Italian wedding soup is a favourite of mine—I’ve loved it for as long as I can remember. There’s something so comforting about the small tender pasta, the savory little meatballs, and that rich, brothy base. But if I’m being honest, the classic version sometimes leaves me wanting more. I crave a heartier bowl—something with more veggies, more meatballs, and a little extra depth. I was feeling under the weather and wanted a bowl of nutritious and satisfying soup. I decided to make this recipe based on what I remembered from the classic version—chicken stock, spinach, tiny pasta, and of course, those cozy little meatballs. But I couldn’t help thinking, what if we made it heartier? What if we gave it more veggies, more flavor, and made it something that could stand alone as a full, satisfying meal?
So I set out to make a version that feels like a full, satisfying meal in one pot. One that’s still cozy and nostalgic, but a little more robust. This is my twist on Italian wedding soup: loaded with flavour, packed with goodness, and guaranteed to warm you up from the inside out. This recipe is perfect for meal prep and easy to make your own—swap in whatever greens, seasonings, or protein you have on hand. Whether hositng or stocking your fridge for the week, this soup delivers on comfort and convenience.
A Hearty Twist on Italian Wedding Soup
Prep Time
20 minutes
Cook Time
45 minutes
Serves
6
Ingredients
- 1/2 fregola ( round small pasta)
- 1/2 cup of chopped celery medium bits
- 1/2 cups of chopped carrot medium bits
- 1 large white onion
- 6 garlic cloves
- 2-3 cups of waters ( as needs)
- 1 cube of chicken bouillon
- 1 tsp Italian herbs ( add more as needed)
- parsley ( to garnish)
- cheddar cheese ( 1 cup)
- 2 tbsp butter
- chilli flakes
- 1/3 cup of tomato sauce
- wostershire
- cream (1/2 cup add more if needed)
- 1/2 a preserved lemon ( optional)
Steps
1
Take a large white onion, peel it, and cut it into medium chunks—not too big, not too small. Chop about half a cup each of carrot and celery; aim for small pieces so they cook evenly. Peel six cloves of garlic and chop them into small pieces—doesn’t have to be perfect.
2
Heat a bit of oil in a pan over medium heat—just enough to coat the bottom. Once it’s warm, toss in the chopped onion, carrot, celery, and garlic. Give it a good stir to coat everything in the oil. Let it cook, stirring occasionally, until the onions soften up and start to look translucent. The veggies should be smelling pretty amazing by now. Sprinkle in some Italian herbs and your favourite vegetable seasoning to add flavor. Mix and let everything cook for another minute or two so the spices can bloom.
3
In a bowl, add a handful of chopped parsley, some shredded cheddar cheese, a good scoop of panko breadcrumbs, a pinch of Italian seasoning, salt, pepper, two eggs, and about a tablespoon of garlic powder. Mix everything together until it’s well combined—it should be sticky but easy to handle. Roll the mixture into small meatballs, about the size of a tablespoon each. Once they’re all rolled out, heat a bit of oil in a pan and give the meatballs a quick fry, just enough to get some color on the outside. No need to cook them through—you’ll finish them in the soup later.
4
Pour in a full container of chicken broth, then add about a cup of water to loosen it up a bit. Crumble in one cube of chicken bouillon for extra depth. Stir in about 1/3 cup of tomato sauce, then add a splash of Worcestershire sauce and a small knob of butter—just enough to give it a rich, savoury finish. Add in pasta at this point and let it cook. For this recipe I used Fregola, is a type of Sardinian pasta that’s rolled into tiny balls and then toasted, giving it a nutty flavour and a slightly chewy texture. This pasta has more bite and adds a nice texture to the soup. Give everything a good stir and bring it to a gentle simmer.
Once the soup is bubbling lightly, carefully drop in the browned meatballs. Let them simmer in the broth for about 15–20 minutes, or until they’re fully cooked through and tender. Taste and adjust seasoning if needed—maybe a bit more salt, pepper, or another splash of Worcestershire if you’re feeling bold. At this point I add in the preserved lemon which I chopped into small pieces. This has added a nice sour taste that compliments the soup.
5
Once the meatballs have simmered for a bit, squeeze in the juice from half a lemon (drop the rind in too if you like extra zing) and let it cook for another 2–3 minutes. The lemon brightens everything up and cuts through the richness.
After that, you can pour in a healthy handful of fresh spinach or kale—whatever you have on hand. Stir it in and let it wilt gently in the hot broth, just a couple minutes. Then you’re ready to serve.
This isn’t your mom’s wedding soup—it’s my version with a cozy, flavour-packed twist that brings comfort with every bite. Whether you are cooking for family, meal-prepping for the week, or feeling under the weather or just crave something hearty , this soup delivers. This recipe is worth a try, make it your own, and you can serve it with some crusty bread (or just eat it straight from the pot—we won’t judge). If you make it, tag me—I’d love to see your version of this hug in a bowl.
