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Italian Wedding Soup Recipe

Recipe by Pedro M. A. Neves

Italian wedding soup is a traditional Northern Italian broth-based soup featuring delicate herb-infused meatballs, tender pasta, and leafy greens in a light chicken stock. Despite its name, this humble soup has no connection to weddings but rather gets its name from the "marriage" of flavors created by the meatballs and greens. This comforting classic is a staple of Italian-American cuisine and delivers warmth and nourishment in every spoonful.

Ingredients

• 500 g ground pork (or 250 g pork and 250 g ground beef)
• 60 g panko breadcrumbs
• 1 large egg
• 40 g Parmigiano-Reggiano cheese, grated
• 3 cloves garlic, minced
• 15 g fresh parsley, finely chopped
• 5 g fresh mint, finely chopped (optional but traditional)
• 5 ml olive oil
• 1.5 liters chicken stock (6 cups)
• 150 g small pasta shapes (such as stelline, orzo, or ditalini)
• 200 g fresh spinach or escarole, roughly chopped
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• Salt and black pepper to taste
• Parmigiano-Reggiano cheese for serving

Instructions

1. In a medium bowl, combine ground pork, panko breadcrumbs, egg, 40 g grated Parmigiano-Reggiano, minced garlic, parsley, mint, 2 ml olive oil, and a pinch of salt and pepper. Mix gently with your hands until just combined; do not overmix.

2. Using a teaspoon or small melon baller, form the mixture into 24-30 small meatballs (about 15 g each). Place them on a parchment-lined plate.

3. Heat 3 ml olive oil in a large pot over medium-high heat. Working in batches to avoid crowding, sear the meatballs for 2-3 minutes per side until golden brown on the outside. Transfer to a plate.

4. In the same pot, add the finely diced onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until softened and fragrant.

5. Pour in the chicken stock and bring to a gentle boil. Add the cooked meatballs back to the pot, reduce heat to medium, and simmer for 8-10 minutes.

6. Add the pasta and cook for 4-5 minutes until just under al dente (pasta will continue cooking slightly).

7. Stir in the chopped spinach or escarole and cook for 2-3 minutes more until the greens are wilted and tender. Taste and season with salt and pepper as needed.

8. Ladle the soup into bowls and serve hot with extra grated Parmigiano-Reggiano cheese and fresh cracked black pepper.

Substitutions

• Substitute ground beef for all or part of the pork for a richer, deeper flavor
• Use kale or Swiss chard instead of spinach for a heartier, earthier texture
• Replace panko with finely grated day-old Italian bread for a more authentic binder
• Use vegetable stock and plant-based ground meat (lentil or mushroom-based) for a vegetarian version

Tips

• Do not overmix the meatball mixture; gentle handling keeps them tender and prevents a dense texture
• Searing the meatballs adds color and develops flavor, but they will finish cooking through in the broth—keep them relatively small so they cook evenly
• Add the pasta just before serving to prevent it from becoming mushy and absorbing excess broth; cook it slightly under al dente
• For deeper flavor, make a quick soffritto (sauté the onion, carrot, and celery with the seared meatballs before adding stock)

Italian wedding soup is a traditional dish from the Liguria and Piedmont regions of Northern Italy, where it has been served for centuries. The name likely derives from the Liguria word "minestra" (soup) combined with popular folk language rather than any literal connection to weddings, though its elegant simplicity and balanced flavors make it a fitting dish for festive occasions.

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