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Whip up this Easy Italian Wedding Soup in under 45 minutes for a hearty, comforting meal that’s packed with juicy meatballs, tender orzo pasta, and fresh leafy greens in a flavorful broth.
Italian Wedding Soup, or “minestra maritata,” translates literally to “married soup”—but not because it’s served at weddings! The name actually refers to the perfect marriage of flavors between tender, juicy meatballs, flavorful veggies, and delicious pasta. Whether you’re feeling under the weather, need a quick dinner idea, or just want something satisfying, this recipe hits the spot every single time.
This soup couldn’t be easier to prepare—just a few simple steps and basic ingredients, and you’ve got a delicious, homemade meal ready to serve!
Why You’ll Love Easy Italian Wedding Soup
- Mini meatballs = maximum flavor – Each bite has juicy, tender homemade meatballs that bring so much flavor.
- Simple but satisfying – With fresh vegetables, orzo pasta, and a rich chicken broth, it’s a full meal in one pot.
- Kid and adult approved – The little meatballs and small pasta make it fun to eat while still feeling grown-up.
- Quick and easy to make – Even though it’s made from scratch, this soup comes together in under an hour.
- Perfect for meal prep – The leftovers taste even better the next day and store well for quick lunches.
Ingredient You’ll Need
Ground beef and pork – A mix of both gives the meatballs a juicy, tender texture with better flavor than using just one meat.
Breadcrumbs and egg – Help bind the meatballs while keeping them light and not too dense.
Parmesan cheese – Finely shredded Parmesan is mixed into the meatballs and sprinkled on top for salty, nutty depth.
Orzo pasta – This tiny pasta cooks quickly and is just the right size to scoop up with every spoonful of broth. You can also use acini de pepe or ditalini if preferred.
Fresh baby spinach – Wilts perfectly in the hot broth and adds a pop of color and nutrients. Swap with any leafy greens like kale or escarole if you like.
Carrots, celery, and onion – The classic trio of fresh vegetables adds sweetness and depth to the simmering broth.
Chicken broth – Use a good-quality low-sodium chicken broth (or homemade chicken stock) to let the other flavors shine.
How to Make Italian Wedding Soup
Start with the Meatballs
Step 1: In a large mixing bowl, combine the ground beef, pork, breadcrumbs, Parmesan, parsley, egg, salt, and pepper. Gently mix everything together—don’t overwork it or the meatballs can get tough.
Step 2: Use a small cookie scoop or your hands to form ¾-inch to 1-inch meatballs and place them on a plate.
Step 3: Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add the meatballs and brown them on all sides, about 5 to 6 minutes total. They don’t need to be cooked through yet—they’ll finish in the soup. Set the meatballs aside on a plate lined with paper towels.
Make the Broth and Pasta
Step 4: In the same pot, heat more olive oil over medium heat. Add the diced carrots, onion, and celery. Sauté until softened, about 6 to 8 minutes.
Step 5: Stir in the Italian seasoning, salt, pepper, and garlic. Cook for 1 minute until fragrant.
Step 6: Pour in the chicken broth and bring everything to a boil.
Step 7: Add the orzo pasta and browned meatballs. Reduce the heat to a light boil (medium to medium-low) and cook uncovered, stirring occasionally, for about 10 minutes or until the pasta is al dente and the meatballs are fully cooked.
Step 8: During the last minute of cooking, stir in the baby spinach until just wilted.
Step 9: Serve warm with a generous sprinkle of Parmesan on top.
Expert Tips and Substitutions
- Use ground turkey or chicken – Swap in lean ground turkey or chicken if you want a lighter version of the meatballs.
- Don’t skip the browning step – It locks in flavor and gives the meatballs great texture.
- Try different tiny pastas – Acini de pepe, ditalini, or even pearl couscous all work well in place of orzo.
- Add a parmesan rind – For even more flavor, toss in a parmesan rind while the broth simmers.
- Make it gluten free – Use gluten-free breadcrumbs and pasta to adapt for dietary needs.
Storing and Making Ahead
Leftover Italian Wedding Soup? Even better the next day.
