Quick Italian Wedding Soup with Meatballs and Arugula @allourway.com
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5 from 2 votes

Quick Italian Wedding Soup with Meatballs Minestra Maritata

Classic Italian flavors combine in the satisfying, yet surprisingly light-tasting soup. Rich broth, white wine, creamy beans, and hearty meatballs unite to form a marriage made in culinary heaven.
Prep Time15 mins
Cook Time45 mins
Course: First course, main dish, primo, Soup
Cuisine: Italian, Italian American
Keyword: Fall dinner, meatball soup
Servings: 8 about 10 cups
Calories: 270kcal
Author: Marisa Franca @ All Our Way


  • For the Meatballs:
  • 1/2 cup Panko crumbs
  • 1/2 cup Parmesan grated
  • 4 Tablespoons chopped fresh flat-leaf parsley
  • 2 eggs beaten
  • 4 teaspoons dried Italian seasoning
  • 2 teaspoons garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 red pepper flakes
  • pinch nutmeg
  • 3/4 lb. ground round
  • 1/4 lb. ground sausage
  • For the soup:
  • 2 Tablespoons olive oil
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • 1 Tablespoon garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons red pepper flakes
  • 3 bay leaves
  • 3/4 cup smoked beef sausage sliced in half-moons then in quarters
  • 1/2 cup dry white wine
  • 6 cups chicken broth
  • 1 can cannelloni beans drained and rinsed (15 oz.)
  • 2 cups fresh arugula or spinach
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 eggs beaten
  • Shredded Parmesan for garnish


  • Heat oven to 350 F. Stir all of the meatball ingredients in a large bowl. Mix thoroughly. Form meatballs using a small scoop or melon baller and place on foiled lined baking sheet. Bake for 20 minutes. Do not overbake. **
  • Sweat the vegetables, garlic, and seasonings in oil in a large pot or Dutch oven, covered, over medium heat until soft, about 10 minutes.
  • Add the smoked beef sausage quarters and continue to cook an additional 2 minutes.
  • Deglaze with wine; reduce until nearly evaporated. Stir in broth and bring to a boil, reduce heat, and simmer covered 15-20 minutes.
  • Drop meatballs into simmering soup and cook gently until they float, 3-4 minutes. Add beans, arugula or spinach, and parsley, and cook just until the arugula or spinach wilts, about 2 minutes. ***
  • Whisk eggs with some of the hot broth, then remove the soup from heat; stir in egg mixture.****
  • Garnish soup with Parmesan


** You will have extra meatballs. We made around 42. We put in around 30.
*** If you like more substance in your soup you can add another can of cannelloni beans and/or small pasta such as patina, ditalini, or orzo.
****The eggs add richness and a creamy texture to the soup. Be sure to whisk them together well with a little bit of the hot broth. Add a little more of the hot broth once that is whisked in. This is called "tempering" and will help prevent the eggs from cuttingly when added to the hot soup.


Serving: 11/4 cups | Calories: 270kcal | Carbohydrates: 10g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 1253mg | Potassium: 582mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85.4% | Vitamin C: 30.9% | Calcium: 17.1% | Iron: 19.2%