Italian Wedding Soup Recipe

This is the best Italian wedding soup recipe to fill your belly on a cold day. Made with ground beef meatballs, veggies, and a savory broth, it’s an easy twist on an authentic classic the whole family will love!

olive oil carrots yellow onion celery  garlic cloves salt black pepper talian seasoning chicken broth uncooked Ditalini pasta baby spinach meatballs



Combine all the ingredients for the meatballs in a large bowl. Use a tablespoon or small ice cream scoop to portion it into balls.


Arrange meatballs in a single layer on a lined sheet pan, and bake them in the oven until they reach an internal temperature of 160 degrees. Set aside.


Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add carrots, onion, and celery, and sauté until theY begin to soften. Stir in the garlic, and continue to cook until fragrant.


Add the salt, black pepper, and broth, stirring to combine, and bring the mixture to a boil. Reduce the heat to a gentle simmer, and add the pasta. Cover, and cook until al dente.


Stir in the baby spinach, and cook until it wilts. Then, add the meatballs and continue to cook until they’re heated through. Remove the soup from the heat, and stir in the lemon juice.

Roasted Red Pepper Whipped Feta


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