Italian Wedding Soup
Updated Nov 09, 2025, Published on Nov 04, 2023
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This Italian Wedding Soup is the ultimate cozy weeknight dinner filled with bite-sized meatballs, leafy greens, and tiny pasta in a warm, savory broth. My version uses arugula for a peppery twist and is ready in under an hour.
Looking for more easy soup recipes? Try my Creamy Lasagna Soup or Creamy Tuscan Chicken Orzo Soup.
🐝 Quick Look: Italian Wedding Soup Recipe
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 35 minutes
- ⏳ Total Time: 55 minutes
- 🍽 Serves: 8
- ⚡ Calories: ~357 per serving
- 🍳 Cook Method: Baked meatballs, simmered soup
- 🧂 Main Ingredients: Ground beef, Italian sausage, acini di pepe pasta, arugula, broth
- 👩🍳 Flavor Profile: Cozy, savory, rich broth, peppery greens
- ⭐ Difficulty: Easy to moderate. Mostly hands-off simmering.
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Why You'll Love This Recipe
This Italian Wedding Soup is comforting, flavorful, and perfect for any night of the week. Tender meatballs, tiny pasta, and a rich savory broth come together in the coziest bowl of the season.
- Ready in under an hour for an easy weeknight dinner
- Mini meatballs and tiny pasta make every bite hearty and fun - check out my Mini Meatball Soup with Pasta and White Beans for a similar bite!
- Customizable greens using arugula, spinach, or escarole
- Freezer-friendly meatballs for meal prep or future dinners such as spaghetti & meatballs
- Classic comfort food that’s light yet satisfying
Table of Contents
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Acini di Pepe Pasta: This tiny round pasta is the classic choice for Italian Wedding Soup because it gives each spoonful the perfect mix of pasta, meatballs, and greens. It can be hard to find, but it’s worth it for the authentic texture. If you can’t find it, orzo or pearl couscous work well too.
- Beef Bone Broth: Using a mix of beef bone broth and chicken broth gives the soup a richer flavor and deeper color. It’s not traditional, but it adds depth fast without needing hours of simmering time.
- Chicken Broth: I use reduced-sodium chicken broth to control the salt levels. Regular broth works too, but make sure to taste and adjust before serving.
- White Pepper: I use both white and black pepper in this recipe to layer the flavor. The white pepper adds a subtle warmth and gentle heat that blends into the broth, while black pepper gives a sharper bite. It’s a small twist that makes this Italian Wedding Soup uniquely mine, but you can use just black pepper if that’s what you have.
Tips and Substitutions
- If you don’t want to use white wine, you can leave it out.
- Swap out the arugula for spinach or use escarole for a classic variation.
- For even portions, divide the meatball mixture in half, then each half into thirds, and each third in half again to create 12 sections. Roll each section into 4 mini meatballs (about 48 total, ¾ inch each).
- You can double the meatball recipe and freeze half for later. They are great for spaghetti and meatballs, served with Easy Creamy Sun-Dried Tomato Pasta, or tossed with my Quick and Easy Vodka Sauce.
- To reheat: The soup will thicken slightly as it cools. Add a splash of broth or water when reheating if needed.
- Storage: Transfer the soup to an airtight container once cooled to room temperature. Store in the fridge for up to 4 days.
How to Make Italian Wedding Soup
See the recipe card below for full instructions and exact amounts.
- Prepare the ingredients: Measure and chop all ingredients. Set soup ingredients aside. Add all meatball ingredients to a large bowl except the meat.
- Mix the meatball base: In the same bowl, whisk together all meatball ingredients except the meat using a fork. This helps combine everything evenly without overmixing once the meat is added.
- Add the meat: Add the ground beef and Italian sausage to the bowl and gently mix with your hands until just combined. Avoid compacting the mixture so the meatballs stay tender.
- Shape and bake the meatballs: Roll into ¾-inch meatballs (about 48 total) and place on a wire rack set atop a baking sheet. Bake at 350°F for 15 minutes, or until lightly browned and cooked through.
- Sauté the vegetables: While the meatballs bake, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook for about 7 minutes until softened, then add garlic and cook 1 minute more.
- Add the liquids and seasoning: Pour in the white wine (if using), beef bone broth, chicken broth, bay leaf, white pepper, black pepper, and dry mustard. Stir and bring to a boil.
- Add the pasta and meatballs: Once the soup is boiling, stir in the acini di pepe and cook for 8–10 minutes, stirring occasionally, until almost tender. Lower the heat, then add the cooked meatballs and arugula.
