Italian Wedding Soup

Italian Wedding Soup

This hearty soup dish includes everything you need in one bowl: meatballs, pasta, and veggies in a rich broth finished with grated parmesan cheese!Every taste of Italian Wedding Soup is full of meatballs, noodles, and veggies! A delicious, healthful soup recipe that will please everyone!


Regarding The Meatballs:

  1. One and half. pound of ground beef
  2. One tsp of kosher salt
  3. 1/4 tsp ground nutmeg (or many fresh nutmeg grates)
  4. To taste, freshly ground black pepper
  5. one tsp powdered garlic
  6. One-half tsp dried oregano
  7. Grated Parmesan cheese, 1/4 cup
  8. 1/4 cup of bread crumbs, panko
  9. two eggs
  10. two tsp milk

Regarding the Soup:

  1. Two tsp olive oil
  2. One cup sliced carrot
  3. one cup diced onion
  4. one tablespoon chopped garlic
  5. One spoonful of pasted tomatoes
  6. 8 cups of chicken broth
  7. 1 teaspoon of freshly chopped thyme
  8. Half a teaspoon of kosher salt
  9. To taste, freshly ground black pepper
  10. Five ounces of freshly chopped baby spinach
  11. one cup pasta, ditalini
  12. Grated Parmesan cheese for soup presentation


  1. Set oven temperature to 400 degrees. Combine all the meatball ingredients in bowl  and stir to blend them thoroughly.
  2. Roll the meat mixture into meatballs slightly smaller than golf ball and arrange on parchment paper-lined baking sheet.
  3. After 12 minutes of baking, take the meatballs out of the oven and leave them aside.
  4. Add the onions and carrots to a large soup pot or Dutch oven, along with the oil. Simmer for 6–7 minutes, or until tender. After adding and cooking the garlic for 30 seconds, mix in the tomato paste.
  5. Add the chicken stock to the pot, then mix the vegetables to incorporate them. Add the salt, freshly ground black pepper, and thyme to taste. After bringing the soup to a simmer, mix in the spinach and let it wilt.
  6. Cover and simmer the soup over medium heat for fifteen minutes.
  7. After taking off the cover and giving the soup toss, add the pasta and meatballs. Simmer the soup while stirring it.
  8. Cook, covered, for 10 minutes, stirring every few minutes to prevent pasta from sticking to the pot. Check the soup’s taste and add some grated Parmesan cheese as garnish.


Store: Allow soup to cool completely before putting it in the refrigerator in an airtight container. Utilise in three days.

Reheat: For a quick and simple dinner, reheat the soup in the microwave.

Freeze: You can freeze this soup, but when you reheat it, it can get a little mushy. It’s also possible to make the soup without the pasta, freeze it, and then reheat it with the cooked pasta in your dish.

Nutrition Facts

Serves 8

Amount Per Serving

Calories 321

% Daily Value*

Total Fat 14.9g 19%

Cholesterol 102.7mg 34%

Sodium 656mg 29%

Total Carbohydrate 19.6g 7%

Dietary Fiber 1.7g 6%

Sugars 2.7g 

Protein 27.8g

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