Classic Italian Wedding Soup

Discover this elevated Italian Wedding Soup recipe that has readers repeatedly gushing: โ€œItโ€™s the best wedding soup I have ever tasted,โ€ โ€œTHE BEST THING I HAVE EVER MADE,โ€ and โ€œI cannot get over how good it was!โ€  

Crafted with expertise and approachability, the meatballs cook directly in the bold, rich, aromatic broth for maximum flavor and ease. Follow along for tips, tricks, and perfected techniques for an Italian Wedding Soup that promises to be your most-requested recipe yet!

top view of two hands holding a bowl of authentic Italian Meatball Soup recipe


 
ingredient icon

Italian Wedding Soup Recipe ingredients

There are quite a few ingredients listed for this Italian Wedding Soup recipe due to both the soup and the meatballs โ€“ but keep in mind the meatball ingredients are dump and roll, and the soup is sautรฉ, add and simmer so please donโ€™t be scared away!

THE SOUP:ย 

  • Pasta: acini di pepe is the authentic Italian Wedding Soup favorite and provides the perfect texture and size. It is also hard to overcook so it doesnโ€™t become soggy in the soup.ย  You should be able to find this round pasta in most grocery stores or you can Amazon it.ย  Just a note โ€“ it is a very small pasta when dry โ€“ so small you might think you have purchased the wrong pasta!ย  It will expand significantly once cooked.
  • Oil:ย ย high quality olive oil for the best/most authentic flavor but any cooking oil will also work.
  • Onion:ย you will need one yellow onion for the Italian Wedding Soup recipe โ€“ half a cup for the meatballs and the rest for the soup.
  • Carrots:ย  chop the carrots into roughly 1/4-inch chunks.
  • Celery:ย  chop the celery into roughly 1/4-inch chunks.ย 
  • Garlic:ย I use 4 garlic cloves but you can use more or less depending on your garlic love.
  • Cannellini beans: arenโ€™t traditionally added to Italian Wedding Soup but I think theyโ€™re a spectacular addition.ย  They add an irresistible creamy texture and nutty flavor.ย 
  • Spinach:ย  4 oz. of baby spinach, trimmed and extra-large pieces torn.ย  4 oz. will come out to about 3 packed ups.
  • Lemon juice:ย  enhances all of the flavors of the soup with a fresh, vibrant pop.ย  You can use fresh or bottled lemon juice and more or less to taste.
  • Chicken broth:ย  use low sodium beef broth so we can control the salt otherwise your Italian Wedding Soup will be too salty.
  • Herbs:ย  dried parsley, dried oregano, dried basil, and dried thyme, are added at the beginning of the simmering soup which infuses the broth with subtle herby goodness.
  • Salt and pepper:ย  this easy Italian Wedding Soup recipe is further seasoned with salt and pepper to awaken the entire soup.ย  Remember you can always add more salt and pepper to taste, so it is better to start conservative then add more to taste to individual servings later.ย 
showing how to serve easy Italian Meatball Soup recipe by  scooping a big spoonful of soup in a brass ladle

THE MEATBALLS

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Beef:ย I recommend lean ground beef because it is fatty enough to taste juicy and lean enough to not make your soup greasy.
  • Italian sausage: adds tons of flavor to the meatballs instead of using just ground pork.ย  You may use ground pork, however, if thatโ€™s what you have on hand.
  • Breadcrumbs:ย  I like to make my own breadcrumbs for this Italian Wedding Soup recipe by toasting a slice of white bread, removing the crust and dicing or chopping in the food processor.ย  The crumbs boast a looser texture than store-bought breadcrumbs which makes for juicer meatballs.ย  You may, however, substitute with ยฝ up panko breadcrumbs.
  • Onion:ย  use half a cup yellow onion.ย  Make sure to dice it fine so you donโ€™t bite into raw onion in your meatballs.
  • Garlic:ย  I honestly prefer garlic powder in my meatballs because I think it distributes more evenly than garlic cloves; but you may use 3 finely minced garlic cloves; your choice.
  • Egg:ย  one large egg will do the trick.
  • Herbs:ย ย give these Italian Wedding Soup meatballs their distinctive alluring flavor.ย  Chopped fresh parsley, basil and oregano or you may substitute with dried.ย  Remember the substitution ratio is 3:1 fresh to dried.ย 
  • Parmesan:ย  finely, freshly grated Parmesan please!ย  This means Parm grated on the finest holes so it is powdery.
  • Milk: ย helps moisten and bind all the ingredients together; donโ€™t skip!
    top view of showing how to serve Italian Meatball Soup recipe by garnishing with parsley and basil

