Italian wedding soup is a cozy bowl of tiny, tender meatballs, small pasta and leafy greens floating in a golden chicken broth, finished with Parmesan. It is a favorite in Italian-American homes and restaurants, and it is easier to make than it looks. Kids love the mini meatballs, and adults love the savory, comforting broth.
Not really about weddings
The name comes from the Italian minestra maritata, which means married soup. It refers to the perfect marriage of meat and greens in the broth, not to wedding celebrations. Italian-American cooks in the 20th century made it famous, and now it is served at many family gatherings.
Mini meatballs
A mix of beef and pork makes juicy, flavorful meatballs. Parmesan, garlic and parsley season them, and breadcrumbs soaked in milk keep them tender. Roll them small, about three quarters of an inch, so they fit on a spoon.
Handle the meat gently
Mix the meatball ingredients with your fingers just until combined. Overworking the meat makes the meatballs dense and tough. Wet your hands to roll them quickly without sticking.
Cook the meatballs in the broth
Simmering raw meatballs right in the soup flavors the broth and keeps the meatballs soft. For extra flavor, you can bake them at 400°F for 12 minutes first, until browned.
Acini di pepe
These tiny bead-shaped pastas are traditional. Orzo, ditalini or small stars work just as well. Cook the pasta separately for leftovers so it does not soak up all the broth.
Greens
Escarole is the classic choice, with a pleasantly bitter flavor that balances the rich broth. Spinach is milder and easier to find; kale or Swiss chard also work.
A good broth
Because the broth is simple, use the best chicken broth you can, or homemade stock. A Parmesan rind simmered in the soup adds extra savory depth.
Egg ribbons
Some families whisk two eggs with Parmesan and drizzle them into the simmering soup at the end, creating delicate egg ribbons like stracciatella.
Make-ahead meatballs
Roll the meatballs ahead and freeze them on a tray, then store in a bag. Drop them frozen into simmering broth and cook for 12 minutes.
Shortcut
Frozen cooked mini meatballs from the store make this soup a 30-minute dinner.
Serving ideas
Serve with crusty Italian bread and a green salad. For more Italian soups, try our pasta e fagioli or Tuscan ribollita.
Storage
Store for 3 days in the fridge. Freeze the soup with meatballs but without pasta for up to 3 months.
Meatballs with sausage
Replacing the ground pork with sweet Italian sausage gives the meatballs extra seasoning from fennel and garlic. Many Italian-American families swear by this shortcut, because the sausage brings flavor without extra spices.
Keep the broth clear
Simmer the meatballs gently rather than boiling hard, which can break them apart and cloud the broth. Skim any foam that rises in the first few minutes.
A soup for celebrations
Although the name is not about weddings, this soup appears often at holiday meals, christenings and family reunions, where it is served as a warm first course before the main dish.
Garnish
Finish with Parmesan, black pepper and a few drops of good olive oil.
Kid friendly
The tiny meatballs and small pasta make this soup a favorite with children, and it is mild enough for the youngest eaters.
Frequently asked questions
Why is it called Italian wedding soup?
From minestra maritata, married soup, describing the marriage of meat and greens.
Can I use turkey meatballs?
Yes. Ground turkey or chicken makes a lighter soup.
What pasta is used in wedding soup?
Acini di pepe, orzo or other tiny pasta shapes.
