Italian Wedding Soup

My kids love anything with meatballs, so this Italian wedding soup recipe is always a favorite at our house. It’s a hearty combination of mini meatballs, vegetables, greens, and tiny pasta in a rich, savory broth. The name comes from the Italian phrase minestra maritata, or “married soup,” a nod to the way the flavors combine, like a happy marriage.

Traditional versions can be a bit of a project, so my recipe takes a few shortcuts without sacrificing flavor. I make the meatballs with a combination of ground beef and Italian sausage—the sausage adds loads of flavor without the need for lots of extra seasoning—and I bake them rather than frying them in batches. For the broth, I start with good store-bought chicken and beef broth, then add white wine and plenty of vegetables to give it homemade depth.

Rolling the mini meatballs is the most time-consuming part, but I usually recruit the kids to help. You can also double the meatballs and freeze half for another batch. Serve the soup with warm garlic bread and a Caesar salad for a cozy meal.

What You’ll Need To Make Italian Wedding Soup

• Lean ground beef and Italian sausage: The combination makes flavorful, juicy meatballs. Italian sausage does much of the seasoning work for you, adding garlic, herbs, and spice without a long ingredient list.
• Egg and Italian seasoned bread crumbs: Bind the meatballs and help keep them tender.
• Fresh chives, sage, and garlic: Lend subtle onion, earthy, and savory notes to the meatballs.
• Parmigiano Reggiano: Adds sharp, nutty flavor to both the meatballs and the finished soup.
• Olive oil: Used to sauté the vegetables and adds richness.
• Yellow onion, carrots, and celery: The classic aromatic base, sautéed before the broth goes in to build flavor.
• Chicken and beef broths: Using both gives the soup more depth than chicken broth alone. Since the broth is the backbone of the soup, use good-quality broth; I prefer regular rather than low-sodium here.
• Dry white wine: Brightens the broth and adds another layer of flavor. I like Sauvignon Blanc or Pinot Grigio, but whatever you’ve got on hand will work. It’s optional.
• Bay leaf: Infuses the soup with a subtle, earthy aroma.
• Small pasta (like ditalini, orzo, or pearl couscous): Gives the soup heartiness and texture.
• Fresh spinach: Stirred in at the end for color and freshness; chard or escarole also work well.
• Jump to the printable recipe for precise measurements

How To Make Italian Wedding Soup

Make the meatballs: Combine the meatball ingredients and mix gently, just until everything comes together. Shape into small meatballs and bake until lightly browned. Baking them is much easier than browning dozens of tiny meatballs in batches, and you can get started on the soup while they’re in the oven.

Make the soup: Sauté the onion, carrots, and celery until softened and just starting to brown. Add the broth, wine, and seasonings and let everything simmer together to develop the flavor, then add the pasta and cook until just shy of al dente—it will continue to soften in the hot broth.

Finish the soup: Add the baked meatballs and spinach and simmer just until the meatballs are heated through and the spinach wilts. Taste and adjust the seasoning, then ladle into bowls and serve with plenty of grated Parmigiano Reggiano.

Pro Tip: If you’re making the soup ahead, cook the pasta separately and add it when serving. Otherwise, it will continue to absorb the broth and soften as it sits.