About This Recipe
Italian Wedding Soup is one of those dishes that feels like a warm hug from your nonna — tiny, tender meatballs swimming alongside delicate acini di pepe pasta in a golden chicken broth enriched with fresh spinach. Despite its name, this soup has nothing to do with actual weddings; the name comes from Italian 'minestra maritata,' meaning 'married soup,' because the meat and greens marry beautifully in the broth.
In Canadian-Italian kitchens, this soup shows up at Sunday suppers, holiday tables, and whenever someone catches a cold. It's humble, forgiving, and deeply satisfying — the kind of meal that makes people ask for the recipe and come back for seconds.
Tips for the Best Italian Wedding Soup
Keep your meatballs loose — overmixing makes them tough. Let the broth simmer at least 15 minutes before adding the pasta so the garlic and onion have time to build real depth. Drop the acini di pepe in last, cook it for just 3 to 4 minutes, and stir once so the pasta doesn't stick to itself.
What to Serve With It
Serve this soup hot with a hunk of crusty Italian bread for soaking up the broth, a simple arugula salad with lemon vinaigrette, or roasted seasonal vegetables like broccoli rabe. A glass of Pinot Grigio or Chianti pairs perfectly. In Canadian homes, it's often accompanied by a side of focaccia or garlic knots.
Storage & Reheating
Cool the soup completely, then store in an airtight container in the fridge for up to 4 days. The pasta will continue absorbing broth, so thin it with water or stock when reheating. Freeze without the pasta for up to 3 months; add fresh pasta when you thaw and reheat.
