Every Easter Sunday, my grandmother would slide a big white casserole dish out of the oven, glasses fogging up from the steam, and the whole house would go quiet for a second. We called it her “wedding soup pasta,” even though it never saw a wedding—just a lot of church basements and holiday tables here in the Midwest.
It was her way of stretching the flavors of Italian wedding soup into a hearty, stick-to-your-ribs bake that could feed a crowd without fuss. For years she kept it in her head, no recipe card in sight, and it wasn’t until I stood beside her at the stove one spring afternoon that I finally caught her “secret”: keep it simple, don’t skimp on the meatballs, and let the oven do the work. This pared‑down, four‑ingredient version is exactly what she made—humble pantry staples turning into something special, the way grandmothers have always done.
This oven-baked wedding soup pasta is a full meal in a dish, but it loves a little company. I like to serve it with a simple green salad dressed in red wine vinegar and olive oil, plus a basket of warm dinner rolls or buttered garlic toast to catch any brothy bits at the bottom of the pan. If you want to stretch it for a larger gathering, add a tray of roasted carrots or green beans alongside. A light white wine or a glass of iced tea fits right in, and for dessert something unfussy, like lemon bars or a store-bought angel food cake with berries, keeps the meal feeling like the kind of Sunday supper Grandma would approve of.
Oven-Baked 4-Ingredient Wedding Soup Pasta
Servings: 6
If you’d like to lean even closer to classic Italian wedding soup, you can stir in an extra cup or two of hot chicken broth after baking to make the dish looser and more spoonable, almost like a thick soup poured over pasta. A handful of grated Parmesan or Romano cheese on top before the final 5–10 minutes of baking adds a salty, nutty crust.
For a little more color, you can toss a cup of frozen peas or carrots in with the pasta before baking, though that will technically add more than four ingredients. Any small pasta shape works here—ditalini, acini di pepe, orzo, or tiny shells—just keep an eye on cooking time, as very tiny shapes can soften more quickly.
If you don’t have frozen mini meatballs, you can roll your own from bulk Italian sausage, but make sure they are small and fully cooked to 165°F (74°C) before baking them in the casserole for safety. Always keep meatballs frozen or refrigerated until you’re ready to assemble the dish, and don’t let raw meat sit out on the counter.
Leftovers should be cooled and refrigerated within 2 hours and eaten within 3–4 days; reheat until piping hot in the center. If the pasta thickens too much when reheating, simply loosen it with a splash of broth or water. This recipe is forgiving, so don’t be afraid to adjust the liquid a bit to suit how brothy or casserole-like you remember your own grandmother’s version.