Nothing says true love like a nice hot bowl of Italian wedding soup. Use this easy recipe to make some for your sweetheart today!
Oh, I love and adore this soup. For richer, for poorer, in sickness and in health, til death do us part, I love this soup, and true love lasts forever.
I first posted this recipe in the very early days of my blog, and except for the pictures and a couple of little tweaks, this recipe HAS in fact lasted forever…or for the past 8 years, anyhow.
Packed with veggies, pasta and little baby meatballs, this soup has something for everyone. Ready for some soup happiness? Let’s make it!
Here’s how you make Italian wedding soup!
For me, this soup is all about the adorable little meatballs, which cook right in the soup.
You make them nice and tiny so they fit right on your spoon. Use a really nice prepared chicken broth for the soup base — I like the Wegman’s store brand, which comes in a box and has a smooth and rich chicken broth flavor (some of the canned chicken broths taste a little tinny and watery to me).
The broth is enhanced with some chopped sauteed veggies, some pasta, some fresh baby spinach…and of course those wonderful teeny meatballs.
My darling friend Lynne has made this soup over and over again for her family, and tells me she uses ground chicken for the meatballs, so if you are more of a chicken person than a beef/pork/veal person, you should give that a try.
I’m guessing turkey would be pretty dang good too.
I like to make a nice big batch of this soup on a Sunday afternoon — it makes a perfect Sunday supper, especially served with some crusty French bread and butter, or even grilled cheese sandwiches if you have an especially hungry crew on your hands.
The leftovers save just beautifully and will give you a warm and fuzzy feeling when you look into your fridge wondering what’s for lunch and see the container of Italian wedding soup.
Make it for your true love – or a dear old friend – today.
PrintItalian Wedding Soup
Nothing says true love like a nice hot bowl of Italian wedding soup. Use this easy recipe to make some for your sweetheart today!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 2 carrots, peeled and chopped fine
- 2 ribs celery, chopped fine
- 1 medium onion, chopped fine
- 2 bay leaves
- Salt and pepper
- 1 pound ground pork/veal/beef combined
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan
- 1/3 cup bread crumbs
- 1/4 teaspoon nutmeg
- 8 cups chicken broth
- 1 1/2 cup dried pasta (I use tiny shells, but your choice)
- 8 ounces fresh baby spinach
Instructions
- Heat oil in a deep large saucepan over medium heat and add carrots, celery, onion and bay leaves. Season with salt and pepper, cover pot and cook veggies for 5 minutes, stirring now and then.
- While the veggies cook, combine meat, egg, garlic, cheese, crumbs and nutmeg. Roll the mixture into very small meatballs.
- Uncover pot and add broth and bring to a boil. When soup boils, add the meatballs.
- Next, add the pasta, stir, cover and simmer for 10 minutes.
- When pasta is tender, stir in spinach. When spinach is wilted, the soup is ready. Taste, adjust seasonings, light some romantic candles and serve.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Nanci Slattery says
I would like to know what the nutritional facts would look like if I substitute ground turkey breast for the listed meat in this recipe. I will definitely be making it.
Kate Morgan Jackson says
Hi Nancy! I’m going to email you with that info – let me know how it turns out!
Nancy says
Do you add some water in addition to the broth? Water is not listed in the ingredients, but is in the directions.
Kate says
HI Nancy and thanks for catching that! One of the updates I made to this recipe was to use all chicken broth and no water, so I’ve fixed that in the recipe. :)