    How to make Italian Style Wedding Soup

    Making Italian Wedding Soup is simple: just shape the meatballs, sautรฉ the veggies, then add the meatballs and pasta directly into the soup to simmer followed by the spinach.ย  It’s ready in about an hour from start to finish.ย  The only tedious part of the recipe is chopping the herbs (you can use your food processor) and rolling the small meatballs but you can enlist your kids to help (they donโ€™t have to be perfect!) or roll the meatballs earlier in the day.ย 

    Hereโ€™s How to make Italian Wedding Soup:

    1. Make Meatballs.  Line a baking sheet or cutting board with parchment paper to add your finished meatballs to. This way they wonโ€™t stick and are easy to move close to the stove. Add egg to a large bowl and whisk.  Add all remaining meatball ingredients and mix with your hands just until combined.  
    2. Shape Meatballs.  Using 1 ½ teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside. 
    showing how to make Italian Meatball Soup by rolling ground beef, pork and herbs into meatballs and lining in rows on parchment paper
    1. Sautรฉ Veggies.  Cook onions, carrots, and celery, for 5 minutes.  Add the garlic and sautรฉ one minute.  Add beans, chicken broth, and all seasonings.
    1. Add Meatballs.  Cover the soup to bring to a simmer, once simmering, remove lid and add meatballs.  Simmer for 5 minutes.  If you decide to brown the meatballs in the oven first (info to follow), then you can skip this 5-minute simmer.
    showing how to make Italian Meatball Soup by adding meatballs to soup to cook in the broth
    1. Add Pasta.  Add acini de pepe and simmer an additional 8-10 minutes or until meatballs are cooked through and pasta is tender.  
    2. Add Spinach. Stir in the spinach and lemon juice, allow spinach to wilt, about one minute. Taste and season with salt and pepper if desired.
    showing how to make Italian Meatball Soup by adding spinach to the soup
    top view of a Dutch oven of Italian Meatball Soup recipe with a ladle ready to serve

    Best Italian Wedding Soup Recipe tips and tricks

    • Use fresh breadcrumbs for the juiciest meatballs. ย ย Store bought breadcrumbs and panko are denser than homemade breadcrumbs; their dry texture means drier meatballs.ย  For the juiciest meatballs, stick with homemade.
    • Use fresh herbs and dried herbs.ย  Stick with fresh herbs for the meatballs for maximum flavor and tenderness and dried herbs in the soup for maximum flavor (because the dried herbs simmer with the soup the entire time verses being added at the end).
    • Use a food processor.ย  You can quickly dice your toasted bread for the homemade breadcrumbs in your food processor. You can also add the onion, garlic and fresh herbs for the meatballs to the bread right in the processor. I do not suggest adding all of the meatball ingredients to the food processor, however, because this results in denser meatballs. Instead, finish mixing the ingredients by hand.
    • Fresh parmesan.ย  Use quality, freshly grated Parmesan for both the meatballs and to garnish the soup.ย ย  You canโ€™t beat the flavor! ย Grate on the smallest holes of your grater for powdery parm in the meatballs.
    • Wet hands to make meatballs.ย If your hands get too sticky when making meatballs, you can either dampen your palms or lightly spray them with nonstick cooking spray.
    • Make meatballs small and uniform.ย ย I suggest using a 1 ยฝ teaspoon scooper to roll your meatballs so they are a uniform size and cook evenly.ย  This also saves tons of time!ย  The small meatballs cooks in the allotted time and deliver juicy meatballs in every bite.
    • Donโ€™t stir meatballs.ย  The raw meatballs can easily break apart if stirred after they are first added so wait until they have simmered for at least five minutes before gently stirring.ย  If they break apart though itโ€™s not the end of the world โ€“ they still taste delicious -just are no longer meatballs 😉.ย 
    • Use small pasta.ย  If you canโ€™t find acini de pepe, then donโ€™t go any larger than small pasta shells or it will throw off the entire soup.ย  We want small pasta in every bite that is complimentary and not combative.
    • Consistency.ย  The consistency of this Italian Wedding Soup recipe is up to you! ย For a less chunky soup, simply add additional stock or water at the end of cooking. Keep in mind that the pasta will continue to absorb the broth as it sits, so you may need to add additional liquid if not serving right away and when reheating.
    • Scale up or down. This Italian Wedding Soup recipe can easily be scaled up or down. You can scale down if you donโ€™t have a large family and donโ€™t want leftovers or up for more leftovers (theyโ€™re fantastic) or for a large crowd.ย  To scale the recipe, simply use the arrows next to the serving size in the recipe card and it will change the ingredient measurements for you.ย 