- Fridge: Store soup in an airtight container for up to 3 days.
- Freezer: Freeze the soup (without the pasta, if possible) in individual portions. Freeze meatballs separately for best texture.
- Reheat: Gently warm on the stove over medium-low heat, stirring occasionally. Add a splash of broth if needed.
To prep ahead, you can make the meatballs a day or two in advance and refrigerate or freeze them until ready to cook.
Frequently Asked Questions
Can I use a different type of meat?
Yes! Ground turkey, chicken, or even a mild Italian sausage all work well. Just aim for ground meat with around 15–20% fat—this keeps the meatballs tender and full of flavor without drying out.
What pasta is best for Italian Wedding Soup?
Orzo is classic, but acini de pepe, ditalini, or Israeli couscous are great swaps. Stick with small pasta shapes so they fit nicely on a spoon with the meatballs.
How do I keep the meatballs tender?
Mix the meatball ingredients gently and don’t overwork the meat. Use a light hand when shaping and avoid pressing them too tightly.
What’s the meaning of “Italian Wedding Soup”?
Despite the name, it’s not served at weddings. The phrase minestra maritata refers to the “marriage” of meat and greens—aka the perfect pairing of flavors!
More Easy Stovetop Soups
Soup’s always a good idea. It’s an easy way to use up leftovers, stores well for later, and somehow tastes even better the next day. Here are some of our favorite stovetop soup recipes to keep on repeat!
- Potsticker Soup
- Tortellini Minestrone Soup
- Spinach Lasagna Soup
- Chicken and Wild Rice Soup
- Autumn Squash Soup
- Hearty Turkey Chili
- Lentil Kale Soup
- Cream Cheese Chicken Chili
- Chicken Florentine Soup
Try this easy soup recipe and let us know what you think by leaving a recipe review and rating below.
Easy Italian Wedding Soup
Ingredients
For the meatballs:
- 8 ounces lean ground beef
- 8 ounces ground pork
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup finely shredded Parmesan
- 1 large egg
- Kosher salt and ground black pepper
- 1 tablespoon extra virgin olive oil
For the soup:
- 1 tablespoon extra virgin olive oil
- 1/4 cup diced carrots
- 1/4 cup diced yellow onion
- 1/4 cup diced celery
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- 4 cloves garlic
- 5 cups low sodium chicken broth
- 1 cup orzo pasta
- 5 ounces baby spinach
- Finely shredded Parmesan cheese, for serving
Instructions
To make the meatballs:
- Add beef and pork to a large mixing bowl. Add in the bread crumbs, parsley, Parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Gently toss and break up the mixture with hands to coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1-inch round and transfer to a large plate.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add meatballs and cook until browned, turning occasionally to brown on all sides, about 5 or 6 minutes total. Transfer the meatballs to a plate lined with paper towels.
To make the soup:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and sauté until veggies have softened about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning, then add garlic and sauté 1 minute longer.
- Stir in orzo, then add chicken broth; season with salt and pepper to taste and bring to a boil. Add meatballs, reduce heat to a light boil (about medium or medium-low heat.) Cover and cook, stirring occasionally until pasta is tender and meatballs are cooked through, about 10 minutes while adding spinach during the last minute of cooking.
- Serve warm and sprinkle with Parmesan cheese.
Notes
- Leftovers store well in the fridge for 3 days.
- For best results when freezing, keep the pasta and soup base separate.
- Swap the meat or greens based on what you have on hand—this soup is easy to adapt!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally appeared on Yellow Bliss Road.
This is my go to soup recipe! Thank you for sharing it.
This was easy and delicious. Even the kids ate it and the hubby said to keep the recipe!
This is a delicious soup recipe. Even if you want to use pre-made meatballs!
I made this and it is so delicious! I will make it again!
This recipe has become a favourite in our family. I use Italian sausages instead of making the meatballs and also double up on the veggies. There is never any leftovers.
I’m so glad you enjoyed and are able to adapt to your needs. Thank you so much for taking the time to leave a review!