Italian Wedding Soup

This classic Italian Wedding Soup recipe has juicy meatballs in a flavorful broth with spinach and pasta! It’s easy to make on the stove top, Crock Pot, or the Instant Pot!

This Italian Wedding Soup is something that I have been making for years now, you just can’t beat it. It’s one of my favorite things to make in bulk and freeze. When I need a quick, satisfying lunch, there’s nothing better!

The meatballs are juicy and tender, the broth is flavorful, and the overall recipe is super simple. The most time consuming part is rolling out these little meatballs, which is fun to do while you watch a show or listen to music!

Why is it called Italian wedding soup?

Despite the name, this soup has nothing to do with weddings in Italy. Italians call it “minestra maritata” or marriage soup, because of the delicious marriage of different ingredients: vegetables, meat, and pasta. It eventually became known as Italian wedding soup.

Storage

• Refrigerate in an airtight container for 3-4 days or freeze in an airtight container for 3-4 months. 
• This soup freezes very well, be sure to store without the pasta and boil fresh pasta for serving.

INGREDIENTS

FOR THE MEATBALLS

• 1 large egg
• 3 tablespoons finely chopped fresh chives
• 2 teaspoons finely chopped fresh sage
• 2 cloves garlic, minced
• ¾ lb 85 or 90% lean ground beef
• ½ lb sweet or hot Italian sausage, removed from the casings

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