      Italian Wedding Soup Recipe variations

      This Italian Wedding Soup recipe is comforting in its classic ingredients and flavor, but can also be used as a springboard to make it your own:

      • Swap greens. Substitute the spinach with kale, escarole, endive or cabbage.ย 
      • Customize vegetables.ย I love the combo of veggies in this Italian Wedding Soup recipe- but thereโ€™s a lot of flexibility!ย  Other delicious vegetable options include green beans, bell peppers, mushrooms, broccoli, cauliflower, potatoes, zucchini, corn, peas, and cabbage.ย  Just be aware of veggie cooking times โ€“ for example, green beans take longer to cook than peas and cabbage which just takes minutes.
      • Use less veggies. You can also go minimalistic and just add spinach or a couple veggies of choosing.
      • Go low carb.ย  Use cauliflower rice instead of pasta.
      • Use rice:ย  Swap the pasta for long-grain white rice or stir in cooked brown rice when ready to serve.ย  Long grain white rice will take 8-12 minutes to simmer in the soup.ย 
      up close of scooping up authentic Italian Meatball Soup recipe with a ladle to serve

      Creamy Recipe for Italian Wedding Soup

      Italian Wedding Soup can also be made tantalizingly creamy by adding flour and half and half with cornstarch in place of all chicken broth.

      • Cook vegetables with 4 tablespoons butter.
      • Sprinkle ⅓ cup flour over the onions and carrots/celery the last minute of cooking and cook for one minute.
      • Instead of using all chicken broth, use 6 cups chicken broth and 4 cups half and half mixed with 2 tablespoons cornstarch OR 4 cups heavy cream without the cornstarch.
      top view of showing how to serve Italian Meatball Soup recipe by garnishing with parsley and basil

      How to serve Classic Italian Wedding Soup

      Italian Wedding Soup is a meal-in-one that is perfectly delicious with crusty bread, a big green salad orย fruit salad and any of the following:

        ย 

          Italian Wedding Soup Recipe FAQs

          CAN I FREEZE THE MEATBALLS?

          Absolutely! I like to double the meatball recipe and use half in the soup now and freeze half for another day.ย  Now, all I have to do is drop the frozen meatballs into the simmering soup!
          Line raw (or browned) meatballs on a parchment lined baking sheet so they arenโ€™t touching.
          Place entire baking tray in the freezer. If your freezer canโ€™t accommodate your baking sheet then use a small tray and freeze in batches.ย  Freeze for 1-2 hours until solid.
          Transfer meatballs to a freezer safe bag or container.
          Label meatballs and freeze for up to 3 months.
          When ready to use, add frozen meatballs directly to the simmering soup and simmer 10 minutes before adding the pasta.

          side view of authentic Italian Meatball Soup recipe with meatballs and acini de pepe

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          ยฉCarlsbad Cravings by CarlsbadCravings.com

          Best Italian Wedding Soup

          Italian Wedding Soup is a traditional Italian soup made with juicy, herb-Parmesan infused pork meatballs, acini de pepe, carrots, celery, and spinach all simmered in a bold, rich, aromatic, broth - it is MEGA flavorful comfort in a bowl! This recipe is also all made in one pot โ€“ no need to bake/sear the meatballs first! This Italian Wedding Soup recipe is customizable with your favorite veggies, favorite pasta and you can even use chicken/turkey instead of Italian sausage/beef for the meatballs. Italian Wedding Soup is make-ahead friendly (tips and tricks included!) stores and reheats beautifully, is freezer friendly irresistibly delicious!
          Servings: 6 servings
          Total Time: 1 hour 5 minutes
          Prep Time: 45 minutes
          Cook Time: 20 minutes

