Cozy and Classic Italian Wedding Soup with Meatballs and Kale

Name: Italian Wedding Soup Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 egg; 1/2 cup panko bread crumbs (sub gluten-free if needed); 1/2 teaspoon garlic powder (or 2 cloves garlic pressed or grated); 1 teaspoon onion powder (or 3 tablespoons grated onion or shallot); 1/4 teaspoon ground nutmeg, freshly grated if possible; 2 tablespoons fresh parsley, chopped fine; 1/3 cup parmesan cheese or pecorino romano, grated; 1 pound ground turkey (or use ground beef, ground pork, ground chicken, better than beef crumbles, beyond beef); 1 tablespoon olive oil; 1 yellow onion, chopped small; 2 cups carrots, chopped- about 2 large carrots; 1 1/2 cup celery, diced- about 3 ribs; 6 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 cups chicken broth, low-sodium (see notes); 5 cups kale, roughly chopped (escarole, endive, or fresh spinach); 3 tablespoons fresh thyme, minced or 1 1/2 teaspoons dried (or fresh oregano); 1/2 cup small pasta- acini de pepe, pastina, pearl couscous, orzo, or ditalini; 1/2 cup fresh parsley, minced

This Italian wedding soup recipe is a cozy, soul-warming classic! Ours is made with tender mini meatballs, delicate pasta, and kale in a rich, savory broth. Light yet deeply comforting, every spoonful is balanced, nourishing, and full of old-world Italian flavor.

bowl of Italian wedding soup with meatballs, pearl couscous, veggies, kale, and parmesan with spoon.

This time of year is all about warm, nourishing meals, and this Italian Wedding Soup is one of our favorites. Packed with flavor, it’s comforting and delicious, and always a crowd pleaser.

Our version features light, tender turkey meatballs simmered in a deeply savory, herb-scented broth. While escarole is traditional, kale is easier to find and adds a hearty texture along with a boost of nutrients. Comforting yet nourishing, each spoonful feels cozy and restorative. A final squeeze of lemon brings everything to life, adding a bright, fresh finish that makes the flavors sing.

Why is it called Italian Wedding Soup?

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," referring to the perfect "marriage" of flavors between the greens, meat, and broth.

Italian Wedding Soup has a rich cultural background that dates back centuries. It originated in Southern Italy, where it was typically made with seasonal greens like escarole and various meats, particularly leftovers from festive occasions or family gatherings. The combination of ingredients varies by region, reflecting local customs and available produce.

Italian Wedding Soup Ingredients

Ground turkey: For the meatballs. Or use lean ground beef, ground pork, ground chicken, or a plant-based “meat” substitute.
For the meatballs: Egg, panko breadcrumbs (gluten-free if needed), garlic powder (or garlic cloves), onion powder (or onion or shallot), nutmeg (freshly grated if possible), fresh parsley, and Parmesan cheese or Pecorino Romano.
Yellow onion, carrots, celery, and garlic cloves: Sauté the veggies in olive oil for an aromatic, savory base.
Chicken broth: Use low-sodium chicken broth if possible. See the notes for how to make your own quick chicken broth.
Kale: Or use the more traditional escarole if you can find it! You can also substitute endive or fresh spinach.
Fresh thyme: Or substitute dried or fresh oregano.
Pasta: Use a small pasta like acini de pepe, pastina, pearl couscous, orzo, or ditalini. If gluten-free, substitute a quick-cooking long-grain rice.
Fresh parsley: For a fresh, herbal flavor that makes this soup taste even more rustic.
For garnishing: Fresh lemon, grated Parmesan, and Aleppo or red pepper flakes.

Meatball Variations

Lemon zest: Add a bit of lemon zest to the meatball mixture for vibrant, citrusy flavor.
Minced thyme: Freshly minced thyme adds an earthy, slightly minty flavor that boosts the rustic feel!
Make vegan meatballs! Use a plant-based meat alternative and use vegan Parmesan.

What Type of Pasta to Use for Italian Wedding Soup

Use a small-sized pasta for Italian Wedding Soup to ensure each spoonful is well-balanced. Traditional Italian Wedding Soup is made with acini de pepe, but other small shapes like pastina, pearl couscous, orzo, or ditalini are great substitutes.

How to Make the Best Italian Wedding Soup

1. Mix the meatballs. Add the egg to a medium bowl, then beat it with a fork. Stir in the breadcrumbs and add garlic powder, onion powder, nutmeg, parsley, and Parmesan. Mix, then fold in the meat.

glass mixing bowl with ground meat, minced parsley, egg, spices, and parmesan.

glass mixing bowl with hand held over top with handful of meatball mixture and a smaller sized meatball.

