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Italian Wedding Soup (Tiny Meatballs, Big Comfort) 🍲
Italian wedding soup was always on our table when the cold rolled in: little meatballs, tiny pasta, and greens in a savory, soul-warming broth. The name has nothing to do with weddings, by the way. It is the marriage of meat and greens, and My mom Antonietta who was born and raised in Naples, Italy always said that was the real love story. It is one pot, deeply satisfying, and somehow even better the next day, which is the only reason I ever have leftovers.
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Equipment
- 1 Dutch oven or a Stock Pot
Ingredients
For the meatballs
- 1 lb ground turkey or pork, or beef
- 1/2 cup parsley chopped
- 4 garlic cloves minced
- 1/2 cup Italian style breadcrumbs
- 1 cup grated parmesan cheese
- 2 tsp beef bouillon powder
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil for cooking
For the soup
- 1 tbsp olive oil
- 1 tsp salt more to taste
- 1 tsp pepper
- 2 carrots peeled and diced
- 3 celery ribs diced
- 1/2 yellow or white onion diced
- 4 garlic cloves minced
- 6 tbsp tomato paste
- 10 cups chicken broth or vegetable broth
- Rind of Parmesan Cheese optional
- 1 tbsp chicken bouillon powder
- 1 1/2 cups pastina or acini de pepe or orzo
- 2 handfuls of spinach chopped
Instructions
Make the Meatballs (This yields about 32 bite-size meatballs)
- Prepare the meatballs. In a large bowl, combine the ground meat, parsley, garlic, breadcrumbs, Parmesan, beef bouillon, eggs, salt, and pepper. Mix until just combined.
- Shape. Roll the mixture into small, bite-sized meatballs. Tip: Rinse hands under water to avoid the mixture sticking to your hand while rolling.
- Brown the meatballs. Heat 2 tablespoons of olive oil in a large Dutch oven/stock pot over medium heat. Working in batches if needed, cook the meatballs for 1–2 minutes per side, until golden brown. They do not need to be fully cooked at this point—they’ll finish cooking in the soup. Remove the meatballs with a slotted spoon, set aside and do not drain grease/oil.
Make the Soup
- Sauté the vegetables. In the same large Dutch oven/stock pot you cooked the meatballs in, heat 1 tablespoon of olive oil over medium heat. Add the carrots, celery, and onion and cook for about 5 minutes, until they begin to soften.
- Add the garlic and tomato paste. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook for another 1–2 minutes, stirring until it coats the vegetables and deepens slightly in color.
- Add the broth. Pour in the chicken broth and add the Parmesan rind, chicken bouillon, salt, and pepper. Stir to combine and bring to a boil.
- Cook the meatballs and pasta. Once boiling, add the browned meatballs and pastina. Reduce the heat to low, cover, and simmer for about 10 minutes, or until the pasta is tender and the meatballs are completely cooked through.
- Add the spinach. Stir in the chopped spinach and cook for 1–2 minutes, just until wilted.
- Serve. Remove the Parmesan rind, taste and adjust the seasoning as needed. Ladle into bowls, top generously with grated Parmesan, and enjoy!
Nutrition
Tips for Making This Recipe
Make the meatballs small — bite-sized is traditional and they cook right in the broth. Add the pasta toward the end so it doesn’t turn mushy (or cook it separately if making ahead). Stir the greens in at the very end so they stay bright. Finish with parmesan and a drizzle of good olive oil.
Frequently Asked Questions
Why is it called wedding soup?
It’s a translation of minestra maritata — “married soup” — for how well the meat and greens go together.
What greens are traditional?
Escarole or spinach. Kale works too if you prefer something sturdier.
Can I make the meatballs ahead?
Yes — roll and refrigerate (or freeze) them, then simmer in the broth when you’re ready.
How do I keep the pasta from getting mushy?
Add it near the end, or cook it separately and add to each bowl if you’re saving leftovers.
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