Recipe

Hearty Italian Wedding Soup

Cozy broth, tender mini meatballs, and a crispy, crunchy topping that makes every bowl feel like a warm hug with a little attitude.

By Matt Campbell

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4.8

A steaming bowl of Italian wedding soup with mini meatballs, leafy greens, tiny pasta, and a crunchy toasted breadcrumb topping on a wooden table

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Italian wedding soup is one of those dishes that feels like it has been taking care of people forever. It is brothy but still hearty, packed with little meatballs, greens, and tiny pasta that somehow makes the whole thing feel extra comforting. And despite the name, it is not about weddings. It comes from minestra maritata, or “married soup,” a nod to how well the flavors and ingredients work together, which honestly is what I want from dinner on a weeknight anyway.

This version leans into my favorite kind of texture contrast: soft and cozy soup with a crispy, crunchy finishing move. Think golden toasted breadcrumbs, Parmesan, and a little lemon zest. It is optional, but also not really optional once you try it.

A pot of Italian wedding soup simmering on the stove with mini meatballs and greens

Why It Works

Juicy, tender meatballs that stay intact because we keep the mix gentle and the simmer calm.
Bright, savory broth built fast with aromatics, Parmesan rind (if you have it), and a splash of lemon at the end.
Greens that are vibrant, not sad, thanks to adding them late.
Crispy and crunchy topping that turns a classic soup into a bowl you cannot stop “just one more bite”ing.

Pairs Well With

Storage Tips

Heads up: pasta keeps drinking broth as it sits. If you want the best leftovers, store the pasta separately when you can.

Fridge

Store soup in an airtight container for up to 4 days.
If pasta is already in the soup, add a splash of broth or water when reheating.
Store crunchy topping separately. It is best at room temp for 1 to 2 days if fully cooled and dry, or refrigerate for longer storage.

Freezer

Freeze the soup base and meatballs for up to 3 months.
For best texture, freeze without pasta and without greens, then add fresh pasta and greens when reheating.

Reheat

Warm gently on the stove over medium low until hot.
Add greens in the last 1 to 2 minutes if you are using fresh.
If it has thickened, loosen with a splash of broth or water.
Top with crunchy breadcrumbs right before serving.

Common Questions

Why is it called Italian wedding soup?

The name traces back to the Italian phrase minestra maritata (“married soup”), meaning the ingredients are a great match, usually greens and meat in a good broth. Not an actual wedding menu situation, although I would happily attend that wedding.

How do I keep the meatballs tender?

Do not overmix. Use a light hand, and let the panade do its job: that milk-soaked breadcrumb mixture keeps the meatballs juicy. Also, simmer gently. A rolling boil can toughen them and make them fall apart.

Can I bake the meatballs instead of browning them?

Yes. Bake at 400°F for about 12 to 15 minutes until cooked through (or until the centers hit 165°F for chicken or turkey, 160°F for beef or pork), then drop them into the soup to warm. Browning adds extra flavor, but baking is lower drama.

What greens work best?

Escarole is classic. Baby spinach is easiest. Kale works too, just slice it thin and give it a couple extra minutes.

What pasta should I use?

Acini di pepe is traditional, but ditalini, orzo, or tiny shells are all great. Cook pasta separately if you want the soup to stay brothy for days.

Is the crunchy topping necessary?

Technically no. Emotionally, yes. It adds the crispy contrast that makes the bowl feel restaurant-level with almost no effort.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot (6 to 8 quarts)
Mixing bowl
Measuring cups and spoons
Sheet pan (if baking meatballs) or large skillet (if browning)
Small skillet (for the crunchy topping)
Fine grater or Microplane (for Parmesan and lemon zest)
Spider or slotted spoon

The first time I made Italian wedding soup “for real,” I went full chaos friend in the kitchen and tried to do everything at once. Meatballs here, pasta boiling there, greens wilting somewhere in the middle of it all. It still turned out comforting, but what made it click was the texture. Once I started finishing each bowl with toasted breadcrumbs and Parmesan, it stopped being just soup and started being the soup. Now it is my go-to when I want something that feels like I tried, even if I am wearing sweatpants and listening to the pot simmer like it is a playlist.