Italian Wedding Soup

5 from 3 votes

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.

Prep Time20

Cook Time35

Total Time55

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: Arugula, Beef, Pasta, Sausage, Soup, Winter

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

Meatballs

½ pound Ground Hot Italian Pork Sausage can also use regular ground pork or mild Italian sausage
½ pound Ground Beef 90% lean
6 tablespoons Italian Breadcrumbs
1 Egg beaten
6 tablespoons Parmesan Cheese grated
4 cloves Garlic minced
4 tablespoons Fresh Parsley chopped
4 teaspoons Fresh Chives chopped
¼ teaspoon Dried Sage
½ teaspoon Kosher Salt
½ teaspoon Black Pepper

Soup

2 tablespoons Extra Virgin Olive Oil
1 large Yellow Onion diced
1 ½ cups Carrots diced (about 2-3 medium carrots)
1 cup Celery diced (about 2-3 stalks)
4 cloves Garlic minced
½ cup White Wine optional
4 cups Beef Bone Broth or beef stock
8 cups Chicken Broth reduced-sodium
2 Bay Leaves
½ teaspoon White Pepper or use all black pepper
½ teaspoon Black Pepper
½ teaspoon Dry Mustard
1 cup Acini di Pepe Pasta or another small shape like orzo
4 ounces Arugula or substitute spinach

US Customary - Metric

Instructions

Meatballs

Prep: Preheat oven to 350°F. Place a wire rack on a baking sheet.
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.
Bake: Bake for 15 minutes, or until lightly browned and cooked through. Set aside.

Soup

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.
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.
Add pasta: Once the soup is boiling, stir in the acini di pepe and cook for 8–10 minutes, stirring occasionally, until almost tender.
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.
Finish & serve: Taste and season with salt and pepper as needed. Divide among bowls and top with freshly grated Parmesan and cracked black pepper.

Video

Notes

Mix all meatball ingredients except the meat with a fork first, then gently add the meat and mix with your hands until just combined to keep the meatballs tender.
For even portions, divide the mixture in half, then each half into thirds, and each third in half again to create 12 sections. Roll each section into 4 mini meatballs (about 48 total, ¾ inch each).
If you do not want to use white wine, simply omit it. The soup will still have plenty of flavor from the broth.
Traditional Italian Wedding Soup is made with escarole, but I like using arugula for its mild peppery flavor and because it’s easier to find. Spinach also works well as a simple substitute.
You can double the meatball recipe and freeze half for later. They are great for spaghetti and meatballs or easy meal prep.
The soup will thicken slightly as it cools. Add a splash of broth or water when reheating if needed.

Nutrition