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          Ingredients

          MEATBALLS

          • 1 large egg
          • 8 oz. lean ground beef
          • 8 oz. mild Italian sausage casings removed
          • 1 slice white sandwich bread TOASTED, crust removed, diced
          • 1/2 cup freshly finely grated Parmesan cheese
          • 1/2 cup diced yellow onion
          • 2 tablespoons milk
          • 3 tablespoons minced fresh parsley or 1 TBS dried
          • 1 tablespoon minced chopped basil or 1 tsp dried
          • 1 1/2 teaspoons minced fresh oregano or ½ tsp dried
          • 3/4 teaspoon garlic powder or 3 minced garlic cloves
          • 1/2 teaspoon salt
          • 1/4 teaspoon pepper

          SOUP

          • 2 tablespoon olive oil
          • Remaining onion from meatballs
          • 1 cup chopped carrots
          • 1 cup chopped celery
          • 3-4 cloves garlic minced
          • 1 15 oz. can cannellini beans rinsed and drained
          • 10 cups low sodium chicken broth
          • 1 tsp EACH dried parsley, dried oregano, dried basil
          • 1/2 tsp EACH dried thyme, salt
          • 1/4 teaspoon pepper
          • 1 cup acini di pepe (uncooked) may sub orzo
          • 4 oz fresh baby spinach trimmed (about 3 packed cups)
          • 1-2 tablespoons lemon juice to taste

          Instructions

          • Meatballs: Line a baking sheet or cutting board with parchment paper; set aside. Add egg to a large bowl and whisk. Add all remaining meatball ingredients and mix with your hands just until combined. Using 1 ½ teaspoons scoop, shape the mixture into 1-inch-diameter meatballs. Place on prepared baking sheet; set aside.
          • Heat oil over medium-high heat in a large Dutch oven/soup pot. Add onions, carrots and celery and sautรฉ for 5 minutes; add garlic and sautรฉ one minute.
          • Add beans, chicken broth, and all seasonings. Cover the soup to bring to a simmer, once simmering remove lid and add meatballs. Simmer for 5 minutes.
          • Add pasta and simmer an additional 8-10 minutes or until meatballs are cooked through and pasta is tender.
          • Stir in the spinach and lemon juice, allow spinach to wilt, about one minute. Taste and season with salt and pepper if desired. Add additional broth or water if desired for a less chunky soup.

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          Recipe Notes

          Ingredient Substitutions

          • Italian sausage: adds tons of flavor to the meatballs instead of using just ground pork.  You may use ground pork, however, if thatโ€™s what you have on hand.   You may also substitute the meats withground turkey or chicken.  Just keep in mind the higher the fat content, the juicier the meatballs. I also like to add a little beef bouillon to my turkey or chicken when I am substituting them for beef. The bouillon adds a rewarding beefy flavor. If using bouillon, you will want to reduce the amount of salt in the meatballs.
          • Breadcrumbs:  homemade breadcrumbs boast a looser texture than store-bought breadcrumbs which makes for juicer meatballs.  You may, however, substitute with ยฝ cup panko breadcrumbs.
          • Acini di pepe: you should be able to find this round pasta in most grocery stores or you can Amazon it.  If you cannot find acini de pepe, you may substitute with orzo pasta; my last choices would be ditalini or small shells.
          • Spinach: you may substitute with escarole, kale or endive.  If you do so, you will want to add them to the soup when you add the pasta because they take longer to cook than spinach, which wilts almost instantly.  You may also use frozen spinach but it has a different feel/texture than fresh spinach, so it comes down to personal preference.  If using frozen spinach, use about 8-10 oz.  You will want to thaw the spinach (can be done in the microwave), and add it at the very end, then just warm through for a minute or so.  

          Do I have to brown the meatballs first?

          No!  Authentic Italian Wedding Soup calls for dropping the meatballs directly into the simmering soup to cook just like I do in my Albondigas Soup โ€“ this not only saves you time by eliminating the browning step but also infuses the broth with TONS of flavor that cannot be achieved any other way.  Simply skim the fat from the broth prior to serving.

