Favorite Italian Wedding Soup Recipe
Favorite Italian Wedding Soup Recipe photo by Taste of Home

Favorite Italian Wedding Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 45 min.
MAKES: 10 servings


  • 2 eggs, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 1 pound ground beef
  • 1 pound Johnsonville® Mild Ground 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

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.


  1. In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture and mix well. Shape into 3/4-in. balls.
  2. 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.
  3. 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.
  4. 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).
Originally published as Italian Wedding Soup in Taste of Home October/November 2006, p29

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.

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Reviewed Feb. 22, 2014

"This soup is delicious!!! Best wedding soup I have tasted and my family loves it too. I have used the penne pasta but have also made it using acini di pepe also. The meatballs are awesome and worth it. This has definitely become one of my regular recipes that I will be making many times in the future."

Reviewed Jan. 5, 2014 Edited Nov. 2, 2014

"Used Acini di pepe instead of the penne and it was awesome! My boyfriend loved it!Also use the meatballs for pasta, love the mix if beef and pork."

Reviewed Jan. 5, 2013

"My family loves Italian wedding soup. Thanks for providing this delicious recipe. This was enough for my family of 6 to have 2 bowls each"

Reviewed Nov. 7, 2012

"Delicious. I am already looking forward to making it again and for the years to come."

Reviewed Feb. 10, 2012

"This soup is absolutely delicious.Even my picky husband liked it. It does take a LOT longer than 30 minutes to prepare. It takes at least that to roll out all of the little meatballs. I did not have fresh basil so I used about a Tablespoon of dried. I had fresh spinach on hand and used that and I had fresh sliced fresh mushrooms that needed to be used so I added those. I also did not have penne pasta so I used a cup of ditalani instead and it was plenty because pasta swells so in the cooking. It is well worth the trouble. SJS9"

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