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Italian wedding soup in black bowls.
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5 from 1 vote

Italian Wedding Soup

A simple recipe for Italian Wedding Soup with small tender Italian sausage meatballs, vegetables, and tiny pasta in a rich, flavorful chicken broth!
Prep Time30 minutes
Cook Time25 minutes
Course: Main Course, Soup
Cuisine: Italian
Keyword: italian, soup, wedding
Servings: 8
Calories: 402kcal
Author: Leigh Harris



  • 1 lb Italian sausage sweet or mild
  • 3 tbsp Pecorino Romano or parmesan
  • 2 tbsp Italian bread crumbs
  • 1 tbsp Fresh Italian parsley minced
  • 1 large egg


  • 2 tbsp Unsalted butter
  • 1 small Onion diced small
  • 2 large Carrots diced small
  • 2 ribs Celery diced small
  • 1/2 tsp Garlic minced
  • 10 cups Chicken stock or broth
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 5 oz Baby spinach stemmed, rough chopped
  • 3/4 cup Acini di pepe or other small pasta
  • Pecorino Romano grated - additional for topping the soup



  • In a large bowl add the Italian sausage, Pecorino Romano, bread crumbs, chopped parsley, and egg. Mix gently just until combined. Do not overwork the mixture. You want tender meatballs!
  • Shape into 1/2 inch balls. Place on a parchment-lined baking sheet, cover with plastic wrap and freeze for at least one hour.


  • In a large dutch oven or soup pot melt the butter over medium-high heat, add the onion, carrots, and celery. Saute until the vegetables are tender, about 10 minutes. Add the garlic and cook for 1 minute.
  • Add the chicken stock, salt, and pepper bring to a boil. Reduce the heat to low. Cover and simmer for about 15-20 minutes. Season to taste with additional salt and pepper if needed.
  • Add the meatballs, cover, and simmer for about 5 minutes.
  • Add the pasta and simmer for an additional 6 to 8 minutes until the pasta is tender. Cook the pasta according to the package instructions al dente.
  • Remove from the heat and stir in the spinach until wilted.
  • Serve with additional Pecorino Romano grated over the top!


What I like to do with soup that contains pasta is cook it separately and add the pasta to each serving individually. When you have a leftover soup that contains pasta, the pasta tends to soak up a lot of the broth.


Calories: 402kcal | Carbohydrates: 23g | Protein: 19g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1089mg | Potassium: 676mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4899IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 2mg