Italian Wedding Soup
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Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.
Photo by Johnny Miller (Clarkson Potter, 2021)
My kids love anything with meatballs in it (especially mini meatballs), so there’s always excitement at our house when Italian wedding soup is on the menu. The name “wedding soup” comes from the Italian phrase minestra maritata—or “married soup”—which is a reference to the way the flavors combine, like a happy marriage. Wedding soup is traditionally made from a rich, long-cooked homemade chicken stock. To save time and mimic the same rich flavor, I use a combination of high-quality store-bought broth fortified with wine and lots of veggies. For the meatballs, my secret is to add ground Italian sausage to the beef mixture, which adds tons of flavor without the need for lots of other seasonings.
The most tedious part of this Italian soup recipe is rolling the little meatballs (the recipe makes 50!), so I usually get the kids to help. The soup is hearty and truly a meal unto itself. Serve it with warm garlic bread or focaccia and a Caesar salad, and dinner is served!
Table of Contents
“This soup is perfect for a cold evening meal, and a real crowd pleaser.”
What You’ll Need To Make Italian Wedding Soup
- Egg: Helps bind the meatballs, giving them structure and tenderness.
- Fresh chives and sage: Add a subtle onion and earthy flavor to the meatballs.
- Garlic: Lends savory flavor to the meatballs.
- Lean ground beef: Forms the base for tender, flavorful meatballs.
- Italian sausage: Adds tenderness, spice, and extra rich flavor to the meatballs.
- Parmigiano Reggiano: Adds a sharp, nutty flavor to the meatballs and also to the finished soup.
- Italian seasoned bread crumbs: Helps bind the meatballs while adding extra seasoning.
- Olive oil: Used to sauté the vegetables and adds richness to the soup.
- Yellow onion, carrots, and celery: The classic trio for a flavorful soup base.
- Chicken broth and beef broth: Provides a rich and hearty base for the soup. Note that the recipe calls for regular (not low-sodium) chicken and beef broth. I find the soup to be a bit bland with the low-sodium varieties, but if you special dietary considerations, go ahead and use low-sodium and season to taste before serving.
- Dry white wine: Adds a touch of acidity to balance out the richness of the broth.
- Bay leaf: Infuses the soup with a subtle, earthy flavor.
- Small pasta (like ditalini, orzo, or pearl couscous): Gives the soup heartiness and texture.
- Fresh spinach: Stirred in at the end, adding color and a touch of freshness. Chard or escarole would make excellent substitutes.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by making the meatballs.
In a large bowl, beat the egg with the chives, sage and garlic.
Add the ground beef, sausage, Parmesan cheese, breadcrumbs, and salt.
Mash with your hands until evenly combined.
Roll the mixture into tablespoon-size balls (about 1 inch in diameter) and place on a greased oven-safe rack. (If you don’t have an oven-safe rack, it’s fine to cook the meatballs directly on the baking sheet; it’ll just be a little harder to get rid of the fat as it tends to collect around the meatballs.)
Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
To make the soup, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery.
Cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Add the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper and bring to a boil.
Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions).
Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs.
Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
Make It Ahead
If you’d like to make this soup part of your rotation and want to shave off a little time for the next time around, double the recipe for the meatballs and freeze half. That way, all you’ll have to do is make the soup and add the meatballs to it as directed in the recipe. (They may take a few extra minutes to warm through if you’re adding them directly from the freezer.)
Video Tutorial
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Italian Wedding Soup
Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.
Ingredients
For the Meatballs
- 1 large egg
- 3 tablespoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh sage
- 2 cloves garlic, minced
- ¾ lb 85 or 90% lean ground beef
- ½ lb sweet or hot Italian sausage, removed from the casings
- ½ cup grated Parmigiano Reggiano
- ⅓ cup Italian seasoned bread crumbs
- ¼ teaspoon salt
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
- 2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
- 2 cups water
- ½ cup dry white wine (optional)
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon white pepper (okay to use black pepper)
- 1 cup small pasta such as dittalini
- 4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)
- Parmigiano Reggiano, for serving
Instructions
- Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
- In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
- Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.
Nutrition Information
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- Calories: 359
- Fat: 22 g
- Saturated fat: 7 g
- Carbohydrates: 16 g
- Sugar: 5 g
- Fiber: 2 g
- Protein: 23 g
- Sodium: 930 mg
- Cholesterol: 83 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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I’ve made it twice now and it has been a huge hit. Excellent recipe. The second time made the meatballs with veal, beef and pork sausage – its what i had around and needed to use it. Did a slow bake on those to keep the color light and render out as much fat as I could. And I had kale so used that, just had to let it take a bit more time to soften. Excellent both times.
I had been looking through many Italian wedding soup recipes and am so glad I chose this one to make, it was phenomenal! Half the people it was served to asked for the recipe, and I gladly referred them to this site. I’ll be trying more recipes from this chef based on the great results of this soup recipe. As a note, I did add 1 teaspoon of dried Italian herbs to the meatballs, but otherwise followed as written.
I also subscribed to her site and took the chef tip about salt to heart and think it does make difference.
Hi I have the same question as Melanie. Why not just cook the meatballs in the broth from the beginning? Seems the broth would be more flavorful. I’ve made soups with little meatballs before and always cook them that way.
Hi Susan, I prefer to bake the meatballs first to cook off some of the fat. Feel free to add them directly to the broth if you prefer.
Hi! Just made this for a holiday party tomorrow-little do they know they’re guinea pigs.
I am GF, so I use gluten free breadcrumbs and will make GF orzo, I thought that might be nice. Will add minced raw garlic at the end. Thank you for this recipe-the beef/pork/breadcrumbs and spices came out well. Tomorrow will tell! I will add the meatballs and orzo before I serve it and take some fresh spinach and shock it in the heat of the soup so it’ll be a nice bright green! Happy holidays to all and let’s pray for a wonderful 2024
Haven’t tried it yet – but recipe sounds great and am shopping for it. Question about the sausage, please. Is there a difference – ingredient or texture-wise – between using “sausage casings removed” and just pre-ground packaged sausage? So much easier, but is something sacrificed in going the easy route? Besides, successfully separating the sausage from casings just eludes me, for some reason. Appreciate any info, suggestions! Thanks – Rita
Hi Rita, Absolutely no difference, so feel free to use the pre-ground. 🙂
WOW! My girlfriends and I used this recipe in our 5 course Italian menu night. Loved by all and already being shared! Definitely a must soup for all occasions and any reason!! The only change we made is double the meatball recipe (don’t judge until you try – those meatballs are the true star and will be used in all meatball recipes going forward).
Can I use store bought frozen meatballs?
Sure, if you’d like. Hope you enjoy!
I made this for the first time and served it to my bunco group. It received rave reviews and several requests for the recipe. Thank you for a treasure trove of recipes that never fail…even on the first attempt.
Hi!
What is your opinion on swapping out Dino Kale for spinach? I have lots of kale in the garden and would love to use it up!
Hi Gloria, kale should work — it may just take a few extra minutes to wilt in the soup. Hope you enjoy!
I’m wondering if anyone has made this by cooking the meatballs in the Dutch oven rather than in a traditional oven. I know there would be a lot more fat, but would it affect the taste?