The Ultimate Comfort: Authentic Italian Wedding Soup Recipe
This Italian Wedding Soup Recipe is more than just a meal; it’s a bowl full of warmth, tradition, and incredible flavor. Featuring delicate, perfectly seasoned meatballs, al dente pasta, and a vibrant medley of fresh vegetables swimming in a rich, savory broth, it’s the quintessential comfort food that truly nourishes the soul. Whether you’re seeking a hearty weeknight dinner or a crowd-pleasing dish for gatherings, this recipe promises to deliver an unforgettable culinary experience that will have everyone asking for seconds.
Author’s Culinary Journey
Chasing Perfection: My Quest for the Ultimate Italian Wedding Soup
Last year, during an unexpected culinary adventure on a cruise ship, I encountered a bowl of Italian Wedding Soup that captivated my senses. Of all the gourmet delights offered in the ship’s most anticipated restaurant, this humble soup somehow managed to outshine every starter, entrée, and even the most decadent desserts. It was an ethereal experience – the flavors, the texture, the sheer comfort it offered – truly unforgettable. From that moment, I embarked on a mission: to recreate that magic in my own kitchen.
The journey was filled with countless trials and adjustments. I experimented with various meat combinations, herb blends, and broth bases, inching closer with each attempt. There were moments of near-perfection, but nothing quite captured the essence of that cruise ship revelation. Until now. I can confidently say that this recipe finally nails it! It embodies all the nostalgic comfort and robust flavor I remember, yet it remains incredibly straightforward and fuss-free to prepare. This isn’t just a recipe; it’s the culmination of a passionate pursuit for soup perfection.
And a crucial pro-tip from my kitchen to yours: do not, under any circumstances, skip pairing this soup with a thick slice of toasted, cheesy bread for dipping. The rich, savory broth was quite literally made for soaking up with crusty bread!
Why This Italian Wedding Soup Recipe is a Must-Try
This Italian Wedding Soup stands out from the rest, offering a harmonious blend of flavors and textures that make it truly special. Here’s why you’ll want to add it to your regular meal rotation:
- Unbeatable Flavor Profile: A meticulously crafted broth forms the soul of this soup, deepened by sautéed aromatics and high-quality chicken broth.
- Tender, Juicy Meatballs: Our recipe uses a perfect blend of ground Italian sausage and lean ground beef, along with a secret mix of herbs and cheese, ensuring every meatball is incredibly moist and flavorful.
- Hearty & Wholesome: Packed with fresh vegetables like carrots, celery, onion, and spinach, it’s a wholesome meal that’s both satisfying and nutritious.
- Easy to Follow: Despite its gourmet taste, this recipe is surprisingly simple, with clear, step-by-step instructions that even novice cooks can master.
- Perfect for Any Occasion: Whether it’s a cozy family dinner on a chilly evening or a comforting dish to share with friends, this soup is always a hit.
Essential Ingredients for Your Italian Wedding Soup
Crafting the perfect Italian Wedding Soup begins with selecting the right ingredients. Each component plays a vital role in building the soup’s signature rich flavor and comforting texture. Here’s a closer look at what you’ll need and why it matters:
| Ingredient | Why It Matters & Pro Tips |
|---|---|
| Ground Italian Sausage & Ground Beef | The dynamic duo! A blend of both mild or hot Italian sausage and lean ground beef (93/7 is ideal) provides the meatballs with an incredible depth of flavor and ensures a tender, juicy texture. The sausage adds a spiced, savory kick, while the beef provides a robust base. |
| Breadcrumbs, Parmesan, Egg & Fresh Herbs | These ingredients are crucial for binding the meatballs and infusing them with authentic Italian taste. Use Italian Panko breadcrumbs for a lighter texture, or plain Panko if preferred. High-quality grated Parmesan cheese (the sandy texture, not the powdery shelf-stable kind!) is a game-changer, lending a salty, umami richness. A large egg helps hold everything together, and fresh parsley, along with dried oregano, elevates the herbaceous notes. |
| Onion, Carrots & Celery (Mirepoix) | The aromatic foundation of countless soups! This classic trio, known as mirepoix, creates a sweet and savory base. Dicing them finely ensures they cook evenly and release their full flavor into the broth, adding natural sweetness and depth. |
