If you love brothy soups with much flavor, this easy Italian wedding soup recipe is going to earn a permanent spot in your rotation. Inspired by minestra maritata—which translates to “married soup,” referring to how beautifully the flavors come together—this soup is hearty without being heavy and packed with tender meatballs, vegetables, and a small pasta shape that makes every spoonful satisfying. While the original name comes from Italy, this version leans into a cozy, American-style Italian wedding soup recipe that’s perfect for cold nights, busy weeks, and anyone who loves a simple recipe that still feels special. Instead of oversized meatballs (think 4-inch meatballs—not what we want here!), we make tiny little meatballs using our trusted meatball recipe already on the site, just rolled smaller so they stay juicy and perfectly soup-friendly.

Ingredients for Italian Wedding Soup:

• Canola oil – Creates a base for sautéing the vegetables 

• Carrots – Add natural sweetness that balances the savory broth

• Celery – Brings classic soup flavor and subtle earthiness

• Onion – Forms the foundation of the soup with depth and aroma

• Garlic – Adds bold, aromatic flavor essential to Italian wedding soup

• Dry white wine – Enhances the broth and lifts the overall flavor

• Chicken base or bouillon – Deepens the chicken flavor and richness

• Garlic base – Boosts savory notes and complements the meatballs

• Chicken stock or broth – The backbone of the soup that ties everything together

• Granulated garlic – Layers in additional garlic flavor throughout

• Italian seasoning – Brings traditional herb flavor to the broth

• Black pepper – Adds gentle warmth and balance

• Mini meatballs – The heart of the soup, adding tender, flavorful bites that make this dish classic and comforting. Make our recipe, our buy frozen meatballs.

• Small pasta – Gives the soup its signature texture and hearty feel

• Kale or fresh spinach – Adds freshness, color, and nutrition

• Lemon juice – Brightens and balances the rich, savory flavors

Directions for Italian Wedding Soup

Meatballs

• Preheat the oven to 350°F. Prepare the meatball mixture according to our recipe that uses ground pork, Italian sausage, and ground veal or ground beef.
• Roll the mixture into tiny meatballs and place them on a parchment-lined cookie sheet or sheet pan. Bake for 15 minutes, then transfer the meatballs to a large plate to drain. These can be made a day ahead and stored in an airtight container in the refrigerator.

Soup

• Heat the olive oil in a large pot over medium-high heat. Add the carrots and celery and cook for about 5 minutes, stirring and scraping the bottom of the pot as they soften.
• Add the onion and cook for 2 minutes, then stir in the grated garlic and cook for about 30 seconds, just until fragrant. Pour in the white wine and simmer for 5–6 minutes, until the alcohol has cooked off.
• Add the chicken base, garlic base, chicken stock, granulated garlic, Italian seasoning, & black pepper. Bring the soup to a boil.
• Add the meatballs and pasta and return to a boil. Cook for 8–10 minutes, keeping an eye on cooking times, until the pasta is al dente and the meatballs are warmed through.
• Reduce the heat to a simmer and stir in the kale or fresh spinach and lemon juice. Simmer for 2 minutes, just until the greens are tender.

How to Store

Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. If you know you’ll have leftovers, you can also store the pasta separately in a small bowl to prevent it from soaking up too much broth. This works for lunch prep, or dinners later in week. If you want to freeze this soup, pull some out before you add the pasta, as pasta does not freeze well. You can then add pasta once you thaw and re-heat it.

How to Reheat

Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken stock if needed to loosen the soup. You can also microwave individual portions in a large bowl, heating in 30-second increments until warmed through.