Italian wedding soup is one of the most comforting soups in Italian-American cooking — tender mini meatballs made with ground turkey, leafy escarole, and small pasta swimming in a clear, savory chicken broth. This version comes together in about an hour and is the kind of soup that makes you feel better whether you need it or not.
The Best Italian Wedding Soup Video
About This Recipe
Despite what the name suggests, Italian wedding soup has nothing to do with weddings. The name comes from the Italian "minestra maritata," which means "married soup" — a reference to the harmonious marriage of meat and greens in the broth. This concept of pairing hearty greens with rich, savory meat in a brothy soup dates back centuries in Southern Italian cooking, particularly in the Campania region around Naples.
This version uses ground turkey for the meatballs, which keeps them light and tender without being heavy. The meatball mixture gets a flavor boost from freshly grated Parmigiano-Reggiano, garlic, and Italian seasoning. The key to great wedding soup is building layers of flavor — starting with a proper mirepoix of onion, carrots, and celery sautéed in olive oil, then simmering everything in a good-quality chicken stock.
One of the best tips for this soup is to cook the pasta separately. This prevents the pasta from absorbing all the broth and getting mushy, especially important if you plan to have leftovers. Just portion the cooked pasta into each bowl and ladle the hot soup over the top.
Ingredients for Italian Wedding Soup
For the Soup:
- Chicken stock (8 cups) — Use a good-quality stock or homemade broth for the best flavor. Low-sodium is recommended so you can control the seasoning.
- Carrots (4, cubed) — Cut into small, bite-sized cubes so they cook evenly and fit on a spoon with the other ingredients.
- Celery (3 stalks, cubed) — Adds aromatic depth to the soup base along with the carrots and onion.
- Onion (1 medium, diced) — Yellow or white onion both work well here.
- Escarole (½ head, chopped) — The traditional green for wedding soup. It wilts down nicely and has a mild, slightly bitter flavor that balances the rich broth.
- Small pasta (2 cups — acini di pepe, orzo, or ditalini) — Any small pasta shape works. Acini di pepe is the most traditional choice.
- Olive oil (4 tablespoons) — For sautéing the vegetables.
For the Meatballs:
- Ground turkey (1 lb) — Keeps the meatballs light. You can also use a mix of beef and pork if you prefer.
- Parmigiano-Reggiano (1 cup, freshly grated) — Adds umami richness and helps bind the meatballs.
- Panko crumbs (1 cup) — Keeps the meatballs tender and moist.
- Egg (1) — Acts as a binder for the meatball mixture.
- Garlic (2 cloves, minced) — Fresh garlic gives the meatballs great flavor.
- Italian seasoning (1 teaspoon) — A blend of dried herbs that complements the other flavors.
- Fresh parsley (¼ cup, chopped) — Adds freshness and color to the meatballs.
- Salt and black pepper — To taste.
Substitutions & Variations
- Ground beef and pork mix instead of turkey: For richer, more traditional meatballs, use a 50/50 blend of ground beef and ground pork. The pork adds extra moisture and flavor.
- Kale or spinach instead of escarole: If you cannot find escarole, baby spinach or chopped kale are great alternatives. Spinach will wilt faster, so add it at the very end. Kale holds up better and adds a slightly heartier texture.
- Orzo or ditalini instead of acini di pepe: Any small pasta shape works beautifully. Orzo gives a rice-like texture, while ditalini adds a tubular bite.
- Gluten-free option: Use gluten-free breadcrumbs in the meatballs and gluten-free small pasta to make this soup suitable for gluten-free diets.
- Add a Parmesan rind: Drop a Parmesan cheese rind into the soup while it simmers for an extra layer of savory depth. Remove it before serving.
How to Make Italian Wedding Soup
Step 1: Prepare the Meatballs. In a mixing bowl, combine the ground turkey, minced garlic, egg, grated Parmigiano-Reggiano, Panko crumbs, chopped parsley, Italian seasoning, salt, and black pepper. Mix with your hands until well incorporated, then roll into small meatballs about 1 inch in diameter. Keep in mind they will expand slightly when cooked.
Step 2: Build the Soup Base. In a large pot over medium heat, heat the olive oil. Add the diced onion, cubed carrots, and cubed celery with a pinch of salt. Sauté until the vegetables are softened and the onion becomes translucent, about 10 to 15 minutes.
Step 3: Simmer the Broth. Pour in the chicken stock and bring to a boil. Reduce the heat to medium-low and let the soup simmer for 15 to 20 minutes to develop the flavors.
Step 4: Cook the Meatballs and Greens. Gently drop the meatballs into the simmering soup. Cook for about 10 minutes or until they float to the surface, which means they are fully cooked through. Stir in the chopped escarole and let it cook for 5 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Cook the Pasta Separately. In a separate pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain and portion the cooked pasta into serving bowls. This prevents the pasta from absorbing all the broth in leftovers.
Step 6: Serve and Enjoy. Ladle the hot soup with meatballs and escarole over the pasta in each bowl. Garnish with additional freshly grated Parmigiano-Reggiano cheese and serve immediately.
What to Serve With Italian Wedding Soup
- Crusty Italian bread: A warm loaf of crusty bread is the perfect companion for soaking up every last drop of that savory broth.
