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A bowl of Italian wedding soup
5 from 9 votes

Italian Wedding Soup

Filled with simple and nutritious ingredients, Italian Wedding Soup is a comforting Italian soup filled with leafy green vegetables, meatballs, and small pasta in a clear chicken broth. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 servings
Calories: 460kcal


For the Meatballs

  • 1 large onion grated
  • 1 cup fresh parsley chopped
  • 2 large eggs
  • 6 cloves garlic minced
  • 2 thick slices fresh white bread crust removed, bread torn into tiny pieces *
  • 1 cup Parmesan cheese grated
  • 1 pound ground turkey
  • 1 pound lean ground beef
  • 2 teaspoon salt
  • 1 teaspoon fresh ground black pepper

For the Soup

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion minced
  • 4 large carrots peeled and chopped
  • 5 stalks celery chopped
  • 5 cloves garlic minced
  • 1 teaspoon salt
  • 12 cups low-sodium chicken stock
  • ½ cup dry white wine (optional)
  • 8 ounces acini di pepe pasta
  • 1.5 pounds curly endive or escarole or spinach (or a mix)
  • Parmesan cheese for serving


For the Meatballs

  • Preheat oven to 400 degrees F. and line two large baking sheets with parchment paper. Set aside.
  • Transfer all ingredients for the meatballs to a large mixing bowl. Use your hands to thoroughly combine all ingredients for the meatballs together. Using approximately 1 tablespoon of the mixture for each meatball, shape the meat mixture into 1-inch-diameter meatballs and transfer to the prepared baking sheets.
  • Bake for approximately 20 minutes, or until tops are golden and meatballs are just cooked through. Set aside.

For the Soup

  • As the meatballs are cooking, begin preparing the soup. Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for approximately 3-4 minutes, or until soft and translucent. Mix in the carrots and celery and continue to cook for 6-8 minutes, stirring often. Add the garlic and salt and sauté for an additional 1 minute, stirring continuously to prevent the garlic from burning.
  • Add the chicken stock and the wine to the vegetables and bring to a boil. Reduce to a simmer and add the acini di pepe pasta to the soup. Stir well to combine. Allow the pasta to cook for approximately 5-6 minutes, stirring often.
  • Add the cooked meatballs to the pot and return to a simmer. Stir in the fresh greens (curly endive, escarole or spinach) and allow soup to cook until greens are wilted.
  • Serve soup garnished with Parmesan cheese if desired.


  • I used two thick slices of fresh sourdough bread for the meatballs, but any white bread will work. You want approximately 2 cups of torn up bits and pieces of bread.
  • If you don't think you'll be eating all the soup in one sitting, I recommend cooking the pasta separately and adding to individual serving bowls rather than cooking the pasta in the soup pot.
  • I used a mixture of all three leafy greens- curly endive, escarole, and spinach (see images above).
  • This recipe makes a lot of mini meatballs! Feel free to cut the meatball recipe in half or save half of the meatballs for later :)


Calories: 460kcal | Carbohydrates: 33g | Protein: 40g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 142mg | Sodium: 1322mg | Potassium: 858mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2040IU | Vitamin C: 15mg | Calcium: 227mg | Iron: 4.8mg
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