This hearty Italian wedding soup recipe features acini de pepe, mini meatballs, onions, carrots, and celery. Add spinach, lemon juice, and Parmesan cheese into the chicken broth right before serving. Bonus: step by step video in the recipe card.

Italian Wedding Soup aka Mini Meatball Soup

We’ve officially entered soup season! And the first pot of soup I make each fall is my favorite Italian wedding soup. I bust out my dutch oven so I can make a massive

I love this wedding soup because it’s bursting with flavor and packs plenty of acini di pepe and veggies in every bite. And my kids love this soup because it’s packed with mini meatballs! So it’s a huge hit with the whole family! Especially when I serve it with garlic knots and Ceasar salad!

What is Italian Wedding Soup: Minestra Maritata

Growing up in an Italian-American family, Italian wedding soup was at every holiday event. As little kids my brother and I called it married soup, and now my kids call it that, too. The name Italian wedding soup translates to minestra maritata. That’s because of the way the flavors marry together in the soup.

I doubt that people serve this soup at Italian weddings. But we serve it at holidays and large family gatherings. It’s always a crowd-pleaser and it make a very large pot. So you’ll have plenty to share with guests… if you decide to share at all! Sometimes I make this soup on Sunday and enjoy bowl after large bowl all week long!

Italian Wedding Soup Recipe: Ingredients

• Meat: To make the mini meatballs, we’ll use ground sausage and ground beef. Using both meats adds so much flavor to the mini meatballs! But in a pinch, you can use all ground beef.
• Breadcrumbs: Panko breadcrumbs are our preferred choice! But any bread crumbs will work.
• Eggs: This is our binder for the mini meatballs. I don’t have a suggestion for replacing the egg.
• Spices: Italian seasoning, garlic powder, salt and pepper, and crushed red pepper flakes add tons of flavor. I always add more black pepper and salt once I’ve finished
• Water: As you probably know by know, water is my secret ingredient in baked meatballs! It adds so much moisture! I don’t suggest subbing it with milk or even chicken broth or beef broth.
• Olive Oil: Use Italian olive oil, if possible! Make sure you don’t heat the olive oil too hot or it’ll burn.
• Veggies: Add the onions, carrots, and celery before adding the garlic. This gives them time to soften and slightly caramelize.
• Garlic: Do not substitute fresh garlic with garlic powder.
• Broth: Chicken broth and beef broth create a delicious base for this Italian wedding soup recipe. I highly recommend using bone broth, which adds lots of flavor!
• Acini de Pepe Pasta: You should be able to find acini de pepe in grocery stores. If you can’t find it, use orzo or any small pasta as a substitution.
• Spinach: Feel free to sub with kale or even escarole if you prefer. Add the spinach close to the end of the soup so it doesn’t over cook.
• Parmesan Cheese: Freshly grated Parmesan cheese works best! Pre-grated parmesan cheese won’t melt and has inferior flavor.
• Lemon: Just a squeeze of fresh lemon juice enhances all the flavors in this Italian wedding soup recipe! If you don’t like lemon juice, cut the amount in half. Taste, then add more if desired.

Make the Mini Meatballs

You bake the mini meatballs in the oven on a baking sheet. To save time, you can make the mini meatballs 3 days in advance and store them in the fridge until you’re ready to add them to the soup.

Or, bake the meatballs as directed. Cool them completely, then place them in a freezer-safe ziplock bag and freeze for up to 2 months. Thaw them in the fridge overnight, then add them to your soup!

How to Make Italian Wedding Soup

1. Mini Meatballs: Bake when needed or make them in advance. You can even freeze the meatballs for up to 2 months. Set aside until needed.
2. Make the Soup: Heat the olive oil in a large pot or dutch oven. Then add the onions, carrots and celery and cook until tender. Add the garlic and cook until fragrant. Add in the chicken stock or broth and bring to a boil over medium high heat.
3. Simmer: Reduce the heat to a simmer and cook for about 30 minutes, stirring occasionally. Then add in the acini de pepe pasta and cook until it’s tender. If you plan on freezing the soup, you can also freeze without the pasta. Then add it later, after you’ve thawed it and are ready to serve.
4. Finishing Touches: Add the meatballs and add the spinach right before serving. Cook until the spinach is slightly wilted, stirring occasionally. Stir in the salt, pepper, lemon juice, and Parmesan cheese. Taste and adjust the seasonings as needed.

Can I Freeze This Italian Wedding Soup Recipe?

Yes, you can freeze this Italian wedding soup! In fact, I almost always have a bag or two of this Italian wedding soup in our freezer!

• To freeze, let the Italian wedding soup cool completely. Then transfer the soup into freezer-safe ziplock bags, freezer safe containers, or glass jars.
• Leave a few inches of space in the container! Filling the containers all the way up to the top is a surefire way to have a spill in your freezer.
• Place the container in the freezer and freeze for up to 2 months! When you’re ready to enjoy, remove the container from the freezer and place in the fridge to thaw overnight. Then heat in the microwave or on the stovetop and enjoy!!!

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More Italian Soup Recipes:

• Italian Minestrone Soup
• Pasta Fagioli Soup
• Italian Sausage, White Bean, and Kale Soup
• Italian Chicken Tortellini Soup
• Tomato Tortellini Soup

Italian Wedding Soup

Ashley Manila

This hearty Italian wedding soup recipe features acini de pepe, mini meatballs, carrots, and celery. Add spinach, lemon juice, and Parmesan cheese into the chicken broth right before serving. Bonus: step by step video in the recipe card.

5 from 17 votes

PRINT RECIPE PIN RECIPE

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Italian

Servings 10 servings

Ingredients

 

For the Meatballs:

• 8 ounces ground sausage, casings removed
• 8 ounces ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 3 Tablespoons lukewarm water

For the Italian Wedding Soup:

• 1/4 teaspoon crushed red pepper flakes
• 2 and 1/2 Tablespoons olive oil
• 1 large yellow onion, diced
• 4 large carrots, peeled and chopped
• 2 stalks celery, finely chopped
• 8 cloves garlic, minced
• 8 cups chicken broth
• 4 cups beef broth
• 2/3 cup acini di pepe pasta
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon salt, more to taste
• 1/2 teaspoon black pepper, more to taste
• 2/3 cup Parmesan cheese
• 3 Tablespoons freshly-squeezed lemon juice

Instructions

 

For the Meatballs:

• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine ground sausage, ground beef, breadcrumbs, eggs, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don’t over mix here or it’ll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
• Using a small spoon, scoop about two teaspoons of meat into your palms, and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. You should have about 40 mini meatballs. 
• Place the baking sheet in the oven to bake for 10 minutes. Remove from the oven and set aside until needed. 
• While the meatballs bake, make your soup!

For the Italian Wedding Soup:

• In a large soup pot, over medium heat, add the crushed red pepper flakes, olive oil, onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, or until tender. Add in the garlic and cook for another minute, or until fragrant.
• Add in the chicken broth and beef broth. Increase to medium-high heat and bring to a boil.
• Reduce heat to a simmer and cook for 30 minutes. Add in the pasta and cook until it’s tender, about 6 minutes. 
• Stir in the meatballs and spinach. Cook until the spinach has slightly wilted. Finally, stir in the salt, pepper, lemon juice, and Parmesan cheese.
• Serve warm, with crusty bread and extra cheese! Or cool completely and store in the fridge, for up to 3 days, or the freezer, for up to 2 months. 

Video

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