Italian wedding soup is super flavorful, filled with mini meatballs, spinach and pasta, and makes a great, hearty soup for a chilly night.
I've been on a soup kick recently.
Maybe it's the weather, with the winter time chill and the need for cozy nourishment, or maybe it's the fact that I battled a cold for about two weeks earlier this month. (That was a losing battle, obviously.)
We've had several batches of Instant Pot lentil soup in the past few weeks and we are always up for easy healthy white turkey chili, no matter the weather or time of year.
And turkey white bean soup with kale is a really simple soup but has big, hearty flavors.
Today I'm excited to share this Italian wedding soup, which is super flavorful and full of chicken meatballs, spinach and pasta, as well as tons of aromatics that infuse so much depth to the soup.
It is guaranteed to warm you right up! And I love that it's a filling and hearty soup, thanks to the meatballs and pasta, so it doesn't leave you feeling still a little hungry, like soups sometimes can.
This recipe is actually a version of Ina Garten's from her Back to Basics cookbook.
(I love that cookbook. My mom and I both do and we share it back and forth with each other. Though I seem to mostly have it. Oops!)
I even took this soup with us on our recent winter weekend getaway to the mountains. It freezes and reheats great (more info on that below), and it was the perfect way to relax with a warm dinner after a day of skiing.
Now, I've got some notes, tips and substitutions coming up below on how to make Italian wedding soup. Just tryin' to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on Italian wedding soup:
- Ground chicken has a little more fat and flavor than ground chicken breast, and is the best choice here. Or you could substitute ground turkey.
- If you can't find just a plain chicken sausage, it's fine to use a flavored one. Just make sure it's something that goes with the flavors here, such as an Italian flavored chicken sausage, a roasted pepper one, a Parmesan or garlic version, a spinach chicken sausage, etc. Or you could substitute turkey or pork sausage instead.
- You'll need two sheet pans to cook all of the meatballs at once in the oven. It makes about 40 small meatballs total.
- You can use any small pasta you like, such as ditalini or stars or even elbow.
- Spinach is a great, easy green to add into this soup, but you could certainly try it with another green, such as Swiss chard or kale, if you prefer. They will take just a few more minutes to wilt into the soup, so plan for that.
Also, I should point out that this version is a bit simplified from Ina's original recipe.
It uses a full pound of ground chicken and two links of chicken sausage. (Hers used ¾ pound of ground chicken and ½ pound of chicken sausage.) This way, you don't have leftover of both types of meat since you'll use up all of the ground chicken.
This recipe also calls for all grated Parmesan cheese instead of two different kinds of cheese. The flavor isn't affected at all in my opinion.
And it uses regular dried breadcrumbs, from the can, instead of fresh breadcrumbs. Easy, easy.
Finally, hers called for 12 oz. of baby spinach, but most grocery stores sell 10 oz. bags, so that's what I use and call for here.
Meal prep tip: You can absolutely make the meatballs ahead of time. They'll keep in the refrigerator, in a covered container, for up to 5 days.
Then you just need to make the soup and add them in, which is just about 20 minutes. Great for a busy night!
And because I know you're wondering, let's talk about the origins of Italian wedding soup.
Italian wedding soup history:
- Italian wedding soup is not a dish that is served at weddings in Italy.
- Instead, the phrase "wedding soup" is from the Italian language words of "minestra marinara," which actually means "married soup." However, this is in reference to the marriage combination of the greens and meat flavors blending together, not anything to do with a bride and groom.
Perhaps a little less romantic than you may have been hoping for, but I promise you'll still fall in love with this dish!
A few other caveats…
Some traditional recipes call for more vegetables in the soup and/or different types of meat being used.
This was often a peasant soup that relied more heavily on vegetables and used scraps of meat.
The American version is a bit different but stays true to the essence of the soup. (Also, as mentioned, I'm doing a take on Ina Garten's version of this recipe.)
So if you have an Italian nonna and she doesn't make it this way, that is why.
Lastly, let's talk about how to handle any leftovers.
Storing Italian wedding soup:
- The leftovers will keep in the refrigerator for up to 5 days.
- Allow the soup to cool completely, then store in a covered container in the fridge.
- Reheat on the stove over medium low heat, until warmed through, and enjoy!
Or if you are looking for longer-term storage, that works too.
How to freeze Italian wedding soup:
- This soup freezes beautifully! Allow it to cool completely, then pack it in a freezer-safe bag or container. Label and date the container and freeze for up to 4-5 months.
- Thaw overnight in the refrigerator. (If you have frozen a large portion, it may take two days to thaw completely.)
- Reheat on the stove over medium-low heat, until warmed through, and enjoy!
I hope you give this a try on a chilly night. It will warm you through and through.
Enjoy!
XO,
Kathryn
P.S. Check out these other delicious, cozy soups:
- Quick and easy chicken and black bean soup
- Roasted butternut squash apple soup
- Chicken tortellini soup with kale (20 minutes)
- Healthy creamy chicken and wild rice soup
Italian wedding soup
Ingredients
For the meatballs:
- 1 lb. lean ground chicken
- ½ lb. chicken sausage, casings removed
- ⅔ cup plain breadcrumbs
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- ½ cup grated Parmesan cheese, plus extra for serving
- 3 tablespoons milk
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the soup:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, minced (about 1 cup)
- 3 large carrots, peeled and diced in ¼ inch pieces (about 1 cup)
- 2 stalks celery, diced in ¼-inch pieces (about ¾ cup)
- 10 cups low-sodium chicken stock
- ½ cup dry white wine
- 1 cup small pasta (such as ditalini or stars)
- ¼ cup minced fresh dill
- 1 (10 oz.) bag fresh baby spinach
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with Parchment paper and set aside.
- Make the meatballs. Combine all of the meatball ingredients in a large bowl and mix gently with a fork.
- Use a small spoon and drop meatballs onto the prepared pan. They should be about 1 inch to 1 ¼ inches in diameter. It’s OK if they are not perfectly round. You’ll have about 40-42 meatballs.
- Bake meatballs for 25-30 minutes at 350, until cooked through and lightly browned. Set aside.
- Meanwhile, make the soup. Heat the olive oil in a large, heavy-bottomed soup pot over medium-low heat. Add the onion, carrots and celery and sauté for 5-6 minutes, until softened, stirring occasionally.
- Add the chicken stock and wine and bring to a boil. (You can turn up the heat to medium high to help this along.)
- Add the pasta to the simmering broth and cook for 7-8 minutes, until tender. Add the fresh dill and the meatballs to the soup and simmer for 1 minute. Season to taste with salt and pepper.
- Add the fresh spinach and stir into the soup for 1 minute, until it’s just wilted.
- Ladle the soup into bowls, top with extra Parmesan cheese, and enjoy!
Notes
Nutrition
Laura says
I’ll give this a go for Sunday dinner. Looks yummy!
Kathryn Doherty says
I hope you tried it and loved it Laura! 😊