Italian Wedding Soup (With Escarole, Meatballs & So Much Flavor)

Updated April 2026:
I gave this Italian Wedding Soup a little refresh – cleaned up the recipe, added a few more tips (especially for escarole!), and made it even easier to pull together. It’s still one of my favorite cozy soups… maybe even more now.

This is one of those soups that just feels right.

Cozy. Hearty. Simple. And honestly? It tastes even better the next day – which, in my house, is always a win.

This Italian Wedding Soup has everything I love in a bowl:

• tender meatballs
• soft, perfectly cooked greens
• a savory, comforting broth
• and just enough pasta (or beans!) to make it feel like a full meal

And let’s talk about escarole for a second… because I used to avoid it too.

Escarole: The Underrated Star

I’ll be honest – I slept on escarole for YEARS.

I heard “bitter green” and immediately said… nope. Not for me.

But then I cooked with it properly and WOW. Total game changer.

Here’s the thing:

• Yes, it has a slight bitterness at first
• But when you cook it long enough?
  It softens, mellows, and turns almost nutty

That’s when it becomes magic in this soup.

My tip (learned with Lou taste-testing along the way):

Don’t rush it. Let the escarole cook long enough to really soften – that’s when the flavor shines.

No escarole? No problem.

• Spinach (quick + mild)
• Kale (hearty, needs longer cooking)
• Swiss chard (great middle ground)

Why Is It Called “Wedding Soup”?

Fun little backstory here – because no, it’s not actually a wedding dish.

The name comes from the Italian word “maritata”, meaning married.

It refers to the perfect pairing of:

• meat (those  meatballs)
• greens (like escarole)

A marriage of flavors… which honestly makes so much more sense.

Pasta or Beans? Let’s Talk Options

This is where you can make it your own.

You’ll see both versions out there:

• Pasta (ditalini, acini di pepe, orzo)
• Cannellini beans

Traditionally, you don’t use both – but listen… there are no rules in our kitchens.

My preference:
Cook pasta separately and add it to each bowl

This keeps it from getting mushy in leftovers (trust me, worth it)

Italian Wedding Soup with Escarole and Meatballs

This Italian Wedding Soup is the definition of comfort in a bowl – tender meatballs, delicate greens, and a rich, savory chicken broth all coming together in the most delicious way. The escarole softens as it cooks, losing its bitterness and adding a subtle, nutty flavor that makes this soup truly special.

Whether you add a handful of pasta or creamy cannellini beans, this is an easy, flexible recipe that’s perfect for weeknights, cozy weekends, or making ahead (it’s even better the next day!). Serve it with a sprinkle of Parmesan and some crusty bread, and you’ve got a meal everyone will love.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Soup

Cuisine Italian-American

Servings 8 servings

Ingredients

  

For the Soup:

• 1 tablespoon olive oil
• 1 yellow onion diced
• 4 cloves garlic minced
• 4 stalks celery diced
• 5 carrots diced
• 8 cups chicken stock
• 25 small cooked meatballs homemade or frozen
• 2 heads escarole cleaned and chopped (or 8 cups spinach)
• Salt and pepper to taste

Optional:

• 1 cup small pasta ditalini, orzo, etc.
• 1 can cannellini beans drained and rinsed
• Grated Parmesan cheese
• Red pepper flakes

Instructions

 

Prep the Meatballs & Pasta (if using)

• Cook meatballs if homemade (400°F for ~25 minutes)
• Cook pasta separately until al dente, drain, and set aside

Build the Flavor Base

• Heat olive oil in a large soup pot over medium heat
• Add onion, celery, and carrots
• Cook for 10–15 minutes until softened

Add Garlic

• Stir in garlic and cook for 1–2 minutes

Add Broth

• Pour in chicken stock and bring to a boil
• Reduce to a simmer

Add Meatballs

• Add cooked meatballs and simmer for 10–15 minutes

Add Escarole

• Stir in chopped escarole
• Simmer for 20–30 minutes until very tender

Finish

• Season with salt and pepper
• Add beans if using

Serve

• Ladle into bowls
• Add pasta (if using)
• Top with Parmesan and red pepper flakes

Notes

📝 Notes

• Escarole needs time – don’t rush it or it will stay bitter
• Pasta is best added per bowl, not to the pot
• Soup thickens slightly as it sits (and gets even better the next day!)

 

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🔄 Variations

• Greens: spinach, kale, Swiss chard
• Protein: turkey meatballs, chicken, or beans
• Broth: homemade, store-bought, or vegetable

 

And this soup is even more fabulous the next day! The ingredients get a chance to hang out together – the more time they sit together, the better this soup tastes!

GO MAKE THIS!