Italian Wedding Soup
This post may contain affiliate links. Read my full disclosure policy. Italian wedding soup is the perfect balance of tender meatballs, fresh vegetables, and tiny pasta simmered in a savory broth. It’s a hearty, comforting dish that works as both a starter or main course. My kids love anything with meatballs, so this Italian wedding soup recipe is always a hit at our house. Made with a rich broth, greens, tiny pasta and mini meatballs, it’s a meal unto itself. The name comes from the Italian phrase minestra maritata, or “married soup,” a nod to the way the flavors combine, like a happy marriage. The traditional recipe can be a bit of a project, but I save time by using store-bought broth fortified with wine and plenty of veggies. For the meatballs, my secret is adding ground Italian sausage to the beef mixture—it packs tons of flavor without the need for extra seasoning. Rolling the mini meatballs is the most time-consuming part, but I usually recruit the kids to help. To save even more time down the road, you can double the meatball recipe and freeze half—you’ll be glad you did! Serve with warm garlic bread and a Caesar salad. “Wonderful recipe! Tastes as great as it looks.” 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. 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 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. 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, combine the egg with the chives, sage and garlic. Beat with a fork. Add the ground beef, sausage, Parmesan cheese, breadcrumbs, and salt. Mash with your hands until evenly combined. Roll into tablespoon-size balls and place on a greased oven-safe rack. 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. 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. Video Tutorial You May Also Like RecipeComments (487)Add Comment Recipe Comments (487) Add Comment 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 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 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. 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 Powered by 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 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. See more recipes: Beef, Lamb, Veal & PorkDinnerFreezer-FriendlyMake-AheadMost PopularPizza, Pasta & VegetarianSoupsItalian Beef, Lamb, Veal & Pork Dinner Freezer-Friendly Make-Ahead Most Popular Pizza, Pasta & Vegetarian Soups Italian