This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
A good Italian wedding soup has a little bit of everything: tiny meatballs, vegetables, greens, pasta, and plenty of savory broth to pull it all together. It’s filling without being too heavy, and those little beef and sausage meatballs add plenty of flavor to every bowl.
I keep the meatballs small so you can scoop them up right along with the pasta and vegetables. Add a little Parmesan on top and some crusty bread on the side, and you’ve got a pretty satisfying dinner.
Tiny Meatballs, Plenty of Flavor
Tender little meatballs. Beef, Italian sausage, and Parmesan give them plenty of flavor, and their small size means you get a meatball in almost every spoonful.
A broth that stays light. I initially tested the recipe by cooking the meatballs directly in the soup, but they released too much fat into the broth. Baking them separately lets that excess fat stay behind on the baking sheet instead.
Built for a good spoonful. The small pasta, diced vegetables, and tiny meatballs are all sized so you can scoop up a little of everything at once.
Your choice of greens. Use spinach for a mild flavor and quick cooking, or escarole for a slightly bitter, more traditional flavor.
I use that same meat combination in my beef and sausage meatballs, but those are larger and simmered in tomato sauce.
Ingredient Notes
Ground beef and Italian sausage: The combination gives the meatballs plenty of flavor. Use mild or hot Italian sausage, depending on how much spice you want.
Italian-style breadcrumbs: Combined with the milk and egg, they create a panade that keeps the meatballs tender.
Acini di pepe: These tiny pasta pearls are a classic choice for Italian wedding soup. Orzo, ditalini, stelline, or another small pasta will also work.
Spinach or escarole: Either one works here. Spinach is mild and wilts quickly, while escarole has a slightly bitter, more traditional flavor.
Chicken broth: Since the broth is such a big part of the soup, use one you like. Keep in mind that the broth, Parmesan, and sausage all contribute salt.
While the meatballs bake, you can get started on the soup. Once the vegetables have softened, it’s just a matter of adding the broth and pasta, then stirring in the greens and meatballs at the end.
Recipe Tips
Mix the panade first: Combine the breadcrumbs, milk, egg, Parmesan, garlic, and seasonings before adding the meat. This helps distribute everything evenly without overworking the meat.
Keep the meatballs small: Aim for about ¾ inch in diameter so they cook quickly and are easy to scoop up with the pasta and vegetables.
Do not overmix: Mix the beef and sausage into the panade just until combined. Overworking the meat can make the meatballs dense.
Time the greens: Add spinach during the last 2 to 3 minutes of cooking. Escarole needs about 5 minutes to soften.
Plan for leftovers: Acini di pepe keeps absorbing broth as it sits. If you expect leftovers, cook the pasta separately and add it to individual bowls.
How to Keep the Soup Brothy
Acini di pepe is tiny, but it can soak up a surprising amount of broth as it sits. If you’re serving the soup right away, cook the pasta directly in the pot. For leftovers, I recommend cooking it separately and adding it to each bowl as needed. If the soup does thicken up, a splash of chicken broth will loosen it again.
If you like brothy soups with Italian sausage, my Italian sausage lentil soup is another good one to have on the cold-weather rotation.
Frequently Asked Questions
The name isn’t because the soup is traditionally served at weddings. It comes from the Italian minestra maritata, or “married soup,” referring to the way the meat and greens are paired together.
Yes. Prepare the meatballs and soup ahead, but for the best texture, cook the pasta separately and add it when you’re ready to serve. This keeps the pasta from soaking up the broth while the soup sits.
Yes, but it freezes best without the pasta. Freeze the soup with the meatballs and vegetables, then cook fresh pasta to add when you reheat it.
A Comforting Soup for a Cold Day
This is the kind of soup that works especially well when you want something warm and filling without making a heavy meal. Ladle it into big bowls, add plenty of Parmesan, and serve it with crusty bread or a batch of garlic knots for dipping. Add an Italian chopped salad if you want to round out the meal.
Pin this now to find it later!
Pin It
Italian Wedding Soup
If you make this recipe, please leave a star rating and comment.
Ingredients
Meatballs
- ½ cup breadcrumbs
- ½ cup grated parmesan cheese
- ⅓ cup milk
- 1 large large egg
- 2 tablespoons fresh chopped parsley
- 2 garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground beef
- ½ pound ground Italian sausage
Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 12 cups chicken broth, or chicken stock
- ¾ cup acini di pepe, or another small pasta such as orzo or ditalini
- 3 cups baby spinach, roughly chopped, or escarole
- grated parmesan cheese, for serving
- fresh chopped parsley, for serving
- 1 lemon, optional, sliced into wedges
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil.
- Add the breadcrumbs, Parmesan, milk, egg, parsley, garlic, salt, and pepper to a large bowl. Stir until thoroughly combined.
- Add the ground beef and sausage. Gently mix just until the meat is evenly incorporated into the breadcrumb mixture. Avoid overmixing.
- Roll the mixture into small meatballs, about ¾ inch in diameter, and arrange them on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the meatballs are lightly browned and cooked through. Set aside while you prepare the soup.
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, tomato paste, salt, and oregano. Cook for about 1 minute, stirring frequently, until the garlic is fragrant. Pour in the chicken broth and bring to a boil.
- Stir in the acini di pepe. Reduce the heat and simmer until the pasta is tender, about 8 to 10 minutes, or according to the package directions. Stir occasionally so the pasta does not stick to the bottom of the pot.
- Add the baked meatballs and spinach during the last 2 to 3 minutes of cooking. Simmer until the spinach is wilted and the meatballs are heated through. If using escarole, add it about 5 minutes before the soup is finished. Taste and season with additional salt and black pepper as needed.
- Ladle into bowls and serve with grated Parmesan and fresh parsley. Add a squeeze of lemon if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