          If you would like to completely render the fat first, you can brown the meatballs separately in a NONSTICK skillet or bake them on a greased baking rack placed over a baking pan in the oven, the elevated rack will allow any grease to drip off of the meatballs.  

          • Pre-heat oven to 350 degrees F.
          • Line a rimmed baking sheet with foil for easy cleanup.
          • Place a cooking rack on top of the baking sheet and spray with cooking spray.   
          • Add meatball in a single layer without touching.
          • Bake for 18 minutes.
          • Skip simmering the meatballs for 5 minutes called for in the recipe and add the browned meatballs at the same time as the pasta.

          Tips and Tricks

          • Use fresh breadcrumbs for the juiciest meatballs.   Store bought breadcrumbs and panko are denser than homemade breadcrumbs; their dry texture means drier meatballs.  For the juiciest meatballs, stick with homemade.
          • Use fresh herbs and dried herbs.  Stick with fresh herbs for the meatballs for maximum flavor and tenderness and dried herbs in the soup for maximum flavor (because the dried herbs simmer with the soup the entire time verses being added at the end).
          • Use a food processor.  You can quickly dice your toasted bread for the homemade breadcrumbs in your food processor. You can also add the onion, garlic and fresh herbs for the meatballs to the bread right in the processor. I do not suggest adding all of the meatball ingredients to the food processor, however, because this results in denser meatballs. Instead, finish mixing the ingredients by hand.
          • Use two meats.  The combination of both mild Italian sausage and lean ground beef is sublime.  I would only substitute with ground turkey or chicken if trying to save some calories as they are not as juicy or richly flavored.
          • Fresh parmesan.  Use quality, freshly grated Parmesan for both the meatballs and to garnish the soup.   You canโ€™t beat the flavor!  Grate on the smallest holes of your grater for powdery parm in the meatballs.
          • Wet hands to make meatballs. If your hands get too sticky when making meatballs, you can either dampen your palms or lightly spray them with nonstick cooking spray.
          • Make meatballs small and uniform.  I suggest using a 1 ยฝ teaspoon scooper to roll your meatballs so they are a uniform size and cook evenly.  This also saves tons of time!  The small meatballs cooks in the allotted time and deliver juicy meatballs in every bite.
          • Donโ€™t stir meatballs.  The raw meatballs can easily break apart if stirred after they are first added so wait until they have simmered for at least five minutes before gently stirring.  If they break apart though itโ€™s not the end of the world โ€“ they still taste delicious -just are no longer meatballs 😉. 
          • Use small pasta.  If you canโ€™t find acini de pepe, then donโ€™t go any larger than small pasta shells or it will throw off the entire soup.  We want small pasta in every bite that is complimentary and not combative.
          • Consistency.  The consistency of this Italian Wedding Soup recipe is up to you!  For a less chunky soup, simply add additional stock or water at the end of cooking. Keep in mind that the pasta will continue to absorb the broth as it sits, so you may need to add additional liquid if not serving right away and when reheating.
          • Scale up or down. This Italian Wedding Soup recipe can easily be scaled up or down. You can scale down if you donโ€™t have a large family and donโ€™t want leftovers or up for more leftovers (theyโ€™re fantastic) or for a large crowd.  To scale the recipe, simply use the arrows next to the serving size in the recipe card and it will change the ingredient measurements for you. 

          Prep Ahead

          This Italian Wedding Soup recipe is very simple but it does require chopping some veggies and assembling the meatballs which can take some time.  Fortunately, you can do both in advance!

          • Vegetables:  The onions, celery, carrots and garlic can all be chopped ahead of time. Store the onions (minus the ยฝ up for the meatballs), carrots and celery in airtight container together and the garlic in a separate container/bag in the refrigerator.
          • Assemble meatballs:  You can completely assemble the meatballs according to directions.  To store, line uncooked meatballs on parchment paper and tightly wrap with foil or plastic wrap.  Store in the refrigerator for up to 24 hours until ready to use then simply drop uncooked meatballs directly into the soup.
          • Freeze meatballs.  You can also flash freeze the raw meatballs on the parchment lined baking sheet for 1-2 hours, then transfer to a freezer safe container and freeze for 3-4 months. More detailed instructions to follow.

