Cozy Italian Wedding Soup

There’s something irresistibly comforting about a bowl of Cozy Italian Wedding Soup. From the very first spoonful, you’re welcomed into a warm blend of savory homemade meatballs, tiny pasta, and tender greens all floating in a soul-soothing golden broth. It’s a nostalgic, feel-good meal that tastes like it simmered all day—even though it comes together quickly.

Perfect for weeknight dinners or cozy weekends, this version honors the classic Italian recipe with a modern, flavorful twist. The secret? A mix of chicken and pork for ultra-tender meatballs, plus baby spinach stirred in just at the end to preserve its color and freshness.

Interestingly, the name “Italian Wedding Soup” doesn’t actually come from matrimonial celebrations. Instead, it comes from the Italian phrase “minestra maritata,” which means “married soup”—a reference to the beautiful union between meat and greens. Pretty romantic for a soup, right?

So if you’re in the mood for something satisfying, homemade, and absolutely heartwarming, this Cozy Italian Wedding Soup is everything your dinner table needs.

A bowl of Italian wedding soup in a modern white square bowl featuring golden broth, browned meatballs, cooked carrots, spinach, acini di pepe pasta, and a sprinkle of grated Parmesan on top. — Cozy Italian Wedding Soup topped with freshly grated Parmesan—comfort in every spoonful.

Recipe Yield: 6 servings

INGREDIENTS

For the Meatballs:
½ lb ground pork
½ lb ground chicken
⅓ cup plain breadcrumbs
¼ cup grated Parmesan
2 tbsp finely chopped parsley
1 egg
1 garlic clove, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the Soup:
¾ cup acini di pepe (or orzo)
3 cups baby spinach, chopped
8 cups chicken broth
1 cup diced yellow onion
1 cup diced carrots
½ cup diced celery
3 garlic cloves, minced
1 tbsp olive oil
Salt and black pepper, to taste
Freshly grated Parmesan, for serving
Chopped parsley, for garnish

INSTRUCTIONS

1. Preheat and prep meatballs:
Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, mix all meatball ingredients until combined. Roll into 1-inch balls (about 1 tbsp each) and place on the sheet.

2. Bake the meatballs:
Bake meatballs for 12–14 minutes, until lightly browned and cooked through. Set aside.

3. Sauté the vegetables:
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring often, until softened. Stir in garlic and cook 1 minute more.

4. Simmer the broth:
Pour in chicken broth and bring to a boil. Add pasta and cook until al dente, about 7–8 minutes. Lower the heat to a gentle simmer.

5. Add the meatballs and spinach:
Carefully add baked meatballs to the soup and stir in chopped spinach. Simmer for 3–4 more minutes until spinach wilts. Taste and season with salt and pepper as needed.

6. Serve and garnish:
Ladle soup into bowls. Top with grated Parmesan and chopped parsley. Serve hot.

Helpful Tips to Perfect This Recipe

Make Meatballs Ahead: Prepare and freeze meatballs in advance for easy soup prep on busy nights. Bake straight from frozen—just increase the time by 5–7 minutes.
Use Quality Broth: For the best flavor, use a rich, low-sodium homemade or high-quality store-bought chicken broth to build a flavorful base.
Balance the Pasta: Avoid overcooking the pasta. Adding it at the end ensures it stays tender but not mushy, especially if storing leftovers.

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