Smoked Italian Wedding Soup with Sausage and Meatballs

Italian Wedding Soup is a timeless comfort classic that marries savory meatballs, tender greens, small pasta, and a rich broth. This version highlights mild Italian sausage and lean ground beef meatballs that are smoked briefly for added depth before finishing in the soup — resulting in a deeply flavored, nourishing bowl perfect year-round.

Smoked Italian Meatball Soup

Smoked Italian meatball soup combines the familiar comforts of classic wedding soup with a subtle smoky note that enhances the meat. The meatballs—made from a blend of mild Italian sausage and lean ground beef—are smoked at a low temperature to develop flavor and a slight crust before they finish cooking in the broth. The base of the soup is an aromatic chicken broth boosted with a touch of dry white wine and a concentrated beef flavor enhancer for depth. Tiny pasta like ancini de pepe (or substitutes such as orzo or ditalini) and a handful of baby spinach make the bowl complete and visually appealing.

This recipe is flexible: swap ground turkey or chicken for a lighter meatball, or use a plant-based meatball and vegetable stock for a vegetarian version. The small pasta resists becoming overly soft, and the spinach adds freshness and nutrients during the final minutes of cooking.

Why you’ll love this dish

Year-round appeal: Warm and hearty in winter yet light enough for spring and summer.
Customizable: Adapt proteins, broth, or pasta to suit dietary needs.
Layered flavor: Smoked meatballs plus wine and concentrated beef or au jus powder create a rich, savory broth.
Balanced meal: Provides protein, carbohydrates, and vegetables in one bowl.

More soup ideas and variations to try at home

Recipe shopping list

Here’s what you’ll want on hand to make this soup. Exact amounts are listed in the recipe card below.

Mild Italian sausage
Lean ground beef
Egg
Whole milk
Panko breadcrumbs (or gluten-free alternative)
Italian seasoning
Parmigiano Reggiano, shredded
Salt and pepper
Onion powder
Olive oil
Carrots
Celery
Sweet onion
Chicken broth
Beef-flavored au jus powder or beef bouillon
Dry white wine (optional)
Bay leaves
Small pasta (ancini de pepe, orzo, ditalini)
Baby spinach
Parmigiano Reggiano for serving

Try a tangy lemon or orzo variation for a brighter finish

How to make this recipe

Below is an overview of the main steps. Follow the full instructions and timing in the recipe card to get the best results.

Make the meatballs: Combine sausage, ground beef, beaten egg, milk, panko, Italian seasoning, Parmigiano, salt, onion powder, and pepper. Form 1″ meatballs and arrange on a grill-safe pan.
Smoke the meatballs: Place the pan in a pellet smoker preheated to 300°F and smoke for about 45 minutes to develop flavor.
Sauté the vegetables: Heat olive oil in a large stockpot and sauté diced carrots, celery, and sweet onion until softened, about 5 minutes.
Build the soup: Add chicken broth, a tablespoon of a concentrated beef flavor enhancer (or bouillon), dry white wine, and bay leaves. Bring to a simmer.
Combine and simmer: Add the smoked meatballs to the simmering broth and cook for several minutes to meld flavors.
Add pasta: Stir in small pasta and cook according to package directions until al dente.
Finish with spinach: Fold in baby spinach during the last 3–5 minutes of cooking so it wilts but remains bright.
Serve: Ladle into bowls and grate Parmigiano Reggiano over each serving.

A classic chicken-and-dumpling or lemon-orzo soup makes a great companion to this bowl

Recipe FAQ

Can I make this soup ahead of time?

Yes. The flavors often improve after resting overnight. Reheat gently on the stove over low heat. Because the pasta is small, it tolerates refrigeration well but will absorb broth—add extra broth when reheating if needed.

Is there a gluten-free option?

Absolutely. Use gluten-free panko for the meatballs and gluten-free small pasta to accommodate gluten-free diets.

How should I store and reheat leftovers?

Store in a sealed container in the refrigerator for 2–3 days. Reheat in the microwave or on the stovetop until steaming hot, paying attention to the center of the meatballs which will take the longest to warm through.

Serve this with

Milk rolls or crusty bread to soak up the broth
Greek-style salad for a bright, acidic contrast
Chopped Italian sandwich for a hearty, Italian-themed meal

Other soup recipes to inspire you

Mexican Beef Stew
Italian Sausage and Cabbage Soup
Zuppa Toscana
Beef Dumpling Soup
Venison Chili
Traeger Chicken Chili
Smoked Chicken Pot Pie Soup

Yield: 8 servings

Italian Wedding Soup

This simple, satisfying soup is packed with savory meatballs, tender pasta, nutrient-rich spinach, and a flavorful broth — a complete meal in a bowl.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

Meatballs

½ pound mild Italian sausage
½ pound lean ground beef
1 egg, beaten
⅛ cup whole milk
¼ cup panko breadcrumbs (or gluten-free panko)
1 teaspoon Italian seasoning
¼ cup shredded Parmigiano Reggiano
½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon pepper

Soup

3 tablespoons olive oil
3 cups diced carrots
3 stalks celery, diced
1 large sweet onion, finely diced
3 quarts chicken broth
1 tablespoon au jus mix or beef bouillon
½ cup dry white wine (optional)
2 bay leaves
1 cup ancini de pepe, orzo, or ditalini pasta
3 handfuls baby spinach
Parmigiano Reggiano, for serving

Instructions

Preheat a pellet smoker to 300°F. Mix meatball ingredients until combined and roll into 1″ balls. Place on a grill-safe pan and smoke for 45 minutes.
Heat olive oil in a large stockpot over medium-high heat. Sauté carrots, celery, and onion for about 5 minutes until softened.
Add chicken broth, au jus mix or bouillon, white wine, and bay leaves. Bring to a simmer.
Add smoked meatballs to the simmering broth and cook 5–10 minutes to blend flavors.
Stir in pasta and cook according to package directions until tender.
Toss in spinach during the final 3–5 minutes so it wilts but stays bright. Serve topped with freshly grated Parmigiano.

Nutrition (per serving, approximate)