| Garlic, Chicken Broth & Small Pasta | Fresh minced garlic provides a pungent warmth. The quality of your chicken broth cannot be overstated; opt for a good-quality, natural chicken broth (like Swanson) for the best possible flavor. Small pasta varieties such as acini di pepe, orzo, or ditalini are traditional, adding substance without being overwhelming. Cook it just until al dente to prevent it from getting mushy in the soup. |
| Baby Spinach & Extra Parmesan | Stirred in at the very end, fresh baby spinach wilts beautifully, adding a burst of color, freshness, and nutrients. A final sprinkle of freshly grated Parmesan on top before serving provides a last touch of savory goodness and melty delight. |
Crafting the Perfect Meatballs for Your Italian Wedding Soup
How To Make This Italian Wedding Soup: A Step-by-Step Guide
Follow these simple steps to bring this comforting Italian Wedding Soup to life in your kitchen:
- Prepare the Meatballs: Start by preheating your oven to 350°F (175°C) and generously spraying a large sheet pan with cooking spray. In a spacious bowl, gently combine all the meatball ingredients: ground Italian sausage, lean ground beef, Italian Panko breadcrumbs, grated Parmesan, egg, minced garlic, fresh parsley, dried oregano, onion powder, garlic powder, and a touch of salt. Season to your preference (I recommend starting with 1/4 teaspoon of salt). Mix with your hands just until everything is evenly incorporated, being careful not to overmix, which can lead to tough meatballs. Roll the mixture into tablespoon-sized balls, about 1 inch in diameter (aim for around 45 meatballs). Arrange them spaced out on your prepared sheet pan and spray the tops generously with more cooking spray. Bake for 17 minutes, then flip them over and bake for an additional 5 minutes until beautifully browned. Set these flavorful little gems aside.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely diced onions, carrots, and celery. Season with salt and pepper (approximately 1/4 teaspoon of each). Cook, stirring frequently, for about 10 minutes, or until the vegetables are wonderfully soft and fragrant. Resist the urge to rush this step, as it’s crucial for building a deep, rich flavor base for your soup and ensures no crunchy veggies later! After 10 minutes, stir in the minced garlic and cook for another minute until aromatic.
- Simmer the Broth & Cook Pasta: Pour in the chicken broth and bring it to a rolling boil. Once boiling, add your small pasta (acini di pepe, orzo, or ditalini). Cook the pasta uncovered for 2 minutes less than the package directions suggest. This prevents the pasta from becoming overcooked and mushy when it continues to absorb broth in the soup.
- Combine & Finish: Reduce the heat to low. Gently stir in your pre-cooked meatballs and the fresh baby spinach. Simmer the soup just until the spinach has wilted and the meatballs are warmed through, typically only a few minutes. Taste the soup and adjust the seasoning as needed. If you prefer a thinner consistency, feel free to add a little more chicken broth.
- Serve Warm: Ladle the steaming Italian Wedding Soup into individual bowls. Crown each serving generously with freshly grated Parmesan cheese. For the ultimate comforting experience, serve alongside warm, crusty buttered bread, perfect for soaking up every last drop of that amazing broth.
Storage & Meal Prep Tips for Italian Wedding Soup
Making the Most of Your Italian Wedding Soup Leftovers
Italian Wedding Soup is often even better the next day, but proper storage is key to maintaining its quality:
- Fridge: The pasta in the soup will continue to absorb liquid and expand over time. To prevent it from becoming overly soft or mushy, it’s best to separate the pasta from the broth before refrigerating. Use a wire skimmer to remove the cooked pasta and store it in an airtight container. Store the broth with meatballs and vegetables in a separate airtight container. Both can be kept in the refrigerator for 3–4 days.
- Freezer: For longer storage, freeze the soup *without* the pasta. Allow the soup (broth, meatballs, and vegetables) to cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the fridge or gently reheat from frozen. Cook fresh pasta in the warmed broth right before serving.
- Reheat: To reheat, gently warm the soup on the stovetop over medium-low heat. If the soup has thickened, add a splash of extra chicken broth to reach your desired consistency. If you stored the pasta separately, stir it back into the warm soup just before serving. If reheating soup with pasta, be mindful not to overcook the pasta further.
