Italian Wedding Soup
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5.0
105 reviews
Excellent
Italian Wedding Soup
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This Italian wedding soup recipe is an irresistible classic with tender meatballs and a gorgeous broth! Pasta and fresh spinach round out this tasty soup.
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Ingredients
Meatballs:
- 1/2 cup Italian style breadcrumbs
- 1/4 cup milk
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1/2 cup freshly grated Parmesan cheese + more for serving
- 1 large egg
- 1/2 teaspoon salt
- pepper to taste
Soup:
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 ticks celery chopped
- 3 medium carrots peeled & chopped
- 4 cloves garlic minced
- 8 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/2 cup uncooked acini de pepe pasta or orzo
- 1 (5 ounce) package fresh baby spinach see note
Instructions
- Add the breadcrumbs and milk to a large prep bowl. Using a fork, mash together until smooth. Add in the remaining meatball ingredients. Mix together, using your hands, taking care not to overwork the mixture. Form 1" meatballs (about 1 tablespoon each, making 40-45 meatballs). Transfer to a parchment lined baking sheet or a couple of large plates.
- Prep the soup ingredients. Add the olive oil to a soup pot or Dutch oven, and heat it over medium-high heat until the pot is HOT (important so the meatballs don't stick). Sear the meatballs in two batches for about 5 min/batch until they're nicely browned on the outside. They will finish cooking in the soup. Transfer meatballs to a plate once seared.
- To the soup pot, add the onions, celery, and carrots. Sauté for 7-8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add in the broth, Italian seasoning, and meatballs. Increase the heat to high and bring to a boil.
- Once the soup is boiling, add in the pasta. Reduce the heat and simmer for 10 minutes, pot uncovered, stirring occasionally.
- Stir in the spinach, let it wilt, and season the soup with salt & pepper if needed. Serve with extra freshly grated parmesan cheese on top of bowls if desired.
Notes
- Escarole is traditionally used in this recipe, so you can swap it for the spinach if you prefer/can find it. It needs longer to soften, so I would add it in at the same time as the pasta.
- See blog post for more tips, FAQ, and step-by-step photos!
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
22g
(7%)
Protein
22g
(44%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.5g
Cholesterol
101mg
(34%)
Sodium
1984mg
(83%)
Potassium
537mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2437IU
(49%)
Vitamin C
9mg
(10%)
Calcium
175mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 1984mg | 83% |
| Potassium | 537mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2437IU | 49% |
| Vitamin C | 9mg | 10% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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