Italian Wedding Soup is a traditional soup that has been enjoyed by generations of Italian families. The soup is made with a variety of nutritious ingredients that make it not only delicious but also healthy. The soup gets its name from the ancient Italian tradition of serving it at weddings, where it is said to bring good luck to the newlyweds. The soup is made with broth, vegetables, and meatballs, which makes it a hearty and filling meal.
Italian Wedding Soup
Italian Wedding Soup
6-8
20 minutes
30-40 minutes
Main Dish
Italian Wedding Soup is a traditional soup that has been enjoyed by generations of Italian families. The soup is made with a variety of nutritious ingredients that make it not only delicious but also healthy. The soup gets its name from the ancient Italian tradition of serving it at weddings, where it is said to bring good luck to the newlyweds. The soup is made with broth, vegetables, and meatballs, which makes it a hearty and filling meal.
Ingredients
1 lb grass-fed organic ground beef
8 cloves fresh garlic, half chopped for the meatballs, the other half minced for the soup
1 cup onions, diced
3 tbsp Italian herb blend
3 tbsp hemp seeds (optional)
2 tsp avocado oil
4 cups spinach, chopped
6 cups organic low sodium chicken broth
½ tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
- 1/2 tsp Himalayan pink sea salt
ground black pepper, to taste
Directions
Combine ground beef, chopped garlic, 1/2 cup diced onions, 3 tbsp Italian herb blend, hemp seeds (if using), and ground black pepper in a large bowl
Mix well until all ingredients are thoroughly combined
Form the mixture into small meatballs, about 1 inch in diameter
Heat 2 tsp avocado oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Set aside
Heat 2 tsp avocado oil in a large pot over medium heat
Add minced garlic and 1/2 cup diced onions, and sauté until softened about 3-4 minutes
Add chicken broth, dried thyme, dried oregano, dried basil, Himalayan pink sea salt, and ground black pepper. Stir to combine
Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes
Add browned meatballs to the soup and let them simmer for an additional 10-15 minutes until fully cooked through
Stir in chopped spinach and cook for another 2-3 minutes, until wilted
5 comments
This soup was tasty and perfect for a rainy day. Very similar to albondigas.
I added an egg to bind the meatballs together before cooking. Just mixed in on the first step. Replaced dried basil and thyme with fresh and still pretty tasty!
MINCE those onions because even a fine “dice” leaves giant pieces of onion in your 1" meatballs and they will fall apart, or minimally, give you giant bites of onion :(
The recipe has been adjusted since the above comments. However the seasoning in the meatballs are still much too strong. I suggest looking up another recipe to reference the seasoning amounts to use.
These instructions appear to have been written by AI… they make zero sense compared to the list of ingredients. For example, 6 T of Italian seasoning for 1.5 c of broth?? 10 meatballs from 2 pounds of meat?? It takes much longer than 15 min to “simmer” such huge meatballs. This was a total fail.
What is 4/5 cup supposed to be? Is this 4-5 cups? The recipe states use 1 1/2 cups and then use the balance later? I see you use this again as 4/5 tsp of thyme, again is this a typo and it is supposed to be 1/4? Thank you