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4.80 from 5 votes

Italian Wedding Soup

This delicious and filling soup is the perfect meal! Serve with crusty bread.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner
Cuisine: Italian
Servings: 8


  • 2 tablespoon Extra Virgin Olive Oil
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 tablespoon minced garlic
  • 1 cup diced ham
  • 1 cup dry white wine
  • 8 cups chicken broth
  • 2 teaspoon Italian herbs
  • 1 bay leaf
  • 30 mini meatballs*
  • 2 cans cannellini beans
  • 2 teaspoon dried parsley
  • 2 eggs
  • Shredded Parmesan cheese

*I bought a package of fresh Italian meatballs at the grocery store and broke each into 3 mini meatballs. Any recipe for Italian meatballs will do.


    • Saute celery, onion, carrot, garlic, and ham until veggies are soft and the mixture is lightly browned, about 15 minutes.
    • Add wine, scraping up any browned pieces. This is a big part of the delicious flavor of this dish, so don't rush.
    • Continue cooking until liquid is almost evaporated.
    • Add broth, Italian herbs, and the baby leaf. Bring mixture to a boil, and then simmer for 30 minutes.
    • Drop meatballs into simmering soup and cook for about 5 minutes, until meatballs float.
    • Add beans and parsley. Remove bay leaf.
    • Whisk eggs. Add about 1 cup of the broth to eggs, continuing to whisk lightly.
    • Remove the pot from heat, stirring in the egg mixture.
    • Top soup with Parmesan cheese.