Italian Wedding Soup

This Italian Wedding soup is warm and cozy and includes tender meatballs, perfectly chewy pasta, and a flavorful broth.

Good

% Daily Values based on a 2,000 calorie diet

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.

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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