Italian Wedding Soup

Tested & Perfected Recipes

The whole family loves this Italian wedding soup with tender meatballs, veggies and pasta in a rich, flavorful broth.

Italian Wedding Soup

My kids love anything with meatballs in it, especially mini meatballs, so there’s always excitement at our house when Italian wedding soup is on the menu. Wedding soup is traditionally made from a rich, long-cooked homemade chicken stock. In a perfect world, we’d all make our own stock but who has time? To mimic the same flavor, I use a combination of high-quality store-bought chicken and beef broth fortified with wine and lots of veggies.

The only tedious part of the recipe is rolling the little meatballs—the recipe makes 50!—but I usually get one of the kids to help. (And by the way, if you’re looking for an easy weeknight meatball recipe, this is the one.)

What you’ll need to make Italian Wedding Soup

How to Make Italian Wedding Soup

For the meatballs, my secret is to add ground sausage to the beef mixture; this adds tons of flavor without the need for a lot of other seasonings.

Note that the recipe calls for regular (not low-sodium) chicken and beef broth. I find the soup to be a bit bland with the low-sodium varieties but if you special dietary considerations, go ahead and use low-sodium and season to taste before serving.

How to make Italian Wedding Soup

Begin by making the meatballs.

How to Make Italian Wedding Soup

In a large bowl, beat the egg with the chives, sage and garlic.

How to Make Italian Wedding Soup

Add the ground beef, sausage, cheese, breadcrumbs, and salt.

How to Make Italian Wedding Soup

Mash with your hands until evenly combined.

How to Make Italian Wedding Soup

Roll the mixture into tablespoon-size balls (about 1-inch in diameter) and place on a greased oven-safe rack. (If you don’t have an oven-safe rack, it’s fine to cook the meatballs directly on the baking sheet; it’ll just be a little harder to get rid of the fat as it tends to collect around the meatballs.)

How to Make Italian Wedding Soup

Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.

How to Make Italian Wedding Soup

To make the soup, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery.

How to Make Italian Wedding Soup

Cook, stirring frequently, until the vegetables are softened, about 8 minutes.

How to Make Italian Wedding Soup

Add the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper and bring to a boil.

How to Make Italian Wedding Soup

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).

How to Make Italian Wedding Soup

Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs.

How to Make Italian Wedding Soup

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.

Make It Ahead

If you’d like to make this soup part of your rotation and want to shave off a little time for the next time around, double the recipe for the meatballs and freeze half. That way, all you’ll have to do is make the soup and add the meatballs to it as directed in the recipe. (They may take a few extra minutes to warm through if you’re adding them directly from the freezer.)

How to Make Italian Wedding Soup

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Italian Wedding Soup

The whole family loves this Italian wedding soup with tender meatballs, veggies and pasta in a rich, flavorful broth.

Servings: 8
Prep Time: 50 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour 20 Minutes


For the Meatballs

  • 1 large egg
  • 3 tablespoons finely chopped fresh chives
  • 2 teaspoons finely chopped fresh sage
  • 2 cloves garlic, minced
  • 3/4 lb 85 or 90% lean ground beef
  • 1/2 lb sweet or hot Italian sausage, removed from the casings
  • 1/2 cup grated Parmigiano Reggiano
  • 1/3 cup Italian seasoned bread crumbs
  • 1/4 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
  • 1/2 cup dry white wine (optional)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 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


  1. 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.
  2. 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) and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
  3. 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.
  4. 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

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  • 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, 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.

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Reviews & Comments

  • This weekend I made this Italian wedding soup, the Beef bourguignon and the apple cake! The soup has always been a restaurant favorite for my two girls and it was fun to try and replicate – and it was PERFECT!!! I was told- this is better than in the restaurant! Yay. Loved it. Soup was delicious. It was enough of a meal for four with salad and we were able to freeze half for the next soup night.

    • — Diana Bone on November 3, 2020
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  • Can red wine be used instead of white wine?

    • — Nicolas on July 13, 2020
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    • Hi Nicolas, I’ve only made it with white; red wine will give it a slightly different flavor and a darker color, but it should work. Please LMK how it turns out if you try it!

      • — Jenn on July 14, 2020
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  • Made this tonight for the first time and it is Ab-So-LUTE-Ly outstanding. Such a very “fresh”-tasting soup, with those mini-meatballs adding an amazingly richt flavour pop – they deserve to be in a food group of their own! We really love us a lot of veggies, so I put in a good bit more celery, carrots and spinach than called for, but otherwise followed the recipe to the letter. This one is a keeper and a half.

    • — Karenlee on May 25, 2020
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  • We loved this soup so much, that I am already planning to make it again this week. The balance of flavors between the delicate broth, hearty veggies, zesty meatballs is just perfect for a weeknight meal! It is delicious re-heated as well, and I am typically not a fan of leftovers. Thank you for yet another proven recipe to add to my favorites.

    • — Tracy on May 3, 2020
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  • I LOVE this soup ! Thanks a lot for it!

    • — Marie helene on April 23, 2020
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  • I’ve been experimenting! This is a great, if slightly labor-intensive (mini meatballs) soup. Everyone loved it, it was homey, comforting, and tasty. I would make a double batch as Jen suggests at the bottom of the recipe and freeze for future use. The meatballs were tender and tasty, and I subbed the pasta for acini d’ pepe (sp). Will make again on a cold day, Thanks, Jen!

    • — Jennifer on April 16, 2020
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  • Just wondered if I don’t have chives could I use freeze-dried chives and if so, how much? Thank you so much!

    • — Donna on April 5, 2020
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    • Hi Donna, freeze-dried chives may work, but I’d substitute 1 tablespoon minced onion or shallots if you have either of those on hand. Hope you enjoy the soup!

      • — Jenn on April 6, 2020
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  • Have made this soup a few times now – it’s one of my all time favorites. The meatballs are amazingly tender and the soup overall is hearty and flavorful.

    • — Lisa on March 12, 2020
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  • my kids just cannot get enough of this soup!

    • — Bernie on March 5, 2020
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  • Making soup is one of my favorite things to do. I just made Ina Garten’s Italian Wedding Soup recipe, and it was divine. Her meatballs are chicken-based, and I really want to try your version. The meatballs are definitely the most time consuming part of the prep, and I love your idea to make a double batch and freeze. Do you think escarole would work well in place of the spinach? The baby spinach was perfect for the first serving, but for next day reheating was super flat. The version I made included some fresh dill added with the spinach. It added a beautiful aromatic note to the soup. (If it’s ok, I will come back with my star rating when I have actually made yours).

    • — PaulainVA on March 4, 2020
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    • Escarole has a slightly different taste but it should work here. Please LMK how it turns out!

