
By Carol Bee Cooks
Italian Wedding Soup
7 steps
Prep:30minCook:40min
This Italian Wedding soup is warm and cozy and includes tender meatballs, perfectly chewy pasta, and a flavorful broth.
Updated at: Fri, 14 Mar 2025 05:43:40 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories334.1 kcal (17%)
Total Fat14.2 g (20%)
Carbs29.2 g (11%)
Sugars4.3 g (5%)
Protein24.7 g (49%)
Sodium743.9 mg (37%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

0.25 lbGround Hot Italian Pork Sausage
Can also use regular ground pork or mild Italian pork sausage

0.25 lbGround Beef
I used 90% lean

3 TbspItalian Breadcrumbs

0.5egg
beaten

2 TbspParmesan Cheese
freshly grated, additional to serve

2cloves garlic
minced

2 Tbspfresh parsley
chopped

2 tspChives
chopped

⅛ tspDried Sage

¼ tspkosher salt

¼ tspblack pepper

1 Tbspolive oil

1yellow onion
medium, diced

¾ cupCarrots
diced

½ cupcelery
diced

¼ cupWhite Wine
optional

2 cupsBeef Bone Broth
or beef stock

4 cupsChicken Broth
I used a low-sodium broth

1bay leaf

¼ tspWhite Pepper
can use all black pepper

¼ tspBlack Pepper
additional to serve

¼ tspdry mustard

½ cupAcini de Pepe Pasta
or another small shape like orzo

2 ozArugula
can also use spinach
Instructions
Meatballs
Step 1
Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.
Step 2
Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note
Step 3
Bake for about 15 minutes until lightly browned and cooked through. Set aside for later.
Soup
Step 4
Meanwhile, start the soup. Heat the olive oil in a large pot or Dutch Oven over medium heat. Add the diced onions, carrots, and celery. Cook for about 7 minutes, stirring occasionally until the vegetables have softened. Add the garlic, stir, and cook for another minute.
Step 5
Pour in the white wine, beef bone broth, chicken broth, bay leaf, white pepper, black pepper, and dry mustard. Bring to a boil.
Step 6
Once boiling, add the ancini de pepe pasta. Cook for about 10 minutes until the pasta is almost cooked through, stirring occasionally. Lower the heat to a simmer and add the meatballs and arugula. Cook for another 3 minutes. Taste the soup and add salt and pepper as needed.
Step 7
Divide among bowls to serve. Top with freshly grated parmesan cheese and cracked black pepper as desired.
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