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Ina Garten Italian Wedding Soup

Ina Garten Italian Wedding Soup
Print Recipe
Print Recipe

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.

Ingredients

Scale

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

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.

Find it online: https://inagartencooks.com/ina-garten-italian-wedding-soup/