup

• ▢ 1 tablespoon olive oil
• ▢ 2 medium leeks, white and light green parts only, sliced
• ▢ 1 medium carrot, diced
• ▢ 2 celery stalks, diced
• ▢ 2 large garlic cloves, crushed
• ▢ ¼ teaspoon red chili flakes
• ▢ ¼ cup (60 ml) dry white wine
• ▢ ¾ cup (175 ml) small pasta, stelline, orzo or acini de pepe
• ▢ 1 bay leaf
• ▢ 6 cups (1.5 l) low-sodium chicken stock
• ▢ 4 cups (1000 ml) baby spinach
• ▢ Salt and freshly ground black pepper to taste

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 400F / 200C. Line a large baking sheet with parchment paper (not needed if it's non-stick).
• In a large bowl, add the lean ground beef and ground pork. Add the eggs, garlic, oregano, basil, sage, marjoram, parsley, salt and black pepper, breadcrumbs and Parmesan cheese. Mix gently until just combined.
  ½ pound lean ground beef

  ½ pound ground pork

  2 medium eggs

  2 garlic cloves

  1 teaspoon dried oregano

  1 teaspoon dried basil

  ½ teaspoon dried sage

  ½ teaspoon dried marjoram

  ½ teaspoon dried parsley

  ½ teaspoon salt

  ¼ teaspoon ground black pepper

  3 tablespoons Italian breadcrumbs

  ⅓ cup Parmesan cheese
• Roll the mixture into small meatballs, about 2.5 cm in diameter, and arrange them on the prepared baking sheet.
• Bake for 18 to 22 minutes, until cooked through and lightly browned. Set aside.
• Meanwhile, heat the olive oil in a large pot over medium heat. Add the leeks, carrot and celery and cook for 6-7 minutes, stirring occasionally, until softened.
  1 tablespoon olive oil

  2 medium leeks

  1 medium carrot

  2 celery stalks
• Stir in the garlic and red chili flakes and cook for 30 seconds until fragrant.
  2 large garlic cloves

  ¼ teaspoon red chili flakes
• Pour in the white wine and let it simmer for 1 to 2 minutes, scraping up any bits from the bottom of the pot.
  ¼ cup dry white wine
• Add the pasta, bay leaf and chicken stock. Bring to a gentle boil, then reduce the heat and simmer for 8 to 10 minutes, or until the pasta is just tender.
  ¾ cup small pasta

  1 bay leaf

  6 cups low-sodium chicken stock
• Next, remove the bay leaf and add the baked meatballs and spinach. Cook for 1 to 2 minutes, until the spinach has wilted and the meatballs are heated through.
  4 cups baby spinach
• Season with salt and freshly ground black pepper to taste and serve hot, with extra freshly grated Parmesan on top if you like.
  Salt and freshly ground black pepper to taste

Video

Notes

• Don't overmix your meatball mix to prevent ending up with tough meatballs.
• Sauté the veggies until soft and slightly golden before adding liquid to get that strong flavor base.
• Keep an eye on it so it stays al dente and doesn't soak up all the broth.

Nutrition

Calories: 254kcal | Carbohydrates: 14g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 390mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3179IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 3mg

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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