Ina Garten’s Italian Wedding Soup is a hearty, rustic dish that brings together savory meatballs, tender greens, and tiny pasta in a rich, flavorful broth. It’s a comforting bowl of warmth perfect for weeknights, entertaining, or a chilly weekend meal.

Despite the name, this dish isn’t traditionally served at weddings. Instead, “wedding” refers to the beautiful marriage of flavors between meat and vegetables. Ina’s version is simple, elegant, and deeply satisfying.

What Is Ina Garten’s Italian Wedding Soup?

Italian Wedding Soup combines delicate meatballs with vegetables and tiny pasta (like acini di pepe or orzo) in a clear chicken broth. Ina Garten’s version keeps it classic but with a touch of sophistication, featuring homemade meatballs, fresh herbs, and a flavorful homemade or store-bought broth.

Ina Garten Italian Wedding Soup — Ina Garten’s Italian Wedding Soup

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Italian Wedding Soup

Hearty yet light – Filling but not heavy
Flavor-packed broth – Enriched by meatballs and vegetables
Perfect for make-ahead meals – Soup keeps well for several days
Family-friendly – Kids and adults love it
Customizable – Easy to adjust ingredients based on what you have
Elegant presentation – Suitable for casual meals or dinner guests
Freezer-friendly – Ideal for batch cooking

Ingredients Needed to Make Ina Garten’s Italian Wedding Soup

For the meatballs:

1 pound ground chicken or turkey
½ pound chicken sausage, casings removed
¾ cup fresh white bread crumbs
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
¼ cup milk
1 large egg, lightly beaten
1 teaspoon kosher salt
½ teaspoon black pepper

For the soup:

2 tablespoons olive oil
1 cup yellow onion, diced
1 cup carrots, peeled and sliced
¾ cup celery, diced
10 cups chicken stock (preferably homemade or low-sodium)
½ cup dry white wine (optional)
1 cup small pasta (acini di pepe or orzo)
6 ounces baby spinach or escarole, chopped
Salt and pepper, to taste
Grated Parmesan, for serving

Instructions to Prepare Ina Garten’s Italian Wedding Soup

Step 1: Prepare the meatballs

Preheat oven to 350°F (175°C).
In a large bowl, mix ground chicken, chicken sausage, bread crumbs, garlic, parsley, Parmesan, milk, egg, salt, and pepper until just combined. Form into 1-inch meatballs and place on a baking sheet.
Bake for 25–30 minutes, until cooked through and lightly browned. Set aside.

Step 2: Start the soup base

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onions, carrots, and celery. Sauté for 5–7 minutes, until vegetables are softened.

Step 3: Add the broth and wine

Pour in chicken stock and wine (if using). Bring to a simmer. Taste and adjust seasoning with salt and pepper.

Step 4: Cook the pasta

Add the pasta to the simmering broth and cook for 6–8 minutes, or until al dente.

Step 5: Add meatballs and greens

Gently add the baked meatballs to the soup. Stir in chopped spinach or escarole. Simmer for another 2–3 minutes until greens are wilted and meatballs are heated through.

Step 6: Serve hot

Ladle into bowls and top with freshly grated Parmesan. Serve warm with crusty bread if desired.

What Goes Well With Ina Garten’s Italian Wedding Soup

Toasted garlic bread or focaccia – For dipping
Simple green salad with vinaigrette – Light and refreshing
Roasted vegetables – Adds depth to the meal
A glass of Pinot Grigio or Chianti – Elegant wine pairing
Caprese salad or bruschetta – For a full Italian spread
Fresh fruit or citrus sorbet – Cleanses the palate
Stuffed mushrooms or olives – Light antipasti options

Key Tips for Making Ina Garten’s Italian Wedding Soup

Use a mix of meats for tender meatballs – Chicken and sausage work well
Bake meatballs instead of frying – Less mess, more ease
Use fresh herbs if possible – Adds bright flavor
Don’t overcook the pasta – It continues to soften in the broth
Simmer gently after adding meatballs – Keeps them tender
Add spinach last – It cooks down quickly
Taste as you go – Especially for salt, depending on your broth

Creative Variations of Ina Garten’s Italian Wedding Soup

Use ground beef and pork for traditional meatballs
Add kale instead of spinach – Heartier greens hold up better
Include cannellini beans – Adds more texture and protein
Swap pasta for rice or quinoa – For gluten-free version
Try different herbs like basil or oregano – For Italian flair
Add a squeeze of lemon before serving – For brightness
Top with croutons or crispy shallots – Adds crunch

Storage Guidelines for Ina Garten Italian Wedding Soup

Refrigerate in an airtight container – Lasts up to 4 days
Keep pasta separate if storing longer – Prevents sogginess
Freeze in portions for up to 3 months – Reheat gently when needed
Cool completely before storing – For best texture
Reheat in a saucepan over medium heat – Stir occasionally for even warming

Reheating Tips for Ina Garten Italian Wedding Soup

Stovetop: Warm slowly over medium heat – Stir often
Microwave: Reheat in intervals, stirring between – Cover to avoid splatter
Add broth or water if thickened – To adjust consistency
Add fresh spinach after reheating – To preserve color and texture
Serve with fresh Parmesan after reheating – Brightens the flavor

Nutritional Value (per serving, approx.)

Calories: 380
Protein: 26g
Carbohydrates: 24g
Fat: 20g
Fiber: 3g
Sugar: 3g
Sodium: 780mg

A comforting, well-rounded soup filled with protein, vegetables, and classic Italian flavor.

FAQs

Can Ina Garten’s Italian Wedding Soup be made ahead of time?

Yes, this soup is perfect for meal prep. You can make it up to 3 days in advance. For best texture, store the cooked pasta separately and add it when reheating.

What kind of pasta is used in Italian wedding soup?

Traditional Italian wedding soup uses small pasta like acini di pepe, orzo, or pastina. These tiny shapes blend well with the meatballs and broth.

Can I freeze Italian wedding soup?

Yes, you can freeze the soup without the pasta. Pasta tends to get mushy when frozen, so add freshly cooked pasta after thawing and reheating.

Is it better to bake or fry the meatballs for wedding soup?

Baking is a cleaner and healthier option. It evenly cooks the meatballs and saves time compared to frying in batches.

Wrapping Up

Ina Garten’s Italian Wedding Soup brings warmth, flavor, and elegance to your table with every spoonful. Tender meatballs, fresh vegetables, and delicate pasta come together in a broth that feels both cozy and refined.