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Italian Wedding Soup with meatballs in a white owl with a spoon and a blue and white napking
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The Best Italian Wedding Soup Recipe with Meatballs

This Italian wedding soup works because it builds flavor in thoughtful layers. Starting with olive oil, onions, carrots, celery, and garlic creates a rich, aromatic base that gives the broth depth from the very first step. Using chicken stock along with chicken and garlic bases reinforces that savory backbone, making the soup taste slow-simmered without extra effort.
Course dinner, lunch
Cuisine Italian
Keyword meatalls, soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 285kcal

Equipment

Ingredients

  • 3 tablespoons canola oil
  • 2 1/2 cups carrots diced
  • 2 1/2 cups celery diced
  • 1 onion diced
  • 5 cloves garlic grated
  • 1/4 cup dry white wine
  • 1 teaspoon better than boullion chicken base
  • 1 teaspoon better than boullion garlic base
  • 96 ounces low-sodium chicken broth 3 32 ounce boxes
  • 1 tablespoon granulated garlic
  • 1 tablespoon Italian seasoning
  • 1 tablespoon black pepper
  • 2 lb cooked meatballs
  • 2 cups Pasta Ditalia
  • 4 cups kale chopped, ribs removed
  • Juice of 1 lemon

Instructions

  • Heat the oil until shimmering.
    3 tablespoons canola oil
  • Add in the carrots and celery and cook until they have softened, about 5 minutes.
    2 1/2 cups carrots, 2 1/2 cups celery
  • Add in the onion and cook for 2 minutes. Add the garlic and cook for 30 seconds, stirring to make sure it does not burn.
    1 onion, 5 cloves garlic
  • Pour in the wine and simmer until the alcohol has evaporated, about 5-6 minutes.
    1/4 cup dry white wine
  • Add in the chicken base, garlic base, chicken broth, granulated garlic, Italian seasoning, black pepper and bring to a boil.
    1 teaspoon better than boullion chicken base, 1 teaspoon better than boullion garlic base, 1 tablespoon granulated garlic, 1 tablespoon Italian seasoning, 1 tablespoon black pepper, 96 ounces low-sodium chicken broth
  • Add in the meatballs and the pasta and bring the soup back to a boil.
    2 lb cooked meatballs, 2 cups Pasta
  • Cook 8-10 minutes until the pasta is al dente and the meatballs are warmed through.
  • Reduce the heat to a simmer and stir in the chopped kale and lemon juice. Simmer for 2 minutes until the kale has softened.
    4 cups kale, Juice of 1 lemon

Nutrition

Serving: 1bowl | Calories: 285kcal | Carbohydrates: 16g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 832mg | Potassium: 580mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5260IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg