If you have ever craved a soul-warming bowl that combines hearty flavors, tender greens, and bite-sized pasta with savory meatballs, you are in for a treat with this Italian Wedding Soup Recipe. This classic soup is a delightful harmony of fresh ingredients and comforting textures that always leaves you feeling cozy and satisfied. Whether you’re cooking for a family dinner or want to impress guests with a timeless favorite, this Italian Wedding Soup Recipe brings a wonderful blend of tradition and ease to your kitchen.
Ingredients You’ll Need
Getting to know your ingredients is half the fun when making this recipe, and here you’ll find that each element is chosen to balance flavor, texture, and nutrition perfectly. From the hearty meats to fresh vegetables and aromatic seasonings, everything works together to create the magic in your bowl.
- Olive oil: Adds a subtle fruitiness and is perfect for sautéing your aromatics to build your soup’s base flavor.
- Unsalted butter: Enriches the broth with a creamy note and helps soften vegetables beautifully.
- Yellow onion: Provides foundational sweetness and depth when diced and gently cooked.
- Carrots: Bring a natural sweetness and vivid color, giving the soup a fresh appeal.
- Fennel bulb: Adds a delicate anise-like flavor for a subtle twist that enhances the broth.
- Garlic cloves: Minced fresh garlic boosts flavor with its pungent zip and herbal warmth.
- White wine: A splash elevates the soup’s complexity by adding acidity and brightness.
- Worcestershire sauce: Introduces a savory umami boost that deepens the soup’s character.
- Low-sodium chicken broth: The heart of your soup, providing a light yet rich base without overpowering saltiness.
- Bay leaf: Infuses the broth with subtle herbal notes that permeate the soup as it simmers.
- Crushed red pepper flakes: Just a pinch adds gentle heat that wakes your taste buds without overwhelming.
- Pearl couscous: Small pasta pearls that add satisfying bite and texture.
- Baby spinach: Offers lush green color and tender leafy freshness that hold their form well in soup.
- Smoked sausage or kielbasa: Cut into cubes to provide smoky, savory chunks that complement the meatballs.
- Parmesan cheese: Used both inside the meatballs and sprinkled on top for a salty, nutty finish.
- Fresh parsley: Adds a clean, bright herbal note that livens the whole dish.
- Kosher salt and black pepper: Essential seasonings to balance and enhance all the flavors.
- Lemon juice (optional): A splash of acidity that can brighten the soup just before serving.
- Dried breadcrumbs: Keeps your meatballs tender and moist by soaking up juices.
- Dried basil, parsley, oregano, garlic powder: A classic Italian blend of herbs and spices for the meatballs.
- Eggs and whole milk or cream: Bind the meat mixture, resulting in perfectly tender meatballs.
- Ground pork, Italian sausage, and lean ground beef: The trio of meats gives your meatballs a rich and balanced flavor.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by combining ground pork, Italian sausage, and lean ground beef in a large bowl. Add breadcrumbs, grated Parmesan, dried herbs, garlic powder, salt, pepper, red pepper flakes, eggs, and milk or cream. Mix everything gently until just combined. Overmixing can lead to dense meatballs, so keep it light. Then, shape the mixture into small 1-inch meatballs and set them aside while you prepare the soup base.
Step 2: Build the Flavorful Broth
Heat olive oil and butter in a large soup pot over medium heat. Add diced onions, carrots, and fennel bulb, cooking until softened and fragrant, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional minute until aromatic. Pour in the white wine and Worcestershire sauce, letting the liquid reduce by half as it simmers to concentrate those deep flavors.
Step 3: Simmer the Soup
Add the low-sodium chicken broth along with the bay leaf and crushed red pepper flakes to the pot. Bring the mixture to a gentle boil, then reduce heat to low and allow it to simmer for about 30 minutes, letting the vegetables impart their flavors. Carefully drop your prepared meatballs into the broth and let them cook for about 20 minutes until tender and fully cooked. Near the last five minutes, stir in the pearl couscous so it can soften without becoming mushy.
Step 4: Add Greens and Sausage
A few minutes before turning off the heat, add your chopped baby spinach and cubed smoked sausage or kielbasa. The greens will wilt quickly, adding vibrant color, while the sausage imparts a smoky richness that ties the whole soup together. Remove the bay leaf and season the soup to taste with salt, pepper, and a squeeze of lemon juice if desired.
How to Serve Italian Wedding Soup Recipe
Garnishes
Freshly grated Parmesan cheese is an absolute must as a garnish because it melts elegantly on top, adding a salty tang that pairs beautifully with the savory broth. Chopped fresh parsley sprinkled just before serving brings a lovely herbal brightness and bursts of green that elevate the presentation and flavor. For an extra pop, a drizzle of high-quality extra virgin olive oil is divine.
Side Dishes
This soup is filling yet light, making it perfect alongside simple Italian bread like a crusty baguette or garlic bread for dipping up every drop. A crisp green salad with a lemon vinaigrette offers a refreshing contrast to the warm, dense soup. For a more indulgent meal, roasted vegetables or a plate of antipasti complements the flavors without overwhelming your palate.
Creative Ways to Present
Serve this Italian Wedding Soup Recipe in rustic bowls to highlight its comforting, homey nature. For an elegant twist, ladle it into shallow soup plates and garnish thoughtfully with herbs and cheese. You can also serve the components separately for an interactive dinner: a bowl of broth with pasta and greens, alongside a plate of freshly browned meatballs and sausages, allowing guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Italian Wedding Soup Recipe leftovers keep wonderfully in the refrigerator for up to 4 days when stored in an airtight container. The flavors deepen as time passes, making the soup even tastier the next day. Store the soup separately from any fresh greens or garnish for best results to maintain freshness.
