Italian Wedding Soup

A cozy and flavorful Italian Wedding Soup made with tender meatballs, tiny pasta, and fresh greens in a rich broth. Easy to make in under an hour for a perfect weeknight dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Preheat oven to 350°F. Place a wire rack on a baking sheet.

Step 2

Mix & form: In a large bowl, combine all ingredients except the meats and mix with a fork until evenly combined. Add the sausage and beef and mix gently with your hands until just combined. Roll into about 48 mini meatballs (¾ inch each) and place on the prepared rack.

Step 3

Bake: Bake for 15 minutes, or until lightly browned and cooked through. Set aside.

Step 4

Start the soup: While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more until fragrant.

Step 5

Simmer the broth: Add the white wine (if using), beef broth, chicken broth, bay leaves, white pepper, black pepper, and dry mustard. Bring to a boil.

Step 6

Add pasta: Once the soup is boiling, stir in the acini di pepe and cook for 8–10 minutes, stirring occasionally, until almost tender.

Step 7

Add meatballs & greens: Lower the heat to a gentle simmer. Add the baked meatballs and arugula. Cook for 2–3 minutes, until the arugula is wilted and the meatballs are heated through.

Step 8

Finish & serve: Taste and season with salt and pepper as needed. Divide among bowls and top with freshly grated Parmesan and cracked black pepper.

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