Italian wedding soup is a light, savory chicken broth filled with tiny meatballs, tender greens and little beads of pasta. This version makes exactly two generous bowls in one small saucepan, so you get a comforting homemade soup on a weeknight without a giant pot to store. The meatballs brown right in the pot and then finish cooking in the broth with the pasta, which builds flavor and keeps the dishes to a minimum. I kept the meatball mix simple and savory so the whole thing comes together in about 45 minutes.
Why you’ll like this soup
- Made for two: 6 ounces of ground beef gives about 16 small meatballs, eight for each bowl.
- One small pot: everything happens in a 3-quart saucepan, from browning the meatballs to wilting the greens.
- Weeknight timing: about 20 minutes of prep and 25 minutes on the stove.
- Everyday ingredients: ground beef, a little bread and Parmesan, an onion, a carrot, a celery rib, broth and a handful of tiny pasta.
- No leftover half-heads of greens: it uses about a quarter of a head of escarole, and the rest keeps well for a salad or a second batch.
What is Italian wedding soup?
The soup has nothing to do with weddings. Its name comes from the southern Italian minestra maritata, which means “married soup” and refers to the way meat and greens are married together in the broth. Somewhere along the way, “married” turned into “wedding.”
The version most Americans know is the Italian-American one: small meatballs, a bitter green such as escarole, carrots and celery, and a tiny pasta called acini di pepe, all in chicken broth and finished with grated cheese. It is lighter than a stew and heartier than a plain broth, which makes it an easy dinner on a cool evening.
What makes this version work for two
A 3-quart saucepan. In a big Dutch oven, a two-bowl amount of broth spreads out thin and reduces too quickly. A medium saucepan keeps the broth deep enough to cover the meatballs and cook the pasta evenly.
Browning in the same pot. Searing the meatballs first leaves browned bits on the bottom of the pan. When the broth goes in, those bits dissolve and give a small batch of soup a deeper, roasted flavor without simmering it for an hour.
An egg yolk instead of a whole egg. A full egg is too much for 6 ounces of meat and makes the mixture soft and hard to roll. One yolk, a spoonful of milk and some fresh breadcrumbs hold the meatballs together and keep them tender.
Pasta cooked in the broth. The acini di pepe releases a little starch as it cooks, which gives the broth a pleasant body. Cooking it in the soup also means one less pot to wash.
Ingredients for wedding soup
The full amounts are in the recipe card below. These are the choices that matter most:
- Ground beef: 85% lean has enough fat to keep the small meatballs juicy without leaving the soup greasy. Leaner beef works but makes firmer meatballs.
- Fresh breadcrumbs and milk: tear about half a slice of soft white bread into fine crumbs. Soaked in milk, they keep the meatballs light. Dry breadcrumbs make them denser.
- Parmesan: it seasons the meatballs from the inside and goes on top at the table. Use a wedge you grate yourself if you can; it melts more smoothly than the pre-grated kind.
- Escarole: a sturdy, slightly bitter green that softens without turning mushy. Look for it near the lettuces; spinach is the easiest swap.
- Acini di pepe: the name means “peppercorns,” and the pasta looks like tiny beads. Orzo or pearl couscous work too.
- Low-sodium chicken broth: the cheese and meatballs add salt, so starting with low-sodium broth lets you season at the end.
How to make Italian wedding soup
- Mix the breadcrumbs and milk, then add the yolk, Parmesan, onion, parsley, garlic and seasoning, work in the beef and roll about 16 small meatballs.
- Brown the meatballs in oil for 3 to 4 minutes and set them aside.
- Cook the onion, carrot and celery for 5 minutes.
- Add the broth, bring it to a boil, then add the pasta and meatballs.
- Simmer partly covered for 10 minutes, until the pasta is tender and the meatballs reach 160°F.
- Stir in the escarole for 2 to 3 minutes, season and serve with Parmesan.
How to tell each step is ready
Rolling the meatballs: mix the beef in gently and stop as soon as everything looks evenly combined; overworking makes them tough. Wet your hands lightly with water so the mixture does not stick, and aim for balls about the size of a large marble. Keeping them the same size means they all cook in the same time.
Browning: the meatballs only need color on a few sides, not a full cook. They will look browned outside and still pink inside when you lift them out. Leave the browned bits in the pan; they are flavor.
The simmer: keep the soup at a gentle bubble with the lid partly on. After 10 minutes, bite a few pieces of pasta to check that there is no chalky center, and check a meatball with an instant-read thermometer: 160°F in the middle means ground beef is safely cooked.
The greens: escarole is ready when it has collapsed into the broth and turned bright green but still has a little texture. Taste the soup now and add salt and pepper as needed.
