Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 egg; 1/2 cup grated Parmesan cheese; 1/3 cup breadcrumbs; 3/4 lb ground beef; 3/4 lb ground sweet Italian sausage; 2 tablespoons tomato paste; 4 garlic cloves minced; 3 tablespoons minced parsley; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 4 oz pancetta diced; 1 yellow onion diced; 2 large carrots diced; 3 ribs celery diced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 8 cups chicken stock; 1 cup acini de pepe pasta; 5 oz baby kale; 2 teaspoons lemon zest; 2 tablespoons lemon juice; Parmesan for serving

Jump to Recipe

Italian Wedding Soup has always felt like the kind of meal that brings everyone to the table without hesitation. The first time I made this Italian Wedding Soup from scratch, I realized how different it tastes compared to restaurant versions. The broth carries deep flavor, the meatballs stay tender, and the vegetables add freshness in every bite. Although many think the name refers to marriage celebrations, it actually describes the perfect “marriage” of flavors between greens and meat. This traditional wedding soup recipe balances savory broth, delicate pasta, and vibrant herbs in a way that feels both hearty and light. Whether you want an easy Italian wedding soup for a weeknight or a homemade Italian soup for Sunday dinner, this version delivers warmth and comfort in one pot.

Ingredients

Meatballs

1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/3 cup breadcrumbs
3/4 lb ground beef (85/15)
3/4 lb ground sweet Italian sausage
2 tablespoons tomato paste
4 garlic cloves, minced
3 tablespoons minced Italian parsley
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Soup

1 tablespoon olive oil
4 oz diced pancetta
1 yellow onion, diced
2 large carrots, diced
3 ribs celery, diced
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups chicken stock
1 cup acini de pepe pasta
5 oz baby kale
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Finely grated Parmesan, for serving
Kosher salt and pepper, to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by combining the breadcrumbs, beaten egg, and Parmesan in a mixing bowl. Let this mixture rest for 10 minutes so the breadcrumbs fully hydrate. Then add the ground beef, Italian sausage, tomato paste, minced garlic, parsley, salt, and pepper. Mix gently by hand until just combined. Avoid overmixing because it can make the meatballs dense. Use a tablespoon to scoop small portions and roll them into mini meatballs. Place them evenly on a parchment-lined baking sheet.

Cooking Instructions

Position an oven rack in the upper third of the oven and preheat the broiler to high. Broil the meatballs for 6 to 8 minutes until browned. Meanwhile, heat olive oil in a 4–5 quart Dutch oven over medium heat. Add pancetta and cook for 6 to 7 minutes until crisp. Remove with a slotted spoon. Add onion, carrots, and celery to the same pot and sauté for 3 to 4 minutes until softened. Stir in oregano and basil, then pour in chicken stock and bring to a gentle simmer. Add meatballs and pancetta, cover, and simmer for 10 minutes. Stir in acini de pepe pasta and cook for about 8 minutes until tender. Finish by stirring in baby kale, lemon zest, and lemon juice. Simmer briefly until wilted, then season with salt and pepper.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcrowd the meatballs on the baking sheet, as they need space to brown properly. Avoid boiling the soup aggressively because high heat can toughen the meatballs. Also, do not overcook the pasta; it continues to soften in hot broth. Finally, season gradually instead of adding too much salt at once since pancetta and Parmesan already contain salt.

Pro Tips for Better Flavor

Use homemade chicken stock whenever possible for deeper flavor. Fresh herbs brighten the broth, so always choose fresh parsley. A small amount of lemon zest transforms the broth and keeps it from tasting heavy. For extra richness, finish with a drizzle of olive oil before serving.

Serving and Storage

How to Serve

Ladle Italian Wedding Soup into warm bowls and top with freshly grated Parmesan. Serve with crusty bread or a simple green salad. This easy Italian wedding soup works beautifully for casual dinners or holiday gatherings.

How to Store Leftovers

Store leftover Italian Wedding Soup in an airtight container in the refrigerator for up to 4 days. Because the pasta absorbs broth over time, add extra stock when reheating. Warm gently on the stovetop to maintain texture.

Conclusion

Italian Wedding Soup brings together tender meatballs, nourishing greens, and delicate pasta in a flavorful broth that feels both hearty and balanced. This traditional wedding soup recipe proves that simple ingredients can create remarkable depth. Make this homemade Italian soup once, and it will quickly become part of your regular rotation.

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Frequently Asked Questions

Why is it called Italian Wedding Soup?

The name refers to the perfect combination of meat and greens rather than an actual wedding celebration. The flavors blend harmoniously, creating a balanced dish.

Can I make Italian Wedding Soup ahead of time?

Yes. Prepare the soup fully, then store it in the refrigerator. For best texture, cook pasta separately and add it when reheating.

Can I freeze Italian Wedding Soup?

You can freeze the soup without pasta for up to three months. Add freshly cooked pasta when reheating for best results.