Italian Wedding Soup Recipe

Italian Wedding Soup is a classic, heartwarming dish that brings together savory meatballs, tender vegetables, and flavorful broth in one delicious bowl. Known for its comforting blend of flavors, this soup features tender meatballs made from a mix of turkey and pork, simmered with vegetables like onions, carrots, and leeks in a savory chicken broth.

Finished with a sprinkle of Parmesan cheese and fresh parsley, this soup is perfect for any occasion and is sure to delight with each spoonful.

Italian Wedding Soup Recipe

Ingredients

For the meatballs

1 lb. ground sausage (a mix of turkey and pork is nice)

1 egg

1/2 cup bread crumbs

1/4 cup grated parmigianno regianno

1/4 teaspoon kosher salt

1/2 teaspoon chopped parsley

1/2 teaspoon Italian seasoning

1 teaspoon olive oil

For the soup

2 tablespoons olive oil

1 cup chopped onions

1/2 cup chopped celery (about two ribs)

1/2 cup chopped or grated carrots

1 leek chopped (white and light green parts only)

4 cloves garlic minced

1/4 cup white wine (optional)

4 cups low-sodium chicken broth

1 teaspoon chicken bouillon (such as Better than Bouillon) (optional)

3/4 cup uncooked ring noodles

2 cups baby spinach sliced julienne (measure before slicing)

For serving:

grated parmigianno regianno

minced fresh parsley

Instructions

Prepare the Meatballs:

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or foil sprayed with non-stick spray, or lightly grease it.

In a medium bowl, combine all meatball ingredients. Using your hands often works best to mix everything thoroughly.

Shape the mixture into small meatballs, no larger than 1 inch in diameter. Place them on the baking sheet. This recipe yields 30 to 40 meatballs, depending on size.

Bake for 15 to 20 minutes until the meatballs are lightly browned and fully cooked.

Prepare the Soup:

Heat olive oil in a large pot over medium heat until it shimmers.

Add the onions, celery, carrots, and leeks. Cook until the vegetables are tender, about 8 minutes.

Stir in the garlic and cook until fragrant, about 1 minute.

If using white wine, add it now and let it cook off for a few minutes.

Pour in the chicken broth and add the chicken bouillon (if using). Increase the heat to medium-high and bring the soup to a gentle boil.

Carefully add the meatballs and pasta. Adjust the heat to maintain a simmer and cook until the pasta is tender, following the package instructions (about 10 minutes).

Once the pasta is cooked, reduce the heat to low and stir in the spinach. Taste and adjust seasoning as needed.

Serve:

Ladle the soup into bowls and top with grated Parmesan cheese and chopped parsley. Enjoy!

Tips

* Use more or less pasta to control the heartiness of the soup. The soup in the photos used 3/4 cup of dried ditalini. Use a full cup for a bulkier soup; use 1/2 cup for a brothier soup.

Meatball Notes

When using meat in a soup recipe, I always feel like it’s a waste of a major flavor opportunity if we don’t take advantage of fond. Fond is the dark layer left behind when sauteeing meat in a pot. It’s basically caramelized meat bits and is super flavorful.

Now, the challenge with cooking 30 or so meatballs in a pan or pot is that you have to do it in batches, which can definitely add time to the cook. Baking all of the meatballs together in the oven is much faster, and I created this recipe to take advantage of that speed in mind.

However, you can have the best of both worlds: fond and fast-cooking meatballs. Here’s what you do:

Heat 1 tablespoon of olive oil over medium until shimmering in the pot where you’ll be making the soup. Add 10 or so meatballs to the pot, close together, but not touching. Whatever will fit.

Add the remaining meatballs to the baking sheet and place in the oven, using the directions above.

Cook the small batch in the pot until browned on the bottom side, about 10 minutes. Then carefully flip over using tongs. Transfer to a plate. Note that the meatballs are not cooked through at this point and are not safe to taste.

Deglaze the pot with a pour of white wine, and continue with the soup portion of the recipe above.

The small batch of meatballs adds extra flavor to the soup, while the remaining meatballs cook together in the oven.

Notes:

Meatball Variations: You can use only pork, only turkey, or any other ground meat you prefer. For a leaner option, opt for ground turkey or chicken.

Pasta Choice: The recipe uses ring pasta, but you can substitute with other small pasta shapes like orzo, ditalini, or even mini shells.

Wine Option: The white wine adds depth to the broth but can be omitted if you prefer a non-alcoholic version.

Vegetable Substitutions: Feel free to adjust the vegetables to your liking. Spinach can be replaced with kale or Swiss chard if preferred.

Cheese Alternatives: If Parmesan isn’t available, other hard cheeses like Pecorino Romano can be used for a similar flavor.

Soup Thickness: If you prefer a thicker soup, add more pasta or let the soup simmer longer to reduce slightly. For a thinner consistency, add additional chicken broth.

Seasoning: Taste the soup before serving and adjust seasoning if needed. Sometimes, a little extra salt or pepper might be required.

Make-Ahead: The soup can be made ahead of time. Just be aware that the pasta may absorb more broth as it sits, so you may need to add a bit more broth when reheating.

Freezing: The meatballs can be frozen separately and added to the soup when reheating. The soup itself can also be frozen, though the pasta may become softer.

Garnish: Fresh parsley and extra Parmesan cheese add a nice touch of flavor and color.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen meatballs instead of homemade?

Yes, you can use frozen meatballs.

Simply cook them according to the package instructions before adding them to the soup.

You may need to adjust the cooking time to ensure they are heated through.

What if I don’t have ring noodles?

You can substitute ring noodles with other small pasta shapes like orzo, ditalini, or mini shells.

Adjust the cooking time as needed based on the pasta used.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time.

However, the pasta may absorb some of the broth as it sits.

When reheating, you may need to add extra chicken broth to reach your desired consistency.

Can I freeze this soup?

The soup can be frozen, but the pasta may become softer upon reheating.

If freezing, consider freezing the meatballs separately from the soup and adding them back in when reheating.

What can I use instead of white wine?

If you prefer not to use white wine, you can omit it altogether or use a splash of lemon juice or extra chicken broth for added flavor.

Can I use a different type of green vegetable instead of spinach?

Yes, you can use other greens such as kale, Swiss chard, or even baby kale.

Just ensure they are cooked until tender before serving.

How can I make this soup gluten-free?

Use gluten-free pasta and check that your chicken broth and bouillon are gluten-free.

Ensure all other ingredients are gluten-free as well.

How can I make this soup dairy-free?

To make the soup dairy-free, omit the Parmesan cheese or use a dairy-free cheese alternative.

The soup can still be flavorful without the cheese.

How long should I simmer the soup after adding the pasta?

Simmer the soup until the pasta is tender, usually about 10 minutes, but follow the cooking time on the pasta package for best results.

What can I use if I don’t have chicken bouillon?

If you don’t have chicken bouillon, you can skip it and just use chicken broth.

cFor added depth of flavor, you can use a bit more seasoning or a splash of soy sauce.