Italian Wedding Soup (Beef + Pork Meatballs)

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This Italian wedding soup is my go-to cozy, one-pot dinner: tender homemade mini meatballs, acini di pepe pasta, and baby spinach in a savory chicken-and-beef broth. Make it on the stove top, in an Instant Pot, or in a Slow Cooker.

 

What Is Traditional Italian Wedding Soup?

Despite the name, Italian Wedding Soup isn't specifically served at weddings. The name comes from the Italian phrase "minestra maritata", meaning "married soup," which refers to the harmony - the "marriage" - between the ingredients (broth, greens, and meat), not to nuptials.

Classic versions use pork or veal (often in tiny meatballs or sausage), leafy greens like escarole, and a clear chicken or mixed-meat broth. Small pasta like acini di pepe is common in Italian-American versions, but wasn't always essential in the old-country pots.

Make Cozy Italian Wedding Soup at Home!

My Italian Wedding Soup keeps the authentic spirit (tender meat and leafy greens "married" in a clear broth) while streamlining the process and using readily available ingredients.

I make tiny beef-and-pork meatballs from scratch with Parmesan, garlic, parsley, and breadcrumbs. Next, I sear them for a deep, roasty flavor, then simmer them in a chicken-and-beef broth with a classic soffritto of onion, celery, and carrot (plus a little bell pepper for sweetness).

I stir in the acini di pepe (tiny bead-shaped pasta) so every spoonful gets pasta, then wilt in baby spinach. You can also use orzo or ditalini pasta instead.

I like to serve it the traditional way, topped with freshly grated Parmesan, black pepper, and a squeeze of lemon. It's a one-pot, restaurant-quality soup that comfortably serves 4-6 people - perfect for weeknight dinners or make-ahead entertaining.

Pro tip: Cook the pasta separately if you want the broth to stay brothy for leftovers and prevent the pasta from getting mushy.

What Pasta Is Used in Italian Wedding Soup?

The traditional pasta used in Italian Wedding Soup is acini di pepe, tiny round pasta "beads." Thanks to their small size, they hold their shape in broth and are easy to eat with a spoon.

Pasta Swaps for Italian Wedding Soup

• Tiny Pasta Shapes: While acini di pepe is the classic choice, you can also use orzo, ditalini, or pastina. 
• Couscous is another great alternative - even though it isn't traditional, it looks similar to acini di pepe because both are round; just note that pearl couscous is usually larger and needs a little extra cook time.
• Pro tip: If you plan on leftovers, cook the pasta separately and add it to each bowl, then ladle hot soup over top - this keeps the broth from getting overly thick as the pasta absorbs the broth.

Meatballs Ingredients & Substitutions

• Ground beef + ground pork: This combination yields the most flavorful, juicy meatballs. You can also use all beef or all pork.  Turkey/chicken is fine for a lighter version.
• Fresh breadcrumbs: I use these to bind the meatballs and keep them soft and tender. If you only have dried breadcrumbs, use a little less (about ⅓ cup) and soak them in 1-2 tablespoons of milk before mixing. For gluten-free, use GF breadcrumbs.
• Egg, lightly beaten: I add one to help the meatballs hold their shape.
• Parmesan cheese: Adds saltiness. You can also use Pecorino Romano or Asiago for a sharper flavor.
• Worcestershire sauce: Adds flavor; you can skip it or use soy sauce or tamari sauce instead. 
• Seasonings: I use dried oregano + paprika, freshly minced garlic, finely chopped parsley, and salt & black pepper. If you don't have any of those, you can use Italian seasoning instead of oregano, garlic powder instead of fresh garlic, and fresh basil or dill instead of parsley.

