Wedding Soup Recipe

Best Italian Wedding Soup! I used to be intimidated to make Italian Wedding Soup. I have no Italian lineage and my mom never made it growing up, so for whatever reason it seemed easy to mess up.

But I’m here to tell you it is so easy to make and following this simple recipe people may likely think it was passed down from an Italian Grandmother.

This is my idea of the best Italian Wedding Soup! What makes it the best you’re likely asking? It’s a number of things so here we go:

Italian Wedding Soup

The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!

Prep: 25min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 396 kcal, Carbohydrate 25 g, Protein 29 g, Fat 20 g, Saturated Fat 6 g, Cholesterol 85 mg, Sodium 362 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 8 oz lean ground beef
• 8 oz ground pork
• 1/2 cup fresh hearty white bread crumbs*
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp minced fresh oregano
• 1/2 cup finely shredded parmesan
• 1 large egg
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 1 Tbsp olive oil
• 1 1/4 cups 1/4-inch diced carrots
• 1 1/4 cups diced yellow onion
• 3/4 cup 1/4-inch diced celery
• 4 cloves garlic (, minced (1 1/2 Tbsp))
• 5 (14.5 oz) cans low-sodium chicken broth
• 1 cup dry acini de pepe or orzo pasta**
• 6 oz fresh spinach (, chopped)
• Finely shredded parmesan (, for serving)

Instruction:

1. For the meatballs:
2. Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
3. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
4. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
5. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).
6. For the soup:
7. While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer.
8. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
9. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

Italian Wedding Soup

Tender meatballs, veggies, and pasta in a rich and flavorful broth, Italian wedding soup is a meal unto itself.

Prep: 50min

Total: 1h20min

Yield: 8

Nutrition Facts: servingSize , calories 359, Fat 22 g, Carbohydrate 16 g, Protein 23 g, Saturated Fat 7 g, unSaturated Fat , Sugar 5 g, Fiber 2 g, Sodium 930 mg, Cholesterol 83 mg

Ingredients:

• 1 large egg
• 3 tablespoons finely chopped fresh chives
• 2 teaspoons finely chopped fresh sage
• 2 cloves garlic, minced
• ¾ lb 85 or 90% lean ground beef
• ½ lb sweet or hot Italian sausage, removed from the casings
• ½ cup grated Parmigiano Reggiano
• ⅓ cup Italian seasoned bread crumbs
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
• 2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
• 2 cups water
• ½ cup dry white wine (optional)
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon white pepper (okay to use black pepper)
• 1 cup small pasta such as dittalini
• 4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)
• Parmigiano Reggiano, for serving

Instruction:

1. Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
2. In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
3. Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
4. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

Italian Wedding Soup

This classic Italian Wedding Soup recipe has savory meatballs in a flavorful broth with spinach and pasta! It’s easy to make on the stove top or in the crock pot!

Prep: 25min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 328 kcal, Carbohydrate 24 g, Protein 23 g, Fat 16 g, Saturated Fat 5 g, Trans Fat 0.1 g, Cholesterol 88 mg, Sodium 1755 mg, Fiber 3 g, Sugar 5 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 1 Tablespoon olive oil
• ½ lb. ground beef (80% lean)
• ½ lb. ground pork
• 1 egg (beaten)
• 1/2 cup Italian breadcrumbs ()
• ¼ cup Parmesan cheese (grated)
• 3 cloves garlic (minced)
• 1/3 cup fresh parsley (finely chopped)
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 yellow onion (diced)
• 1 ¼ cups carrots (diced)
• 2 celery ribs (diced)
• 3 cloves garlic (minced)
• 8 cups chicken broth ()
• 2 teaspoons Italian seasoning
• ¾ cup acini de pepe pasta (uncooked)
• 4-5 cups fresh spinach
• salt/pepper (to taste)
• Parmesan cheese (freshly grated)

Instruction:

1. Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!

Italian Wedding Soup

For a warm bowl of Italian comfort, try Giada De Laurentiis’ Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.

Prep: 0 15min0

Total: 0 35min0

Yield: 8 servings

Nutrition Facts: calories 242, Fat 16 grams, Saturated Fat 6.6 grams, Cholesterol 117 milligrams, Sodium 998 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 18 grams, Sugar 0 grams

Ingredients:

• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice fresh white bread, crust trimmed, bread torn into small pieces
• 1/2 cup grated Parmesan
• 8 ounces ground beef
• 8 ounces ground pork
• Freshly ground black pepper
• 12 cups low-sodium chicken broth
• 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
• 2 large eggs
• 2 tablespoon freshly grated Parmesan, plus extra for garnish
• Salt and freshly ground black pepper

Instruction:

1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
2. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
3. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Italian Wedding Soup Recipe

FAQ

Why is it called a wedding soup?

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Is minestrone and wedding soup the same?