If you’ve never made Italian Wedding Soup before, let me introduce you to this cozy, flavorful dish. Despite its name, this soup isn’t reserved for weddings. The name “Italian Wedding Soup” comes from “minestra maritata,” which loosely translates to “married soup,” referring to how well the flavors of the ingredients blend together—kind of like the perfect culinary marriage! It’s a hearty, savory soup that features tender meatballs, mirepoix (a mix of onions, carrots, and celery), leafy greens, and, of course, pasta. In my house, if you have a six-year-old, that pasta usually comes in the shape of animals, but orzo or any small pasta works just as well. The end result is a bowl full of comfort—perfect for any time you need a little warm, nourishing hug in a bowl.

This soup is incredibly simple to make, but don’t let that fool you—its satisfying texture make it feel like a special occasion meal. The process starts with browning the meatball. Then, you build on that with the classic veggie trio of onion, carrot, and celery, along with a good-quality broth to tie it all together. The best part? This soup is highly adaptable. Whether you prefer a healthier spin with ground chicken and turkey sausage for the meatballs or you want to go all out with spicy Italian sausage, the result is equally delicious. Want more inspiration for cozy meals? Peruvian Quinoa Soup or try Tomato Soup for another hearty option.

What are the required ingredients?

Now, let’s talk ingredients. The key here is simplicity, but that doesn’t mean cutting corners.

• For the Meatballs: You can use ground sausage, chicken, pork, or a mix.
• Breadcrumbs: These help bind the meatballs, ensuring they hold their shape when you cook them.
• Broth: Whether you choose chicken or vegetable broth, homemade is always best if you have it on hand. It makes a noticeable difference in flavor.
• Vegetables: The holy trinity of mirepoix—onions, celery, and carrots—is essential here. They add a subtle sweetness that balances the savory meatballs.
• Leafy Greens: You can go with spinach, kale, or even Swiss chard. These veggies give the soup a healthy, fresh twist.
• Pasta: Orzo is the classic choice, but feel free to get creative. Any small pasta works, and yes, animal-shaped pasta counts!

How to Make Italian Wedding Soup

Even though it might sound a bit fancy, this soup is beginner-friendly. Here’s a quick breakdown of how you’ll make it:

1. Make the Meatballs: Combine ground chicken, sausage, garlic, breadcrumbs, and seasonings. Roll the mixture into small balls and refrigerate them for about 30 minutes. This makes them easier to brown.
2. Brown the Meatballs: In a skillet, sear the meatballs until they’re golden brown on all sides. Don’t worry if they’re not cooked through yet—they’ll finish cooking in the soup.
3. Sauté the Veggies: In your soup pot, cook the mirepoix until softened. This builds the base flavor for the soup.
4. Simmer with Broth: Add your broth and bring it to a simmer. Once it’s heated through, drop in the meatballs and pasta. Let everything cook together until the pasta is tender, and the meatballs are fully cooked.
5. Add Greens: Toss in your leafy greens at the very end. They only need a minute to wilt in the hot broth, and then you’re ready to serve.

Secrets to Perfect Italian Wedding Soup Meatballs

When making meatballs for Italian Wedding Soup, the key is to create a balance of flavors and texture. Start by using a combination of ground chicken and Italian sausage. The sausage brings fat and seasoning to the mixture, which keeps the meatballs juicy and flavorful. If you’re working with lean chicken, the sausage helps prevent the meatballs from drying out during cooking. Make sure to remove the casings from the sausage to fully incorporate it into the ground meat.

To bind the meatballs and add a light texture, breadcrumbs are essential. They soak up the moisture from the meat and any seasonings, keeping the meatballs tender. Adding crushed garlic, salt, and pepper gives the meatballs a classic Italian flavor. When shaping the meatballs, aim for small, bite-sized portions—around 1 inch in diameter—so they cook quickly and evenly in the soup. The trick is not to overwork the mixture, as this can make the meatballs dense. Once shaped, gently drop the meatballs into the pan with oil until golden brown on all sides.