Italian Wedding Soup


After eating a lot of heavier foods during the holidays, I was really craving some lighter fare.  This soup was the answer!  With a broth base and lots of fresh spinach and other veggies, it helped satisfy my body’s need for something nutritious.  And the meatballs – OH, the meatballs!  They were amazingly delicious.  The original recipe called for turkey sausage but I already had the right amount of Italian sausage in the freezer, so I used that instead and I think that was a great decision 🙂  My other modification was to use less spinach.  The original recipe calls for 12 0z. and I didn’t pay any attention to the package I bought at the store.  Only once I had started cooking did I realize I only bought 7 oz.  However, Ben and I both agreed that the amount of spinach was just right and any more would have been way too much.  Overall this was awesome, and the only thing I’ll do differently next time is add some red pepper flakes for a bit more of a kick!

Best of 2008 – Ice Creams and Sorbets
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Cranberry Sorbet
Milk Chocolate Ice Cream with Brownie Bits
Strawberry Ice Cream
Roasted Banana Ice Cream

Italian Wedding Soup
For the meatballs:
3/4 lb. ground chicken
1/2 lb. Italian sausage
2/3 cup fresh white bread crumbs
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten
Kosher salt and black pepper

For the soup:
2 tbsp. olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots
3/4 cup 1/4-inch diced celery
8 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 cup small pasta (I used ditalini)
1/4 cup minced fresh dill
7 oz. baby spinach, washed and trimmed

Preheat the oven to 350 degrees F.  Line a sheet pan with parchment paper.

For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.  Mix gently with a fork until well combined.  Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet.  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven.  Add the onion, carrots, and celery and saute until softened, 5-6 minutes.  Add the chicken broth and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente.  Add the fresh dill and then the meatballs to the soup and simmer for 1 additional minute.  Taste for seasoning, and adjust salt and pepper as necessary.  Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.  Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.

Source: adapted from Barefoot Contessa: Back to Basics by Ina Garten

14 Responses

  1. Your soup looks so warm and delicious! I love all the healthy ingredients, too. Yum!

    • I just wanted to tell you that my husband and I are now huge fans of the site. I made this soup last night and the parm burgers the night before and my husband can’t stop raving about them. Thanks for sharing all your recipes and pictures!

  2. Your soup looks so healthy and hearty!

  3. I couldn’t scroll down fast enough to see if this was the recipe from Ina’s new book 🙂 I to looked to good not to bookmark! I’m glad you figured out the spinach part, I’ll be sure to reduce it.

  4. This is one of my favorite soups! Looks great.

  5. This is the first thing I made for my husband and I after we were married, so I have a special place in my heart for this soup!

    I may have to try this recipe.

  6. This looks fabulous Annie! I had already planned to make this for our Sunday dinner (purchased the book last weekend) and after seeing your pictures, I can’t wait to make this!! I hope my soup (pictures) turn out as well as your did. {{hugs}}

  7. I was just reading through that Ina cookbook last night – I love all the recipes in it! this looks wonderful and comforting and your adaptations sounds perfect!

  8. My husband was just asking what Wedding Soup was the other day and I couldn’t answer him, but now I can! This looks yummy!

  9. This is great, I made a variation but am going to link back to your blog for the “original!”

  10. […] Italian Wedding Soup I keep seeing this recipe, or variations of it, on different cooking blogs and recipe sites. Since I’ve been wanting to make soup in the new Dutch oven, and the Filthy Fowl loves anything with the word “Italian” in it, I decided to make this based on the cooking blog Annie’s Eats. […]

  11. […] what others had to say… Annie’s Eats Pots and […]

  12. this is the BEST italian wedding soup ever! i have always been intimidated by making homemade soup…let me tell you…this is DELICIOUS! i made it twice this week! you have an incredible website! keep the delicious treats comin!!

  13. […] have to admit that the inspiration for this one was random.  I have never made Italian Wedding soup before, and it is not a tradition in my family.  In fact, I am not even sure whether or not it is […]

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