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

Ingredients

  • 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

Instructions

  • 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

Notes

** 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.

Nutrition

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%