      • — Jenn on March 5, 2020
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  • Perfection. Follow it to the tee and serve with a grilled cheese. 4th recipe I’ve tried from this site and I’m now a total convert. My family is thrilled.

    • — Amy Carson Smith on February 24, 2020
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    • I have looked at several of your recipes and can’t seem to find the amount each recipe makes. Am I blind? Help, please. I am particularly interested in the Italian Wedding Soup. Thanks

      • — Julia Foster on May 3, 2020
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      • Hi Julia, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

        • — Jenn on May 3, 2020
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  • This soup is awesome! It’s even better the next day – my wife even had it for breakfast the next morning!

    • — Pete on February 16, 2020
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  • 5 stars with a couple changes- did 4 cups chicken stock & 4 cups beef stock, 3/4 cups wine, the rest water, used frozen gluten free Italian style meatballs (Colameco’s – Whole Foods), 5 ounces chopped baby spinach, 1.5 bay leaves….. SOOOOO GOOD!!!

    • — Sue on February 15, 2020
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  • I followed the recipe pretty closely but did not enjoy the end result. The flavor was bland and the soup didn’t look appetizing. I don’t want to be a negative nelly but it was not good and I wonder if the brand of broth I used could be the culprit. The meatballs were okay; they turned out hard which might be because I handled the meat a bit too much. Overall a disappointment but I don’t blame the recipe I just had a bad outing in the kitchen and otherwise have loved all of Jenn’s recipes. I look forward to making the meatballs again, maybe replacing sage with a different herb.

    • — Susie on February 2, 2020
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    • Sorry this was a bit disappointing for you! If you want to give it another try, I really like Swanson broth.

      • — Jenn on February 3, 2020
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    • I really like Kirkland (Costco) organic chicken stock. It is inexpensive, and has a lovely flavor.

      • — PaulainVA on March 4, 2020
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  • I made this soup last weekend and it was delicious! I used kale and loved it. Thank you!

    • — Mar on January 28, 2020
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    • I used this recipe as a base to build a soup using my own beef&pork meatballs (I make big batches and freeze some for soups). My modifications: 1tbsp tomato paste, 2 minced cloves of garlic, tbsp each chopped fresh rosemary & thyme to the sweated veggies and then deglazed with the wine; omitted the water, added a can of cannellini beans with their liquid towards the end. I like the soup to have a decent body, which adding the bean liquid does. Excellent as a base – normally I would not have used beef stock, but it def added to the soup.

      • — Rosanne on February 8, 2020
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  • Question 🙂 : you said: “ is traditionally made from a rich, long-cooked homemade chicken stock. In a perfect world, we’d all make our own stock but who has time? To mimic the same flavor, I use a combination of high-quality store-bought chicken and beef broth fortified with wine and lots of veggies.”

    So what if I do have my own long-cooked stock? I make a super rich chicken bone broth/stock in my pressure cooker.

    Would you still use the beef broth with wine?

    Thank so much!!

    • — Andrew S on January 19, 2020
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    • Hi Andrew, I think you could get away with using your homemade chicken stock in place of the beef broth but would still use the wine. Hope that helps and that you enjoy!

      • — Jenn on January 20, 2020
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      • Thank you so much!!

        • — Andrew on January 21, 2020
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  • Excellent soup…loved the step-by-step directions by Jenn! I made the meatballs (used a small scooper, which worked well to get consistent size) in the morning and then whipped the other steps together about 30 minutes before card club showed up. Big success 🙂

    • — Pam on January 19, 2020
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  • Delicious! I did use kale rather than spinach (I am not fond of cooked spinach!) and would have used escarole if it was available because that seems more Italian. I also just cooked half because there are only two of us (half makes two meals for us) and I only have a tiny freezer. This is not my mother’s and grandmother’s Italian Wedding Soup but it is so good!

    • — Cindy on December 9, 2019
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  • This soup is incredibly delicious! I have yet to try a recipe from Jenn I haven’t enjoyed. I might try turkey or chicken next time as I’m not a big beef and pork fan. Thank you Jenn!

    • — Theresa on December 8, 2019
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  • I made this soup this morning. It turned out really good! I used the hot Italian sausage and it spiced it up a notch. Even though I used the Artisan Baked Chicken & Beef Broth and added the wine, I felt it needed a bit more something so I added some of the Better Than Bouillon Chicken Base and that really brought out the flavor. I took a large container of soup to a friend today and now she wants the recipe.

    • — Leslie on December 8, 2019
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  • This is more of a meatball soup. Not traditional Italian wedding soup. But sounds yummy.

    • — Merlinda Guerra on December 5, 2019
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  • Absolutely wonderful. I had it for lunch for several days after making this for dinner and the whole office was jealous. It is SO good and the soft pasta is still sublime reheated as well. The broth is to die for and the meatballs are awesome! Just perfect.

    • — Flip on November 21, 2019
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  • Excellent! Thanks for another fantastic recipe!

    • — Patricia M on November 20, 2019
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  • I made this exactly as written and it was delicious!

    • — Mallory on November 6, 2019
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  • This would receive 5+ stars it is a keeper. I did add pepper flakes and a couple of dashes of maggi because I grew up with this. I did add 1.5 cups of pasta.

    • — Sherie on November 1, 2019
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  • Jenn I may not have followed this exactly- I always buy unsalted Swanson stock or broth (definitely glad you call them high quality!!) I do too! I did follow the meatball recipe and while it doesn’t fall far from my usual I never thought of sage-so so gooood!! I had to add salt because I used my go to broth but other than that – wow the meatballs wow – thanks again for another “fail-proof” – and yes the reason I made this today was your weekly email- inspired❤️ Thanks Jenn!

    • — Liz on October 31, 2019
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  • If I choose not to use turkey sausage, is there another alternative you can suggest to add to the turkey to add additional moistness to the meatball?

    • — Cindy J on October 31, 2019
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    • Hi Cindy, You could use ground turkey here in place of the ground meat and sausage, but the meatballs won’t be nearly as flavorful (the sausage adds a lot of flavor and moisture to them). If you go that route, I would suggest adding some additional seasoning (like parsley, oregano, garlic) to the meatball mixture to boost the flavor a bit.

      • — Jenn on October 31, 2019
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  • Why do you specify not using low-sodium for the broth? It is a dietary consideration for me and I find so many dishes have too much salt in them.

    • — Judycooks on October 31, 2019
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    • Hi Judy, when I tested this with low-sodium broth, I found it to be a bit bland. Feel free to use low-sodium broth, though, and then add salt to taste if necessary. Hope that clarifies!

      • — Jenn on October 31, 2019
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  • LOVED this recipe!! I had fun making it.

