Italian Wedding Soup, or minestra maritata, means “married soup,” describing the perfect pairing of meat and greens in a comforting, brothy bowl of goodness. My easy version brings together tender homemade meatballs, fresh spinach, tiny pasta, and a rich chicken broth for a cozy meal your crew will enjoy!
Why You’ll Love This Recipe
This easy recipe for Italian Wedding Soup has tons of flavor from homemade meatballs and a bit of Italian seasoning. The rich broth, tender veggies, and tiny pasta make it hearty but still light enough to enjoy year-round. It’s one of those yummy soups that feels like comfort in a bowl.
Ingredient Insights
- Ground pork: Creates juicy, flavorful homemade meatballs with the right amount of richness. You can swap for mild Italian sausage or even ground chicken for a lighter version.
- Bread crumbs: Help bind the meatball mixture while keeping the texture soft.
- Parmesan cheese: Adds salty, nutty flavor and depth to both the meatballs and the soup. A Parmesan rind simmered in the broth is a secret ingredient that makes it even better.
- Olive oil: Perfect for browning the small meatballs and sautéing the vegetables, adding subtle flavor.
- Carrots and celery: These add sweetness and texture, balancing the savory broth.
- Chicken broth: A low-sodium base keeps the flavor light and lets the ingredients shine, but you can also use chicken stock or beef broth.
- Better Than Bouillon: Adds an extra boost of savory flavor to create the best Italian Wedding Soup.
- Orzo: A tiny pasta that cooks to an al dente texture and gives body to the soup. Acini de pepe or Israeli couscous work well too.
- Chickpeas: A hearty addition that makes the soup filling without being heavy.
- Baby spinach: Fresh spinach wilts beautifully into the hot broth, adding nutrients and color.
- Lemon juice: A little squeeze of fresh lemon brightens the entire dish just before serving.
How to Make Italian Wedding Soup
Step One: In a large bowl, combine ground pork, bread crumbs, Parmesan cheese, salt, pepper, Italian seasoning, and egg. Mix gently until just combined so the meatball mixture stays tender. Roll into small 1-inch meatballs.
Step Two: Warm olive oil in a large soup pot or Dutch oven over medium-high heat. Brown the meatballs in batches until cooked through, about 10 minutes. Remove and set aside.
Step Three: Reduce to medium heat. Add a drizzle of olive oil if needed, then sauté the carrots and celery for about 5 to 10 minutes, until softened.
Step Four: Pour in a splash of chicken broth to deglaze the bottom of the pot, scraping up any browned bits. Return the meatballs to the pot, then add the remaining broth and Better Than Bouillon. Stir and bring to a boil. Reduce heat and gently simmer for 10 minutes.
Step Five: Add the chickpeas, orzo, and spinach. Continue to simmer for about 8 minutes, until the orzo is al dente and the spinach is wilted.
Step Six: Remove from heat and stir in lemon juice, if desired. Let the soup rest for 10 minutes before serving. Top with more Parmesan cheese, and enjoy your bowl of soup warm and comforting.
Do you love easy soups? Don’t miss my Cheesy Cauliflower Soup, this popular Ground Chicken Chili, and my delicious Keto White Chicken Chili!
Full printable recipe card is below.
Substitutions and Variations
- Use chicken meatballs: Swap the pork for chicken or turkey to lighten it up.
- Try a different pasta: Acini de pepe or Israeli couscous both work in place of orzo.
- Use beef broth: For a deeper, more robust flavor, replace part of the chicken broth with beef broth.
How to Store Italian Wedding Soup
Refrigerator storage
Once the soup has cooled, transfer it to an airtight container and refrigerate for up to 3 days. The flavors blend beautifully overnight, and it often tastes even better the next day.
To keep the pasta from getting too soft, you can cook the orzo separately and add it to each serving when reheating. Warm the soup gently over medium heat on the stovetop until hot, stirring occasionally.
Freezer storage
For longer storage, freeze Italian Wedding Soup without the pasta to prevent it from becoming mushy. Ladle the cooled soup into airtight containers or freezer-safe bags, leaving a little room for expansion.
Store in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then heat on the stovetop over medium heat until hot. Cook fresh orzo separately and stir it in before serving for the best texture.
Finish with a sprinkle of Parmesan cheese and a squeeze of lemon juice to brighten the flavors before serving.
Crissy’s Italian Wedding Soup Tips
- Reheat slowly: Warm over medium heat until hot, stirring occasionally.
- Brown the meatballs well: Browning your mini meatballs builds a ton of flavor for your rich broth.
- Avoid over-mixing: Gently mix the meatball ingredients so they stay soft and tender.
- Simmer gently: A gentle simmer helps the flavors come together without overcooking the pasta.
- Add lemon at the end: A touch of lemon juice adds brightness and balances the rich broth.
- Store leftovers: Keep in an airtight container in the fridge for up to 3 days.
- Freeze without pasta: If you plan to freeze, omit the orzo and add it fresh when reheating.
Frequently Asked Questions
What does “Italian Wedding Soup” mean?
It comes from the Italian phrase minestra maritata, or “married soup,” referring to the marriage of flavors between the meat and greens.
Can I use a Parmesan rind?
Yes, simmering a Parmesan rind with the broth adds even more flavor to this brothy soup.
What temperature should the meatballs reach?
Ground pork should be cooked to an internal temperature of 160°F to ensure it’s safe to eat.
Can I make it ahead?
Yes, this soup reheats beautifully. Store it in an airtight container in the fridge and reheat over medium heat before serving.
Friends, this is one of my family’s favorite soup recipes, and we’re total soup people! If you give it a try, be sure to leave a comment and let me know how you liked it!
Easy Soups
Italian Wedding Soup
Ingredients
Meatballs
- 1 tablespoon olive oil
- 1 pound ground pork
- ¼ cup dry bread crumbs
- ¼ cup freshly grated Parmesan plus more for serving
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 egg
Soup
- 8 cups chicken broth low sodium
- 2 tablespoons Better Than Bouillon
- 1 cup carrots diced small
- ½ cup celery diced small
- ½ cup orzo dry
- 1 can chickpeas drained and rinsed, 15 oz.
- 5 oz. baby spinach
- Juice from ½ a fresh lemon optional
Instructions
- In a medium bowl, gently combine the pork, bread crumbs, Parmesan cheese, salt, pepper, Italian seasoning, and egg until evenly mixed. Avoid overmixing, as this can make the meatballs tough. Roll the mixture into 1-inch balls.
- In a large pot over medium-high heat, add the olive oil. Brown the meatballs until fully–cooked, or about 10 minutes. You may need to work in batches so you don’t overcrowd the pot. Remove the cooked meatballs from the pot and set aside.
- Reduce the heat to medium. If needed, add a little more oil to the pot. Add the carrots and celery, and sauté for about 5-10 minutes, or until softened.
- Pour in a small amount of chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Return the meatballs to the pot. Add the remaining chicken broth and the Better Than Bouillon, stirring to combine.
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the chickpeas, orzo, and spinach, stirring well. Return to a gentle boil and cook for an additional 8 minutes, or until the orzo is tender.
- Remove from heat and squeeze the juice of half fresh lemon, if desired.
- Let the soup rest for 10 minutes before serving. Optionally, top with additional Parmesan.
Notes
- Makes about 45 to 50 meatballs.
- Simmer the orzo a minute or two less for a firmer texture.
- Check the meatballs with a kitchen thermometer to ensure they are fully cooked. Ground pork should be cooked to an internal temperature of 160°F (71°C) to ensure it’s safe to eat.
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