Variations and Customizations for Your Italian Wedding Soup
While this classic recipe is perfect as is, feel free to get creative and customize it to your taste:
- Greens Galore: Instead of or in addition to spinach, try other hearty greens like chopped kale, escarole, or Swiss chard. Add them earlier in the simmering process if they require more cooking time.
- Spice It Up: For a kick, use hot Italian sausage for your meatballs or add a pinch of red pepper flakes to the soup base with the garlic.
- Vegetarian Option: Omit the meatballs and use vegetable broth. You can add extra vegetables like zucchini, green beans, or even white beans for added protein and heartiness.
- Cheese Please: Experiment with different Italian cheeses, such as Pecorino Romano for a sharper flavor, or a blend of Parmesan and Pecorino.
- Lemon Zest: A squeeze of fresh lemon juice or a sprinkle of lemon zest at the very end can brighten up the flavors of the soup beautifully.
Expert Tips for a Flawless Italian Wedding Soup
Achieve perfection with these additional tips:
- Don’t Overmix Meatballs: Overmixing develops the gluten in the meat, making the meatballs tough. Mix just until combined.
- Small Meatballs are Key: Traditional Italian Wedding Soup features tiny meatballs. This ensures they cook quickly and are easy to eat with a spoon.
- Taste as You Go: Seasoning is personal. Taste your meatball mixture (a tiny cooked piece) before forming, and certainly taste the broth before serving.
- Sear Meatballs if Preferred: While baking keeps them tender, you can also lightly sear the meatballs in olive oil in the soup pot before sautéing vegetables for an extra layer of flavor. Remove, then proceed with the recipe.
- Fresh Herbs Make a Difference: While dried herbs work, fresh parsley adds a brighter, more vibrant flavor to the meatballs.
Frequently Asked Questions (FAQ) About Italian Wedding Soup
What is Italian Wedding Soup?
Italian Wedding Soup, or “minestra maritata” (meaning “married soup”), is a traditional Italian soup that signifies the “marriage” of flavors between green vegetables and meats, not necessarily a soup served at weddings. It typically features small meatballs, pasta, and leafy greens in a clear, flavorful broth.
What kind of pasta is best for Italian Wedding Soup?
Small pasta shapes work best. Popular choices include acini di pepe (tiny beads), orzo (rice-shaped), and ditalini (small tubes). These cook quickly and integrate well with the other ingredients.
Can I make Italian Wedding Soup ahead of time?
Yes, absolutely! The broth and meatballs can be made 1-2 days in advance and stored separately in the refrigerator. It’s best to cook the pasta and add the spinach just before serving to ensure the best texture and freshness.
Why are my meatballs tough?
Tough meatballs are usually a result of overmixing the meat mixture or using too lean of ground meat without enough binders or moisture. Follow the recipe’s advice to mix gently and use the recommended meat blend.
Is Italian Wedding Soup healthy?
With its lean meats, plenty of vegetables, and flavorful broth, Italian Wedding Soup can be a very healthy and balanced meal. It’s a great source of protein, vitamins, and minerals.
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Print Recipe
Italian Wedding Soup Recipe
Chelsea Lords
45 minutes
18 minutes
1 hour 3 minutes
6 servings
Video
Equipment
- Large pot or Dutch oven
- Large sheet pan
Ingredients
- Cooking Spray
- 1 pound ground Italian sausage (mild or hot)
- 1/2 pound lean ground beef (93/7)
- 1/2 cup Italian Panko breadcrumbs (plain Panko also works)
- 1/2 cup grated Parmesan (sandy texture)
- 1 large egg
- 1 tablespoon minced garlic
- 1/4 cup finely chopped fresh parsley (or 1 teaspoon dried)
- 3/4 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1 large yellow onion finely diced (about 2 cups)
- 3-4 large carrots finely diced (about 2 cups)
- 2-4 celery ribs finely diced (about 1-1/4 cups)
- Salt and pepper (to taste, approximately 1/4 teaspoon each)
- 1 tablespoon minced garlic
- 8 cups chicken broth (good-quality like Swanson)
- 3/4 cup small pasta (acini di pepe, orzo, or ditalini)
- 3 cups baby spinach (chopped)
- Parmesan (for serving)
- Crusty buttered bread (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C). Generously spray a large sheet pan with cooking spray to prevent sticking.