    • — Catalina on September 30, 2019
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  • New all-time favourite soup recipe! I accidentally took out too much meat for the meatballs so I made a double batch for next time! The soup was super easy and I had my own homemade chicken stock. Delicious!

    • — Vanessa on September 8, 2019
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  • What kind of white wine do you use for your Italian Wedding Soup….?

    thank you so much!

    • — Deanne K on August 21, 2019
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    • Hi Deanne, My rule is to use something inexpensive but still good enough to drink. I love Vouvray (to drink) so that’s what I used in the photo but Pinot Grigio, Sauvignon Blanc, Chardonnay, etc. would all work well.

      • — Jenn on August 21, 2019
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  • Very yummy and very easy to make. The sage was a little overpowering in my meatballs so I might put a little less next time, but there will be a next time.

    • — Kia on August 12, 2019
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  • Made this last night to rave reviews! My husband exclaimed “this is by far the best soup I have ever had”! Thanks, Jenn. Your recipes never disappoint.

    • — Patricia M. on April 30, 2019
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  • My family loved this recipe for dinner and leftovers were enjoyed for lunch the next day. It has become one of our regular dinner recipes.

    • — Candy Eddlemon on April 14, 2019
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  • I gave this 5 stars because it is honestly the best Wedding soup I have tried. The recipe says to not use low sodium broth (and she is right), however that’s all I had in the pantry so I threw in some Parmesan rinds to compensate. Absolutely amazing!!! will make this over and over!

    • — janice tkach on April 11, 2019
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  • I’ll never try another wedding soup recipe. This is restaurant quality and freezes so well! I use acini de pepe pasta and I keep it separate from the soup if I’m not serving all of it, so it doesn’t soak up the broth. Every time I make it I tell myself next time I’ll make the meatballs smaller — but it doesn’t matter the size, they are always yummy! Thanks Jen!

    • — Julie on April 11, 2019
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  • I would like to make it without the pasta. Should I reduce the amount of liquid? I’m looking forward to trying it as I always enjoy your soups.

    • — Mary A Judge on April 3, 2019
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    • Yes, Mary, I definitely think you could get away with cutting back on the broth a bit. Hope you enjoy!

      • — Jenn on April 3, 2019
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    • I made it without the pasta, with mini beef meatballs (purchased frozen) and I substituted 1/2 water and 1/2 White Wine Vinegar for the wine because I didn’t have any in the house. It turned out great. Really easy and delicious.

      • — Mary on April 3, 2019
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  • Wow I just made this and it is absolutely delicious. I did not have white wine bit did have dry red wine and it is perfect. Thanks for such complete directions. Easy to make and yummy.

    • — Dee on April 2, 2019
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  • Hi Jen, I made the meatballs ahead of time then froze them. Can I just add them to the soup frozen or should they be defrosted and warmed first? Thanks in advance! Love all your recipes!

    • — Samantha on March 18, 2019
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    • Hi Samantha, If you have time to let them defrost in the fridge a bit, that’s great, but if not, you can just add them straight to the soup. Hope you enjoy!

      • — Jenn on March 18, 2019
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  • The flavor of the meatballs is wonderful however the soup is lacking. I’m not a big fan of bay leaves and that’s all I could taste. I did follow the recipe as written. I ended up adding some tried basil and thyme. I’ll try it again but use all chicken broth and maybe some bouquet garni. * I’m a huge Jenn fan and this was my first disappointment!

    • — cindy on March 9, 2019
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  • amazing soup! unfortunately didn’t have regular broth in my pantry, just low sodium (and your right, the soup needs regular broth) however I compensated by throwing in a couple of Parmesan rinds, worked great! many thanks for the recipe.

    • — Janice Tkach on February 24, 2019
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  • Oh my goodness. This soup was well worth the effort! I made it in stages on a snow day with stir-crazy kids. This soup was amazing. My boys ate it quickly and silently, when suddenly my 4yo pops his head up with, “I beat everybody! Can I have another bowl?” Both of my kids gladly ate 2 bowls, and my husband was still talking about the meatballs days later. Will definitely be making this again!

    • — Caitlin D on February 21, 2019
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  • Delicious! I doubled up on the meatballs and tossed half in the freezer for the next delicious batch!

    • — Karen on February 11, 2019
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  • Well Jenn, you have again taught this ooooold seasoned cook a thing or two. I have been making Italian wedding soup many years. I have always used only chicken broth, no beef broth. Also, in the past, I used only seasoned Italian sausage for making small meat balls. Your recipe was soooooo much better than mine. Family raved, best Italian wedding soup ever. I made one small variation from yours. I added a can of white beans. Thanks Jenn. Moral to story is you are never too old to learn new ways.

    • — Heidi on February 10, 2019
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  • As with every recipe Jenn posts, this one is fabulous even with the changes I had to make to accommodate my gluten-free hubby. While shopping to make this soup, I couldn’t find little GF macaroni, so I substituted 2 cans of Goya Cannelloni Beans (about 4c total), drained and rinsed. I couldn’t find fresh sage either but thought I had plenty of dried at home. That turned out to be a senior moment, so I used thyme instead, which was perfect. I added the optional white wine, and topped each serving with freshly ground Parmesan-Romano. No surprise: rave reviews. The meatballs were especially hard not to gobble up, and this is possibly the best recipe for meatballs, ever (even using GF bread crumbs). So it’s a great soup BUT …

    I’m a seasoned cook, and I can’t figure how I could have made this with 30 minutes prep and 30 minutes to cook. The meatballs alone took me nearly an hour (I didn’t have my grandson’s around to help me). Removing the stems from the baby spinach also took about 30 minutes. Fortunately, my husband stepped was my sous chef for the diced onions, carrots, and celery (usually about 10 minutes for me to make this amount of mirepoix).

    To be fair to those who decide to make this — and it really is worth the time — I suggest you figure on closer to 2 hours total if you start with the meatballs and once they’re in the oven, work on everything else. The results are truly swoon-worthy.

    • — Robin Stamm on February 8, 2019
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    • Hi Robin, so glad you enjoyed the soup and I’m sorry that it took you much longer than the recipe indicates! I know that everyone’s timing is a bit different, but I think I will retest the recipe to see if I need to adjust the prep time. I appreciate your honest feedback!

      • — Jenn on February 8, 2019
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  • How much is one serving of this soup?

    • — Kayla on February 2, 2019
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    • Hi Kayla, I’d guesstimate each serving would be about 1.5 cups give or take.

      • — Jenn on February 3, 2019
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  • Can you use ground turkey or chicken and chicken sausage? I’m dying to try this soup but need to limit my beef intake due to colitis. Also I see that some people use escarole instead of spinach. Thoughts?

