Italian Wedding Soup is the epitome of comfort in a bowl—a rich and savory concoction that brings together tender meatballs, delicate pasta, and a hearty broth. Its name may suggest a festive origin, but in reality, the “wedding” refers to the perfect marriage of flavors that this soup embodies. Whether served as a starter or a satisfying main dish, Italian Wedding Soup is versatile, warming, and utterly delightful, making it a go-to recipe for any occasion, from casual family dinners to special gatherings.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Breakdown: The Building Blocks of Flavor

For the Meatballs:

The soul of this soup lies in the meatballs, and their flavor starts with the quality of the ingredients. Opting for 85 or 90% lean ground beef ensures that the meatballs are juicy yet not overly greasy, while the Italian sausage, whether sweet or hot, adds a depth of flavor and a hint of spice. Fresh chives and sage bring a bright, herbal note that balances the richness of the meats, and minced garlic infuses the mixture with aromatic intensity. Parmigiano Reggiano, finely grated, introduces a salty, nutty element, binding the ingredients together and enhancing the overall taste. Italian seasoned breadcrumbs provide structure, ensuring the meatballs hold their shape during cooking, while a single large egg acts as the glue, uniting the ingredients into a cohesive mixture. A pinch of salt rounds out the flavors, creating a perfectly seasoned base for the meatballs.

For the Soup:

The broth in which these meatballs swim is equally crucial. High-quality chicken and beef broths serve as the foundation, their rich flavors enhanced by the addition of water to balance the intensity. A medium yellow onion, along with diced carrots and celery, creates the classic mirepoix—a trio that is fundamental to any flavorful soup base. Olive oil, used to sauté the vegetables, adds a subtle richness and helps release the aromatic qualities of the onions, carrots, and celery. A bay leaf adds a subtle layer of herbal complexity, while white pepper, or black if preferred, provides just the right amount of spice. For a touch of elegance, a splash of dry white wine can be included, its acidity cutting through the richness of the broth. Small pasta, such as ditalini, adds texture and heartiness to the soup, while fresh spinach, roughly chopped, introduces a vibrant, green contrast, both in color and flavor. Finally, freshly grated Parmigiano Reggiano is served on top, melting into the hot soup and enriching every spoonful with its creamy, savory essence.

Step-by-Step Cooking Instructions

Preparing the Meatballs:

The process begins by preheating the oven to 350°F and preparing a baking sheet lined with aluminum foil, topped with an oven-proof roasting rack generously coated with nonstick spray. In a large mixing bowl, the egg, chives, sage, and garlic are whisked together until well combined. Next, the ground beef, Italian sausage, breadcrumbs, Parmigiano Reggiano, and salt are added to the bowl. The key to perfectly mixed meatballs lies in using your hands to gently but thoroughly combine the ingredients, ensuring an even distribution of flavors. Once the mixture is homogeneous, it is time to shape the meatballs. Rolling the mixture into tablespoon-sized portions, each about 1 inch in diameter, guarantees bite-sized perfection. These meatballs are then arranged on the prepared rack and baked in the preheated oven for 15 to 18 minutes, just until they are lightly browned and cooked through. The result is a batch of tender, flavorful meatballs ready to be the star of your soup.

Crafting the Soup Base:

With the meatballs set aside, attention turns to the soup base. A large soup pot or Dutch oven is placed over medium heat, and olive oil is added to coat the bottom. The diced onions, carrots, and celery are introduced to the pot, and the mixture is sautéed, with frequent stirring, for about 8 minutes until the vegetables soften and release their flavors. At this point, the chicken broth, beef broth, water, and optional white wine are poured into the pot. A bay leaf is added, along with salt and white pepper, seasoning the broth to taste. The mixture is then brought to a boil, a crucial step in developing the soup’s depth of flavor.

Combining the Elements:

As the broth reaches a boil, the small pasta is added to the pot, cooking uncovered at a gentle boil until al dente, typically 8 to 10 minutes, or as per the package instructions. It’s important to taste the soup at this stage, adjusting the seasoning if necessary. With the pasta cooked, the heat is reduced, and the spinach and meatballs are added to the pot. A few minutes of gentle simmering allow the spinach to wilt and the meatballs to warm through, marrying their flavors with the broth. The final touch is ladling the soup into bowls, each serving topped with a generous grating of Parmigiano Reggiano, which melts into the soup, adding a luxurious finish.

Recipe Tips & Frequently Asked Questions

Choosing the Right Meat: Select ground beef with 85 to 90% lean content for the best texture and flavor balance. Pair with either sweet or hot Italian sausage, depending on your preference for a milder or spicier soup.
Perfecting the Meatball Texture: Handle the meat mixture gently to avoid overworking it, which can lead to tough meatballs. Use wet hands to shape the meatballs for easier handling and to prevent sticking.
Enhancing the Broth: For a more robust broth, consider adding a Parmesan rind during simmering, or a dash of soy sauce for an umami boost. Fresh herbs like thyme or rosemary can also be added for extra depth.
Make-Ahead and Storage Tips: Prepare the meatballs in advance and freeze them uncooked, ready to bake when needed. If freezing the soup, do so without the pasta, as pasta tends to become mushy when reheated. Add freshly cooked pasta when reheating the soup.

