Italian Wedding Soup is one of those cozy, soul-soothing recipes that makes any day instantly better. It’s filled with tender chicken meatballs, greens, and just the right amount of lemon to keep things bright and fresh. On rainy days I have this recipe along with my Easy White Chicken Chile Soup and French Onion Soup on repeat.
Classic Italian Wedding Soup at a Glance
- 🕒 Total Time: 35 minutes (15 min prep + 20 min cook)
- 👪 Servings: 6 people
- 🍝 Cuisine Type: Italian-style soup
- 🧂 Flavor Profile: Light yet rich; savory chicken-meatball broth, wilted kale, bright lemon & plenty of Parmesan
- 📖 Dietary Info: Contains poultry (chicken), dairy (Parmesan), eggs; not vegetarian; freezer-friendly (per notes)
- 📦 Storage Notes: Can freeze individual portions for quick lunches (cool completely then freeze)
- ⭐ Why You’ll Love It: Meatball-loaded, full of greens and Parmesan-broth — comforting, better than your average soup, perfect for winter or make-ahead meals.
Summarize and save this content on
Jump to:
Why I Love This Recipe
Italian Wedding Soup is one of those timeless, feel-good recipes that’s equal parts cozy and comforting. I love it because it hits all the right notes: savory homemade chicken meatballs, tender greens, creamy beans, and a light, lemony broth that ties it all together. It’s a hug in a bowl, and even though it sounds fancy, it comes together quickly with pantry staples.
The name “Italian Wedding Soup” actually has nothing to do with weddings at all! It comes from the Italian phrase minestra maritata, which means “married soup.” It refers to the perfect marriage between greens and meat in the broth... a pairing that’s been made for centuries in Italian kitchens.
It’s also endlessly adaptable. You can make it with whatever greens you have on hand, swap in turkey or pork for the meatballs, or even keep it vegetarian by skipping the meat and doubling up on beans. It’s hearty enough for a chilly night, light enough for lunch, and even better the next day when all the flavors have had time to come together. This soup also pairs amazing with some easy homemade garlic bread and a winter green salad.
Key Ingredients & Substitutions
- Ground chicken (or ground turkey) and if you like poultry based soups you should check out my turkey tortilla soup and my easy chicken posole
- Curly kale (or spinach if you prefer)
- Cannellini beans (or great northern beans)
How to Make
- In a large bowl, combine the ground chicken, Parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley, and red pepper flakes. Mix until just combined, then form into 1-inch meatballs.
- Heat the olive oil in a skillet over medium heat. Sear the meatballs on all sides until golden brown, about 4–6 minutes. Transfer to a paper towel-lined plate and set aside.
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and red pepper flakes and sauté for 3–5 minutes until fragrant and translucent.
- Pour in the stock, salt, and pepper. Bring to a simmer. Add the kale and cook for 3 minutes until wilted.
- Add the meatballs and cannellini beans to the pot and simmer for 8 minutes until the meatballs are cooked through.
- In a small bowl, whisk together the egg and Parmesan. Slowly drizzle the mixture into the simmering soup while stirring gently to create silky strands.
- Stir in the lemon juice, taste, and adjust seasoning as needed. Serve the Italian Wedding Soup hot with extra Parmesan on top.
Tips & Tricks
- Make Ahead: The meatballs can be made and seared up to two days ahead. Store them in the fridge and add to the soup when you’re ready.
- Add Pasta: If you want to bulk the Italian Wedding Soup up, toss in some small pasta like acini di pepe or orzo.
- Extra Lemon: Don’t skip the lemon juice at the end, it makes the whole soup pop.
- Freezer Friendly: This Italian Wedding Soup freezes beautifully. Just leave out the egg and Parmesan mixture, then add that fresh when reheating.
- Greens Swap: Kale holds up best, but baby spinach works great for a softer texture.
FAQ's
Can I use a different protein for the meatballs in Italian Wedding Soup?
Yes! Ground turkey or pork both work perfectly.
Do I have to add the egg and Parmesan mixture to Italian Wedding Soup?
It’s optional, but it gives the soup a silky texture and richer flavor, so I highly recommend it.
Can I make Italian Wedding Soup vegetarian?
Absolutely. Skip the meatballs and use veggie stock, then double up on the beans for protein.
