Hearty, warming and delicious, this Italian wedding soup recipe is loaded with comforting goodness and nutritious ingredients. It’s so flavorful and so easy to make.
Best Italian Wedding Soup with Meatballs
There’s a reason why this soup is timeless, because it’s so tasty and super easy to make!
Made with homemade beef meatballs, fresh vegetables, sausage and parmesan, this Italian wedding soup wonderfully rich and satisfying.
Be sure to try my Chicken Parmesan Soup and Tomato Soup too!
Why you’ll love this Italian Wedding Soup recipe:
- ONE POT: This 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 is not a thin and watery soup. It’s loaded with filling and nutritious ingredients and is so satisfying.
How to make Italian Wedding Soup
Be sure to see the recipe card below for full ingredients & instructions!
For the meatballs
- Mix together the ingredients and sahpe into balls.
- Bake until lightly browned.
For the soup
- 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.
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 well for up to 4 days. Reheat the soup on the stovetop or in the microwave for 3 minutes, stirring halfway through.
Can you freeze it?
Yes! This soup will keep well frozen for up to 6 months. Thaw the soup fully in the fridge overnight before reheating.
What do you serve it with?
This Italian wedding soup is super filling and can easily be served by itself for a delicious dinner. 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 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.
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
- Broccoli Cheese Soup
- Instant Pot Black Eyed Pea Soup
- Chicken Taco Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Best Italian Wedding Soup Recipe
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.
-
Add wine, scraping any flavorful bits stuck to the pan with a wooden spoon.
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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.
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Reduce the heat to low, cover and simmer 30-60 minutes or until it reaches the desired consistency.
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Add ¼ cup Parmesan and chopped parsley, stir well.
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Taste and season with salt and freshly ground black pepper, if needed.
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If desired, add a little freshly squeezed lemon juice and stir.
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Ladle into bowls and sprinkle with additional grated Parmesan cheese.
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Enjoy!
For the Meatballs:
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See *Note for making ahead.
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Adjust oven rack to middle position and heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
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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.
Notes
- 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
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