Traditional Linguine with Clams (Linguine alle Vongole)
Classic Italian wedding soup
Classic Italian wedding soup
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Classic Italian Wedding Soup is a comforting, flavorful soup made with tender little meatballs, fresh vegetables, small pasta, and a light, savory broth. It’s a hearty yet wholesome Italian soup that brings simple ingredients together for a delicious bowl of comfort.
Despite its name, Italian Wedding Soup isn’t traditionally served at Italian weddings. The name comes from the Italian expression minestra maritata, meaning “married soup,” referring to the beautiful marriage of flavors between the greens, vegetables, meat, and broth.
This classic Italian soup is all about balance. The tender meatballs add richness, the vegetables bring freshness, and the small pasta makes it satisfying without making the soup too heavy. It’s an easy, comforting meal that’s perfect for a cozy family dinner any time of year.
If you love traditional Italian soups, this is one of those recipes that feels like it came straight from an Italian family kitchen.
Make Ahead Tips for Italian Wedding Soup
There are several parts of this Classic Italian Wedding Soup that you can prepare ahead of time, making it easy to put the soup together when you’re ready to serve.
Meatballs: Prepare the meatball mixture up to 1 day ahead and keep it covered in the refrigerator. You can also form and bake the meatballs in advance. If you plan to use them within a few days, refrigerate them in an airtight container. For longer storage, freeze the baked meatballs in a single layer until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
Chicken stock: If you’re making homemade chicken stock, prepare it ahead and refrigerate it for up to 3 days or freeze it for up to 3 months. Once chilled, any excess fat will rise to the top and can easily be removed before using.
Vegetables: Wash and chop the celery, onions, carrots, and spinach 1–2 days ahead. Store the prepared vegetables separately in airtight containers in the refrigerator.
On the day you’re serving: Simply sauté the prepared onions, carrots, and celery in olive oil. Add the chicken stock, pasta, baked meatballs, and spinach, then simmer until everything is heated through and the pasta is tender.
These simple prep-ahead steps make it much easier to put together a comforting bowl of Italian Wedding Soup with minimal effort when you’re ready to serve.
Serving Suggestions
Serve this classic Italian soup with crusty Italian 4 ingredient baguette or homemade no-knead focaccia rolls for dipping into the flavorful broth. For more Italian comfort food, try my Italian Pastina Soup, Pasta e Fagioli, or Italian Chicken Soup
A large Dutch oven, rimmed baking sheet, and airtight food storage containers are also helpful for preparing and storing this soup ahead of time.
If you make this Italian Wedding Soup, I’d love to hear how it turned out! Please leave me a comment and share your experience. Hearing from you is my favorite part of sharing my recipes, and your comments are also helpful to other readers making this classic Italian soup.
Classic Italian Wedding Soup
Classic Italian Wedding Soup is a comforting Italian soup made with tender homemade meatballs, fresh vegetables, small pasta, spinach, and a flavorful chicken broth. It’s hearty, satisfying, and perfect for an easy family meal.
Ingredients
FOR THE MEATBALLS
- 1/2 lb. lean ground beef
- 1/2 lb. ground pork
- 1/2 cup milk
- 1 cup breadcrumbs
- 1/2 cup grated parmesan
- 1/3 cup chopped Italian parsley
- 2 eggs slightly beaten
- salt and pepper to taste
FOR THE SOUP
- 3 Tbsp. olive oil
- 1 cup each chopped onion+ celery + carrots
- 8 cups chicken stock
- 1 cup acini de pepe or orzo pasta
- 4 cups chopped spinach
- salt and pepper to taste
- grated parmesan cheese for serving
Instructions
- Prepare the meatballs: Preheat the oven to 400°F. Form the prepared meat mixture into small, bite-sized meatballs and place them on a lightly greased or parchment-lined baking sheet. Bake for about 10-12 minutes, or until cooked through and lightly browned. Set aside.
- Sauté the vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another minute.
- Add the broth: Pour in the chicken stock and bring the soup to a gentle boil. Reduce the heat and simmer for about 10 minutes, allowing the vegetables to become tender and the flavors to develop.
- Cook the pasta: Add the small pasta to the simmering broth and cook according to the package directions, stirring occasionally so it doesn't stick together.
- Add the meatballs and spinach: Add the baked meatballs and spinach to the pot during the last few minutes of cooking. Simmer until the spinach is wilted and the meatballs are heated through.
- Season and serve: Taste the soup and adjust the salt and pepper as needed. Ladle the Italian Wedding Soup into bowls and finish with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
- Serve hot: Serve immediately with crusty Italian bread or homemade focaccia for dipping into the flavorful broth.
Notes
For the best Italian Wedding Soup, keep the meatballs small—about 1 teaspoon each. They cook quickly and make sure you get a tender little meatball in every spoonful. Bake the meatballs instead of frying them for an easier, less messy preparation, and make them ahead of time to make assembling the soup even quicker.
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