ITALIAN WEDDING SOUP

WineCheeseScallops
2 days ago
5 min read

There’s nothing more comforting than a warm bowl of Italian Wedding Soup. Tender meatballs, fresh veggies, silky spinach, and a squeeze of lemon come together in a savory broth that feels like a hug in a bowl. Whether you’re cooking for family, friends, or simply for yourself, this recipe is a timeless classic with a bright, fresh twist.

Bowl of meatball soup with carrots, spinach, and herbs on a wooden table. Two garlic bulbs, a spoon, and cheese are nearby.

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Our version keeps all the traditional flavors but adds depth with a mix of chicken broth and beef bone broth, a touch of lemon for brightness, and our signature homemade meatballs. It’s hearty, nourishing, and perfect for everything from weeknight dinners to special gatherings.

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🥩 Meatballs

The heart of this dish lies in the meatballs. Traditionally, Italian Wedding Soup features tiny, tender meatballs that balance the vegetables and broth. While store-bought meatballs work in a pinch, homemade meatballs elevate the flavor to an entirely new level. Our Signature Meatballs use a blend of ground meats, breadcrumbs, herbs, and cheese for maximum flavor. Each bite adds richness and substance to the soup, making it more than just a starter—it becomes the meal itself.

🍋 Lemon

The finishing touch that makes this recipe pop is fresh lemon juice. Many classic versions of Italian Wedding Soup skip this step, but adding citrus enhances the broth, cuts through richness, and brightens up the flavors. It keeps the soup from tasting too heavy and gives it that restaurant-quality finish you’ll love.

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Chopped celery, carrots, and lemons on a wooden cutting board in a kitchen. A person is slicing vegetables with a knife. Bright and colorful.

Recipe Origin

Despite the name, Italian Wedding Soup doesn’t actually come from weddings. The term “wedding” comes from the Italian phrase minestra maritata, meaning “married soup.” It refers to the beautiful marriage of flavors between meat and vegetables simmered together.

The dish itself has roots in Southern Italy, where greens and meat were often paired in broths as a rustic, everyday meal. Italian immigrants brought the recipe to the United States, and it’s become a beloved staple in many households—especially in colder months. Over time, the soup has evolved, with variations in pasta, greens, and seasonings, but the essence remains the same: comfort, warmth, and balance.

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Chopped celery, carrots, and onions with lemons and a cup of pearl couscous on a wooden surface. Bright, colorful ingredients.

Tips, Serving Suggestions, and Storage Advice

Bowl of dark sauce with pepper, lemons, grains, and celery on a wooden surface. Fresh ingredients are scattered, creating a vibrant scene.

Use homemade meatballs if possible—they freeze well, so make a big batch.
Thaw frozen meatballs fully before adding to avoid cooling the broth too much.
Swap pearl couscous for orzo, ditalini, or pastina for a more traditional feel.
Add Parmesan rind to the broth while simmering for extra depth.
Fresh spinach is best, but kale or escarole can be used for a heartier version.
Don’t skip the lemon—it transforms the flavor.
If you want extra protein, add shredded chicken along with the meatballs.
Serve with crusty bread or garlic bread for dipping.
Top each bowl with shaved Parmesan and fresh parsley for color and flavor.
Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop.

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Unique Recipe Qualities

Combines both chicken broth and beef bone broth for layered flavor.
Uses pearl couscous instead of traditional pasta for a fun twist.
Features our signature homemade meatballs.

Hand adding fresh spinach to a pot on a stove. Clear plastic container nearby. Kitchen setting with a focused cooking mood.

Brightened with fresh lemon juice.
Balanced between hearty and light—perfect for year-round cooking.
Ready in under an hour.
Customizable with different greens or pasta shapes.
Freezer-friendly when using homemade meatballs.
Beautiful presentation with vibrant spinach and colorful mirepoix.
A family recipe that blends tradition with a modern upgrade.

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Italian Wedding Soup

Bowl of vegetable soup with meatballs, topped with parsley. Garlic, cheese wedge, and celery on wooden surface. Spoon rests on napkin.

Ingredients

20–25 meatballs (use our Signature Meatball Recipe or store-bought)
1 Tbsp olive oil
1 cup carrots, chopped
1 cup yellow onion, chopped
1 cup celery, chopped
3 garlic cloves, finely chopped
1 tsp kosher salt
1 tsp ground black pepper, plus more to taste
6 cups chicken broth
2 cups beef bone broth
1 cup pearl couscous (or small pasta of choice)
5 oz baby spinach
Juice of 1 lemon (2–3 Tbsp)
Shaved Parmesan cheese and chopped parsley, for garnish

Instructions

If using frozen meatballs, thaw them before starting. For the best flavor, make our signature homemade meatballs.
In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add carrots, onion, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in salt, pepper, chicken broth, and beef bone broth. Bring to a boil, then reduce heat to a gentle simmer. Add couscous, cover, and cook for 8 minutes or until tender.
Stir in spinach and cook until just wilted, about 1 minute. Add meatballs and cook until heated through, 2 minutes. Remove from heat and stir in lemon juice.
Ladle soup into bowls and garnish with Parmesan and parsley before serving.

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