Description
This classic Italian Wedding Soup recipe features tender homemade meatballs simmered in a flavorful broth with fresh vegetables, cannellini beans, and tender pasta, finished with vibrant spinach and a hint of lemon juice for brightness. It’s a comforting, hearty soup perfect for family meals or entertaining.
Ingredients
Scale
Meatballs
- 1 large egg
- 8 oz. lean ground beef
- 8 oz. mild Italian sausage (casings removed)
- 1 slice white sandwich bread (toasted, crust removed, diced)
- 1/2 cup freshly finely grated Parmesan cheese
- 1/2 cup diced yellow onion
- 2 tablespoons milk
- 3 tablespoons minced fresh parsley (or 1 tablespoon dried)
- 1 tablespoon minced chopped basil (or 1 teaspoon dried)
- 1 1/2 teaspoons minced fresh oregano (or 1/2 teaspoon dried)
- 3/4 teaspoon garlic powder (or 3 minced garlic cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Soup Base
- 2 tablespoons olive oil
- Remaining onion from meatballs
- 1 cup chopped carrots
- 1 cup chopped celery
- 3-4 cloves garlic (minced)
- 1 15 oz. can cannellini beans (rinsed and drained)
- 10 cups low sodium chicken broth
- 1 teaspoon each dried parsley, dried oregano, dried basil
- 1/2 teaspoon each dried thyme, salt
- 1/4 teaspoon pepper
Other
- 1 cup acini di pepe pasta (uncooked) (may substitute orzo)
- 4 oz fresh baby spinach (trimmed, about 3 packed cups)
- 1-2 tablespoons lemon juice (to taste)
Instructions
- Prepare Meatballs: Line a baking sheet or cutting board with parchment paper and set aside. In a large bowl, whisk the egg. Add ground beef, Italian sausage, toasted bread, Parmesan, diced onion, milk, fresh parsley, basil, oregano, garlic powder, salt, and pepper. Mix with your hands just until combined. Using a 1/2 teaspoon scoop, form 1-inch-diameter meatballs and place them on the prepared surface; set aside.
- Sauté Vegetables: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the remaining diced onion, chopped carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften. Add minced garlic and sauté for an additional minute until fragrant.
- Add Beans, Broth, and Seasonings: Stir in the rinsed cannellini beans and low sodium chicken broth. Add dried parsley, oregano, basil, thyme, salt, and pepper. Cover the pot and bring the soup to a gentle simmer. Once simmering, remove the lid.
- Cook Meatballs: Gently add the prepared meatballs into the simmering soup. Simmer for 5 minutes, allowing meatballs to start cooking through.
- Add Pasta and Finish Cooking: Stir in the acini di pepe pasta. Continue simmering the soup for another 8-10 minutes, or until the meatballs are fully cooked and the pasta is tender.
- Add Spinach and Lemon Juice: Stir in fresh baby spinach and lemon juice, letting the spinach wilt for about one minute. Taste and adjust seasoning with salt and pepper as needed. Add additional broth or water if a thinner soup is preferred.
Notes
- For a gluten-free version, substitute gluten-free bread for the meatballs and use gluten-free pasta.
- Italian sausage can be substituted with turkey sausage for a leaner option.
- The lemon juice adds brightness but can be adjusted or omitted based on taste preference.
- Acini di pepe pasta can be replaced with orzo or small pasta shapes.
- Use low sodium broth to better control the salt level in the soup.
- Leftover soup tastes even better the next day as flavors meld.
