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Two white soup bowls filled with Italian wedding soup on small plates with pieces of bread on them.

Italian Wedding Soup

Course: Soup
Cuisine: Italian
Keyword: easy Italian wedding soup recipe, how to make Italian wedding soup, Italian wedding soup ingredients
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 532kcal
This Italian Wedding Soup is the perfect marriage of veggies and meat. It will warm you to the bone and make you smile with every satisfying bite! Perfect for when loved one's are coming to visit!
Print Recipe


  • 6 to 10 quart stock pan


  • 1 gallon chicken broth 16 cups
  • 12 oz spinach fresh
  • 3 large carrots peeled and sliced
  • 4 stalks celery sliced
  • 12 oz pasta dried, such as dilatini or small elbow


  • 1 lb ground beef 85% lean is good
  • 1 lb Italian sausage sweet of hot
  • 2 eggs lightly beaten
  • ½ cup onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp parsley fresh, flat-leaf, chopped
  • ½ cup bread crumbs plain, dried
  • ½ cup Parmesan cheese plus more for garnish
  • Sea salt and black pepper
  • 3 tbsp olive oil


  • Bring the broth to a boil over high heat.
  • Add the carrots, celery, and spinach and turn to low. Simmer for about 30 minutes, until tender
  • About 15 minutes into the simmering, add the pasta.

Make the Meatballs

  • In a large bowl, combine the beef, Italian sausage, eggs, onion, garlic, bread crumbs, cheese, and 1 teaspoon of salt and pepper (each). Mix until fully combined.
  • Moisten hands and shape medium-small meatballs. Place them on a platter.
  • In a large frying skillet over medium heat, warm the oil.
  • Working in batches, add the meatballs to the hot oil and brown on all sides, about 6 - 8 minutes. The insides won't be completely cooked at this point.
  • Finish Off the Soup
  • Using a slotted spoon, carefully add the meatballs to the soup and simmer gently over low heat until they are cooked through, about 20 minutes.
  • Taste, and add salt accordingly, usually anywhere from 1 tablespoon to 2 tablespoons, depending on if the broth was seasoned or not. Taste and then add in increments, continuing to taste until just right.
  • Ladle soup into warmed soup bowl and top with grated cheese.



The broth can be made up to 4 days in advance.  It can be frozen for up to 2 months.
You need about 1 gallon of broth, which is 4 quarts (16 cups).  Be careful when seasoning with salt.  Some purchased broths are already seasoned with salt.  Just before serving, taste, and add salt in smaller amounts, tasting after each addition, until it's to your liking.
Kale, escarole, and cabbage are wonderful in this soup, as well as spinach.
Any combination of ground beef, pork, Italian sausage, or veal makes great meatballs.  Ground turkey or chicken are good options, too, though they won't make as juicy of a meatball. 
The soup keeps in the fridge for up to 1 week and freezes for up to 2 months.  


Calories: 532kcal | Carbohydrates: 36g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 1937mg | Potassium: 963mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7028IU | Vitamin C: 41mg | Calcium: 172mg | Iron: 4mg