Soup Ingredients & Substitutions

• Acini di pepe: It's tiny bead-shaped pasta. You can use other small shapes like orzo, ditalini, or pastina. You can even use couscous.
• Veggies: Onion, celery, carrot (soffritto), a bit of red bell pepper, and fresh minced garlic create a savory-sweet, aromatic soup base with a pop of color. I recommend keeping the dice small so everything cooks evenly.
• Baby spinach: I add the greens at the end so they stay green, colorful, and vibrant. You can also use escarole, kale, or Swiss chard if you want something heartier; just simmer heartier greens for a few extra minutes.
• Chicken and beef broth: Using both gives the soup a deeper, cozier flavor. You can use all chicken broth for a lighter version. If you only have chicken broth, add 1 teaspoon soy sauce or ½ teaspoon Better Than Bouillon beef for more depth. Or use vegetable broth (and plant-based meatballs) to keep it vegetarian.
• Seasonings: I use bay leaf, Italian seasoning, and red pepper flakes.
• Olive oil: I use it to brown the meatballs and sauté the vegetables. You can use any neutral oil (like avocado or canola), but olive oil adds the best flavor and richness to the broth.

Serving Ideas

There are so many cozy ways to serve Italian Wedding Soup! My family loves it the classic way: ladled into warm bowls, topped with grated Parmesan, cracked black pepper, and a slice of garlic bread; my bread machine bread loaf; or garlic butter dinner rolls.

You can also pair the soup with grilled cheese sandwiches like my Pear & Brie Grilled Cheese (savory-sweet flavors go really well with the broth).

Soup and salad always go hand in hand, and I recommend serving this Italian Wedding Soup with the classic Italian salad, my sweet potato kale salad, or simple spinach salad with pine nuts.

If you want to stretch it, stir in a handful of cooked white beans or swap the pasta for cheese tortellini. 

More Italian Soups

• Italian Sausage Potato Soup
• Pasta e Fagioli Soup
• Chicken Tortellini Soup
• Sausage White Bean Soup
• Italian Sausage Orzo Soup with Spinach & Mushrooms
• Sausage Tortellini Soup

How to Make Italian Wedding Soup (Step-by-Step Photos & Tips)

This is a recipe overview. Find the complete instructions + ingredient amounts in the recipe card above (scroll up).

• Make Meatballs: In a mixing bowl, combine the ground beef and pork with breadcrumbs, Parmesan, egg, garlic, parsley, Worcestershire, oregano, paprika, salt, and pepper. Mix just until everything is evenly distributed, no more. Roll scant 1-inch meatballs and set them on a tray; chill 15-20 minutes to help them hold their shape. (Tip: Rolling them small and even helps them cook quickly and stay tender.)
• Brown Meatballs: Heat 1 tablespoon olive oil in a large pot over medium heat. Brown the chilled meatballs in uncrowded batches, turning until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining meatballs. (Tips: Don't crowd the pot - crowding steams instead of browns. Chilling first improves browning and reduces breakage.)

• Make Soup Base: In the same pot, sauté onion, celery, carrot, and bell pepper with a pinch of salt for about 5 minutes until softened. Stir in garlic and cook 30-60 seconds until fragrant. Pour in chicken and beef broths, scraping up the browned bits. Add bay leaf, Italian seasoning, and red pepper flakes.
• Cook Meatballs: Return the meatballs and any juices to the pot and simmer 10-12 minutes until the meatballs are cooked through and tender.

• Add Pasta: Stir in acini di pepe and cook 6-7 minutes, stirring so it doesn't stick. (Tips: Planning leftovers? Cook the pasta separately and add to bowls before ladling the soup - this keeps the broth from thickening as pasta absorbs liquid - unless you WANT a thicker broth.)
• Add Spinach: Remove the bay leaf and fold in the spinach until just wilted, 1-2 minutes. (Tip: Add hearty greens earlier - kale or Swiss chard will need a few extra minutes.)

• Serve: Ladle into warm bowls and finish with parsley and plenty of grated Parmesan. (Tip: A squeeze of lemon or a drizzle of olive oil right before serving adds flavor!)