- Caesar salad: A crisp Caesar salad with shaved Parmesan and crunchy croutons pairs beautifully with the soup for a complete meal.
- Garlic bread or Parmesan crostini: Toast slices of baguette with garlic butter and a sprinkle of Parmesan for a simple, delicious side.
- Simple green salad: A light mixed greens salad with a lemon vinaigrette helps balance the richness of the soup.
Frequently Asked Questions
What does "wedding soup" mean?
The name comes from the Italian "minestra maritata," meaning "married soup." It refers to the marriage of meat and greens in the broth — not actual weddings. The combination of savory meatballs and leafy greens creates a harmonious, balanced flavor that inspired the name.
Can I freeze Italian wedding soup?
Yes, this soup freezes well for up to 3 months. Store the soup and pasta separately to prevent the pasta from getting mushy. When ready to eat, thaw overnight in the refrigerator and reheat on the stove. Cook fresh pasta to serve with it.
What kind of pasta goes in wedding soup?
The most traditional pasta for Italian wedding soup is acini di pepe — tiny, round pearls of pasta. Orzo, ditalini, and pastina are also popular choices. The key is to use a small pasta shape that fits comfortably on a spoon with the meatballs and greens.
Can I make the meatballs ahead of time?
Absolutely. You can shape the meatballs and refrigerate them on a lined baking sheet for up to 24 hours before cooking. You can also freeze uncooked meatballs on a sheet pan, then transfer to a freezer bag for up to 3 months. Drop them directly into the simmering soup from frozen — just add a few extra minutes of cooking time.
What greens are traditional in wedding soup?
Escarole is the most traditional green used in Italian wedding soup. It has a mild, slightly bitter flavor that pairs perfectly with the rich broth. Spinach and kale are common substitutes. Spinach wilts very quickly, so add it at the last minute if using it instead.
Can I use store-bought meatballs?
You can, but homemade meatballs make a big difference in this soup. They are more tender and flavorful. If you do use store-bought, look for small, Italian-style meatballs and adjust the cooking time since they may already be pre-cooked.
How long does wedding soup keep?
Stored in an airtight container in the refrigerator, Italian wedding soup will keep for 3 to 4 days. Keep the pasta stored separately to prevent it from absorbing all the broth. Reheat gently on the stovetop over medium-low heat.
Can I make this in a slow cooker?
Yes. Brown the meatballs in a skillet first, then add all soup ingredients except the escarole and pasta to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the escarole in the last 30 minutes. Cook the pasta separately on the stovetop and add to bowls when serving.
1. Can I make the meatballs ahead of time and freeze them?
Yes, you can make the ground turkey meatballs up to 3 months ahead and freeze them on a baking sheet before transferring to freezer bags. Add them directly to the simmering soup from frozen, just increase the cooking time by 3-5 minutes to ensure they're heated through completely.
2. What's the best way to prevent the pasta from getting mushy in the soup?
Cook the small pasta just until al dente, about 1-2 minutes less than package directions, since it will continue cooking in the hot broth. If making ahead, consider cooking the pasta separately and adding it to individual bowls when serving to maintain the best texture.
3. Can I substitute the escarole with other greens?
Absolutely! Spinach, kale, or Swiss chard work beautifully as substitutes for escarole in this soup. Add spinach during the last 2 minutes of cooking, while heartier greens like kale should be added 5-7 minutes before serving to properly wilt and soften.
4. How long does this Italian wedding soup keep in the refrigerator?
The soup will stay fresh in the refrigerator for up to 4 days when stored in airtight containers. The pasta may absorb more broth over time, so you might need to add a bit more chicken stock when reheating to achieve your desired consistency.
5. What should I serve alongside this soup for a complete meal?
Crusty Italian bread, garlic breadsticks, or a simple focaccia pair perfectly with this hearty soup. For a lighter option, serve with a crisp Caesar salad or a mixed green salad with lemon vinaigrette to balance the rich, savory flavors of the soup.
You May Also Like
Italian Wedding Soup
Ingredients
Method
-
In a mixing bowl, combine the ground turkey, minced garlic, egg, grated Parmigiano-Reggiano, Panko crumbs, chopped parsley, Italian seasoning, salt, and black pepper. Mix with your hands until well incorporated. Roll into small meatballs about 1 inch in diameter — they will expand slightly when cooked.
-
In a large pot over medium heat, heat the olive oil. Add the diced onion, cubed carrots, and cubed celery with a pinch of salt. Sauté until the vegetables are softened and the onion becomes translucent, about 10 to 15 minutes.
-
Pour in the chicken stock and bring to a boil. Reduce the heat to medium-low and let the soup simmer for 15 to 20 minutes to develop the flavors.
-
Gently drop the meatballs into the simmering soup. Cook for about 10 minutes or until they float to the surface, indicating they are fully cooked. Stir in the chopped escarole and let it cook for 5 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.
-
In a separate pot, bring salted water to a boil and cook the small pasta according to the package instructions. Drain and portion the cooked pasta into serving bowls to prevent it from getting mushy in leftovers.
-
Ladle the hot soup with meatballs and escarole over the pasta in each bowl. Garnish with additional freshly grated Parmigiano-Reggiano cheese and serve immediately.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!
Leave a Reply