This Italian Wedding Soup Recipe is the ultimate comfort food, filled with tender meatballs, pasta, and veggies in a rich, hearty broth.
Author’s Notes
The One Soup I Haven’t Stopped Thinking About
Last year, we were on a cruise ship (of all places!) when I had the most unforgettable bowl of Italian wedding soup. It was the restaurant I was most excited to try, and it did not disappoint. The starters were great, the entrees were *chef’s kiss*, the desserts were even better, but the soup completely stole the show for me.
Ever since, I’ve been chasing that flavor, trying to recreate the magic at home. I’ve come close a few times, but nothing ever felt quite right until now. I feel like I finally nailed it! This Italian wedding soup recipe has all the same comfort and flavor I remember, without being overly fussy or complicated to make.
And please, don’t skip a slice of toasted, cheesy bread for dipping. This broth was made for it!
Italian Wedding Soup Recipe Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Ground Italian sausage & ground beef | Using a mix of sausage and beef gives the meatballs rich flavor and a tender texture. |
| Breadcrumbs, Parmesan, egg & herbs | These bind the meatballs together and add flavor; fresh parsley and high-quality Parmesan make a big difference. |
| Onion, carrots & celery | The classic soup base! Dice them small so they cook evenly and add natural sweetness. |
| Garlic, broth & small pasta | Use good-quality chicken broth for the best flavor and cook the pasta just until al dente so it stays firm. |
| Spinach & extra Parmesan | Stir in spinach right before serving and sprinkle Parmesan on top for the perfect finishing touch. |
How To Make This Italian Wedding Soup Recipe
- Make the meatballs: Combine ingredients, roll into balls, and bake until browned.
- Sauté the veggies: Cook onion, carrots, & celery in olive oil until tender.
- Add broth and pasta: Add chicken broth, bring to a boil, then add pasta.
- Combine everything: Stir in meatballs and spinach, then simmer until spinach wilts.
- Serve: Ladle into bowls and top with Parmesan.
Storage
Italian Wedding Soup Recipe Leftovers
- Fridge: Use a wire skimmer to remove pasta and store it separately so it doesn’t continue to soak up broth. Keep both in airtight containers for 3–4 days.
- Freezer: Freeze soup without pasta for up to 3 months. Cook pasta in broth when reheating.
- Reheat: Warm soup on the stovetop, adding broth if needed, and stir in pasta before serving.
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Italian Wedding Soup Recipe
This Italian Wedding Soup Recipe has it all: juicy meatballs, tender pasta, fresh spinach, and a broth that’s unbelievably good.
Video
Equipment
- Large sheet pan
Ingredients
Meatballs
- Cooking Spray
- 1 pound ground Italian sausage mild or hot
- 1/2 pound lean ground beef (93/7)
- 1/2 cup Italian Panko breadcrumbs plain Panko also works
- 1/2 cup grated Parmesan (sandy texture) see note 1
- 1 large egg
- 1 tablespoon minced garlic
- 1/4 cup finely chopped fresh parsley or 1 teaspoon dried
- 3/4 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Soup
- 1/4 cup olive oil
- 1 large yellow onion finely diced (2 cups)
- 3-4 large carrots finely diced (2 cups)
- 2-4 celery ribs finely diced (1-1/4 cups)
- Salt and pepper
- 1 tablespoon minced garlic
- 8 cups chicken broth good-quality like Swanson, see note 2
- 3/4 cup small pasta acini di pepe, orzo, or ditalini
- 3 cups baby spinach chopped
- Parmesan for serving
- Crusty buttered bread optional, for serving
Instructions
- Preheat the oven to 350°F. Generously spray a large sheet pan with cooking spray.
- In a large bowl, combine all the meatball ingredients. Season to taste (I add 1/4 teaspoon salt). Mix gently with your hands until evenly combined—don’t overmix.
- Roll the mixture into tablespoon-sized balls (about 1 inch in diameter; you’ll get around 45 meatballs) and arrange them spaced out on the prepared sheet pan. Spray the tops generously with cooking spray. Bake for 17 minutes, flip, and bake for another 5 minutes. Set aside.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, celery, garlic, and salt and pepper (I add 1/4 teaspoon each). Cook, stirring often, until the vegetables are soft and fragrant, about 10 minutes. Don’t rush this step—it builds the base flavor and you don't want crunchy veggies in the soup!
- Pour in the chicken broth and bring to a boil. Add pasta and cook uncovered for 2 minutes less than the package directions.
- Reduce heat to low and add spinach and cooked meatballs. Simmer until the spinach is wilted and the meatballs are warmed through. Add more broth if you prefer a thinner soup. Taste and adjust seasoning as needed.
- Ladle into bowls and top with freshly grated Parmesan. Serve with warm crusty buttered bread if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The secret to this soup is the Parm! Always use refrigerated Parmesan—never the shelf-stable kind (it’s not real cheese!). Go for good-quality grated Parmesan with a sandy texture for the best flavor and perfect saltiness.
Note 2: A good chicken broth makes a huge difference in flavor. I recommend using Swanson®.
Storage: Store leftovers in an airtight container for 3–4 days. The pasta will keep soaking up liquid, so use a wire skimmer to remove it and store it separately from the broth.
Nutrition
Serving: 1serving | Calories: 571kcal | Carbohydrates: 31g | Protein: 32g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1705mg | Potassium: 888mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8768IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve On The Side
- Buttered bread or garlic bread: Perfect for dipping into the flavorful broth.
- Crusty baguette or dinner rolls: Great for soaking up every last bit.
- Simple garden salad: For a nice, fresh, and light side.
- Caesar salad: I love this salad with this Italian Wedding Soup recipe! It’s the perfect side.
To the chelseasmessyapron.com Owner!
Hi! How can I help you?
24 cups chicken broth…? Some of the quantities for this recipe don’t sound right.
Where are you seeing 24? It’s 8. Did you increase the quantities of the recipe?