Italian Wedding Soup

25 minutes · Serves approximately 4 · Cook: 30 minutes · Easy

tiny meatballs, tiny pasta, an unreasonable amount of Parmesan

Chicken broth, tiny meatballs, greens and acini di pepe.

Jump to Recipe ↓

A note from Essy: "Italian Wedding Soup" does not actually refer to a traditional wedding dish. The name comes from the Italian minestra maritata - the idea of ingredients and flavours being "married" together, in this case the greens and the meat. No wedding required.

Ingredients

• — Meatballs —
• Approx. 250 g beef mince
• 250 g pork mince
• 40 g Parmesan, finely grated
• 40 g breadcrumbs
• 1 egg
• Parsley, chopped
• 1 garlic clove, finely chopped
• Salt and pepper
• — Soup —
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• Approx. 1.3 litres chicken stock
• 120-150 g acini di pepe or another very small pasta
• Escarole where readily available, otherwise spinach
• Parmesan, to finish
• A Parmesan rind, optional, for the broth

Method

1. Combine the beef, pork, Parmesan, breadcrumbs, egg, parsley, garlic, salt and pepper. Roll into genuinely small meatballs - smaller than you think.
2. Briefly brown the meatballs in a hot pan, just to set and colour the outside. They will finish cooking in the broth.
3. In a large pot, build a simple base with the onion, carrot and celery, cooking gently until softened.
4. Add the chicken stock and the Parmesan rind, if using. Bring to a gentle simmer.
5. Add the meatballs and simmer until cooked through.
6. Add the pasta and cook until tender.
7. Stir in the escarole or spinach just before serving, so it wilts without overcooking.
8. Remove the Parmesan rind if used, and finish with plenty of grated Parmesan.

• Leftovers:Like most small-pasta soups, this thickens as it sits and the pasta keeps absorbing broth. Add a splash of stock when reheating, or cook the pasta separately if you know you will have leftovers.

Make It Yours

• Lighter meatballs: use all pork or all chicken mince instead of the beef-and-pork mix.
• More greens: add extra escarole or spinach - it wilts down quickly.
• No acini di pepe: any very small pasta shape, such as ditalini or stelline, works the same way.

Good to Know

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 23 September 2026

More about Esther →