Real Recipes From Real Home Cooks ®

italian wedding soup

Recipe by
Francine Lizotte
Surrey South, BC

Easy to make, this is a delicious great comfort food to enjoy

yield 8 servings
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For italian wedding soup

  • 1/3 c
    milk, lukewarm
  • 2 slice
    bread, torn into small pieces
  • 1 lb
    lean ground beef
  • 1/2 lb
    hot italian sausage, casings removed
  • 1 lg
    free-range egg, beaten
  • 1/2 c
    grana padano cheese, grated
  • 2 Tbsp
    fresh parsley, finely chopped
  • 2 lg
    cloves garlic, pressed
  • 1/2 Tbsp
    italian seasoning
  • 1/4 tsp
    ground himalayan sea salt, or to taste
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • SOUP
  • 2 Tbsp
    olive oil
  • 2 c
    white onions, diced
  • 1 c
    carrots, diced
  • 1 c
    celery, diced
  • 1 tsp
    ground himalayan sea salt, or to taste and divided
  • 1 lg
    clove garlic, pressed
  • 7 c
    low-sodium chicken broth
  • 3 c
    low-sodium beef broth
  • 1/2 c
    dry white wine
  • 1 lg
    bay leaf
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 c
    ditalini rigati pasta
  • 4 c
    fresh spinach, stems trimmed and roughly chopped if needed
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/4 c
    grated grana padano cheese, or as needed for garnish

How To Make italian wedding soup

  • 1
  • 2
    In a small pot over medium heat, add milk and heat it until just warm.
  • 3
    Add bread pieces to the pot and stir until the milk is all absorbed.
  • 4
    Transfer to a bowl to cool off.
  • 5
    Preheat oven to 350ºF and line a baking sheet with foil. Place a rack over and spray it generously with cooking spray; set aside.
  • 6
    In a large bowl, add beef, hot Italian sausage, beaten egg, cheese, parsley, garlic, Italian seasoning, salt, black pepper and the bread mixture. With clean hands, mix the ingredients until very well combined.
  • 7
    Roll the meat mixture into small meatballs, about ¾-inch to 1-inch and place them on the prepared rack.
  • 8
    Transfer them to the preheated oven and bake for 16 to 18 minutes or until lightly browned. Remove from the heat and set aside.
  • 9
  • 10
    In a Dutch oven over medium heat, add oil and when it gets hot, add onions, carrots and celery; add salt. Cook until softened, about 8 minutes, stirring often.
  • 11
    Add garlic and sauté for 1 minute.
  • 12
    Add chicken and beef broth, wine, bay leaf, salt and pepper. Stir well and bring to a boil.
  • 13
    Add pasta, reduce the heat to medium and cook until the pasta is al dente, about 8 to 10 minutes.
  • 14
    A few minutes before the pasta is done, add the meatballs and spinach. Stir, reduce heat to medium-low and simmer gently for 5 minutes or until the spinach is wilted; taste and adjust if necessary.
  • 15
    Stir in lemon juice before ladling the soup into warm bowls and sprinkle on some grated cheese.
  • 16
    To view this recipe on YouTube, click on this link >>>>