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Favorite Italian Wedding Soup Recipe

Favorite Italian Wedding Soup Recipe photo by Taste of Home

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I enjoyed a similar soup for lunch at work one day and decided to re-create it at home. I love the combination of meatballs, vegetables and pasta.

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Favorite Italian Wedding Soup Recipe

Prep: 30 min. Cook: 45 min.

Yield: 10 Servings

30 45 75

Ingredients

2 eggs, lightly beaten
1/2 cup seasoned bread crumbs
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 pound bulk Italian sausage
3 medium carrots, sliced
3 celery ribs, diced
1 large onion, chopped
4-1/2 teaspoons olive oil
3 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (14-1/2 ounces each) beef broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup minced fresh basil
1 envelope onion soup mix
4-1/2 teaspoons ketchup
1/2 teaspoon dried thyme
3 bay leaves
1-1/2 cups uncooked penne pasta

Directions

In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture and mix well. Shape into 3/4-in. balls.
Place meatballs on a greased rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until no longer pink.
Meanwhile, in a Dutch oven, saute the carrots, celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; cook 13-15 minutes longer or until pasta is tender, stirring occasionally. Discard bay leaves. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 379 calories, 24 g fat (8 g saturated fat), 107 mg cholesterol, 1,016 mg sodium, 20 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Italian Wedding Soup in Taste of Home October/November 2006, p29

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Reviews for Favorite Italian Wedding Soup

Favorite Italian Wedding Soup

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(1-10) of 13 reviews

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Reviewed on Feb. 13, 2011 by naturelovertk

Excellent! Just excellent!

Reviewed on Jan. 20, 2011 by mainsqueez

Looked a long time for a great wedding soup that was similar to the soup we used to enjoy in New Castle, Pa. where this soup is common.

This one is darned close! Love it.

Reviewed on Nov. 08, 2010 by vikingfans

Excellent soup! Very tasty! I added cooked chicken. Great flavors!!!

Reviewed on Nov. 04, 2010 by christianmg1

This soup ROCKS!!!! Very Easy to make..While the meatballs are cooking prep the soup...Saves time.

Reviewed on Oct. 02, 2010 by jillandrews

Tasty broth & soup, but would be just as good with all chicken broth (my preference).

Reviewed on Oct. 02, 2010 by nblueberrie

very good. I had no fresh basil so i used 2 tsp of dried. turned out great!

Reviewed on Mar. 14, 2010 by Jenn Hasslen

Great recipe. I make it with turkey for the meatballs. The broth is so flavorful, you won't miss the fat from the meatballs.

Reviewed on Jan. 21, 2010 by sugarlou

This was a BIG hit with my family. We fought over the leftovers. I used fresh spinach instead of frozen. For the meat, I used 1 pound hot sausage and one pound regular because I didn't have any Italian sausage. Next time I'll do as the recipe suggests and see if we like it as well. We probably will.

Reviewed on Jan. 18, 2010 by ramalama

Fantastic soup. I make it often and receive rave reviews every time. My favorite soup, EVER! Meatballs take some time to roll, but so worth the effort. I usually make double batch of meatballs, since I'm already spending the time to roll them, and freeze the extra batch so next time the soup is really quick! Recommend this recipe highly.

Reviewed on Oct. 06, 2009 by bnelson1972

This soup is great. My husband and my mother are both picky eaters and they love this. Making the meatballs can be labor intense, but so worth it.

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