2. Shape the meatballs. Pick up a handful of the meatball mixture with your non-dominant hand. Pinch off about a teaspoon of the mixture and roll it between your fingers to form a small meatball. Repeat until all of the mixture is used up! You should end up with around 80 cute little marble-sized meatballs.

Tip: Make the meatballs ahead of time for easier prep!

3. Sear the meatballs. Add olive oil to a large soup pot or Dutch oven. Sear the meatballs over medium-high heat, working in batches. If possible, use the same pot you plan to make the soup in to capture all the flavor. Set aside on a paper towel-lined plate.

Or, bake the meatballs! Bake on a sheet pan in a 375°F oven for 15 minutes.

Alternatively, for a faster version, you can simply drop the uncooked meatballs into the soup in step 5. Browning them does elevate the flavor.

wood spoon stirring sautéed onion, carrot, and celery in Dutch oven.

4. Sauté the vegetables. To the same pot, add olive oil, onion, carrots, celery, garlic, kosher salt, and black pepper. Sauté over medium heat for 5 minutes or until crisp-tender.

5. Simmer the soup. Add low-sodium broth, meatballs, kale, thyme, and pasta. Turn to medium-low heat and cook for 10 minutes, or until pasta is al dente.

Dutch oven with Italian wedding soup with seared meatballs, onions, carrots, kale, and broth.

6. Taste and adjust. Season with salt and pepper and add fresh lemon juice to taste. Serve and garnish with grated Parmesan, fresh herbs like parsley or basil, and Aleppo flakes or red pepper flakes.

Italian wedding soup in Dutch oven with utensil with meatballs, kale, carrots, onion, pearl couscous, parsley, and broth.

Chef’s Tips

Use fresh grated onion and shallot, and pressed garlic. This will build a more aromatic, complex flavor versus using powdered alternatives.
Prep the meatballs beforehand. Assemble and cook the meatballs a day or two ahead to reduce prep time when making the soup.
If possible, sear the meatballs. Searing gives the meatballs a much deeper flavor.
Short on time? Skip searing the meatballs. Scoop them up with a teaspoon and add them straight to the broth. Let them cook gently and soak up the savory broth flavor!
Make your own ‘quick’ chicken broth! Simmer chicken parts, or a couple of bone-in thighs, with roughly chopped onion, carrot, celery, garlic (including the peel), salt, and pepper in water for 30-45 minutes. Skim any foam, then strain. You’ll have light, flavorful broth fast! For more depth and richness, add a Parmesan rind.
Want a richer broth? Once the soup is finished, turn off the heat. Whisk 1-2 large egg yolks in a bowl, then add a ladle of hot broth to temper, while stirring. Slowly stir the mixture back into the pot. The broth will become glossy, richer, and almost creamy!
Use a small pasta size. Smaller pasta shapes will disperse evenly throughout the soup for a more well-balanced spoonful. For traditional Italian wedding soup, use acini de pepe. Or, pastina, pearl couscous, ditalini, and orzo make great substitutes.

Serving Suggestions

Bread: Serve with warm, crusty bread like sourdough or focaccia. Or top with croutons!
Salad: Serve with a simple salad like fig and arugula salad, Caesar salad, Caprese salad, antipasto salad, cauliflower salad, or burrata salad with beets.
Other pairings: Serve with Caprese grilled cheese, charcuterie, or fig bruschetta!

Storage

Store leftover Italian Wedding Soup in an airtight container in the refrigerator for 4 days. Cool soup before storing.

If planning to store leftovers, cook the pasta separately and add it to each bowl when serving. Storing the pasta separately from the soup will prevent it from getting mushy.

You can also store Italian Wedding Soup in the freezer for 3-4 months. Thaw overnight before reheating on the stovetop.

FAQs

What are the traditional ingredients in Italian Wedding Soup?

Traditional Italian Wedding Soup is made with simple ingredients, like broth, homemade meatballs, escarole, acini de pepe, and Parmesan.

Are there any shortcuts for making Italian Wedding Soup?

Yes! Prep the meatballs ahead of time or skip browning them and simply drop them right into the soup.

What makes it “wedding” soup?

The name comes from the Italian phrase, “minestra maritata,” meaning “married soup.” This refers to the “marriage” of flavors between the greens, meat, and broth.