By: Becky Hardin
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Italian Wedding Soup is a traditional soup that’s just filled with flavor! It’s hearty, warming, and delicious. This is the BEST Italian wedding soup recipe, loaded with comforting goodness and nutritious ingredients, including meatballs. It’s so flavorful and so easy to make!
Table of Contents
Best Italian Wedding Soup with Meatballs
Italian Wedding Soup is filled with all kinds of amazing ingredients! It’s a delicious mix of veggies, greens, grains, and meatballs.
There’s a reason why this soup is timeless, because it’s so tasty and fit for any event. Plus it’s surprisingly easy to make!
This is the best Italian wedding soup recipe, made with homemade meatballs, fresh vegetables, sausage and parmesan. It’s wonderfully rich and satisfying.
Why You’ll Love This Italian Wedding Soup Recipe:
- ONE POT: This wedding soup is all made in one pot on the stovetop, so clean up is a breeze!
- MAKE AHEAD: This is a great soup to enjoy throughout the week, and it’s freezer friendly too.
- FILLING: This Italian soup is not thin and watery. It’s loaded with filling and nutritious ingredients and is so satisfying.
Be sure to try my Chicken Parmesan Soup and Tomato Soup too!
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Ingredients
- Vegetables: Carrots, fennel bulb, onion, kale, spinach.
- White Wine
- Chicken Broth: I recommend using low-sodium broth.
- Couscous: Or substitute orzo, pasta, or another grain.
- Sausage
- Parmesan Cheese
- Meatballs: pork, sausage, beef, and lots of seasonings.
There are so many delicious ingredients in this Italian wedding soup recipe, so be sure to check the recipe card for the full ingredients list!
How to Make Italian Wedding Soup
You can jump to the recipe card for full ingredients & instructions!
- To make the meatballs, mix together the ingredients and shape into balls. Then bake until lightly browned.
- Soften the vegetables in oil in your pot.
- Add wine and deglaze.
- Add in all the other ingredients except parmesan and parsley.
- Simmer.
- Stir in parmesan and parsley.
- Season with salt, pepper and lemon juice.
What are the meatballs in Italian wedding soup?
These meatballs are a mix of ground pork, ground beef, and sweet Italian sausage (a little bit of everything). You can use ground chicken or turkey in place of the pork or beef.
What kind of wine should I use for this recipe?
A dry white wine works best. Use something like a pinot grigio or chardonnay.
How long does it take to cook the meatballs?
Once the meatballs are formed, it takes about 10-15 minutes to bake them in the oven.
Serving Suggestions
This Italian wedding soup recipe can easily be served by itself for a delicious dinner! It’s filled with so many ingredients, including grains, veggies, and meat, so it’s plenty filling. It works wonderfully with a side of garlic bread or a Caprese salad.
Tips!
- The meatballs can be formed, covered on the baking sheet, and refrigerated, up to two days before using.
- You can also use pre-made frozen meatballs if you’d prefer.
- Make this wedding soup in a Dutch oven or heavy bottomed pot. It will disperse the heat more evenly so you won’t get hotspots that can burn the bottom.
- If you don’t want to use wine, you can substitute this for an extra bit of stock.
What is Italian wedding soup?
Italian wedding soup is a soup that contains a mix of veggies, greens, and meats. There’s lots of good stuff in here, all mingling together.
This dish is sometimes called simply wedding soup, or traditionally, minestra maritata (meaning “marriage soup”).
Can you make it ahead of time?
This soup is so great to enjoy throughout the week. The recipe will easily make 8 servings, so you can make it one night and enjoy it for easy lunches and dinners. Store the cooled soup in airtight containers. It will keep in the fridge for up to 4 days. Reheat the soup on the stovetop or in the microwave for 3 minutes, stirring halfway through.
You can also prep the meatballs ahead of time, keep them in the refrigerator, and bake to serve.
Can you freeze Italian wedding soup?
Yes! This wedding soup will keep well frozen for up to 6 months. Thaw the soup fully in the fridge overnight before reheating.
This Italian wedding soup is so wonderfully delicious and so simple and easy to make. Be sure to make up a big batch because it will disappear quickly!
