Italian Wedding Soup - itisrecipes

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The Story & Intro

Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.

The first time I tasted Italian Wedding Soup, I wasn’t at a wedding at all. I was curled up on a snowy afternoon in New England, wrapped in a thick sweater, missing my family back in France. A sweet Italian neighbor knocked on my door with a steaming pot of soup and said, “This will warm your heart, not just your belly.” She was right.

Italian Wedding Soup has a funny name no weddings involved! Instead, it comes from the Italian phrase “minestra maritata,” meaning “married soup.” It’s all about the perfect marriage of flavors: tender meatballs, leafy greens, delicate pasta, and rich broth living happily ever after in one pot. 💍🍲

Over the years, I’ve cooked Italian Wedding Soup for sick friends, Sunday family dinners, and cozy date nights at home. It’s comforting without being heavy, nourishing without being boring, and deeply soulful in every spoonful. This is one of those recipes that hugs you back.

Today, I’m sharing my Italian Wedding Soup recipe the way I make it at home — warm, classic, and full of love. Trust me, once you try this Italian Wedding Soup, it will become part of your own kitchen story too. ❤️

🛒 Ingredients

This soup is made with simple, humble ingredients that come together beautifully.

For the Meatballs

Ground chicken or turkey (you can use beef or pork too)
Breadcrumbs
Grated Parmesan cheese
Egg
Garlic
Fresh parsley
Salt and black pepper

For the Soup

Olive oil
Yellow onion
Carrots
Celery
Garlic
Chicken broth (homemade if possible!)
Acini di pepe pasta (or orzo)
Fresh spinach or escarole
Salt and pepper
Extra Parmesan for serving

👩‍🍳 Instructions

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Step 1: Make the Meatballs

In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently don’t overwork it or your meatballs will be tough. Roll into tiny, bite-sized meatballs. Yes, they’re small, but that’s the magic!

Step 2: Brown the Meatballs

Heat olive oil in a large soup pot over medium heat. Add meatballs in batches and lightly brown them. They don’t need to cook through yet. Remove and set aside.

Step 3: Build the Flavor Base

In the same pot, add onion, carrots, and celery. Sauté until softened and fragrant. Add garlic and cook just until aromatic about 30 seconds.

Step 4: Simmer the Soup

Pour in chicken broth and bring to a gentle boil. Add the browned meatballs and let everything simmer together. This is where the flavors start to “marry.”

Step 5: Add Pasta & Greens

Stir in the pasta and cook until tender. Add spinach or escarole during the last few minutes it will wilt beautifully into the soup.

Step 6: Season & Serve

Taste and adjust seasoning. Ladle into bowls and finish with lots of grated Parmesan. Heaven in a bowl. 🥣✨

⏱️ Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Perfect for weeknights or lazy Sundays.

📝 Notes

Tiny meatballs are traditional resist the urge to make them big!
If you plan leftovers, cook pasta separately and add to bowls individually to avoid mushy pasta.
Escarole is classic, but spinach works beautifully.
Soup tastes even better the next day.

🍽️ Serving Suggestions

Italian Wedding Soup shines on its own, but I love serving it with:

Crusty bread or garlic knots 🥖
Simple green salad with lemon vinaigrette
A glass of crisp white wine

This soup is elegant enough for guests and cozy enough for pajamas.

🧾 Recipe Card