Tips for the best wedding soup
- Grate the onion. A tablespoon of grated onion melts into the meatballs and adds moisture, with no crunchy pieces.
- Dice the vegetables small. Small pieces of carrot and celery soften in 5 minutes and fit on a spoon with a meatball and some pasta.
- Stir now and then while the pasta cooks. Tiny pasta likes to settle on the bottom of the pan.
- Season at the end. Broth, Parmesan and the meatballs all bring salt, so taste before adding more.
Easy swaps
- Spinach instead of escarole: it wilts almost instantly, so stir it in for the last minute only.
- Orzo or pearl couscous instead of acini di pepe: both work; cook until tender and taste to check, since the time can vary a little by shape.
- Pecorino Romano instead of Parmesan: it is saltier and sharper, so go easy on the added salt.
What to serve with wedding soup
This soup is a full meal in a bowl, but it is nice with something on the side. Warm, crusty bread or garlic toast is perfect for dunking. A simple green salad with lemon dressing balances the savory broth, and a plate of sliced tomatoes with olive oil works when tomatoes are good. For a cozy night in, set out an extra bowl of grated Parmesan and let everyone add their own.
Storing and reheating leftovers
Refrigerate any leftover soup within two hours of cooking, in a covered container, and eat it within 3 days. The pasta keeps soaking up broth as it sits, so the soup will look thicker the next day. Add a splash of broth or water when you reheat it in a saucepan over medium heat, and heat it until it is steaming hot all the way through.
Two steaming bowls, a little extra Parmesan and some bread for dunking make this soup an easy, comforting dinner for two. Keep it in mind for the next chilly evening.
Frequently asked questions
Why is it called wedding soup?
The name is a loose translation of the Italian minestra maritata, or "married soup," which describes how the meat and greens go together in the broth. It is not a soup traditionally served at weddings.
Can I make the meatballs ahead?
Yes. Roll them, cover them and refrigerate them for a few hours before cooking, then brown them and continue with the recipe as written.
Why does my leftover wedding soup look so thick?
The tiny pasta keeps absorbing broth in the refrigerator. Stir in a splash of broth or water as you reheat it, and the soup loosens right back up.
Print
Italian Wedding Soup for Two
- Total Time: 45 minutes
- Yield: 2 servings
Description
Two bowls of Italian wedding soup: small beef meatballs, escarole and acini di pepe simmered in chicken broth in one small saucepan.
Ingredients
- 1/4 cup fresh breadcrumbs (from about half a slice of white bread)
- 1 tablespoon milk
- 1 large egg yolk
- 2 tablespoons grated Parmesan, plus more for serving
- 1 tablespoon grated onion
- 1 tablespoon finely chopped fresh parsley
- 1 small garlic clove, grated
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 6 ounces ground beef (85% lean)
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 small carrot, diced
- 1 celery rib, diced
- 3 1/2 cups low-sodium chicken broth
- 1/4 cup acini di pepe or other tiny pasta
- 2 cups chopped escarole (about a quarter of a head)
Instructions
- In a mixing bowl, stir together the breadcrumbs and milk and let them soak for a minute. Add the egg yolk, Parmesan, grated onion, parsley, garlic, salt and a few grinds of pepper and mix well. Add the beef and mix gently with your hands until just combined. Roll into about 16 meatballs, each about 1 inch across.
- Heat the oil in a 3-quart saucepan over medium-high heat. Brown the meatballs for 3 to 4 minutes, turning them so they color on several sides; they do not need to be cooked through. Move them to a plate with a slotted spoon.
- Lower the heat to medium. Add the onion, carrot and celery with a pinch of salt and cook for 5 minutes, stirring, until starting to soften.
- Pour in the broth, scraping up the browned bits, and bring to a boil. Stir in the acini di pepe and return the meatballs and their juices to the pot.
- Lower the heat, partly cover and simmer for 10 minutes, stirring now and then, until the pasta is tender and the meatballs reach 160°F in the center.
- Stir in the escarole and simmer, uncovered, for 2 to 3 minutes, until wilted and tender. Season with salt and pepper and serve with more Parmesan.
Notes
Equipment: 3-quart saucepan with lid, mixing bowl, slotted spoon, box grater or microplane, instant-read thermometer
- Spinach can replace the escarole; stir it in for the last minute only.
- Israeli (pearl) couscous or orzo can replace the acini di pepe; cook until tender.
- Pecorino Romano can replace the Parmesan for a sharper flavor.
- Refrigerate leftover soup in a covered container for up to 3 days. The pasta keeps absorbing broth, so add a splash of broth or water when reheating.
- Reheat in a saucepan over medium heat until steaming hot throughout.
- Cook ground beef meatballs to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