More Easy Soup Recipes we Love
- Instant Pot Ham and Bean Soup
- Meatball Soup
- Broccoli Cheese Soup
- Tortellini Soup
- Zuppa Toscana
- Instant Pot Black Eyed Pea Soup
- Chicken Taco Soup
- Instant Pot Stuffed Pepper Soup
- Easy Gazpacho
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Italian Wedding Soup
4.70 from 23 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 1 hour hour 10 minutes minutes
Total: 1 hour hour 25 minutes minutes
Italian Wedding Soup is a traditional soup that's just filled with flavor! It's hearty, warming, and delicious. This is the BEST Italian wedding soup recipe, loaded with comforting goodness and nutritious ingredients, including meatballs. It's so flavorful and so easy to make!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 3-4 carrots peeled & diced
- ½ fennel bulb cored and diced
- 3 garlic cloves minced
- ½ cup white wine dry or semi-dry
- 1 tablespoon Worcestershire Sauce
- 10 cups low-sodium chicken broth homemade, if available
- 1 bay leaf
- 1/8 crushed red pepper flakes
- ¾ cup pearl couscous Ditalini or other small pasta
- 12 ounces baby spinach kale or escarole, rough chopped
- 4 ounces skinless smoked sausage or kielbasa cut into ¼” cubes, opt.
- ½ cup grated Parmesan cheese divided
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper
- Optional: freshly squeezed lemon juice
For the Meatballs:
- 1/3 cup dried breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- One pinch of crushed red pepper flakes
- 2 large eggs
- 2 tablespoons whole milk or cream
- ½ pound ground pork chicken or turkey
- ¼ pound sweet Italian bulk sausage
- ½ pound lean ground beef 85% lean
Instructions
For the Soup:
Add oil, butter, onion, carrots and fennel to a Dutch oven set over medium heat. Cook the vegetables until the onion is translucent and all vegetables have softened. Add the garlic and cook 30 seconds.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 medium yellow onion, 3-4 carrots, ½ fennel bulb, 3 garlic cloves
Add wine, scraping any flavorful bits stuck to the pan with a wooden spoon.
½ cup white wine
Add Worcestershire Sauce, chicken broth, bay leaf, red pepper flakes, couscous (or other pasta), spinach (or other greens), smoked sausage, and the browned meatballs (see below for how to make or use store bought). Stir gently and bring mixture to a boil.
1 tablespoon Worcestershire Sauce, 10 cups low-sodium chicken broth, 1 bay leaf, 1/8 crushed red pepper flakes, ¾ cup pearl couscous, 12 ounces baby spinach, 4 ounces skinless smoked sausage or kielbasa
Reduce the heat to low, cover and simmer 30-60 minutes or until it reaches the desired consistency.
Add ¼ cup Parmesan and chopped parsley, stir well.
2 tablespoons chopped fresh parsley, ½ cup grated Parmesan cheese
Taste and season with salt and freshly ground black pepper, if needed.
Kosher salt and freshly ground black pepper
If desired, add a little freshly squeezed lemon juice and stir.
Optional: freshly squeezed lemon juice
Ladle into bowls and sprinkle with additional grated Parmesan cheese.
Enjoy!
For the Meatballs:
See *Note for making ahead.
Adjust oven rack to middle position and heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine all meatball ingredients except pork, sausage and beef. Mix well. In another bowl, mix the 3 meats until blended. Add the meat mixture to the breadcrumb mixture and gently mix until well blended. Shape the meat into 1-inch meatballs and place them on the prepared baking sheet. Cook the meatballs just until lightly browned, about 10-15 minutes. Wipe off excess fat from the meatballs and transfer them to the soup.
Kosher salt and freshly ground black pepper, 1/3 cup dried breadcrumbs, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried parsley, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, One pinch of crushed red pepper flakes, 2 large eggs, 2 tablespoons whole milk or cream, ½ pound ground pork, ¼ pound sweet Italian bulk sausage, ½ pound lean ground beef
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The meatballs can be formed, covered on the baking sheet, and refrigerated, up to two days before using.
- You can also use pre-made frozen meatballs if you’d prefer.
- Make the soup in a Dutch oven or heavy bottomed pot. It will disperse the heat more evenly so you won’t get hotspots that can burn the bottom.
- If you don’t want to use wine, you can substitute this for an extra bit of stock.
Nutrition Information
Calories: 453kcal (23%) Carbohydrates: 28g (9%) Protein: 30g (60%) Fat: 24g (37%) Saturated Fat: 9g (56%) Trans Fat: 1g Cholesterol: 110mg (37%) Sodium: 733mg (32%) Potassium: 1003mg (29%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 8106IU (162%) Vitamin C: 18mg (22%) Calcium: 199mg (20%) Iron: 4mg (22%)
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