- In a large mixing bowl, combine the ground Italian sausage, lean ground beef, Italian Panko breadcrumbs, 1/2 cup grated Parmesan, egg, 1 tablespoon minced garlic, 1/4 cup fresh parsley, dried oregano, onion powder, garlic powder, and 1/4 teaspoon salt. Mix gently with your hands until just evenly combined. Avoid overmixing, as this can lead to tough meatballs.
- Roll the mixture into tablespoon-sized balls (approximately 1 inch in diameter). You should yield about 45 meatballs. Arrange these meatballs on the prepared sheet pan, ensuring they are spaced apart. Spray the tops of the meatballs generously with cooking spray. Bake for 17 minutes, then carefully flip the meatballs and bake for another 5 minutes, until browned and cooked through. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely diced yellow onion, carrots, and celery. Season with salt and pepper (start with 1/4 teaspoon of each). Cook, stirring frequently, for about 10 minutes, or until the vegetables are tender and fragrant. This slow sautéing is key to developing a rich flavor base. Stir in the remaining 1 tablespoon of minced garlic and cook for another minute until aromatic.
- Pour in the 8 cups of chicken broth and bring the soup to a boil. Add the small pasta (acini di pepe, orzo, or ditalini) and cook uncovered for 2 minutes less than the package directions specify. This ensures the pasta remains al dente and doesn’t get mushy.
- Reduce the heat to low. Stir in the cooked meatballs and the chopped baby spinach. Simmer the soup gently until the spinach is wilted and the meatballs are fully warmed through, usually just a few minutes. Taste the soup and adjust the seasoning as needed. If you prefer a thinner soup, you can add a little more broth.
- Ladle the hot Italian Wedding Soup into bowls. Garnish generously with freshly grated Parmesan cheese. Serve immediately, ideally with warm, crusty buttered bread for dipping. Enjoy!
Recipe Notes
Note 2: Broth Quality Matters! A truly outstanding Italian Wedding Soup relies heavily on a high-quality chicken broth. I highly recommend using a brand like Swanson® for a rich, natural flavor that forms the perfect foundation for this comforting soup.
Note 3: Smart Storage: To prevent the pasta from getting too soft or absorbing too much liquid, it’s best to store leftovers smartly. Use a wire skimmer to remove the pasta from the soup and store it separately in an airtight container. The broth with meatballs and vegetables can be stored in another airtight container. Both will keep in the fridge for 3–4 days. Reheat the broth and add the pasta just before serving.
Nutrition
Calories: 571kcal |
Carbohydrates: 31g |
Protein: 32g |
Fat: 35g |
Saturated Fat: 10g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 17g |
Trans Fat: 0.2g |
Cholesterol: 116mg |
Sodium: 1705mg |
Potassium: 888mg |
Fiber: 3g |
Sugar: 5g |
Vitamin A: 8768IU |
Vitamin C: 14mg |
Calcium: 147mg |
Iron: 2mg
Nutrition information is automatically calculated and should be used as an approximation. It may vary based on specific ingredients and brands used.
What To Serve On The Side with Italian Wedding Soup
Round out your meal with these perfect accompaniments that complement the rich flavors of Italian Wedding Soup:
- Buttered Bread or Garlic Bread: An absolute must! The soft interior and crispy crust are perfect for dipping into the flavorful broth, soaking up every delicious drop.
- Crusty Baguette or Dinner Rolls: Similar to buttered bread, a fresh baguette or warm dinner rolls offer a delightful textural contrast and serve as excellent vessels for the soup.
- Simple Garden Salad: For a refreshing balance, pair your soup with a light and crisp garden salad tossed with a vinaigrette. It provides a nice, fresh, and vibrant counterpoint to the richness of the soup.
- Classic Caesar Salad: This is a personal favorite pairing! The bold flavors of Caesar salad, with its creamy dressing, crisp romaine, and garlicky croutons, complement the robust Italian Wedding Soup beautifully, creating a well-rounded and satisfying meal.