Italian Wedding Soup
Meatball and greens soup
Italian wedding soup combines small, tender meatballs with leafy greens, pasta and a flavorful broth. Despite the name, the dish is not traditionally associated with weddings—the name refers to the satisfying “marriage” of meat and greens in the soup.
Ingredients
- Mini meatballs
- Pasta
- Escarole
- Chicken broth
- Parmesan
Instructions
- Make tiny meatballs
- Simmer in broth
- Add pasta
- Add greens
- Serve with cheese
Cooking tips
- Keep the meatballs relatively small so they cook evenly and are easy to eat with a spoon.
- Avoid overworking the meat mixture, which can make the meatballs dense.
- Add delicate leafy greens toward the end so they retain some texture.
- Taste the broth before serving and adjust the seasoning after the meatballs have cooked.
Substitutions
- Spinach or kale can replace the escarole depending on availability.
- Ground turkey or chicken can be used for the meatballs for a lighter variation.
- Small pasta shapes can generally be substituted for one another.
Serving suggestions
Serve hot with grated Parmesan and crusty bread. A simple green salad works well alongside the soup.
Storage & reheating
Cool leftovers before refrigerating in an airtight container. The pasta may continue absorbing broth during storage, so additional broth or water can be added when reheating.
Frequently asked questions
- Why is it called Italian wedding soup?
- The name is generally associated with the Italian idea of a good “marriage” between meat and greens rather than the soup being a traditional wedding dish.
- Can Italian wedding soup be made ahead?
- Yes. The soup keeps well, although pasta can soften and absorb broth over time. For meal prep, the pasta can also be cooked separately.
- What greens work in Italian wedding soup?
- Escarole is a classic choice, but spinach and kale are convenient alternatives.
Looking for more ideas? Explore the full recipe collection.