Freezing
If you want to enjoy this Italian Wedding Soup Recipe later, freezing is an excellent option. Freeze the soup (without greens and pasta) in a freezer-safe container for up to 3 months. Avoid freezing with the spinach and couscous included because they can become watery and mushy after thawing.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, adding fresh spinach or greens toward the end to retain their vibrant color and texture. If you froze the soup, thaw it overnight in the fridge before warming. Add extra broth or water as needed to refresh the broth’s consistency, and stir to combine flavors before serving.
FAQs
What is the origin of Italian Wedding Soup Recipe?
Despite its name, Italian Wedding Soup Recipe does not stem from wedding celebrations. The phrase “wedding” refers to the “marriage” of flavors between the broth and meatballs, symbolizing their perfect combination in this beloved dish.
Can I make this soup vegetarian?
Absolutely! Replace the meatballs and sausage with hearty vegetarian substitutes like lentil or mushroom balls, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
What pasta is best for Italian Wedding Soup Recipe?
Pearl couscous, ditalini, or other small-shaped pastas work best since they cook quickly and fit nicely in every spoonful, providing delightful texture without overwhelming the meat and greens.
Can I use other greens instead of spinach?
Yes, kale, escarole, or Swiss chard are lovely alternatives. They add a bit more texture and a slightly different flavor profile but are equally delicious and nutritious in the soup.
How can I make the meatballs more tender?
Mix the meat gently and avoid overworking it, use a combination of meats for added moisture, and include breadcrumbs soaked in milk or cream. These tips will keep your meatballs tender and flavorful.
Final Thoughts
This Italian Wedding Soup Recipe is a true kitchen superstar—full of heart, flavor, and comfort in every bite. Whether you serve it for a cozy family meal or a special gathering, it’s sure to become one of your favorite go-to dishes. Dive in and enjoy the warmth and joy this classic soup brings to your table!
Print
Italian Wedding Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a hearty and comforting Italian-American classic featuring tender meatballs, fresh vegetables, and small pasta in a savory broth. This recipe blends ground meats with aromatic herbs and Parmesan for rich, flavorful meatballs simmered in a light broth with spinach and pearl couscous for a delightful and warming meal perfect for any season.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3–4 carrots, peeled and diced
- ½ fennel bulb, cored and diced
- 3 garlic cloves, minced
- ½ cup dry or semi-dry white wine
- 1 tablespoon Worcestershire sauce
- 10 cups low-sodium chicken broth (homemade if available)
- 1 bay leaf
- 1/8 teaspoon crushed red pepper flakes
- ¾ cup pearl couscous (Ditalini or other small pasta)
- 12 ounces baby spinach (or kale or escarole), roughly chopped
- 4 ounces skinless smoked sausage or kielbasa, cut into ¼-inch cubes (optional)
- ½ cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
- Optional: freshly squeezed lemon juice, to taste
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
- Pinch of crushed red pepper flakes
- 2 large eggs
- 2 tablespoons whole milk or cream
- ½ pound ground pork (or chicken or turkey)
- ¼ pound sweet Italian bulk sausage
- ½ pound lean ground beef (85% lean)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine dried breadcrumbs, 2 tablespoons grated Parmesan cheese, dried basil, dried parsley, dried oregano, garlic powder, kosher salt, black pepper, and crushed red pepper flakes. In a separate bowl, whisk eggs with whole milk or cream until well combined, then add to the dry ingredients. Add ground pork, Italian sausage, and lean ground beef to the mixture. Mix gently but thoroughly until evenly combined without overworking the meat. Refrigerate the mixture for about 15 minutes to firm up.
- Form and Brown Meatballs: With wet hands or a small scoop, shape the meat mixture into small meatballs about 1 inch in diameter. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the meatballs in batches, browning them on all sides until they develop a nice crust, about 4-5 minutes per batch. Remove browned meatballs and set aside.
- Sauté Vegetables and Deglaze: In the same pot, add diced onion, carrots, and fennel and sauté until softened, approximately 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant. Pour in white wine and Worcestershire sauce, scraping the bottom of the pot to deglaze and incorporate browned bits. Let the liquid reduce slightly for 2-3 minutes.
- Add Broth and Simmer: Pour in the chicken broth along with the bay leaf and crushed red pepper flakes. Return the browned meatballs to the pot. Bring the soup to a gentle simmer, cover partially, and cook for about 45 minutes to meld flavors and cook meatballs through.
- Cook Pearl Couscous and Add Greens: Add pearl couscous and the smoked sausage cubes (if using) to the soup, stirring well. Continue simmering for an additional 10-15 minutes until the couscous is tender. Stir in the baby spinach and allow it to wilt in the hot soup, about 3-5 minutes.
- Finish and Serve: Remove the bay leaf. Stir in the remaining Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning with kosher salt, freshly ground black pepper, and optional lemon juice for brightness. Serve hot, ideally with crusty bread for dipping.
Notes
- Using homemade chicken broth enhances flavor, but store-bought low-sodium broth works well too.
- Swapping baby spinach for kale or escarole offers a different texture and taste.
- If desired, omit smoked sausage for a milder soup or replace with Italian chicken sausage for a twist.
- Meatballs can be prepared a day ahead and refrigerated to save time on cooking day.
- Fresh herbs can be substituted for dried in the meatball mix; use about three times the quantity.
- Adding a squeeze of lemon juice before serving brightens the flavors nicely.
- To make this recipe gluten-free, substitute breadcrumbs and couscous with gluten-free alternatives.
