Italian Wedding Soup

4.93 from 13 votes

A traditional Italian soup served with leafy greens and meatballs.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 343kcal

Cost: $20

Combine the ingredients for the meatballs and roll into small meatballs about the size of a quarter. In the pot, add the olive oil and bring to medium-high heat. sear the meatballs for about 30-45 seconds on each side. They will sear quickly because they're so small. Set them aside.
Remove the oil from the pot. Add 1 tablespoon olive oil on medium heat. Add the onions and saute for about 5 minutes or until they begin to soften. Add the carrots and saute for 3 more minutes. Then stir in the garlic for a minute until fragrant.
Pour in the broth and add the bay leaves. Bring to a boil and then immediately lower to a simmer. Add the meatballs and simmer for 15 minutes.
After 15 minutes, stir in the pasta. Simmer for 15 more minutes and then remove from the heat. Add the spinach and cover for 5 minutes. Then stir it in and serve hot!

A lot of people don't like that the next day the pasta will have soaked up all the broth. My note is to add more broth if you're going to eat day two. The reason I add the pasta to the soup to cook is because of all the flavor that gets into the pasta and all the starch that transfers into the soup. It's the best way for flavor.