Italian Wedding Soup

Recipe Ingredients

Don’t stray too far from these ingredients or substitutes for the most authentic Italian wedding soup recipe. Check the recipe card at the bottom of the post for full ingredient amounts and directions.

For The Meatballs

• Italian pork sausage: You can substitute it with ground chicken, ground turkey, or even chicken sausage if preferred, but pork sausage adds a rich, savory flavor to homemade meatballs.
• Ground beef: Swap with ground pork or leaner beef if you like.
• Panko crumbs or breadcrumbs: Helps bind the meatballs and keeps them tender. Crushed crackers or almond flour can be used instead.
• Garlic: I love to use fresh garlic, always, but garlic powder works in a pinch.
• Egg: Acts as a binder to hold everything together.
• Grated Parmesan: Adds a nutty, cheesy flavor to the meatballs. Pecorino Romano is a great alternative.
• Salt and black pepper: Essential for seasoning and bringing out the flavors. Adjust to taste.

For The Soup

• Butter: Used to sautée the veggies, but you could also use olive oil or any other cooking oil.
• Olive oil: Helps with cooking the vegetables, but you could also use avocado oil or another neutral oil.
• Yellow Onion, Carrots, and Celery: The ultimate combination for building a rich, savory soup foundation.
• Garlic: Adds depth to the broth. Garlic powder can replace fresh if needed.
• Italian seasoning: You could also use a mix of oregano, thyme, and basil if you don’t have a blend.
• Chicken broth: I always use low sodium chicken broth or chicken stock, but you can swap it with beef broth or vegetable broth.
• Pasta: I like to use acini di pepe or orzo pasta to add heartiness to the soup. You can use ditalini or any small pasta shape.
• Baby spinach leaves: Added for a burst of color, texture, and freshness. Kale, escarole, or Swiss chard are great substitutes.
• Shredded Parmesan: A final touch of cheesy goodness. Pecorino Romano works well, too.

How to Make Italian Wedding Soup

All you have to do is make the meatballs, cook the veggies, and let the soup simmer. That’s it! The result is a warm, comforting bowl of soup that’s packed with flavor and perfect for a family meal.

• Make the meatballs. In a large bowl, combine the Italian pork sausage, ground beef, panko or bread crumbs, garlic, egg, parmesan, salt, and pepper. Stir to combine, make 1-inch meatballs, and transfer them to a large plate. 
• Cook the veggies. Melt the butter and add the olive oil in a Dutch oven or a large pot set over medium-high heat. Add the onion, carrots, and celery. Cook them until just softened. Season with salt, pepper, Italian seasoning, and add the garlic.
• Add the broth. Pour in the chicken broth and gently use a wooden spoon to scrape the bottom of the pot for any browned bits.
• Add the meatballs. Add the pasta and meatballs to the pot. Bring the mixture to a boil.
• Let it simmer. Reduce the heat to medium and let the soup simmer for 10 to 15 minutes or until the meatballs are fully cooked. Add the spinach, stir it in, and let it cook for 1 to 2 minutes or until wilted.
• Serve. Remove the pot from the heat. Season the soup with more salt and pepper to taste. Top with parmesan cheese and serve this Italian wedding soup with garlic breadsticks.

Serving Suggestions

Italian wedding soup is excellent with salads, vegetable sides, and many veggie mains. I love to serve my cranberry chicken salad or this spring vegetable potato salad. As sides, I often serve the soup with zucchini fritters or baked zucchini chips.

Finally, I also like to pair it with my zucchini lasagna roll ups or this authentic steak pizzaiola as the main dish, and end it all on a sweet note with homemade cannolis.