Italian Wedding Soup
If there's one soup that truly embodies comfort and tradition, it's Italian Wedding Soup. You've seen it on menus and perhaps you've even had a favorite family recipe passed down, but the truth is, this classic is far more interesting than its name suggests!
The Italian Wedding Soup we know and love today is a more refined, Italian-American favorite, and it’s a masterclass in balanced flavors and satisfying textures. It begins with a clear, savory chicken or beef broth base, which acts as the gentle canvas for all the other components.
The stars of the show are the tender, bite-sized meatballs. These aren't your typical Sunday sauce giants; they're small, delicate spheres of seasoned ground meat (complimented with Parmesan, garlic, and parsley) that cook directly in the broth, infusing the whole soup with savory richness. The broth is further enriched by small pasta—usually tiny stars (pastina), little tubes (ditalini), or orzo—which swells and softens as it simmers. Finally, the soup gets its characteristic fresh balance from a generous handful of leafy greens, most commonly spinach or escarole, which are stirred in at the last minute until they are just wilted.
The result is a warm, nourishing bowl that offers something in every spoonful: a mini meatball, a swirl of pasta, and a burst of green. It's truly a complete and comforting meal that proves the best marriages are often the simplest ones.
The Name's a Mistake (But We'll Take It)
Contrary to what the name suggests, this beloved dish is not traditionally served at Italian weddings. The charming confusion comes from a mistranslation of its original Neapolitan name, minestra maritata. This literally means "married soup," referring not to two people, but to the perfect "marriage" of the ingredients themselves: the hearty, savory meat blending beautifully with the earthy, slightly bitter green vegetables in the pot. Historically, it was a rustic peasant dish from Naples, originally featuring bitter greens like escarole or chicory combined with leftover scraps of meat cooked in a simple broth. It was a dish of necessity that turned into a delicious tradition.
Italian Wedding Soup
Serves about 8
Ingredients
For the Meatballs
14 ounces ground beef
½ cup plain breadcrumbs
1/4 cup Parmesan cheese, shredded
1 large egg
1 teaspoon kosher salt
3 tablespoons fresh parsley, minced
½ teaspoon dried oregano
½ teaspoon black pepper
2 tablespoons olive oil
For the Soup
1 tablespoon olive oil
1 medium yellow onion, minced
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon dried dill
½ cup dry white wine
10 cups chicken or beef broth
16oz (1 box) dried orzo
5 ounces fresh baby spinach
1/4 cup Parmesan cheese freshly shredded
Instructions
To a large bowl, mix together all of the meatball ingredients minus the olive oil. Shape the meat into small meatballs, about 1 inch in diameter. You will end up with a lot of meatballs.
To a large dutch oven pot, heat the 2 tablespoons olive oil over medium high heat. Add in the meatballs and cook for about 2-3 minutes per side, until the meatballs are brown all over. Transfer the meatballs to a plate. Set the meatballs aside while you make the soup.
To the same pot, reduce heat to medium low and add in more olive oil. Add in the onion and cook for about 2 minutes until the onions are translucent and slightly browned. Add in the carrots, and celery and cook for 5 minutes, until softened. Add in garlic and cook for for about 30 seconds until fragrant. Season with salt, pepper, and the dry dill.
Pour in the white wine to deglaze the pan. Then add in the chicken broth and bring everything to a boil.
Add in the orzo pasta and the meatballs and continue to cook for about 10 minutes or until the until pasta is tender and meatballs are cooked through. Add in the spinach and mix it in until they wilt.
Serve the soup with a sprinkle of Parmesan cheese. Enjoy!
