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Best Italian Wedding Soup

    This crowd-pleasing traditional Italian Wedding Soup recipe is made with plenty of veggies, flavorful meatballs and pasta. Always a family favorite!

    Best italian wedding soup

    My husband is Italian and one of the many perks of being married to an Italian is that we’ve had the opportunity to attend several Italian weddings over the years.

    Liz Slicing Carrots

    With soup season quickly approaching, I figured it was a good time to recreate one of our favorite Italian soups at home which is what inspired this homemade Italian wedding soup recipe.

    Easy Italian Wedding Soup in a bowl

    If you’re not familiar, the term “wedding soup” stems from the Italian phrase “minestra maritata” which essentially means married soup. What is married you ask? The combination of flavors between the greens and meat. How cool is that?

    Rolling Meatballs

    One of my secret tips for the meatballs is to add in grated parmesan cheese and sun-dried tomatoes packed in oil. This will help keep the meatballs moist and in-tact without relying on eggs or breadcrumbs.

    Italian Wedding Soup with Parmesan Cheese

    While I have nothing wrong with eggs or breadcrumbs, they don’t add flavor quite as well as cheese and sun-dried tomatoes. Additionally, this keeps the meatballs gluten free.

    For the pasta, traditionally it calls for acini de pepe pictured above but any small pasta works great including orzo. My kids love the little stars I find in specialty stores.

    Easy Italian Wedding Soup in a bowl

    Lastly, before serving, stir in baby spinach just until wilted. This should only take about 2 minutes total. You’ll know the spinach is perfect when it’s bright green.  Your spoon is waiting.

    Hearty Italian Wedding Soup Recipe 1 1

    Best Italian Wedding Soup

    5 stars average
    This crowd-pleasing traditional Italian Wedding Soup recipe is made with plenty of veggies, flavorful meatballs and pasta. Always a family favorite!
    PREP: 15 mins
    COOK: 45 mins
    TOTAL: 1 hr
    Servings: 6


    • 1 tablespoon extra virgin olive oil
    • 1 medium onion (diced)
    • 2 carrots (peeled and diced)
    • 2 cloves garlic (grated)
    • salt and pepper (to taste)
    • 6 cups chicken broth (low sodium)
    • 4 cups baby spinach
    • 8 ounces acini de pepe or orzo (uncooked )
    • fresh parsley and parmesan cheese (optional garnish, to serve)


    • 1 pound ground sirloin or turkey
    • ¼ cup parmesan cheese (grated)
    • 2 cloves garlic (grated)
    • ¼ cup parsley (minced)
    • 2 tablespoons minced sun-dried tomatoes packed in oil (minced)
    • ½ teaspoon salt
    • ½ teaspoon pepper


    • Start by making the meatballs: Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray baking sheet and set aside.
    • In a medium bowl, mix together all meatball ingredients: ground meat through pepper. Roll into small meatballs using a small cookie scoop or a large tablespoon then place in a single layer on baking sheet. Bake for 20 minutes, turning once halfway through; set aside.
    • While meatballs are baking, begin making soup by heating olive oil in a large soup pot over medium-high heat. Add onions, carrot, garlic and salt and pepper to taste. Saute until veggies are tender, about 6-7 minutes, stirring frequently. Pour broth into the pot then bring to a boil. Reduce heat to low and simmer.
    • Add meatballs and pasta to the pot and cook until pasta is tender, about 10 minutes. Stir in spinach right before serving and heat until wilted, about 2 minutes. Check for seasoning and add salt and pepper to taste.
    • Garnish with fresh parsley and grated parmesan cheese to serve.


    Calories: 387kcalCarbohydrates: 36gProtein: 23gFat: 17gSaturated Fat: 6gCholesterol: 54mgSodium: 1218mgPotassium: 790mgFiber: 3gSugar: 3gVitamin A: 5579IUVitamin C: 34mgCalcium: 123mgIron: 4mg

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Interested in more soup recipes? Check out my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Greetings! I am new to meal prepping and was wondering is this soup good to go to the freezer or do we omit anything and cook later? Thank you.

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