    • — Debi on January 31, 2019
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    • Yes, Debi, you can use a combination of ground turkey and turkey sausage. And If you like escarole, it’s perfectly fine to use that instead of the spinach. Hope you enjoy!

      • — Jenn on February 1, 2019
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  • Unbelievably yummy! Followed the recipe except I used homemade beef stock . Thanks for the great recipe.

    • — Sue F on January 25, 2019
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  • What a simple and delicious recipe! This was so easy. To save little time, rather than roll the meatballs by hand, I used a small ice cream scoop which I use for scooping out cookie dough to shape the meatballs. This was a great time saver. I love your cookbook, please keep the recipes coming!

    • — Celeste on January 20, 2019
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  • The whole family loved this soup! It was perfect for the cold evenings we’ve been having here in California. As always, I made your recipe exactly as written and as always, it came out delicious! Thanks Jenn!

    • — Linda Fasulo on January 16, 2019
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  • The Italian Wedding Soup was a huge hit. Thanks ! It was terrific when it was made and even better ( if possible) the next day. My daughter took some to work for lunch and created a food fight. Lol

    • — Carolyn Norris on January 12, 2019
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  • This was absolutely delicious. I made this for a Christmas gathering and my guests couldn’t get enough!

    • — Kelly on January 5, 2019
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  • I first made this over a year ago and thought it was great, and have made it several times since. Just wanted to add that the soup part of the recipe makes a great base for a quick and easy chicken noodle soup when you don’t feel like making meatballs. Just added shredded chicken!

    • — Karen S on January 2, 2019
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  • My kids picked this recipe out tonight after we started a New Year’s resolution to make more fresh cooked meals. Admittedly I am a fan of a canned version of Italian Meatball soup and I didn’t know what to expect with this homemade version. While my kids were a little turned off by the veggies in the soup they heartily ate the little meatballs and some of the pasta. I thought this soup was amazing. I will definitely make it again. As a side note there was no fresh spinach to be had so I used chopped frozen spinach and tossed it in about half way though the pasta portion to allow it to thaw out. It was great. Kudos Jen on yet another flavorful and easily executable recipe. Your website is my go-to for dinner inspiration.

    • — Katrina on January 2, 2019
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  • Made it last week and my family loved it!! Easy to make and very delicious

    • — Cheryl K on December 20, 2018
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  • Absolutely the best comfort soup! Wonderful flavors…easy to put together and easy to watch everone smile when eating this fabulous perfect soup! I could live on this!!!

    • — Sara Dolan on December 20, 2018
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  • This recipe doesn’t need another 5-star review, but it is absolutely delicious!!!

  • Hi Jenn, I am wondering if your recipe would work with rice as I have a gluten free eater in the family. Also, approximately, how many quarts does your recipe make? Thank you.

    • Yes, Pam, that should work (just keep in mind that if you have leftovers, the rice will soak up much of the broth). And I’d guesstimate that this would make about 3 – 3.5 quarts. Hope you enjoy!

  • Another winner from Jenn! This was the perfect fall meal. Great combination of flavors and the meatballs!! This will be my go to recipe for meatballs. I used the hot Italian sausage and it added the right amount of heat with all the flavors! Thank you again for another fabulous recipe!

  • Have you tried the soup without the wine? Just curious if it is a make it or break it with the soup.

    • Hi Lisa, It does add a lot of flavor but it will still be good without it. 🙂

  • Made this soup this past week and my 4 and 2 year old ate it all. Flavourful and perfect for this fall weather.

  • Hi Jenn! I love all your recipes! The recipe calls for 2 stalks of celery but I’m assuming 2 sticks of celery?

    • Yep – stalks and sticks are one and the same. 🙂 And glad you like the recipes!

  • Another Jenn winner!! Made exactly as suggested and soup was scrumptious. Soup was easy to make and flavor was sublime! Thanks so much for sharing yet another simple, tasty and family pleasing recipe!

  • I love Italian wedding soup!

  • Hi Jenn. Outstanding recipe! These meatballs are truly wonderful. Instead of baking them, I cooked them (in batches) in a pan as hubby prefers crispy. And, this is a great recipe for my family’s preferences: we prefer more veges rather than carbs so I added things I had in the fridge including snow peas, broccoli, zucchini and kale. Shhh…I had some frozen potstickers so I used those instead of pasta. It’s been a week since I made it and am being asked to make it again this weekend. THANK YOU for a great recipe!

  • I made this for work (it was my turn for soup Mondays). Everyone loved it! For my own personal taste, I may stick with a lower sodium broth as I thought it was just a tad too salty. Maybe because I added a parmesan rind to the broth while it was cooking (and removed it afterwards, of course).

    Thank you for a great recipe! It will be one of my go-to favorites 🙂

  • Hi Jenn
    WOWZER!!!! Another winning soup recipe. Absolutely loved it. The broth flavor was so rich and flavorful. Thanks for gifting us with another fabulous recipe.

    On another note…I have a question for you. I want to buy a hand held immersion blender when I am making other soups that need this …such as your Chicken Tortilla Soup. I have been using my food processor but want the held device for simplicity.
    Sara D

    • So glad you enjoyed it, Sara! I have a Cuisinart Smart Stick – it’s very inexpensive and works well enough, but some reviews criticize the safety lock feature. Cooks Illustrated recommends the Braun Multiquick 5 Handblender. 🙂

  • Very easy to make

    • — Dolores Carrillo
    • Reply
  • I made this soup for my family and it was a huge hit! My sister begged me to send her home with some because she loved it so much. My boyfriend who doesn’t like vegetables even liked it. And I myself appreciated having an easy lunch to bring to work all week. From a cook’s perspective, it was an enjoyable meal to make. While at first making the mini meatballs was tedious, it soon became fun once I saw how cute they looks all lined up on a sheet ready to go in the oven.

    I will mention the two adjustments I made: 1) I surprisingly preferred the soup with out the cheese on top, a strange revelation coming from a cheese lover and 2) I put in twice the recommended amount of noodles thinking the recommended amount wasn’t enough, and I was wrong haha. Should have listened to Jenn. It made too many noodles and soaked up a lot of the broth that would have otherwise yeilded more soup. Oops. Don’t do that.

    Great recipe – I’ll certainly make it again.

  • I made this soup for my family and it was a huge hit! My sister begged me to send her home with some because she loved it so much. My boyfriend who doesn’t like vegetables even liked it. And I myself appreciated having an easy lunch to bring to work all week. From a cook’s perspective, it was an enjoyable meal to make. While at first making the mini meatballs was tedious, it soon became fun once I saw how cute they looks all lined up on a sheet ready to go in the oven.