What to Serve With Italian Wedding Soup

A bowl of Italian Wedding Soup is a complete meal in itself, but pairing it with the right side dishes can elevate your dining experience. A slice of crusty, warm bread is an excellent accompaniment, perfect for dipping into the rich broth. A simple side salad, perhaps a classic Caesar or a crisp arugula salad with lemon vinaigrette, provides a refreshing contrast to the hearty soup. If you’re looking to complement the Italian theme, a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully, its acidity balancing the richness of the meatballs and broth. For a final touch, consider serving the soup with a sprinkle of freshly ground black pepper and an extra grating of Parmigiano Reggiano at the table, allowing guests to customize their bowls to taste.

Variations: Customizing Your Italian Wedding Soup

One of the joys of Italian Wedding Soup is its versatility. The meatballs can be customized to your liking—try a mix of ground pork and beef for a richer flavor, or even turkey for a lighter option. For an added twist, consider stuffing the meatballs with a small piece of mozzarella or provolone, which will melt into a gooey surprise as the meatballs cook. The broth, too, is ripe for experimentation; adding a dash of balsamic vinegar or a spoonful of tomato paste can impart a different character to the soup. If you’re looking to incorporate more vegetables, zucchini, mushrooms, or even small cubes of butternut squash can be added alongside the carrots and celery, offering a new dimension of flavor and texture. This flexibility allows you to make the recipe your own, adapting it to suit your tastes and the ingredients you have on hand.

Savoring the Comfort of Italian Wedding Soup

Italian Wedding Soup is more than just a dish—it’s a comforting embrace in a bowl, a reminder of the joys of simple, yet flavorful cooking. The combination of tender meatballs, al dente pasta, and a rich, savory broth makes it a perennial favorite, whether you’re serving it to family on a cold winter night or enjoying it as a comforting lunch. With endless possibilities for customization, this recipe invites you to experiment and make it your own, ensuring it becomes a cherished part of your culinary repertoire. So gather your ingredients, take your time with the preparation, and relish in the process of creating this delicious, heartwarming soup.

Ingredients

For the Meatballs

¾ lb 85 or 90% lean ground beef
½ lb sweet or hot Italian sausage, removed from casings
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh sage
1 large egg
2 cloves garlic, minced
⅓ cup Italian seasoned bread crumbs
½ cup grated Parmigiano Reggiano
¼ teaspoon salt

For the Soup

2 tablespoons olive oil
2 large carrots, diced
2 stalks celery, diced
1 medium yellow onion, diced
6 cups high-quality chicken broth, such as Swanson (avoid low-sodium)
2 cups high-quality beef broth, such as Swanson (avoid low-sodium)
2 cups water
½ cup dry white wine (optional)
1 bay leaf
½ teaspoon salt
¼ teaspoon white pepper (black pepper is fine)
1 cup small pasta, like ditalini
4 oz fresh spinach, stems trimmed and roughly chopped (yielding about 3 packed cups)
Parmigiano Reggiano, for serving

Instructions

Prepare the Meatballs:
Preheat your oven to 350°F. Line a baking sheet with aluminum foil and position an oven-proof roasting rack on top. Generously coat the rack with nonstick cooking spray to prevent sticking.
In a large mixing bowl, whisk together the egg, chives, sage, and garlic until well blended. Add the ground beef, Italian sausage, breadcrumbs, Parmigiano Reggiano, and salt. Use your hands to thoroughly mix the ingredients until they are evenly distributed. Shape the mixture into tablespoon-sized meatballs, about 1 inch in diameter, forming approximately 50 meatballs in total. Arrange the meatballs on the prepared rack and bake for 15 to 18 minutes, or until they are lightly browned and cooked through. Set the meatballs aside.

Make the Soup:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, stirring frequently until the vegetables are softened, which should take around 8 minutes. Pour in the chicken broth, beef broth, water, and white wine (if using). Drop in the bay leaf and season with salt and pepper. Bring the mixture to a boil. Once boiling, add the pasta and cook at a gentle boil, uncovered, until the pasta reaches an al dente texture, about 8 to 10 minutes (or as directed on the package). Taste the soup and adjust the seasoning if necessary. Lower the heat, add the spinach and meatballs to the pot, and let it simmer for a few minutes until the spinach wilts and the meatballs are heated through. Ladle the soup into bowls and garnish with freshly grated Parmigiano Reggiano.

Freezer-Friendly Tip:
The soup can be frozen for up to 3 months, but hold off on adding the pasta until you’re ready to reheat it. To reheat, defrost the soup in the refrigerator for about 12 hours, then warm it on the stovetop over medium heat until it simmers. Add the pasta and cook until it reaches the desired tenderness.