How do I store leftover Italian Wedding Soup?
Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Similar Recipes
Italian Wedding Soup
Ingredients
For the Meatballs
- ½ pound ground chicken
- ¼ cup grated parmesan
- ¼ cup Italian breadcrumbs
- 1 egg
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
For the Soup
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 cloves garlic, finely minced
- ¼ teaspoon red pepper flakes
- 8 cups chicken or vegetable stock (low sodium preferred)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ bunch curly kale, stems discarded and greens torn into bite size pieces, about 4 cups
- 1 egg
- 2 tablespoons grated parmesan, plus extra parmesan for serving
- 1 cup cannellini beans, drained and rinsed
- 1 lemon, juiced
Instructions
- In a large bowl, combine the ground chicken, Parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley, and red pepper flakes. Mix until just combined, then form into 1-inch meatballs.
- Heat the olive oil in a skillet over medium heat. Sear the meatballs on all sides until golden brown, about 4–6 minutes. Transfer to a paper towel-lined plate and set aside.
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and red pepper flakes and sauté for 3–5 minutes until fragrant and translucent.
- Pour in the stock, salt, and pepper. Bring to a simmer. Add the kale and cook for 3 minutes until wilted.
- Add the meatballs and cannellini beans to the pot and simmer for 8 minutes until the meatballs are cooked through.
- In a small bowl, whisk together the egg and Parmesan. Slowly drizzle the mixture into the simmering soup while stirring gently to create silky strands.
- Stir in the lemon juice, taste, and adjust seasoning as needed. Serve hot with extra Parmesan on top.
Notes
- Make Ahead: The meatballs can be made and seared up to two days ahead. Store them in the fridge and add to the soup when you’re ready.
- Add Pasta: If you want to bulk the Italian Wedding Soup up, toss in some small pasta like acini di pepe or orzo.
- Extra Lemon: Don’t skip the lemon juice at the end, it makes the whole soup pop.
- Freezer Friendly: This Italian Wedding Soup freezes beautifully. Just leave out the egg and Parmesan mixture, then add that fresh when reheating.
- Greens Swap: Kale holds up best, but baby spinach works great for a softer texture.
Nutrition Information
Photo by Matt Armendariz / Food Styling + Recipe by Adam Pearson
I don’t like eggs. Can I leave it out in the broth of the Italian wedding soup?
of course
Hi! At what temp and for about how long to bake the meatballs?
do you mean if you're going to skip pan searing them and finish cooking them in the liquid?
Yep!
Ground turkey ok? Or would it derail the flavor?
would be delish
Nice cold day for this soup I can’t wait to try it !! Your recipe says chicken stock low sodium which is hard to find. Will low sodium chicken broth work as well?
totally
I served the leftovers of this soup to my son who is an amazing cook. He loved it. The only question my husband asked was is there anymore left for me. This place is how delicious this soup is. It was so easy to make also.
Delicious! I used orzo instead of beans and baked my meatballs. So easy and soooo good. The fam loved it! Thank you!
Made this soup today it is so delicious!!! It was a big hit with my Italian family! Thanks for another great recipe, love them all. Your cookbook is the best can’t wait till the next one comes out. 🙂
Can you use orzo instead of or in addition to the cannellini beans to bulk it up a bit?
sure thing
This looks AMAZING! Can I bake the meatballs instead of frying?
I was wondering the same thing...
absolutely can!
Made this for dinner tonight. It is delicious. Without exaggeration this is the best soup I’ve ever made. I plan on making it for my next get together. Thank you
How do the leftovers hold up? I’m wondering if I can make this ahead and meet warm in a crock pot. Thanks!
they are great!! I kept them for a few days every time I tested this before running out and eating it all
This soup is just soo good! I have made Italian Wedding soup before but by far this is the BEST recipe yet! I think whisking the egg with Parmesan cheese at the end is what gives it it’s wonderful flavor! I substituted fresh spinach instead of the curly kale. The meatballs are awesome too!
brilliant
8 cups of stock?! How many servings does this make?
6 servings!
I have never tried to make this before, but you sure make it seem pretty easy. We are deep into soup weather here, so this one will be tested out this weekend!
This looks amazing. Do I need to temper the eggs first before pouring into the broth?
you could to be safe if you prefer!! I didn't tho!