Introduction

Hey, soup lovers! 🍲 You know that magical feeling when something warm and savory is simmering away on the stove and your whole house smells amazing? That’s exactly what you get with Ina Garten’s Italian Wedding Soup. It’s hearty, cozy, and full of flavor, thanks to her signature turkey meatballs, fresh herbs, and rich chicken broth. This isn’t your average soup—it’s comfort food with a touch of fancy. Whether you’re meal prepping or feeding a hungry crowd, this recipe hits every note. And the best part? It tastes even better the next day. Let’s get into it!

Detailed Ingredients 🛒🧆

Here’s everything you’ll need for this Italian-American comfort classic:

• 🦃 12 oz ground turkey
• 🌭 8 oz turkey sausage, casings removed
• 🍞 ⅔ cup fresh white bread crumbs
• 🧀 ½ cup freshly grated Parmesan cheese
• 🌿 ¼ cup chopped fresh Italian parsley
• 🧄 2 tsp minced garlic
• 🥛 3 tbsp milk
• 🥚 1 large egg, lightly beaten
• 🧂 Kosher salt & freshly ground black pepper, to taste
• 🫒 2 tbsp olive oil
• 🧅 1 cup minced yellow onion
• 🥕 1 cup diced carrots (about 3 medium)
• 🌱 1 cup diced celery (about 2 large stalks)
• 🍗 12 cups chicken broth
• 🍷 ½ cup dry white wine
• 🍝 1 cup small pasta (mini bow ties or any small shape)
• 🌿 ¼ cup minced fresh dill
• 🥬 8 oz fresh baby spinach, trimmed and washed
• 🧀 Extra Parmesan cheese, for topping (optional)

Direction

1. Preheat the oven to 350°F.
2. In a large bowl, gently mix the ground turkey, sausage, bread crumbs, Parmesan, parsley, garlic, milk, egg, 1 tsp salt, and ½ tsp pepper.
3. Form into 1-inch meatballs using a teaspoon. You should get about 40. Place them on a parchment-lined baking sheet and bake for 30 minutes, until lightly browned and fully cooked.
4. Meanwhile, heat olive oil in a large stockpot over medium-low heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
5. Pour in the chicken broth and white wine, bring to a boil.
6. Stir in the pasta and cook for 6–8 minutes until tender.
7. Add the dill, then return the meatballs to the pot and let everything simmer for 1 minute.
8. Finally, stir in the spinach and cook just until wilted—about 1 minute.
9. Ladle into bowls and top with grated Parmesan if desired. Serve hot!

My Story

I first made this soup on a chilly Sunday afternoon when I wanted something hearty but not too heavy. I’m a huge fan of Ina Garten (aren’t we all?), so when I found this version with turkey meatballs, I had to try it. And let me tell you, the first bite sealed the deal. The broth is rich but not overwhelming, and the meatballs are tender and full of flavor. The fresh dill is a total game changer—don’t skip it! Now it’s one of those recipes I come back to whenever I need something warm, nourishing, and comforting. Plus, it freezes beautifully, so I always double it!

FAQ

Why is it called Italian Wedding Soup?
It’s not about weddings! The name comes from the “marriage” of greens and meat—classic Italian flavors paired perfectly together.

Can I use a different kind of meat?
Yes! You can sub in ground chicken, pork, or beef for the turkey.

What’s the best pasta to use?
Mini shapes like orzo, ditalini, or mini bow ties work great. You want something small that doesn’t overpower the meatballs.

Can I make this ahead?
Absolutely! The flavors deepen overnight, making it perfect for meal prep or next-day leftovers.

Can I freeze it?
Yes, but freeze without the pasta if possible. Cook fresh pasta when reheating to avoid mushiness.

Suggestion 🍽️

1. Serve with crusty bread or garlic knots for dipping into that amazing broth.
2. Add a squeeze of lemon juice before serving to brighten up the flavors.
3. Swap spinach for kale if you want a heartier green.
4. Make a double batch of meatballs and freeze half for another soup night.
5. Top each bowl with a drizzle of good olive oil for an extra pop of richness.

Conclusion

If you’re looking for a soup that feels like a warm hug in a bowl, Ina Garten’s Italian Wedding Soup is exactly that. It’s the kind of meal that’s full of love and flavor, with tender meatballs, fresh herbs, hearty veggies, and just the right amount of pasta. It’s impressive enough for company, but easy enough to make on a weekday. I love serving this when I need something nourishing but still satisfying. Bonus: it gets even better the next day (if you’re lucky enough to have leftovers). This soup is a forever favorite in my kitchen—and I have a feeling it’s about to be in yours too.

– Sarah Cooper