    I will mention the two adjustments I made: 1) I surprisingly preferred the soup with out the cheese on top, a strange revelation coming from a cheese lover and 2) I put in twice the recommended amount of noodles thinking the recommended amount wasn’t enough, and I was wrong haha. Should have listened to Jenn. It made too many noodles and soaked up a lot of the broth that would have otherwise yeilded more soup. Oops. Don’t do that.

    Great recipe – I’ll certainly make it again.

  • We made the Italian wedding soup this week and it was the perfect Fall dinner! Great flavours and it was very comforting. We were short on time so we used Italian sausage (which we rolled into meatballs) instead of the homemade meatballs in this recipe. We also substituted kale for spinach, even though it’s not typical of this soup. The colour of the kale intensified from dropping it into the soup and the pre-existing texture remained on the kale. Overall a wonderful recipe! Will definitely be making this again.

  • this Italian wedding soup is absolutely wonderful. I especially liked making my own meatballs! I usually have to go to the local restaurant for this soup. Now I can make my own and it is even better! We gave a batch to a friend who was recovering from a fall. they loved it too! She couldn’t believe I made the meatballs. Thank you for developing this recipe and sharing it!! I tried a few of your other recipes and not a one was a disappointment! Your cooking talents are amazing, as is your cookbook!

  • I made this for my family, and it was a big hit! The only thing I substituted was homemade chicken broth (Ina Garten’s recipe). I make a huge batch and freeze mason jars of broth for soups and risottos! Yum!

  • This has become a routine “go to” recipe for us. It’s easy to make and always tastes so fresh! Crunchy vegetables, tender meatballs and wonderful flavor! The white pepper, to season to taste, is a must. I eat soup year round. This recipe is a keeper!

  • Delicious recipe – will make double next time!

  • This was really delicious, even better as leftover. It’s a great way to work in those veggies (you can add all sorts of greens to the mix) and delicious on a chilly day.

  • Yum ! I made this and it was so delicious . Those little meatballs took some time to make but they were worth it . I also thought the wine was a good addition . Thank you !

  • Hi Jenn! Your pictures of this soup looked so mouth watering that I just had to make this soup last week! It was sooooo tasty and lots of flavor from the meatballs! It made a big potful and I invited our oldest son and his wife to help eat it up! His wife and I love soups for dinner choices! She even took a container home to enjoy for lunch at work. And we were able to enjoy leftovers for lunch the next day too. So Delicious! Thank you!

  • Can you freeze this Italian Wedding soup?

    • Hi Roberta, Sure, but I’d suggest waiting until you reheat it to add the pasta, otherwise it may get mushy.

  • Very good soup. Thank you.

  • This soup was amazing. I’m making it tonight for a second time. I used small shell pastas (I couldn’t find the kind in the recipe in Australia) and I used just a regular flavoured sausage cause I couldn’t find Italian sausage. It tasted so so good and had it for lunch the next day mmmm

  • Delicious! I fallowed the recipe exactly and I loved it, as well as all the people I served it to. Like most soups it tasted even better the next day. I can’t wait to make this again!

  • My husband and daughter are sick – was originally planning to try the chickpea soup for meatless Monday but decided to go with something that looked comforting. My husband loved the soup – said it was delicious. I loved how quick it was to make the meatballs and the soup was very hearty with them in there. Thanks Jen!

    • Hope they feel better (and glad the soup was a hit)!

  • Just like other recipes from this talented chef, the Italian weddding soup is wonderful. I followed recipe exactly, as I do with all recipes in order to evaluate the recipe as written and tested. I deleted all other Italian soup recipes from my ollection because this one by far is the best.

  • First time making and it came out great. I doubled the veggies because I had so many. It was perfect on a cold rainy day.

  • I did not see the temperature for the meatballs in the oven am I missing it?

    • Hi Jana, the meatballs should be baked at 350 degrees. Hope you enjoy!

  • Big hit with the whole family (kids ranging age 6-teenager). Kids loved helping me make the meatballs, so that was fun too! It came out great.

  • I have made this amazing soup several times now. The only change I make is to add more vegetables.
    Thanks, Jenn for helping me to become a better cook!

  • This is one of the best soups I’ve ever made. The only changes I made were to increase the broth by 50% because we like a little more broth and added sliced mushrooms. It makes a large amount which I shared with friends, and it received 5 stars from them, too.

    I’ve made several of your recipes, and they’ve all been winners.

  • I’ve made this twice and each time it was a big hit. It’s a keeper.

  • I made this soup and it was fantastic. The funny part is that I completely spaced it on adding pasta! We didn’t notice until the end because the rest of the soup was delicious. I didn’t have all the ingredients so I substituted the beef stock with a few dashes of Worcestershire and increased chicken stock and water. I served it with. Baguette. My picky kids even liked it! I made it again a week later because I wanted to add the pasta. It (obviously) was more hearty. I also used the beef stock and while it definitely was better- a richer flavor- I wouldn’t run to the store if that was the only ingredient I was missing- and use the substitutes Worcestershire again. Thank for a great recipe! I’m so excited about your new cookbook.

  • If I have to choose what to eat,I will always choose a hearty soup to warm up my soul. Any time of the year! This soup hits the spot. Since I cook for just two of us, I make pasta separate and add as we eat.

  • Thank you, Jenn! This is a fabulous soup! I grow the chives, greens and herbs in large pots on the deck and this gives me a chance to use all of them together. When I once neglected to buy ground meats, I used Italian sausage instead and it gave a slightly different but equally good result. I top the soup with a small amount of finely chopped Italian parsley.

  • Very tasty soup, lots of flavor for so few ingredients! Had both ground pork and hot Italian sausage on hand to mix with beef, and made double batch of meatballs to freeze for another time. Can’t wait!

  • Yum. This was perfect on a cold snowy day. Worth all the rolling. I also appreciate how she shows all the ingredients and the pictures step by step.

  • Do you have this recipe with the grams in milliliters converted?

    • Yes, Liz, it has metric conversions; to view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the soup!

  • Italian Wedding Soup is one of my favorite soups. I have a recipe but decided to try yours. Yours is better than the one I have on file. Very tasty. I didn’t have on hand the pasta you recommended so I used orzo. Other than that the only thing I did on my own was add a few splashes on Worcestershire. It kicked up the stock a little. (But I add Worcestershire to almost everything! 😉 )

  • I have made this soup twice. Excellent recipe! Everyone LOVES it! One comment: the first time I made it, I used both homemade chicken stock and homemade beef stock. Perfect flavor! The second time, I used homemade chicken stock, but didn’t have any more homemade beef stock, so I used store bought, supposedly high quality, beef stock. Not quite as good. Still good, but not that heavenly flavor of the first batch. Honestly, I don’t believe there is any such thing as high quality beef stock in the stores. I’ve tried various brands, there is something off about all of them. (Chicken stock— yes, there are some good ones in the stores.). So, next time I make this soup, I will wait until I have some more homemade beef stock,

  • We really like this soup! I like to double the meatball recipe and freeze half for a second batch later.

