Italian Wedding Soup

This is one of my favorite brothy soups. I just adore this soup because it’s packed with flavor, pasta, veggies, and mini meatballs. Who can resist the mini meatballs? I’ve been making this soup for dozens of years, and it was a staple on my menu when I had my deli/restaurant.  It’s easy to make, and my version has a few twists to it that makes it so much more delicious!

Two bowls of Italian Wedding Soup beside spoon and napkin.

Despite the name, this beloved soup isn’t about weddings but rather the “marriage” of flavors—savory meatballs, tender greens, and perfectly cooked pasta, all brought together in a rich, flavorful broth. It’s a recipe I turn to on chilly days or when I need a comforting meal to bring the family together. While it may seem intricate, the steps are simple, and the results are so worth it.

I use baby spinach in this version, because it’s readily available. Escarole is more traditional, and gives the soup another layer of flavor while the spinach really just adds color. You can also use kale, but use baby kale so it cooks down quickly.

You can prep this soup ahead of time, and even make the mini meatballs days ahead and pop them into the freezer until you’re ready to make the soup. I make the mini meatballs from about 1 teaspoon of meat mixture – I like them spoon-sized! 

Two bowls of Italian Wedding Soup beside the plate of bread.

Ingredients

For the meatballs:

  • Ground pork
  • Sliced bread – Crusts removed if it’s crusty bread.
  • Milk
  • Garlic cloves – Minced.
  • Freshly grated Parmesan
  • Egg – Lightly beaten.
  • Salt – I cook with kosher salt.
  • Freshly ground black pepper
  • Garlic powder
  • Dried basil
  • Onion powder

For the soup:

  • Good olive oil
  • Yellow onion – Chopped.
  • Carrots – Cut into ¼-inch dice.
  • Celery – Cut into ¼-inch dice.
  • Fennel bulb – Sliced.
  • Homemade chicken stock – Or use low or no-sodium-added chicken broth.
  • Dry white wine
  • Acini Di Pepe pasta – See my suggested pasta shapes below.
  • Baby spinach – Washed.
  • Parsley
Italian Wedding Soup ingredients labeled.

How To Make Italian wedding soup

  1. Preheat the oven. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Soak the bread in the milk for a few minutes in a small bowl, then mash it into a paste.
  3. Combine the ground pork, garlic, parsley, Parmesan, egg, salt, pepper, garlic powder, basil, onion powder, and the bread paste in a large bowl. Mix until well combined.
  4. Scoop out small portions of the mixture using a teaspoon and shape them into ½-1 inch meatballs. Place them on the prepared baking sheet. Bake for about 20 minutes, or until they are cooked through and lightly browned. Set aside.
  5. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, fennel and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and their aromas develop.
  6. Deglaze the vegetables with the white wine and allow to reduce for 2-3 minutes at a low simmer.
  7. Pour in the chicken stock then bring the mixture to a boil. Reduce the heat to a simmer and cook covered, for about 10 minutes.
  8. Meanwhile, cook the pasta in about 2 cups of the chicken broth until al dente, about 6 minutes. Drain the pasta but add the cooking liquid to the soup pot. Set the pasta aside to cool.
  9. Gently add the baked meatballs to the soup. Cook covered, at a bare simmer, for another 10 minutes.
  10. Stir in the fresh spinach and cook for another 1–2 minutes, just until the spinach wilts.
  11. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with extra grated Parmesan cheese for an added burst of flavor.

Step-By-Step Process

The Best Pasta For Italian Wedding soup

 Small pasta shapes like tubettini, acini di pepe, or orzo are ideal because they complement the meatballs and vegetables without overpowering the broth. Avoid larger pastas like penne or farfalle, as they can dominate the bowl. If you’re feeling adventurous, tiny star-shaped pastas, also known as stelline, add a playful, charming touch to this classic dish. 

Chef Jenn’s Tips

  • Use high-quality chicken stock for the best flavor. Homemade or store-bought works as long as it’s rich and flavorful.
  • When shaping the meatballs, avoid overworking the mixture; this keeps them tender.
  • If you don’t have white wine, just skip this step.
  • I always cook the pasta for soups separately. We don’t often eat the whole batch of soup at once, so having the pasta cooked separately means I can add as much as is needed just before reheating. This way, the pasta doesn’t absorb all the soup and get bloated. 
  • For a gluten-free version, use gluten-free bread and pasta.

