Italian Wedding Soup

Total Time
1hr 15mins
30 mins
45 mins

I love wedding soup and this is one of my favorites.

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  1. In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
  2. Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
  3. Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
  4. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
  5. Drain meatballs on paper towels.
  6. Bring soup to a boil; add meatballs.
  7. Reduce heat; simmer, uncovered for 30 minutes.
  8. Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
  9. Discard bay leaves before serving.
Most Helpful

5 5

This is a fantastic soup! Very easy to make and not at all expensive. The meatballs were excellent! My husband and I love soups and we both gave it a 10!

5 5

This is fantastic! I've never made wedding soup with both ground beef and sausage before and really enjoyed the 'kick' the sausage gave to the meatballs. I subbed fresh, chopped Swiss Chard for the frozen spinach and dried basil for the fresh (used 1 tablespoon). Also used ditalini pasta instead of the penne. This smelled so good while it was cooking. Served it with some fresh bread. Got a huge vote by DH to make this again! Congrats on winning the football pool!

5 5

Great soup! My husband must have said at least 3 times how much he liked it. It's simple and very hearty. Other versions of wedding soup that I've had include tomatoes, but I didn't miss them at all. Thanks a bunch, Lainey.