  • This soup was really delicious. I had to improvise a bit, but it didn’t matter at all. I didn’t have chives or sage, but mixed italian turkey sausage with ground beef , egg and the cheese and bread crumbs. They were really good. I also used 12 ounces of spinach to boost the vegetables up. Definitely a great recipe.

  • Can ground chicken or ground turkey be used in place of the ground meat and sausage? Would extra seasonings be needed? Also, will a strong homemade chicken broth be a good substitute for adding beef broth? Making chicken broth in an Instant Pot is easy, fast and the broth flavor is strong. Thank you.

    • Hi Marcia, You could use ground turkey here in place of the ground meat and sausage, but the meatballs won’t be nearly as flavorful as the sausage definitely adds a lot of flavor and moisture to them. I would suggest adding some additional seasoning (like parsley, oregano, garlic) to the meatball mixture to up the flavor a bit. And, sure, the homemade chicken broth will work nicely. Enjoy!

  • This is now my husband’s favorite soup, and he LOVES soup. I made it once and he kept asking for it until I made it again. I want to try the suggestion to make more of the meatballs and freeze them to have on hand so I can make this soup more quickly. And I will admit that I used homemade chicken broth because I had a stockpile of that premade and in the freezer already. I also served a small portion of this as a first course to guests, and it was a hit. A winner!

  • I don’t watch much tv, but doubling this recipe and rolling 200+ tiny little meatballs while netflixing was worth every moment. So tender, the soup was so flavorful, and having a second vat in the freezer for later was great when guests popped in a few weeks later. I used homemade chicken stock and followed your recipe exactly, with the exception of leaving the noodles separate in order to not be mushy. Everything of yours I’ve tried is spot on. Thanks for the great meals!

  • Made this for my friends who spend most Friday evenings around our table. We all agreed that this was one of the BEST soups yet! Thanks, Jen, for recipes that are are as tasty to the palate as they are appealing to the eye. Looking forward to your cookbook.

  • I made this for Christmas Eve dinner and it was delicious! I did add a can of cannellini beans per my mother-in-law’s request and it was a home run! Thanks for all of your great soup recipes! Happy New Year Jenn!

  • This is about the 4th or 5th recipe I’ve tried for Italian Wedding Soup. I just deleted the other recipes from my cooking software and this is the go-to recipe. Nice job. Couple things different… I used 1 teaspoon ground sage as I didn’t have sage leaves. I forgot to put the parm reg in the meatballs but they seemed forgiving! Lastly, I added 2 tablespoons cream to the eggs. I’ve learned that cream softens the texture of meatballs. Also switched up the order of things. Mixed all meatball ingredients together except egg & cream. Added them last. And used anci di pepe pasta. Very good flavor. Thank you 🙂

    • Hi Cindy –

      I have also used light cream or 1/2 & 1/2 in the my meatloaf and it turns out great!

      • — Elizabeth Johannes
      • Reply
  • This is the first time I’ve made Italian Wedding Soup, and it was delicious! Definitely will make again – everyone loved it, even one of my kids who doesn’t usually like soup. The only substitution I made was 1 small shallot finely minced in place of the chives in the meatball (I can’t always find chives @ my supermarket). Otherwise, I followed the recipe exactly. Delicious!

  • I have never cooked my own soup dish before. Since I had such a confidence with your recipes from my previous attempts (about 15 so far – Love all of those by the way..) I thought I will give this a try. Came out just as you showed in the picture and was delicious. Shared with friends of ours and they loved it too. The only substitution I did was the Ground Lamb in place of Beef. The time in the oven was increased by 4 minutes to get a good browning.

    • — Chandra Chegireddy
    • Reply
  • This recipe is DELICIOUS! My whole family loved it, highly recommend.

  • Made this soup last week and it was delicious. Did not have any spinach, used what I had on hand (power greens, stemmed). My husband said the soup tasted better than one of his friends soup, who is known for his Italian Wedding Soup. Plan make soup again very soon, with spinach. Thanks Jenn!

  • Hi Jen,
    I made this soup last week and both my husband and I liked it a lot…hoping to make it again this week…great flavor..

  • Made this for first time tonight. Loved it.
    Thank you for so manny great flavours in your recipes !

  • My husband and I loved this soup! So easy to make. Instead of spinach I used escarole and cooked the pasta separately. WIll try tiny pasta shells next time.

  • This turned out so well. I realized too late that I was out of eggs and substituted milk as suggested in the reviews in addition to usinga baby spinach/kale mix I had on hand. Turned out great for us!

  • Can I omit sausage and use more ground meat ?

    • Hi Z, the sausage definitely adds a lot of flavor and moisture to the meatballs, but I think you could get away with ground meat. I would suggest adding some additional seasoning (like parsley, oregano, garlic) to the meatball mixture to up the flavor a bit.

  • I have not made this recipe but I am sure it is tasty. I just wanted to comment on your comment that the soup is not served at Italian weddings. Not so! It was served at mine over 40 years ago and at the weddings of my cousins as they married. My family had many Italian restaurants and this was always a popular dish but never made with celery and carrots!! This soup continues to be a family favorite and I make it regularly.
    I really enjoy your recipes.

    • Am making this soup right now, but don’t see an oven temp for the meatballs

      • Hi Rosemary, It’s 350°F. Enjoy!

  • I made this last Sunday and the meatballs were amazing, however, my family and I weren’t big fans of the soup itself. I think we’re accustomed to wedding soup that only contains chicken broth. The addition of beef broth and water altered the taste significantly. It also didn’t seem as flavorful (even with using broth that wasn’t low sodium). I will try this again using the exact meatball recipe, but substituting chicken broth for the water and beef broth. This was one of a very few recipes from this site that wasn’t a home run with my family.

    • I agree. I have loved all the recipes so far but this is a disappointment. I followed the recipe except used part ani ci dpepa and part dititila as that is what I had. I will be comparing to another recipe to see differences.

  • Made this yesterday and it lasted about 2 hours. Everyone loved it. Always wanted to make this soup and didn’t realize how easy it was. Another winner recipe from Jen!

  • I made this soup last night for my family since we are all getting over the flu and it was a big hit! I made it vegetarian style by substituting the meatballs and ditalini for tortellini. I cooked these separately and added them at the end with the spinach! Since I already had homemade chicken and bone broth I made a few days ago I used this in place of the canned broths! Everyone loved it! Thank you so much for all your wonderful recipes! I can’t wait for your cookbook! You are the real deal Jenn!

