My Favorite Italian Wedding Soup Recipe

1. My Favorite Italian Wedding Soup Recipe

There’s something almost nostalgic about a big steaming bowl of wedding soup. It’s warm, hearty, slightly rustic but elegant at the same time. This version from Williams Sonoma, is the best, in my opinion, and it hits that balance beautifully—meatballs, kale (or greens), a rich broth, white beans, and that satisfying “everything comes together” comfort feel. I’ve made it multiple times and every time it brings the kind of cozy satisfaction you want on a chilly evening.

2. Ingredients

2½ quarts low-sodium chicken broth

2 cups water

4 carrots, cut into ½-inch dice

½ Tbsp + 1 tsp minced garlic

1 bunch kale, stems removed, leaves cut into thin strips

1 lb ground pork

1 small yellow onion, minced

½ cup grated Parmigiano-Reggiano cheese (plus more for serving)

2 eggs, lightly beaten

½ cup fresh bread crumbs

½ tsp salt, plus more to taste

½ tsp pepper, plus more to taste

2 Tbsp vegetable oil

1 can (15 oz) white beans, drained

3. Preparation

• In a 5-quart Dutch oven (or heavy soup pot) over medium-high heat, combine the broth, water, diced carrots, ½ Tbsp garlic and the kale. Bring to a boil, reduce heat to low and simmer until the carrots are tender (about 30–40 minutes).

• Meanwhile, in a large bowl combine the ground pork, minced onion, ½ cup cheese, eggs, bread crumbs, 1 tsp garlic, salt & pepper. Mix gently with your hands and form the mixture into 1-inch meatballs.

• In a skillet over medium-high heat warm the vegetable oil. Working in batches, add the meatballs and cook until browned (about 5 minutes per side). Transfer to a paper-towel lined plate.

• Add the browned meatballs and the white beans to the simmering soup. Simmer until the meatballs are cooked through (about 15 minutes). Adjust seasoning with salt & pepper.

• Ladle into warmed bowls and serve immediately, passing extra grated Parmigiano at the table.

  

5. My person Tweaks and Tips

• I like using kale + a little spinach (if I have it) because the spinach wilts faster and gives a bit more texture contrast.

• If I’m feeling adventurous, I’ll swap the white beans for cannellini or great northern beans — good for a thicker, creamier finish.

• Want even more comfort? Add a handful of pastina or little pasta shells in the final 5 minutes of cooking.

• Brown your meatballs well — that browning adds so much flavor to the broth.

• Serve with a wedge of good crusty bread + maybe a simple green salad so the soup can really shine.

• This reheats beautifully. On day two I often add a splash of extra broth if it’s thickened.

✨ Final Thoughts

When I pull this soup together, I’m always reminded of the simple joy of sitting down with a bowl of something warm, satisfying and feel-good. It’s not flashy, but it does what good food should: comfort, delight and bring people together. I hope you’ll give it a try and love it as much as I do.

If you make it, let me know how you tweaked it — and maybe share a photo for the blog’s social feed.

Buon appetito! 🍲

Host's Note

“I grew up watching my mother make soups like this one — simple, nourishing, and full of little moments of care. There was no special occasion, no guest of honor — just family gathered around the table, bowls steaming, stories flowing.” ❤️ - Stefania