Italian Wedding Soup
Italian wedding soup is a brothy soup with tiny tender meatballs, small pasta and greens. The name comes from a happy marriage of flavors, not a wedding.
- 1 hTotal time
- 6Servings
- 360kcal / serving
- 26 gProtein
The meatballs poach right in the broth, so there is no browning and no extra pan. Keep them small and handle the mixture lightly for the most tender result.
The science: why this works
- Breadcrumbs and egg hold moisture in the meatballs, so they stay soft instead of dense.
- Mixing the meatballs gently keeps the meat tender.
- Poaching the meatballs in broth seasons the soup and cooks them without a separate pan.
- Adding the greens last keeps them bright and tender.
Why overmixed meatballs get tough
Mixing ground meat develops sticky protein strands that tighten when cooked, giving a bouncy, dense texture. Breadcrumbs and egg add moisture and soften the mixture. Mix just until combined, with a light hand, for tender meatballs.
Learn: Fat in burgers →Stock simmer, not boil
A gentle simmer keeps the broth clear and the meatballs tender. Hard boiling can break the meatballs apart and cloud the soup with fat and proteins. Keep bubbles lazy and let the meatballs cook slowly until they reach 160°F (71°C).
Learn: Simmer stock, don't boil it →Italian Wedding Soup
1 h · 6 servings · Italian · Soup
Ingredients
Makes 6 servings
- 300 gground beef or pork
- 80 mlplain breadcrumbs
- 80 mlgrated Parmesan
- 1large egg
- 2cloves garlic, minced, divided
- 1 tbspchopped fresh parsley
- 1 tspsalt, divided
- 2 tbspolive oil
- 1onion, diced
- 2carrots, diced
- 2stalks celery, diced
- 8cups chicken broth
- 180 mlacini di pepe or orzo
- 4big handfuls baby spinach or escarole
- ½ tspblack pepper
Method
Tips for the best result
- Wet your hands slightly to keep the meatball mixture from sticking.
- Cook the pasta in the soup only if serving right away; otherwise cook it separately.
- Use a thermometer to check a meatball reaches 160°F (71°C).
Mistakes to avoid
- Overmixing the meat: the meatballs turn tough, so mix until just combined.
- Boiling hard: the meatballs fall apart, so simmer gently.
- Letting leftovers sit with the pasta: it swells and drinks the broth, so store the pasta separately.
Variations and swaps
- Use half Italian sausage and half beef for more flavor.
- Add a Parmesan rind to the broth while it simmers.
- Use kale or escarole in place of the spinach for a heartier texture.
- Swap acini di pepe for orzo or any small pasta.
- Swap ground beef for ground turkey, adding 1 tbsp olive oil to the mixture to keep it moist.
Storing and reheating
Refrigerate within 2 hours for up to 4 days, ideally with the pasta stored separately. Freeze the soup without pasta for up to 3 months, and reheat to 165°F (74°C).
Italian Wedding Soup: questions
Why is it called Italian wedding soup?
The name comes from the Italian phrase minestra maritata, meaning married soup, which describes how the greens and meat go well together.
Can I make the meatballs ahead?
Yes. Roll them and keep them in the fridge for up to a day, or freeze them raw for up to 2 months.
What pasta goes in Italian wedding soup?
Acini di pepe is traditional, but orzo, ditalini or any small pasta works well.
How do I keep the meatballs from falling apart?
Use egg and breadcrumbs as binders, roll them firmly, and cook in a gentle simmer instead of a rolling boil.
