Italian Wedding Soup

Italian wedding soup is a meal unto itself.

Easy Italian Wedding Soup

Italian Marriage Wedding soup recipe is a delicious bowl of tiny meatballs and escarole simmered in a rich broth with small pasta, such as acini di pepe or orzo.

It’s an Italian American classic and so tasty and comforting on cold nights. For an extra punch of flavor, mince 2 cloves of garlik and add to the meatball mixture.

What Pasta to Use for Italian Marriage Soup?

Have you ever had a creamy Italian Wedding Soup before? It had been a minute since I remember this one and honestly, I’m upset it hasn’t been on the blog until today. This meatball loaded soup is light, bright and delicious and perfect for those winter months.

What is pearl couscous?

This couscous looks like little pearls, which is how it gets its name. It’s also commonly called Israeli couscous.

Pearl couscous is more like a pasta than a grain; it’s best boiled and drained or simmered in broth like this recipe.

Italian wedding marriage soup

What’s the difference between broth and stock?

Broth is made from meat and vegetables while stock is made from bones. Broth is best when you need several cups for a soup; it has a lighter color and milder flavor that won’t overpower the other ingredients.
Best Italian Wedding Soup Recipe! I used to be intimidated to make Italian Wedding Soup. I have no Italian lineage and my mom never made it growing up, so for whatever reason it seemed easy to mess up.
But I’m here to tell you it is so easy to make and following this simple recipe people may likely think it was passed down from an Italian Grandmother.

What Pasta to Use for Italian Wedding Soup?

I like this best with acini de pepe. Acini de pepe are just those tiny little round pasta that can usually be found by the other pastas at the grocery store. If you can’t find them orzo will work here as well.




Ingredients
Serves: +6
  • Seasoned bread crunbs  Cup
  • Parmesan cheese ½ Cup
  • Ground Beef 1 Pound
  • Eggs 1 Large
  • Low-Sodium chicken broth 8 Cups
  • Chopped Escarole 6 Cups
  • Small Pasta ¾ Cup
Per serving
Calories: 342 kcal
Proteins: 26 g
Fats: 13 g
Carbohydrates: 30 g



Method
45 minsPrint
  • Italian wedding soup on the table photo
    In a large bowl, combine the beef, bread crumbs, Parmingiano, egg, 1/2 teaspoon kosher salt, and freshly ground black pepper to taste and use a fork to mix everything thoroughly. Roll the mixture into 48 small meatballs, about 1 inch in diameter and 1/2 ounce each. Set aside on a sheet pan.
  • Italian wedding soup ingredient
    On a large pot, combine the broth and 1/2 cup water and bring to a boil over high heat. Reduce the heat to low for a gentle simmer, then carefully drop in the meatballs and add the escarole. Stir gently to combine. Cover the pot cook until the meatballs are fully cooked through and the escarole is tender, about 15 minutes.
  • Our Italian wedding soup recipe marries.
    Stir in the pasta and increase the heat to medium. Cook the pasta to al dente according to the package direction. Taste and season with more salt, if needed. Serve hot, with additional grated Parmigiano on the side, of desired.




Key Ingredients in Italian Wedding Soup

  • Ground meat: Use your choice of ground chicken, turkey, pork, beef, veal, or a combination.
  • Dry breadcrumbs: Dry breadcrumbs helps bind the meatballs, keeping them from falling apart while cooking.
  • Eggs: You’ll need 3 large eggs, which goes into the meatball mixture and also into the soup.
  • Cheese: Use a combination of grated Pecorino Romano and Parmesan cheese.
  • Oregano: You can use either fresh or dried oregano for the meatball mixture.
  • Low-sodium chicken broth: Use store-bought.
Avatar for Andrea Pass
Andrea Pass/ author of the article

Author Andrea has been a part of the Cooking Club team since 2023. Before that, she was a food writer for Best Recipes, answering food-focused questions, breaking food news, and offering kitchen tips and tricks.

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Comments number: 1
  1. Avatar for Andrea Pass
    Andrea Pass (author)

    This recipe is fantastic. My only note (as I doubled mine) is to add at least double the broth you plan too. I also added a fair amount of pepper. It was delicious and I have frozen the remaining [sans orzo] for future easy meals :). Side note: if doubling, use a stock pot, not as much room in a normal big pot as you’d think! I made about 80-100 tsp-sized meatballs.

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