Italian Wedding Soup Recipe with Homemade Meatballs
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Yield: 8 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
- 1 tablespoon cooking oil
- 1 tablespoon unsalted butter
For the Italian Wedding Soup:
- 1 tablespoon cooking oil
- 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 or kale
- 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 nonstick cooking spray or line it with parchment paper (this is where the meatballs will rest as you roll them).
- In a medium bowl, combine the ground beef, Italian sausage, and seasonings until evenly mixed.½ lb. ground beef, ½ lb. mild Italian sausage, 1 teaspoon Italian seasonings, 1 teaspoon parsley, salt and pepper to taste
- Add the egg, breadcrumbs, Parmesan, and a pinch of salt and pepper, then stir until fully incorporated.½ cup grated Parmesan cheese, 1 large egg, ½ cup gluten-free breadcrumbs
- For large meatballs: Pinch off 1 to 2 tablespoons of the meat mixture and roll into balls. Place them on the prepared baking sheet.For small meatballs: Pinch off 2 teaspoons of the mixture, roll into balls, and place on the baking sheet.
- Heat a cast-iron skillet or nonstick frying pan over medium heat with oil and butter.1 tablespoon cooking oil, 1 tablespoon unsalted butter
- Brown the meatballs on all sides until golden. Remove the pan from heat. The meatballs will still be raw in the center—they’ll finish cooking in the soup.
For the Italian Wedding Soup:
- Heat the oil in a large soup pot over medium heat until it begins to shimmer.1 tablespoon cooking oil
- Add the carrots, celery, and onion, and cook until slightly softened, about 5 minutes.1 yellow onion, 2 celery stalks, 2 carrots
- Add the garlic and cook for 1 minute.1 teaspoon minced garlic
- Add the chicken broth, beef broth, water, and seasonings. Increase the heat to high and bring the mixture to a boil.6 cups chicken broth, 2 cups beef broth, 1 cup water, salt and pepper to taste
- Add the meatballs and boil for 3 to 5 minutes. Turn the heat down to low and simmer for 8 to 10 minutes.
- Meanwhile, cook the gluten-free pasta in a separate pot until al dente. Cooking it separately prevents the pasta from swelling in the soup, where it will continue to cook and break apart.1 cup high-quality gluten-free dried brown rice pasta
- Add the spinach to the soup and cook for 1–2 minutes, until wilted and bright green.5 oz. baby spinach
- (Optional) Stir in freshly-squeezed lemon juice.1-2 tablespoon freshly squeezed lemon juice (optional)
- To serve: Place a serving of pasta in a bowl and ladle the soup over it. Top with freshly grated Parmesan. Pair it with crackers, crusty bread, rolls, or garlic bread for a complete meal.grated Parmesan cheese for serving
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!