Italian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Italian Wedding Soup
A comforting broth with tiny meatballs, pasta, and tender greens.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Make Mini Meatballs: Mix the ground meat with the egg, breadcrumbs, Parmesan cheese, salt, and pepper, then roll into small marble-sized balls.
- 2
Start the Broth: Soften the diced onion, carrot, and garlic in a little oil, then pour in the chicken stock and bring to a simmer.
- 3
Cook the Meatballs: Gently drop the meatballs into the simmering broth and cook for 8 minutes.
- 4
Add Pasta: Stir in the small pasta and cook until tender.
- 5
Greens: Add the chopped escarole or spinach and simmer 2-3 minutes until wilted.
- 6
Serve: Season to taste and ladle into bowls with extra Parmesan cheese on top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1705
Calories
176 g
Protein
44 g
Carbs
91 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Italian wedding soup's name is a mistranslation of minestra maritata, 'married soup,' referring to the marriage of flavors between leafy greens and meat rather than any wedding celebration. Italian immigrants carried the dish to the United States, and its English name stuck even though it has nothing to do with weddings.
Listahan note
This version rolls the meatball mixture into marble-sized balls rather than a larger, more common meatball size, since that smaller scale lets them cook through in minutes directly in the simmering broth instead of needing to be browned separately first.
Technique cues
- Rolling the meatballs to a true marble size, smaller than a typical meatball, lets them cook through in about eight minutes of gentle simmering without drying out.
- Softening the onion, carrot, and garlic in oil before the stock goes in builds a base flavor the broth alone wouldn't have.
- Dropping raw meatballs directly into simmering broth, rather than browning them first, keeps this a genuinely quick soup while still fully cooking the meat.
- Adding the escarole or spinach for only the last two to three minutes wilts the greens without cooking all the color and bite out of them.
Kitchen flow
- Parallel prep
- While Italian Wedding Soup simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the beef and pork for meatballs.
- Make-ahead
- Italian Wedding Soup is a genuine make-ahead dish — it actually tastes better the next day once beef and pork for meatballs have had time to meld; make it a day early and reheat gently. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Italian Wedding Soup is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the beef and pork for meatballs. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Let the pot for Italian Wedding Soup soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the beef and pork for meatballs.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1.5 litres chicken stock
Main protein or body
Purpose: litres chicken stock gives Italian Wedding Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
300g ground beef and pork for meatballs
Main protein or body
Purpose: g ground beef and pork for meatballs gives Italian Wedding Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large egg, 40g breadcrumbs, and 30g grated Parmesan cheese
Main protein or body
Purpose: large egg, 40g breadcrumbs, and 30g grated Parmesan cheese gives Italian Wedding Soup its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
100g small pasta
Structural base
Purpose: g small pasta defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
100g escarole or spinach, chopped
Flavor support
Purpose: g escarole or spinach, chopped supports the balance of Italian Wedding Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Keep the pasta separate if you're making this ahead — small pasta shapes like acini di pepe keep absorbing broth in the fridge and turn bloated by the next day.
- Roll all the meatballs before you start the broth, since once the pot is simmering there's no good moment to step away and shape more.
- Finish each bowl with extra grated Parmesan at the table rather than stirring it into the pot, so the cheese doesn't clump into strings in the hot broth.
Ingredient swaps
- Gluten-free direction
- Replace the pasta with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the beef and pork for meatballs.
- Dairy-free direction
- Wherever dairy shows up here, full-fat coconut milk or a dairy-free cream alternative, added at the end rather than simmered long is the straightforward stand-in. This one leans on the beef and pork for meatballs.
- Egg-aware direction
- Replace the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the beef and pork for meatballs.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the litres chicken stock, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the beef and pork for meatballs.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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