          How to Freeze Meatballs

          I like to double the meatball recipe and use half in the soup now and freeze half for another day.  Now, all I have to do is drop the frozen meatballs into the simmering soup!

          • Line raw (or browned) meatballs on a parchment lined baking sheet so they arenโ€™t touching.
          • Place entire baking tray in the freezer. If your freezer canโ€™t accommodate your baking sheet then use a small tray and freeze in batches.  Freeze for 1-2 hours until solid.
          • Transfer meatballs to a freezer safe bag or container.
          • Label meatballs and freeze for up to 3 months.
          • When ready to use, add frozen meatballs directly to the simmering soup and simmer 10 minutes before adding the pasta.

          How to Freeze Soup

          If you are making this Italian Wedding Soup ahead of time strictly to freeze
          then I would omit the pasta and spinach and add fresh when reheating.  If
          you are freezing leftovers, then you may freeze the soup with the pasta and the spinach.   The pasta freezes much better than other pastas because it
          is so small. 

          • Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and so it doesnโ€™t linger in the โ€œdanger zoneโ€ temperature for too long.
          • Package:  Transfer soup to a freezer safe container or smaller containers. 
          • Freeze. Freeze for up to 3 months.
          • Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat on the stove or microwave per instructions.

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          16 Comments

          1. Monica says

            Hello,
            Just wondering when you say in the soup ingredients, “Remaining onion from meatballs,” do you have a specific amount? Or is it just the leftover of a whole onion after the 1/2 cup is used for the meatballs?

            Thank you! I can’t wait to make this for dinner this week! I LOVE your recipes! They are the best!

            Monica

            • Jen says

              Great question, I will clarify in the recipe – but it is whatever is left from a whole onion after you use the half cup in the meatballs. Enjoy!

          2. Margaret Rhodes says

            Oh my goodness!! This soup was so good. Best wedding soup I have ever tasted., and by far the easiest to make. Your recipes have never failed to be amazing

            • Jen says

              I am thrilled you made it already and loved it! Thank you so much Margaret for taking the time to comment and make my day!

          3. Lindsay says

            Hi! This looks delicious! Do you think it could be made in a crockpot or Instant Pot? Obviously want to safely cook the meatballs through. I just love having soup in the crockpot ready to go when we get home from sports practices in TJs evening. Thanks for your site & recipes. Itโ€™s fantastic!

            • Jen says

              Great question Lindsay! Yes, you can cook the soup with raw meatballs in the crockpot but I would cook the pasta separately (you can do it in advance) and add it when ready to serve. The meatballs will require 5-6 hours on low and 3-4 on high. Enjoy!

          4. Monica Abarca says

            Another amazing recipe! Just made this for dinner tonight and my family loved it! Thank you again for all of the time, effort, and dedication you put into developing quality recipes! ๐Ÿ™‚

            • Jen says

              Yay! I’m so pleased it was a winner with the entire family! Thank you for making my recipes, I love hearing you’re enjoying them!

          5. Jessica says

            I am not a good cook but can generally follow directions. I’d only had canned Italian Wedding Soup but it’s one of my favorites so I wanted to give it a try. I am almost 40 and THIS SOUP IS THE BEST THING I HAVE EVER MADE. I cannot get over how good it was. I just ate the last of it after a week and already want to make it again. I think I could eat this every day! Even my very picky boyfriend admitted it was delicious. So so good.

            • Jen says

              Thank you for your awesome comment Jessica! I love hearing how much you loved this soup and am honored it is the “best thing” you’ve ever made! Thank you!!

          6. Julie Baker says

            I just made this recipe and followed the instructions exactly. Wow – what a fantastic soup! Such great flavor in the meatballs! I canโ€™t wait for my family to try this – everyone will love it.

            • Jen says

              Thanks so much Julie, I’m so pleased you loved it!!

          7. Dawn says

            Love Italian wedding soup!! I used kale for a bit of crunch instead of spinach thank you

            • Jen says

              Thanks Dawn, so pleased it was hit!

          8. Brenda Hillyer says

            When you recommend “lean” ground beef do you mean 85% or 90+%?

            • Jen says

              You can use whatever you prefer, but I use 90+ lean. Enjoy!