Italian Wedding Soup Recipe

Italian Wedding Soup Recipe
Photo by: Taste of Home
Rating

100% would make again

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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  • 10 Servings
  • Prep: 30 min. Cook: 45 min.

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 3 medium carrots, sliced
  • 3 celery ribs, diced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons Crisco® Pure Olive Oil
  • 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; 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 soup kettle or Dutch oven, saute carrots, celery, onion and garlic in oil until tender. 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 tender, stirring occasionally. Discard bay leaves before serving. Yield: 10 servings (2-1/2 quarts).

Nutrition 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.

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

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Reviews for Italian Wedding Soup (4)

Italian Wedding Soup Recipe

Italian Wedding Soup

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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.

Reviewed on Sep. 14, 2009 by Jenn Hasslen

This soup is the best! My husband just loves it. We make it frequently.

Reviewed on May. 03, 2009 by dkerry

this is my husband's all time favorite soup recipe! Making the meatballs can be labor intensive, but so worth it! I sometimes use ground chicken instead of beef and turkey sausages. I reserve some meatballs for spaghetti and meatball....just pop them in a freezer bag!

Reviewed on Dec. 27, 2008 by studor

Wonderful soup we had this for Christmas and everyone loved it except I used about a pound of fresh Spinach instead of frozen.

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