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Italian Wedding Soup Recipe

Ever wanted to learn how to make an Italian wedding soup recipe? This version is a delicious take on the classic Italian meatball soup recipe that your whole family will love!
4.50 from 10 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Inactive Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 508kcal

Equipment

  • Baking sheet
  • Food processor
  • Large soup pot

Ingredients

Meatballs:

  • ½ pound fresh Tuscan bread torn into bite-sized cubes
  • 1 tablespoon extra virgin olive oil
  • ½ cup loosely packed fresh parsley
  • 4 cloves garlic
  • ¼ cup heavy cream
  • 2 eggs
  • 1 pound lean ground beef
  • 1 pound lean ground pork or use Italian sausage
  • Salt and pepper to taste

Soup:

  • 1 tablespoon neutral oil
  • 4 carrots peeled and diced
  • 4 ribs celery trimmed and diced
  • 1 onion peeled and diced
  • 6 cloves garlic peeled and minced
  • 2 tablespoons butter
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ½ teaspoon ground nutmeg
  • 10 cups water or chicken stock
  • 1 cup small pasta like ditalini
  • 5 ounces spinach
  • Salt and pepper to taste

For serving:

  • Minced parsley
  • Grated Parmesan cheese

Instructions

Prepare the breadcrumbs:

  • Preheat oven to 300ºF. Arrange the torn bread on a baking sheet and drizzle with the oil. Transfer to the oven for 10 minutes or until just lightly toasted.
  • Transfer the toasted bread to a food processor and the parsley and garlic. Pulse until a fine meal forms. Pour into a large bowl.

Prepare the meatballs:

  • Pour the heavy cream over the breadcrumbs and stir to combine. Crack the eggs into the mixture and stir until the eggs are completely incorporated into the breadcrumb mixture. Add the meat and season liberally with salt and pepper. Mix with your hands until thoroughly combined. At this point, you can fry up a small piece of the mixture and adjust the seasonings to your preference.
  • Scoop out a tablespoon of the mixture and roll it into a meatball. Continue until all of the meatballs are made. Then, transfer to the refrigerator until needed.

Start the soup:

  • Heat the oil in a large soup pot over medium-high heat. Add the carrot, celery, and onion and cook for 8–10 minutes until just beginning to soften.
  • Melt the butter into the vegetables and add the garlic, thyme, oregano, and nutmeg. Sauté for 1 minute until fragrant—season with salt and pepper.

Simmer the meatballs:

  • Pour the water or stock into the pot and bring to a boil. Carefully add the meatballs, one at a time, and boil for 5–7 minutes. Add the pasta and continue boiling until the meatballs are cooked through, and the pasta is al dente—taste and season with salt and pepper.

Finish the soup:

  • Reduce the heat on the soup to low. Add the spinach and cook until just wilted. Turn off the heat.

To serve:

  • Ladle the soup into bowls and serve with minced parsley and parmesan cheese. Enjoy!

Nutrition

Calories: 508kcal | Carbohydrates: 36g | Protein: 30g | Fat: 27g | Sodium: 283mg | Fiber: 3g | Sugar: 5g | Vitamin C: 10mg
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