Italian Wedding Soup
This cozy Italian Wedding Soup recipe features homemade meatballs, crisp vegetables, and pasta in a nourishing chicken-based broth. This soup comes together in one pot and is so nourishing and comforting.
When the craving for a healthy and cozy soup hits, this is the one!
Table of Contents
Italian Wedding Soup
For Day 4 of So Much Food Soup Week I’m introducing my take on a classic Italian-American soup: Italian Wedding Soup! I mean chicken soup is good and all, but this little meatball and veggie soup has an absolute chokehold on me.
This recipe is a combination of veggies, greens, homemade mini meatballs, and tiny pasta all simmered in broth to make an incredibly flavorful and filling soup. And, contrary to how it may sound, Italian Wedding Soup did not get its name from being served at weddings. The name is actually a mistranslation of its Italian name, minestra maritata, which translates directly to “marriage soup,” referring to the marriage of ingredients in the soup.
Poor Italian translations aside, this soup is truly incredible. It’s light and healthy but still keeps you full and sated. The little bit of lemon zest and juice adds the perfect zippy flavor.
What’s Pastina?
Pastina is just a term that refers to “little pasta”. It’s the smallest size of pasta produced and can be found in a small star shape, stelline, or in tiny spheres, acini de pepe.
Any small format pasta will work here, even ditalini! Use whatever you have on hand, including gluten-free pastina.
How to Make Italian Wedding Soup
As with all my soups and stews, I highly recommend investing in a dutch oven. They’re perfect for soups and my dutch ovens are truly staples in my kitchen!
Tools Needed
Ingredients & Substitutions
- Homemade meatballs. I make my meatballs with a mix of ground beef and italian sausage, breadcrumbs, egg, parmesan, spices, fresh herbs, and tomato paste. You could absolutely swap in pre-cooked store-bought meatballs in a pinch.
- Chicken broth. Because this is a brothy soup, I’m always going to recommend using homemade chicken stock. If you do use store bought, I recommend finding high quality bone broth in the refrigerated section.
- Veggies. I used a classic mix of onion, carrots, celery, and baby kale since it’s so tender.
- Pasta. Any pastina will work here! I used acini de pepe, but any small pasta will work including orzo, ditalini, or stelline.
- Pancetta. I think a bit of pancetta adds great flavor to the soup, but you could omit it or swap in finely diced bacon for a smokier flavor.
The Process
- Make the meatballs: In a mixing bowl, combine the breadcrumbs with the beaten egg and parmesan. Let the mixture sit for 10 minutes. Add the sausage, beef, tomato paste, garlic, parsley, salt and pepper and mix by hand. Use a tablespoon to make small meatballs and lay them out on a parchment lined baking sheet.
- Broil the meatballs. Set an oven rack in the top ? of the oven and turn the broiler on high. Broil the meatballs for 6-8 minutes, until browned. Remove the meatballs from the oven and set aside.
- Render the pancetta. Heat the olive oil in a 4-5 qt dutch oven over medium heat. Once the oil is hot, add the pancetta and cook for 6-7 minutes, stirring often, until the pancetta is crispy. Use a slotted spoon to transfer the pancetta to a small bowl.
- Build the soup. Add the onions, carrot, and celery to the pot and saute for 3-4 minutes, until the vegetables are soft. Stir in the dried oregano and basil and cook for another minute. Pour in the chicken stock and bring to a gentle simmer. Add the meatballs and crispy pancetta, cover, and simmer for 10 minutes. Stir in the pasta and simmer until pasta is tender, about 8 minutes.
- Finish the soup. Stir in the baby kale, lemon zest, and lemon juice and simmer just until the greens are wilted. Season to taste with salt and pepper. Ladle the soup into bowls and top with grated parmesan.
Recipe Tips & Tricks
Don’t overmix the meatballs. This is why I always mix the meatballs by hand. You can mix everything together easier and more quickly so that you don’t end up with tough, over-mixed meatballs.
Use a cookie scoop to portion the meatballs. This ensures your meatballs are all the same size and that they cook at the same rate. Nothing is worse than overcooked, dry meatballs!
Baking/broiling meatballs is better than pan frying them. This might be a hot take, but I prefer baking and broiling my meatballs for several reasons. It’s hands off, cleanup is easier, and pan-fried meatballs usually have a drier texture than baked meatballs.
Use quality chicken stock. There aren’t a lot of ingredients in Italian wedding soup, so using the best is so important. If you can, make your own chicken stock. If not, buy high-quality store bought chicken stock or bone broth.
Don’t overcook the pasta. Pastina (acini de pepe) only needs 7-8 minutes to cook before it’s perfectly al dente. Keep an eye on it and taste it as it cooks to ensure you don’t end up with mushy, overcooked pasta.
Storage Instructions
As with all soups, Italian wedding soup tastes even better the next day so feel free to make it ahead of time for lunches or dinners. The pasta will continue to absorb liquid, so you may need to add some broth or water when reheating.
To store Italian wedding soup: Cool the soup to room temperature and transfer to an airtight container. When properly stored, the soup is good for 3-5 days.
Reheating: You can reheat large batches of Italian wedding soup on the stove over medium-low heat, stirring gently until warmed through. Add additional water or broth as needed to reach your desired consistency.
Whenever the mood for a cozy dinner strikes, this Italian Wedding Soup is ready! It’s so flavorful and comes together quickly and easily. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Soup Recipes to Try
Beef Short Rib Pho
Creamy Gnocchi Soup
Italian Meatball Soup
Lasagna Soup
Pierogi Soup with Cabbage & Kielbasa
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Italian Wedding Soup Recipe
Ingredients
Meatballs
- 1 egg, lightly beaten
- 1/2 cup grated parmesan cheese
- 1/3 cup breadcrumbs
- 3/4 lb ground beef, (85/10)
- 3/4 lb ground sweet italian sausage
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 3 tablespoons minced Italian parsley leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Soup
- 1 tablespoon olive oil
- 4 oz diced pancetta
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock (homemade is best)
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- finely grated parmesan, for serving
- kosher salt and pepper, to taste
Instructions
- Make the meatballs: In a mixing bowl, combine the breadcrumbs with the beaten egg and parmesan. Let the mixture sit for 10 minutes. Add the sausage, beef, tomato paste, garlic, parsley, salt and pepper and mix by hand. Use a tablespoon to make small meatballs and lay them out on a parchment lined baking sheet.
- Broil the meatballs. Set an oven rack in the top ? of the oven and turn the broiler on high. Broil the meatballs for 6-8 minutes, until browned. Remove the meatballs from the oven and set aside.
- Render the pancetta. Heat the olive oil in a 4-5 qt dutch oven over medium heat. Once the oil is hot, add the pancetta and cook for 6-7 minutes, stirring often, until the pancetta is crispy. Use a slotted spoon to transfer the pancetta to a small bowl.
- Build the soup. Add the onions, carrot, and celery to the pot and saute for 3-4 minutes, until the vegetables are soft. Stir in the dried oregano and basil and cook for another minute. Pour in the chicken stock and bring to a gentle simmer. Add the meatballs and crispy pancetta, cover, and simmer for 10 minutes. Stir in the pasta and simmer until pasta is tender, about 8 minutes.
- Finish the soup. Stir in the baby kale, lemon zest, and lemon juice and simmer just until the greens are wilted. Season to taste with salt and pepper. Ladle the soup into bowls and top with grated parmesan.
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