The Best Italian Wedding Soup I Ever Made

Wedding soup or Italian wedding soup is an Italian soup consisting of green vegetables and meat. It is popular in the United States, where it is a staple in many Italian restaurants

Immune-Boosting & Healing – This Chicken Noodle Soup is packed with antioxidants, vitamins, and fresh ginger, making it a soothing and nourishing meal that helps boost immunity and fight off colds.

One-Pot & Meal-Prep Friendly Made in just one pot with simple ingredients, this easy Chicken Noodle Soup is perfect for meal prep, freezer-friendly, and reheats beautifully for a quick, comforting meal anytime.

FAQs

General Questions

  1. What is Italian Wedding Soup?
    Italian Wedding Soup is a classic Italian-American soup made with meatballs, greens (such as spinach or escarole), and small pasta in a flavorful broth.

  2. Why is it called Italian Wedding Soup?
    The name comes from the Italian phrase minestra maritata, meaning "married soup," which refers to the perfect combination of meat and greens, not an actual wedding dish.

  3. What are the key ingredients in Italian Wedding Soup?
    Traditional Italian Wedding Soup includes meatballs (made of beef, pork, or chicken), leafy greens (like escarole or spinach), small pasta (like acini di pepe), and a savory chicken or beef broth.

Cooking & Substitutions

  1. Can I make Italian Wedding Soup without pasta?
    Yes! You can omit the pasta for a low-carb or keto-friendly version or replace it with cauliflower rice.

  2. What’s the best pasta for Italian Wedding Soup?
    Small pasta shapes like acini di pepe, orzo, or ditalini work best because they complement the texture of the soup without overpowering the meatballs.

  3. Can I make Italian Wedding Soup in a slow cooker?
    Absolutely! Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta in the last 30 minutes to prevent it from becoming mushy.

  4. How can I make Italian Wedding Soup gluten-free?
    Use gluten-free breadcrumbs in the meatballs and swap regular pasta for gluten-free pasta or rice.

  5. What greens can I use in Italian Wedding Soup?
    Escarole is the traditional choice, but spinach, kale, or Swiss chard work just as well.

Storage & Meal Prep

  1. How long does Italian Wedding Soup last in the fridge?
    Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave before serving.

  2. Can you freeze Italian Wedding Soup?
    Yes! Freeze without the pasta for up to 3 months. When ready to eat, thaw, reheat, and add cooked pasta.

Health & Nutrition

  1. Is Italian Wedding Soup healthy?
    Yes! It’s packed with protein, leafy greens, and nourishing broth. To make it even healthier, use lean turkey or chicken for the meatballs.

  2. How can I make a low-sodium Italian Wedding Soup?
    Use homemade broth or low-sodium store-bought broth and season with fresh herbs instead of salt.

Variations & Serving Suggestions

  1. What can I serve with Italian Wedding Soup?
    It pairs well with crusty Italian bread, a side salad, or even a classic Caprese salad.

  2. Can I make Italian Wedding Soup vegetarian?
    Yes! Swap the meatballs for white beans or lentils and use vegetable broth instead of chicken broth.

  3. How do I make Italian Wedding Soup more flavorful?
    Enhance the flavor by browning the meatballs before adding them to the soup, using fresh garlic and herbs, and finishing with a sprinkle of Parmesan cheese.

MAKE IT!

The Best Italian Wedding Soup I Ever Made

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Ingredients

For the Soup:

  • 8 cups chicken stock

  • 4 carrots, cubed

  • 3 stalks of celery, cubed

  • 1 medium onion, diced

  • ½ head of escarole, chopped

  • 2 cups small pasta (acini di pepe, orzo, or ditalini)

  • 4 Tbsp. olive oil

For the Meatballs:

  • 1 lb. ground turkey

  • 1 cup Parmigiano-Reggiano, freshly grated

  • 1 cup Panko crumbs

  • 1 egg

  • 2 garlic cloves, minced

  • 1 tsp Italian seasoning

  • ¼ cup fresh parsley, chopped

  • Salt and freshly ground black pepper, to taste

Directions

Step 1: Prepare the Meatballs

  1. In a mixing bowl, combine ground turkey, minced garlic, egg, grated cheese, Panko crumbs, parsley, Italian seasoning, salt, and black pepper.

  2. Mix with your hands until well incorporated.

  3. Roll into small meatballs, keeping in mind that they will expand when cooked.

Step 2: Cook the Soup Base

  1. In a large pot over medium heat, heat the olive oil.

  2. Sauté the onion, carrot, and celery with a pinch of salt until softened and the onion becomes translucent (about 10–15 minutes).

  3. Pour in the chicken stock and bring to a boil.

  4. Reduce the heat to medium-low and let the soup simmer for 15–20 minutes.

Step 3: Cook the Meatballs & Escarole

  1. Add the meatballs to the simmering soup. Cook for about 10 minutes or until they float to the surface, indicating they are fully cooked.

  2. Stir in the chopped escarole and let it cook for 5 minutes.

  3. Taste and adjust seasoning with salt and pepper as needed.

  4. Turn off the heat.

Step 4: Cook the Pasta Separately

  1. In a separate pot, bring water to a boil. Add a pinch of salt and cook the pasta according to the package instructions.

  2. Drain and portion the pasta into serving bowls to prevent it from getting mushy in leftovers.

Step 5: Serve & Enjoy

  1. Ladle the hot soup over the pasta in each bowl.

  2. Garnish with additional shredded Parmigiano-Reggiano cheese.

  3. Serve immediately and enjoy!

Nutrition Facts (Per Serving – Approximate)

  • Calories: 450

  • Protein: 30g

  • Carbohydrates: 45g

  • Fat: 15g

  • Saturated Fat: 5g

  • Cholesterol: 85mg

  • Sodium: 950mg

  • Fiber: 4g

  • Sugar: 5g

💡 Pro Tip: Store leftover soup and pasta separately to keep the pasta from absorbing too much broth. Reheat together before serving!

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