Wedding Soup (Italian-American, with Meatballs and Greens)

Wedding Soup is a classic Italian-American comfort food that beautifully balances rich flavors with nourishing ingredients. Despite its romantic name, Wedding Soup does not traditionally come from weddings. The name is believed to come from the Italian phrase “minestra maritata,” meaning “married soup,” which refers to the perfect marriage of meat and greens in a flavorful broth. Over time, Italian immigrants in America adapted the recipe, adding tender meatballs and small pasta, making it the beloved soup we know today.

This Italian-American Wedding Soup recipe features juicy, bite-sized meatballs simmered in a savory chicken broth alongside leafy greens like escarole or spinach. Tiny pasta such as acini di pepe or orzo adds heartiness without overpowering the dish. The result is a soup that is light yet filling, elegant yet easy enough for weeknight dinners.

One of the reasons Wedding Soup remains so popular is its versatility. You can customize the greens, use chicken or turkey meatballs for a lighter version, or enrich the broth with Parmesan rinds for deeper flavor. It’s a perfect choice for cold evenings, family gatherings, or when you want a comforting homemade meal that still feels special.

From a nutritional standpoint, Wedding Soup is well-balanced. The greens provide vitamins A, C, and K, while the meatballs add protein and satisfying texture. Because the soup is broth-based, it’s lower in calories compared to cream-based soups, making it suitable for those seeking a healthier comfort food option.

This recipe follows a traditional Italian-American approach, focusing on simple ingredients and careful seasoning. The meatballs are gently mixed to remain tender, then cooked directly in the soup so they absorb the broth’s flavor. The greens are added at the end to preserve their color and nutrients, ensuring a fresh, vibrant finish.

Whether you are preparing a cozy family dinner or looking for an authentic Italian-American soup recipe to add to your collection, Wedding Soup is a timeless option. Serve it with crusty bread, garlic knots, or a light salad for a complete and satisfying meal. Once you try it, this soup is sure to become a regular favorite in your kitchen.

Ingredients

• For the Meatballs:
• 250 g (½ lb) ground chicken or ground beef
• 1 large egg
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• ½ tsp salt
• ¼ tsp black pepper
• For the Soup:
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 6 cups chicken broth (low sodium recommended)
• ½ cup acini di pepe, orzo, or small pasta
• 3 cups escarole or fresh spinach, chopped
• Salt and black pepper to taste
• Optional: Parmesan rind for extra flavor

Directions

1. Prepare the Meatballs
2. In a bowl, combine ground meat, egg, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Mix gently until just combined. Roll into small, bite-sized meatballs and set aside.
3. Sauté the Aromatics
4. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.
5. Build the Broth
6. Pour in the chicken broth and add the Parmesan rind if using. Bring to a gentle boil.
7. Cook the Meatballs
8. Carefully drop the meatballs into the simmering broth. Reduce heat and let them cook for 8–10 minutes, until fully cooked and tender.
9. Add Pasta
10. Stir in the small pasta and cook according to package instructions, usually 7–9 minutes, until al dente.
11. Add Greens
12. Add the chopped escarole or spinach and cook for 2–3 minutes, just until wilted.
13. Season and Serve
14. Remove the Parmesan rind, taste, and adjust seasoning with salt and pepper. Serve hot, topped with extra grated Parmesan if desired.