- Serve: Taste and season with additional salt and pepper as needed. Serve hot with freshly grated Parmesan and black pepper.
Italian Wedding Soup FAQ's
Traditionally, Italian Wedding Soup is made with escarole, a slightly bitter leafy green that softens beautifully when simmered. However, escarole can be harder to find and takes longer to prep. My version of Italian Wedding Soup uses arugula, which has a mild peppery flavor and requires no prep at all. It’s an easy, flavorful twist that keeps the soup fresh and bright.
The traditional pasta for Italian Wedding Soup is acini di pepe, a tiny round pasta that cooks quickly and gives the soup its signature texture. If you can’t find it, orzo, ditalini, or pearl couscous are great substitutes. I love using acini di pepe because it perfectly balances with the mini meatballs and creates a comforting bite in every spoonful.
Despite the name, Italian Wedding Soup isn’t traditionally served at weddings. The name comes from the Italian phrase “minestra maritata,” which means “married soup.” It refers to the perfect marriage of flavors between the meat and the greens, not an actual wedding. The combination of savory broth, tender meatballs, and leafy greens creates that cozy, well-balanced flavor this soup is known for.
Other Easy Dinner Meatball Recipes
Italian Wedding Soup
Equipment
- Dutch Oven or large pot
Ingredients
Meatballs
- ½ pound Ground Hot Italian Pork Sausage, can also use regular ground pork or mild Italian sausage
- ½ pound Ground Beef, 90% lean
- 6 tablespoons Italian Breadcrumbs
- 1 Egg, beaten
- 6 tablespoons Parmesan Cheese, grated
- 4 cloves Garlic, minced
- 4 tablespoons Fresh Parsley, chopped
- 4 teaspoons Fresh Chives, chopped
- ¼ teaspoon Dried Sage
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Soup
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion, diced
- 1 ½ cups Carrots, diced (about 2-3 medium carrots)
- 1 cup Celery, diced (about 2-3 stalks)
- 4 cloves Garlic, minced
- ½ cup White Wine, optional
- 4 cups Beef Bone Broth, or beef stock
- 8 cups Chicken Broth, reduced-sodium
- 2 Bay Leaves
- ½ teaspoon White Pepper, or use all black pepper
- ½ teaspoon Black Pepper
- ½ teaspoon Dry Mustard
- 1 cup Acini di Pepe Pasta, or another small shape like orzo
- 4 ounces Arugula, or substitute spinach
Instructions
Meatballs
- Prep: Preheat oven to 350°F. Place a wire rack on a baking sheet.
- Mix & form: In a large bowl, combine all ingredients except the meats and mix with a fork until evenly combined. Add the sausage and beef and mix gently with your hands until just combined. Roll into about 48 mini meatballs (¾ inch each) and place on the prepared rack.
- Bake: Bake for 15 minutes, or until lightly browned and cooked through. Set aside.
Soup
- Start the soup: While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more until fragrant.
- Simmer the broth: Add the white wine (if using), beef broth, chicken broth, bay leaves, white pepper, black pepper, and dry mustard. Bring to a boil.
- Add pasta: Once the soup is boiling, stir in the acini di pepe and cook for 8–10 minutes, stirring occasionally, until almost tender.
- Add meatballs & greens: Lower the heat to a gentle simmer. Add the baked meatballs and arugula. Cook for 2–3 minutes, until the arugula is wilted and the meatballs are heated through.
- Finish & serve: Taste and season with salt and pepper as needed. Divide among bowls and top with freshly grated Parmesan and cracked black pepper.
Video
Notes
- Mix all meatball ingredients except the meat with a fork first, then gently add the meat and mix with your hands until just combined to keep the meatballs tender.
- For even portions, divide the mixture in half, then each half into thirds, and each third in half again to create 12 sections. Roll each section into 4 mini meatballs (about 48 total, ¾ inch each).
- If you do not want to use white wine, simply omit it. The soup will still have plenty of flavor from the broth.
- Traditional Italian Wedding Soup is made with escarole, but I like using arugula for its mild peppery flavor and because it’s easier to find. Spinach also works well as a simple substitute.
- You can double the meatball recipe and freeze half for later. They are great for spaghetti and meatballs or easy meal prep.
- The soup will thicken slightly as it cools. Add a splash of broth or water when reheating if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious interpretation of a classic! Was shocked how much big flavor was in this soup. Will certainly be making again!!
This is one of my all-time favorite soup recipes! I love the mini meatballs and tiny acini di pepe pasta. So fun to eat. I hope you love this cozy soup recipe as well!