Imagine cozying up with a steaming bowl of tender parmesan-infused meatballs, swimming in a golden broth dotted with pearl couscous, wilted greens, and sweet carrots. Italian Wedding Soup with Parmesan Meatballs isn’t just a dish—it’s a soul-soothing experience that brings warmth, comfort, and rustic Italian flavors right to your table.

While the name might imply it’s served at weddings, “Italian Wedding Soup” actually comes from the phrase minestra maritata, or “married soup,” referring to the beautiful union of meat and greens. The star of this version? Juicy, pan-seared meatballs made with parmesan cheese and herbs, adding depth and richness to every spoonful.

Why You’ll Love This Italian Wedding Soup with Parmesan Meatballs

Ultimate Comfort Food: This soup is perfect for chilly days, lazy weekends, or when you need a bowl of something nourishing and hearty.
Flavor-Packed Meatballs: The meatballs are seasoned generously and seared for a golden crust that enhances their savory taste.
One-Pot Wonder: Everything comes together in a single pot, making cleanup easy and stress-free.
Customizable: Swap in kale for spinach or use orzo instead of couscous—this soup adapts to what you have on hand.

Preparation Phase & Tools to Use

Before diving into the cooking process, gather your kitchen tools. The right equipment ensures everything flows smoothly.

Essential Tools & Their Importance:

Large Dutch Oven or Heavy Pot: This retains heat evenly, perfect for simmering the broth and keeping the meatballs juicy.
Mixing Bowls: One for the meatball mixture and another for prepping the veggies.
Wooden Spoon or Spatula: For gently stirring without breaking the meatballs apart.
Cookie Scoop or Spoon: Helps form uniform meatballs for even cooking.
Sharp Knife & Cutting Board: You’ll need these for chopping carrots, celery, and onions finely.

Ingredients for the Italian Wedding Soup with Parmesan Meatballs

Each ingredient in this soup has a specific purpose that brings the whole dish together beautifully:

Ground Chicken or Turkey: Lean, flavorful, and perfect for creating tender meatballs.
Grated Parmesan Cheese: Infuses the meatballs with nutty, salty richness.
Breadcrumbs: Helps bind the meatballs while keeping them moist.
Garlic & Onion: Essential for depth and savory aroma in both meatballs and broth.
Egg: Acts as a binder to hold the meatballs together.
Fresh Parsley: Adds a touch of herby brightness.
Carrots, Celery, Onion: The classic mirepoix base for aromatic soup flavor.
Chicken Broth: A rich, savory liquid that brings all components together.
Pearl Couscous or Acini di Pepe: Adds body and bite to the soup.
Fresh Spinach: Stirred in at the end for a boost of nutrients and color.
Olive Oil: For sautéing the meatballs and veggies, adding a hint of Mediterranean warmth.

How To Make the Italian Wedding Soup with Parmesan Meatballs

Step 1: Make the Parmesan Meatballs

In a mixing bowl, combine ground chicken or turkey, grated parmesan, breadcrumbs, minced garlic, chopped parsley, egg, salt, and pepper. Mix until just combined. Use a cookie scoop or spoon to form small meatballs.

Step 2: Brown the Meatballs

In a large Dutch oven, heat olive oil over medium heat. Sear the meatballs in batches until golden brown on the outside. They don’t need to be cooked through—just browned. Set aside.

Step 3: Build the Broth

In the same pot, add more olive oil if needed. Sauté diced onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook another minute.

Step 4: Simmer the Soup

Pour in the chicken broth and bring to a boil. Add the browned meatballs and reduce heat to a simmer. Let cook for 15–20 minutes, allowing flavors to meld and meatballs to cook through.

Step 5: Add the Pasta and Greens

Stir in the couscous and cook until tender (about 10 minutes). Just before serving, fold in the fresh spinach and let it wilt.

Step 6: Taste and Serve

Taste the broth and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with extra parmesan if desired.

Serving and Storing Your Italian Wedding Soup

Serve this soup piping hot, ideally with crusty Italian bread or a sprinkle of extra parmesan on top. It’s fantastic as a hearty lunch, cozy dinner, or even a starter for a larger Italian feast.

Leftovers store beautifully. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.

Frequently Asked Questions

What type of pasta works best?

Traditionally, acini di pepe is used, but pearl couscous, orzo, or even ditalini can work well depending on availability.

Can I use beef or pork for the meatballs?

Absolutely. Ground beef or pork adds richness, though using chicken or turkey keeps things lighter.

Is it okay to skip the searing step?

Searing builds flavor, but if you’re short on time, you can cook the meatballs directly in the broth. They’ll be softer but still delicious.

Can I make it ahead of time?

Yes, this soup tastes even better the next day! Store the soup and pasta separately if you want to avoid the pasta soaking up too much broth.

What vegetables can I swap in?

Kale, escarole, or even finely chopped zucchini make great substitutions or additions.

Is it gluten-free?

Use gluten-free breadcrumbs and swap regular pasta for a gluten-free alternative to make the soup suitable for gluten-sensitive diets.

Want More Soup Ideas?

If you’re warming up to hearty, comforting soups, here are a few more recipes worth trying from Kitchen By Kate:

Hearty Italian Sausage Soup for a bolder, spicier broth.
Easy Thai Red Curry Dumpling Soup with a vibrant, spicy kick.
Creamy Orzo with Roasted Butternut Squash and Spinach for a veggie-forward twist.
Million Dollar Ravioli Casserole if you’re craving a creamy pasta bake instead.
Old-Fashioned Spaghetti with Hearty Meat Sauce for another Italian classic with robust flavor.

Save This Pin For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with turkey or beef? Or maybe add kale instead of spinach? I’d love to hear what personal twist you gave it.

For more cozy recipes like this one, follow me on Pinterest at Kitchen By Kate.