Classic Italian Wedding Soup
Tiny hand-rolled meatballs, tender greens, and pastina in a clear, comforting golden broth — the Italian-American classic done right.
In a nutshell: This authentic italian classic italian wedding soup comes together in just 55 mins using simple whole ingredients. The chef's secret: Half-inch meatballs cook through in minutes and fit on the spoon with the pastina — big. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Tiny meatballs, greens, and pastina simmer in a clear golden broth. A comforting Italian wedding soup that comes together in under an hour.
Key Equipment
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- Large pot or Dutch oven
- Large mixing bowl
- Baking sheet
- Ladle
Chef's Pro-Tips
- Keep the meatballs tiny: Half-inch meatballs cook through in minutes and fit on the spoon with the pastina — big meatballs turn this into meatball soup, not wedding soup.
- Brown, do not fully cook, the meatballs: They finish in the broth, which keeps them tender and flavors the soup at the same time.
- Cook the pastina separately for leftovers: If you plan to save some soup, cook the pastina in a separate pot and add per bowl, or it will swell and drink up all the broth overnight.
Ingredients
6
servings
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½ lb ground beef
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½ lb ground pork
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1 large egg, lightly beaten
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⅓ cup breadcrumbs, plain
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⅓ cup grated Parmesan cheese, plus more for serving
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2 tbsp fresh parsley, chopped
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1 tsp garlic powder
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1 tsp kosher salt, divided
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½ tsp black pepper, divided
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2 tbsp olive oil
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1 medium yellow onion, diced
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2 medium carrots, diced
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2 ribs celery, diced
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8 cups chicken broth, low-sodium
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1 head escarole, chopped, or baby spinach
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¾ cup pastina or acini di pepe, dry
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Step-by-Step Instructions
Mix and Roll the Meatballs
In a large bowl, combine the ground beef and pork, egg, breadcrumbs, Parmesan, parsley, garlic powder, half the salt, and half the pepper. Mix gently with your hands just until combined. Roll into tiny meatballs, about 1/2 inch across, and set on a baking sheet.
Brown the Meatballs
Heat the olive oil in a large pot over medium-high heat. Brown the meatballs in batches, about 2 minutes per batch, just until golden on the outside. They will finish cooking in the soup. Transfer to a plate.
Build the Broth
In the same pot, add the onion, carrots, and celery with the remaining salt. Cook 5-6 minutes until softened. Pour in the chicken broth and bring to a boil.
Simmer Everything Together
Gently add the meatballs back to the pot. Reduce to a simmer and cook 10 minutes. Stir in the pastina and cook 7-8 minutes more until tender.
Wilt the Greens and Serve
Stir in the escarole and simmer 2-3 minutes until just wilted. Taste and adjust salt and pepper. Ladle into bowls and shower with extra Parmesan.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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View on AmazonFrequently Asked Questions
The name comes from the Italian phrase minestra maritata, meaning married soup — a marriage of meat and greens in broth, not a soup served at weddings.
Yes. Baby spinach is the easiest swap and wilts in about a minute. Escarole holds up a little better, but spinach tastes just as good.
Yes, but freeze it without the pastina. The soup base with meatballs and greens freezes for up to 3 months; cook fresh pastina when you reheat.
Absolutely. Roll the meatballs up to a day ahead and refrigerate, or freeze them raw on a baking sheet and bag them for up to a month — drop frozen meatballs straight into the simmering broth and add 3 minutes.
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