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bowl of homemade italian wedding soup

Italian Wedding Soup

Italian Wedding Soup is a healthy and delicious easy to make homemade soup filled with flavorful small bite sized meatballs and tender green vegetables.
Course Main Course
Cuisine Italian
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 12 servings
Calories 221



  • 1 pound ground pork
  • ½ pound ground beef
  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • ½ cup Italian parsley (fresh)
  • 2 teaspoon kosher salt
  • 1 large egg
  • ½ cup panko bread crumbs
  • ½ cup parmesan cheese (grated)


  • 14 cups chicken broth
  • 1 cup dry white wine
  • 1 large carrot (peeled and diced)
  • 1 head curly endive (stems removed, roughly chopped)
  • 1 tablespoon kosher salt (more to taste)


  • 1 cup small pasta (orzo, acini di pepe, tiny stars)


To make the meatballs:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Combine all of the meatball ingredients in a large bowl and use hands to combine. Make sure all of the ingredients are thoroughly mixed but try to avoid over working the meat. 
  • Use a small cookie scoop or a teaspoon to measure small meatballs and roll them into a ball shape. Fill the baking sheet with the formed meatballs. You can get them close but be sure that they aren't touching. You may have to make the meatballs in two batches.
  • Bake in preheated oven for 10 minutes. Change heat to broil and cook for an additional 5 minutes. They will most likely be fully cooked, but if not they will finish cooking in the soup. You just want to give them a nice brown on the outside and melt away some of the fat.
    meatballs for italian wedding soup
  • Transfer meatballs to a paper towel lined plate to allow some of the grease to drain off.

To make the soup:

  • Heat the broth, wine, carrot, endive, and salt in a large pot over medium high heat. Add the meatballs. Reduce heat as needed to maintain a gentle simmer. Cook until the endive wilts, about 20 minutes.
    curly endive for italian wedding soup
  • If using pasta, add to soup about 5 minutes before you're ready to serve. Keep in mind that if you'll have leftovers, the pasta will continue to expand which may or may not be your preference. 


Nutritional info is based on the soup NOT having the pasta.


Calories: 221kcal | Carbohydrates: 5g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 2113mg | Potassium: 528mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2355IU | Vitamin C: 28.2mg | Calcium: 110mg | Iron: 1.9mg