My kids love anything with meatballs in it, especially mini meatballs, so there’s always excitement at our house when Italian wedding soup is on the menu.
Wedding soup is traditionally made from a rich, long-cooked homemade chicken stock. In a perfect world, we’d all make our own stock but who has time? To mimic the same flavor, I use a combination of high-quality store-bought chicken and beef broth fortified with wine and lots of veggies.
The only tedious part of the recipe is rolling the little meatballs—the recipe makes 50!—but I usually get one of the kids to help. (And by the way, if you’re looking for an easy weeknight meatball recipe, this is the one.)
What you’ll need to make Italian Wedding Soup
For the meatballs, my secret is to add ground sausage to the beef mixture; this adds tons of flavor without the need for a lot of other seasonings.
Note that the recipe calls for regular (not low-sodium) chicken and beef broth. I find the soup to be a bit bland with the low-sodium varieties but if you special dietary considerations, go ahead and use low-sodium and season to taste before serving.
How to make Italian Wedding Soup
Begin by making the meatballs.
In a large bowl, beat the egg with the chives, sage and garlic.
Add the ground beef, sausage, cheese, breadcrumbs, and salt.
Mash with your hands until evenly combined.
Roll the mixture into tablespoon-size balls (about 1-inch in diameter) and place on a greased oven-safe rack. (If you don’t have an oven-safe rack, it’s fine to cook the meatballs directly on the baking sheet; it’ll just be a little harder to get rid of the fat as it tends to collect around the meatballs.)
Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
To make the soup, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery.
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.
Make It Ahead
If you’d like to make this soup part of your rotation and want to shave off a little time for the next time around, double the recipe for the meatballs and freeze half. That way, all you’ll have to do is make the soup and add the meatballs to it as directed in the recipe. (They may take a few extra minutes to warm through if you’re adding them directly from the freezer.)
YOu may also like
- Pasta e Fagioli
- Smoky Chickpea, Red Lentil, and Vegetable Soup
- Summer Vegetable Soup with Pesto
- French Lentil and Vegetable Soup
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