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–+ servings
Italian Wedding Soup Recipe

Italian Wedding Soup Recipe with Homemade Meatballs

5 from 1 vote

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Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Homemade juicy and flavorful Italian sausage and beef meatballs, tender carrots, fresh wilted spinach, and gluten-free pasta. *If not dining gluten-free, you can simply switch out the pasta for your favorite wheat brand and use wheat breadcrumbs in the meatballs. Topped with freshly grated parmesan cheese.
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Ingredients

For the Meatballs:

  • ½ lb. ground beef
  • ½ lb. mild Italian sausage
  • ½ cup grated parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasonings
  • 1 teaspoon parsley
  • ½ cup gluten-free breadcrumbs I used the brand 4C Foods for GF breadcrumbs
  • salt and pepper to taste

For the Italian Wedding Soup:

  • 1 tablespoon cooking oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion diced
  • 1 teaspoon minced garlic
  • 2 celery stalks chopped
  • 2 carrots peeled and sliced into coins
  • 6 cups chicken broth
  • 2 cups beef broth
  • 1 cup water
  • 1 cup high-quality gluten-free dried brown rice pasta I used Jovial brand
  • 5 oz. baby spinach
  • salt and pepper to taste
  • grated parmesan cheese for serving
  • 1-2 tablespoon freshly squeezed lemon juice (optional)

Instructions

For the Meatballs:

  • Spray a baking sheet with non-stick cooking spray, or cover it with parchment paper. This is where we’ll set the meatballs down as they’re being rolled.
  • Combine ground beef, Italian sausage, and seasonings in a medium-sized mixing bowl until evenly distributed. Add in egg, breadcrumbs, parmesan cheese, and salt and pepper. Stir to incorporate into the mixture.
  • For large meatballs: Pinch off 1-2 tbsp. of the meat mixture and roll into balls. Place on the greased/lined baking sheet. For small meatballs: Pinch off 2 teaspoon of the meat mixture and roll into balls. Place on the greased/lined baking sheet.
  • Heat a cast iron skillet or nonstick frying pan over medium heat. along with 1 tbsp. of oil and 1 tbsp. of butter.
  • Brown the meatballs on both sides until golden. Set pan aside. Meatballs should still be raw in the center; they will finish cooking in the soup.

For the Italian Wedding Soup:

  • Prepare the meatballs; set aside.
  • Heat oil in a large soup pot over medium heat until shimmering.
  • Add in carrots, celery, and onion. Cook until slightly soft, about 5 minutes.
  • Add in the garlic, and cook 1 minute.
  • Add chicken broth, beef broth, water, and seasonings. Turn up the heat to high and bring it to a boil.
  • Add in the meatballs. and boil 3-5 minutes.
  • Add in the uncooked pasta. Turn the heat down to low and simmer for 8-10 minutes, or until slightly al dente. Tip: You can either cook the pasta in the soup or cook it separately and place it in bowls at each serving. If using gluten-free pasta, it’s important to cook the pasta to just al dente. Sometimes if gluten-free pasta is overcooked in soups, it will swell, taking up a lot of the soup and breaking into smaller pieces.
  • Add spinach, and allow to wilt for 1-2 minutes until vibrant green in color.
  • (Optional) Stir in freshly-squeezed lemon juice.
  • Season to taste.
  • Serve with freshly grated parmesan on the top. Pair with crackers, crusty bread, rolls, garlic bread, etc.
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