Italian Wedding Soup

Lunch / Dinner

Italian Wedding Soup

Italian flavors reign in this satisfying, yet surprisingly light-tasting, Italian Wedding Soup. With white wine, rich broth, creamy beans, spinach, and hearty Italian Mini Meatballs, the combination is a match made in heaven. But this flavorful bowl is really enhanced by gently simmering the meatballs in the broth, thoroughly infusing their flavor, making for one incredible soup.


about 10 cups

Total Time

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Tempering The Eggs

The eggs add richness and a creamy texture to the soup. But be sure to whisk them together with a little bit of the hot broth. This is called tempering, and helps prevent the eggs from curdling when adding them to the hot soup.


Prepare Italian Mini Meatballs according to directions.

Sweat onions, celery, carrots, ham, and garlic in oil in a pot, covered, over medium heat until softened, 10 minutes.

Deglaze pot with wine, scraping up any brown bits; reduce until nearly evaporated. Stir in broth, oregano, pepper flakes, and bay leaf; bring to a boil, reduce heat, and simmer 1520 minutes.

Add meatballs to simmering soup and cook gently until they float, 34 minutes; discard bay leaf. Add beans, spinach, and parsley; cook just until spinach wilts, about 2 minutes.

Whisk eggs with some of the hot broth; off heat stir into soup. Top servings with Parmesan.

Nutritional Facts

Nutritional Facts

Per 11?4 cups

Calories: 246

% Daily Value*

Total Fat 10g 15%

Saturated Fat 3g 15%

Cholesterol 105mg 35%

Sodium 591mg 24%

Carbs 16g 5%

Protein 20g

*Percent Daily Values are based on a 2,000 calorie diet.

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