Italian Wedding Soup

What You’ll Need To Make Italian Wedding Soup

• Lean ground beef and Italian sausage: Form the base of the meatballs, adding tenderness, spice, and rich flavor.
• Egg and Italian seasoned bread crumbs: Bind the meatballs and give them a light, tender texture.
• Fresh chives, sage, and garlic: Lend subtle onion, earthy, and savory notes to the meatballs.
• Parmigiano Reggiano: Adds sharp, nutty flavor to both the meatballs and the finished soup.
• Olive oil: Used to sauté the vegetables and adds richness.
• Yellow onion, carrots, and celery: The classic aromatic trio for a flavorful soup base.
• Chicken and beef broths: Create a rich, hearty base (use regular, not low-sodium, for best flavor).
• Dry white wine: Adds a touch of acidity that brightens the broth.
• Bay leaf: Infuses the soup with a subtle, earthy aroma.
• Small pasta (like ditalini, orzo, or pearl couscous): Gives the soup heartiness and texture.
• Fresh spinach: Stirred in at the end for color and freshness; chard or escarole also work well.
• Jump to the printable recipe for precise measurements

Step 1: Start the meatballs. In a large bowl, whisk together the egg, chives, sage, and garlic with a fork — this helps evenly distribute the flavor before you add the meat and breadcrumbs.

Step 2: Mix in remaining meatball ingredients. Add the ground beef, sausage, Parmesan, breadcrumbs, and salt. Use your hands to gently mash and mix until everything’s evenly combined — don’t overwork it or the meatballs will be dense.

Step 3: Roll and bake. Shape the mixture into tablespoon-size balls and arrange them on a greased, oven-safe rack set over a baking sheet. Bake for 15 to 18 minutes, until lightly browned and cooked through. Set aside while you start the soup.

Step 4: Start the soup. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring often, until the vegetables are softened and just starting to turn golden, about 8 minutes.

Step 5: Add the liquid and seasoning. Pour in the chicken broth, beef broth, water, and wine, then add the bay leaf, salt, and pepper. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot for extra flavor.

Step 6: Add the pasta. Stir in the ditalini and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes, stirring occasionally so it doesn’t stick to the bottom.

Step 7: Finish the soup. Taste and adjust the seasoning, if needed. Reduce the heat to low, then add the meatballs and spinach. Simmer for a few minutes, just until the spinach wilts and the meatballs are heated through.