  • My family loves this soup. As I’m re-reading the recipe just realized I forgot to add the pasta! We dunked a baguette into our bowls. My kids weren’t so into the spinach. Next time I’ll substitute a veggie they like as I think anything will taste good because the soup is flavorful.

    • Ha! Agree on the veggies – I sometimes throw in small broccoli florets.

  • We made this soup for dinner last night and everyone loved it. Next time I would make the meatballs a little smaller but everyone agreed this recipe should go into regular rotation over the winter. I’ve requested the pre-order of Jenn’s Cookbook for a Christmas gift and am looking forward to enjoying many more great recipes from her!

  • This is now our favourite soup! I used spicy Italian sausage meat and skipped the fresh herbs in the meatballs and it still was delish! Does it freeze well? (In the event we have leftovers!!!) Thank you for your recipes by email… love trying them! Have had great success every time!

    • Hi Kimberley, Glad you enjoyed the soup! If you’re planning to freeze it, I’d suggest waiting until you reheat it to add the pasta, otherwise it may get mushy.

  • Can’t go wrong with a Jen recipe. This is no exception. Flavors of the local Italian restaurant down the block. We made the meatballs into 1/2″ balls instead just because that is what we grew up with. So delicious, nice comfort food on an early December evening. Can’t wait for our cookbook to arrive!

  • Great recipe!! I made a few adjustments but followed most. Came out great. LOve her recipes and bought her book. ❤️❤️
    Love the variety. Passed her site to my friends.

  • Delicious! I made this today and it is very good. I only had low sodium chicken broth, but the soup is still really good.

  • This is super easy to make.The chicken and bone broth I made for my pregnant daughter-in-law came handy with store-bought beef broth. I used the Dutch oven, and sat for half an hour before serving (heavy traffic delayed my son and his family). This turned out to help the dinner be hot enough and not piping hot when everybody sat down to eat. Everybody loved it, commented this is the most delicious comfort food on a wet and cold evening.

  • Hello Chef Jenn,
    I just finished making the Italian Wedding Soup recipe and it’s delicious! I wouldn’t change a thing!! I take care of my parents & served them a bowl and they love it as well. My Dad mentioned how much he likes the tiny shell macaroni, so that might be the only thing I might change. I will email you a picture of one of my bowls of soup! Thanks so much for this delicious recipe!! Mary

  • Hello Jenn! I love this recipe! If I wanted to prepare “most” of it and freeze it, would you recommend I freeze the baked meatballs separately, or would it be OK to drop them in, freeze the soup starter, and add the pasta and spinach when I reheat it? As always, thank you for your wonderful website. (PS–I pre-ordered your cookbook!)

    • Thanks for your support with the cookbook! 🙂 I think it would be perfectly fine to freeze the meatballs in the soup. Hope you enjoy!

  • I made this soup for dinner tonight. It was delicious, so much flavor! My only critique is that I put the pasta in about an hour before serving and the noodles were very soft. Will definitely make again. Thank you!

  • Easy! Meatballs with sausage delicious!! A delightful party in our mouths!!

  • Hi Jenn,
    Anything I can replace eggs with for a binder? Thanks for sharing all your fab recipes? I use them all the time and can’t work for your book!

    • Hi Natalie, I think you could get away with a few tablespoons of milk here. I’d love to know how it turns out. 🙂

  • I just made the Italian Wedding Soup and it was so tasty. The perfect dinner paired with a Caesar Salad (your recipe too!) These recipes are keepers and will be part of our dinner rotation throughout the winter. Thanks for continuing to post great recipes that always satisfy and spark my interest. Great site with excellent photos and directions.

  • Hi Jennifer, haven’t made this soup yet, but plan to. need help either question about racks that fit in baking sheets. Are they same as cooling racks? I thought it would be a different type rack fo placong meat on for oven baking. Thanks for ur help. Heidi

    • Hi Heidi, You just need to find a cooling rack that is oven safe, like this one. If you don’t have one, it’s fine to just cook the meatballs directly on the baking sheet; it’ll just be a little harder to get rid of the fat as it tends to congeal around the meatballs.

  • I made this soup yesterday and Wow! I followed the recipe to the T except I did use one can of Swanson’s low sodium chicken broth. I used 4 cups of regular Swanson’s chicken broth and one can of the beef broth. This is absolutely delicious! I have never made meatballs before but it was easy. And I couldn’t resist sampling a few once they came out of the oven. I used 85% lean ground beef and hot Italian sausage. This is a keeper of a recipe. Thank you!

  • Excellent! The only change I made was to use all chicken broth (personal preference). Thanks again for another winning recipe!

  • Hi Jen! Love your blog and I have made many of your recipes. All were delicious! Wondering if you recommend using only italian sausage for the meatballs? I have enough on hand to cover the ground beef needed and was hoping to use it all up.

    • Hi Rhonda, I think it’ll work, but the meatballs will taste more like sausage than meatballs — not a bad thing, I guess :). If you go that route, you can omit the salt. I’d love to know how it turns out.

      • This soup was amazing! I made it once with sausage only meatballs and it was delicious! My family loved it so much I made it again a week later but followed the recipe and used burger mixed with the sausage…and the verdict was that the sausage only meatballs were tastier! I also used orzo instead of pasta both times. I am never afraid to try your recipes! They are always a hit at my house therefore I am pre-ordering your cookbook…one copy for me and one for my sister. Thank you for the work you have put into sharing your talent! I am so happy to have found your blog and so is everyone I feed!!😊

        • Glad you like the recipes, Rhonda – and thanks so much for your support of the cookbook! 🙂

  • Made this for dinner last night and my family loved it. The little meatballs are DELISH…I had to stop my kids from stealing them all off the pan before I added them to the soup!

  • I can’t wait to make this, but is if I don’t have fresh sage or chives, can I substitute with dried? Thanks for all your great recipes

    • Hi Laura, You can omit the sage no problem but for the chives I’d substitute 1 tablespoon minced onion or shallots.

  • Hi Jenn,
    Italian Wedding Soup is one of my favorites! Your recipes never disappoint and I can’t wait to try this one this weekend. Quick question, would orzo work in place of dittalini? I am a huge orzo fan.
    Thanks! Katy

    • Yes, definitely! So glad you’re enjoying the recipes. 🙂

  • Hi Jenn,
    This recipe looks delicious and would love to make it but my husband must watch his salt intake and you specify not using low salt broth. The regular version has too high a salt content for him. He loves homemade soups and I’d love to try it but need some input on what would happen if we use a lower salt version of the broths or even make my own which would be very lightly salted.

    • Hi Merryl, It will still be good with the low-sodium broth — just not quite as flavorful. I definitely wouldn’t let that stop you from making it. 🙂

  • Jen, thank you so much for sharing your expertise! I have made 4 recipes from your website and they have all been wonderful.