Recommended

Make It A Meal

Italian Wedding Soup is a hearty dish on its own, but you can round out the meal with a simple green salad and crusty bread for dipping. For dessert, consider something light like biscotti or a fruit salad to balance the richness of the soup. If you’re serving a crowd, pair it with a selection of antipasti for an Italian-inspired feast.

Two bowls of Italian Wedding Soup with spoon and flower on a white wooden table.

Storage

This soup is perfect for meal prep, as the flavors deepen over time. Store leftovers in an airtight container in the refrigerator for up to three days. Freeze the soup in portions for up to two months. To reheat, thaw it overnight in the fridge and warm it on the stove, adding a little extra stock or water if needed.

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Two bowls of Italian Wedding Soup beside spoon and napkin.

Italian Wedding Soup

Chef Jenn
Fun little meatballs, tiny pasta, and oodles of flavor make Italian Wedding Soup a stellar choice for brothy soup lovers. It's quick enough to make for a weeknight dinner, so it's a quick and hearty meal that's perfect on chilly nights. Use escarole if you can find it, otherwise baby spinach works well, too.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 443 kcal

Ingredients
  

For the meatballs

  • 1 pound ground pork
  • 2 slices white bread crusts removed if it’s crusty bread
  • ¼ cup milk
  • 2 cloves garlic minced
  • ¼ cup Parmesan freshly grated
  • 1 egg lighlty beaten
  • 1 teaspoon salt I cook with kosher salt
  • freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder

For the soup

  • 2 tablespoons olive oil
  • 1 cup yellow onion chopped
  • 2 carrots cut into ¼-inch dice
  • 2 stalks celery cut into ¼-inch dice
  • 1 cup fennel bulb sliced
  • 10 cups chicken stock homemade, or use low or no-sodium added chicken broth
  • ½ cup dry white wine
  • 1 cup acini di pepe pasta or any other very small pasta shape
  • 4 ounces baby spinach washed
  • parsley

Instructions
 

  • Preheat the oven. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  • Prepare the bread mixture. Soak the bread in the milk for a few minutes, then mash it into a paste.
  • Combine the ground pork, garlic, parsley, Parmesan, egg, salt, pepper, garlic powder, basil, onion powder, and the bread paste in a large bowl and mix well.
  • Scoop out small portions of the mixture using a teaspoon and shape them into ½-1 inch meatballs. Place them on the prepared baking sheet. Bake for about 20 minutes, or until they are cooked through and lightly browned. Set aside.
  • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and their aromas develop.
  • Deglaze the vegetables with the white wine and allow to reduce for 2-3 minutes at a low simmer.
  • Pour in the chicken stock then bring the mixture to a boil. Reduce the heat to a simmer and cook covered, for about 10 minutes.
  • Meanwhile, cook the pasta in about 2 cups of the chicken broth until al dente, about 6 minutes. Drain the pasta but add the cooking liquid to the soup pot. Set the pasta aside to cool.
  • Gently add the baked meatballs to the soup. Cook covered, at a bare simmer, for another 10 minutes.
  • Stir in the fresh spinach and cook for another 1–2 minutes, just until the spinach wilts.
  • Season and serve. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with extra grated Parmesan cheese for an added burst of flavor.

Notes

Chef Jenn’s Tips

  • Use high-quality chicken stock for the best flavor. Homemade or store-bought works as long as it’s rich and flavorful.
  • When shaping the meatballs, avoid overworking the mixture; this keeps them tender.
  • If you don’t have white wine, just skip this step.
  • I always cook the pasta for soups separately. We don’t often eat the whole batch of soup at once, so having the pasta cooked separately means I can add as much as is needed just before reheating. This way, the pasta doesn’t absorb all the soup and get bloated. 
  • For a gluten-free version, use gluten-free bread and pasta.

Nutrition

Serving: 1.5cupsCalories: 443kcalCarbohydrates: 36gProtein: 24gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 73mgSodium: 880mgPotassium: 759mgFiber: 3gSugar: 9gVitamin A: 4017IUVitamin C: 9mgCalcium: 120mgIron: 3mg
Keyword italian wedding soup, meatballs, spinach
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