    I love this soup. However, I’m trying to cut down on carbs. I plan to leave out the pasta. What can I use instead of breadcrumbs?

    • Hi Melvina, so glad you’ve enjoyed the recipes you’ve tried! The breadcrumbs keep the meatballs tender but if you really want to leave them out, you could try adding some more cheese. I’d love to hear how it turns out!

      • Hi Jen, I added 2/3 cup of cheese instead of the breadcrumbs to the 1/2 cup of cheese recommended. It came out great.

        Thanks for sharing your talents, this soup is so nourishing, and now I have a way to cook vegetables and make them tasty. Bought vegetables from farmers market this morning, and this soup is outstanding!

  • Thinking of doubling the recipe and was wondering how this would freeze? Thanks!

    • Hi Abbie, Doubling it would be fine. And this should freeze nicely, but I’d wait until you’re reheating it to add the pasta; if not it’ll get pretty mushy. Hope you enjoy!

      • Wow what a delicious soup! Actually simmered with the cooked meatballs and spinach for an additional two hours and it really upped the flavors. So glad I doubled the recipe. I so look forward to getting a notification in my inbox when a new recipe comes out knowing it will be 5 stars!!

  • Jenn,
    I love your website and make so many of your delicious recipes.
    I made this Italian Wedding Soup tonight for dinner and it was yummy and so flavorful.
    I also made a loaf of crusty French Bread to go with it. For dessert we had a Pineapple angel food cake. It was a perfect meal for this cold weather we are having. Again Thanks so much for your recipes. Sandy C

  • I made Italian Wedding Soup tonight and we really enjoyed it. We had some crusty bread with it and called it dinner.

    A suggestion: If you don’t plan on serving the soup as soon as it’s ready then don’t add the pasta. Cook the pasta separately and add it to the soup bowl before pouring the hot soup over it. This way the pasta doesn’t overcook in the soup.

  • Just made this. Most of the recipes here are quite good. This one is not worth the effort. I actually think her liquids are way off. We are going to throw this out but still like the site.

  • I have just made this. It’s still in the pot actually and have had my first bowl. This is just stupidly good. An embarrassment of flavour permeates the palate! Jenn, I have used a number of your recipes and each one has delighted. Thank you. Just, just, thank you!!

  • This looks like a great recipe for wedding soup the best i have seen in a while , I am really looking forward to trying it and sharing it with my Family and friends

  • Made this soup for dinner. Well let me tell you my family absolutely loved it there was very little left over. I used chicken instead of pork for the meatballs didn’t change the taste of the soup.

  • This is DELICIOUS!!! I tried it today and had every ingredient except spinach. Even without it, the soup was great! Your recipe is outstanding!

  • Absolutely delicious soup! I used an organic brand of broth and it tasted wonderful.

  • Which kind of meat can I substitute for the italian sausage? Cannot eat pork meats.
    Thank you

    • Hi Rosemina, you can replace the pork sausage with turkey sausage. Hope you enjoy!

  • Delicious. Wouldn’t change a thing.

  • Great recipe! I love the sage in it!
    My recommendation would be to add some “royale” to the soup. My German grandma used to always add home made royale to her wedding soup recipe and it is a very tasty addition. A royale recipe can be found here:

  • Hi Jennifer,
    Have you ever tried freezing this soup? I love having soups in the freezer for busy week days. I can’t wait to try this one. Thanks

    • Hi Veronica, I think this would freeze nicely, but I’d suggest waiting until you heat it to add the pasta. Hope you enjoy!

  • Hello Jenn,
    I have successfully tried so many of your recipes and i have enjoyed them all. Thank you so much for sharing them. All the best to you.

  • This recipe tops them all for my family’s favorite soup. I make it on a regular basis during the winter, and this recipe will make it even better. Thank you

  • The way I make my meatballs is I bake them directly on the cookie sheet with beef broth. And then add left over broth to the soup.

    • Hi Terri, Some people poach the meatballs directly in the soup, which eliminates a step, but I find that they have a much nicer texture when baked — and when you do it on a rack, they brown all over and it’s easy to get rid of any excess fat.

  • My husband is so spoiled by homemade soups that he cannot eat canned and I plan on making this tonight. He cannot take a lot of heat, so I am wondering how spicy the meatballs are. Also, I have chicken stock that is not low sodium, so assuming that will work?

    • Hi Rochelle, The meatballs are not spicy at all – and feel free to use sweet Italian sausage. The recipe is best with regular chicken stock (not low sodium) so you’re all set.

      • Just to let you know, the soup turned out wonderful! One of my husband’s favorite soups is this soup and he said it was a great recipe and more flavor than others he has had. I too have the recipe book listed on my wish list for Xmas.

  • Looks yummy! Do you think I could use ground turkey or chicken instead of beef?

    • Hi Marla, I think ground turkey (and turkey sausage) will work well here.

  • I have been looking for a good Italian Wedding Soup for a while and this one looks amazing! Thanks Jen! One question though: why not using the low sodium broth?

    • Hi Lu, I tried it but thought it made the broth taste really bland.

  • My family doesn’t care for sage, do you have another suggestion of herb to use in place of it.

    • Hi Ellen, You can just leave it out – or thyme would be nice.

  • love love love italian wedding soup. your addition of sausage to the meatballs is a great idea. i don’t cook my pasta in the soup mixture but do it separately, adding as needed to each serving. otherwise, it absorbs alot of the broth. and i also switch out greens, using swiss chard or baby kale.

  • This looks wonderful! I was wondering if you can tell me the brand and type of rack you used for baking the meatballs? I’ve been searching for a good one for years!

    • Hi Natalie, This isn’t the one I used here but it’s a good one: oven-safe rack

      • Thank you so much!

  • Can I ask why the recipe calls for low sodium broths? I always use low sodium but if it really makes a difference, I will try the regular when I make this.Thanks!!

    • Hi Mary, I typically do as well, but I found that the low-sodium broth made this soup very bland.

  • My mother-in-law’s version of this soup was served at my Italian wedding. It was a big hit.
    P.S. I love almost all of your recipes but I can’t give 5 stars to any recipe that has celery in it. Sorry.

  • Hi Jenn! Thanks so much for this recipe! Italian Wedding Soup is one of my favorites. I eat a lot of soup in the winter, and prefer to make my own so that I can control the ingredients. I know that if it’s one of your recipes, it will be delicious. I live alone, so I plan on cooking the pasta separately and adding it to each serving so it doesn’t get mushy. Pinned it to all my group boards!


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  • This looks amazing! Perfect cold night dinner – thanks!

  • This is my favorite soup but I never tried to make it. Now I will. Thank you Jen!

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