Mini Meatball & Arugula Soup

I’ve had Italian Wedding soup on several different occasions throughout my life. Each time, I enjoyed the soup but I never considered it a favorite. And I also noticed that there was an ingredient or two that was different with each variation I had.

So since I had a batch of mini meatballs on hand from earlier in the week, I figured I’d tackle my own variation of an Italian Wedding soup for our Sunday soup night. Or at least something similar, since I totally winged it as I put the soup together.

I’m glad I did because the soup turned out delicious. We all really enjoyed the combination of flavors and the way the sharpness of the arugula mingled with the broth. I’ll definitely be making this again!

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Mini Meatball & Arugula Soup

  • 1/2 lb. ground beef
  • 1/2 c. breadcrumbs
  • 1 egg
  • 1 T. Parmesan cheese
  • 1/2 t. garlic powder
  • Salt and pepper, to taste
  • 1 t. olive oil
  • 1 small onion, sliced
  • 5 cloves garlic, minced
  • 1 c. carrots, thinly sliced or shredded
  • 1 lb. potatoes, cubed (I used new golden potatoes, but any kind would work)
  • 5 c. chicken stock
  • 1 T. Italian seasoning
  • 1 lb. arugula, washed and trimmed

1. Combine the ground beef, bread crumbs, egg, Parmesan cheese, garlic powder and salt & pepper to taste. Mix with hands and roll into small meatballs, about 2 dozen total. Set aside.

2. In a large sauce pan or stockpot, heat olive oil. Add onion and garlic. Cook for 2 minutes. Add mini meatballs and cook until evenly browned. Stir in carrots and potatoes.

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3. Add chicken stock and Italian seasoning. Bring to a boil. Cover, reduce heat and simmer for about 15-20 minutes, until potatoes are tender. Just before serving, stir in arugula and cook an additional 2-3 minutes, until heated through.

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16 thoughts on “Mini Meatball & Arugula Soup

  1. I love Italian Wedding Soup. I have never seen it with potato in it. I always put d’italini pasta in mine but I like the idea of the potato. It looks wonderful. It makes me want to make some soon.

  2. Looks great!

    Arugala would be nice, I bet. I typically use escarole.

    And I have never, ever seen potatoes in it. I use orzo or ditalini in mine.

    Yummy variation.

    :)

  3. I made this tonight, Kate, and it was totally delicious! I didn’t have any carrots so I left that out and I subbed spinach for the arugula. If anyone else is planning on that, I would chop it a little. It probably doesn’t have the same bite, but it was still really good!

  4. I made this tonight and it was SOOOO good! I think I like it better with potatoes! My oldest son loves wedding soup so he was a happy camper. I think this version is easy and a make again. Two things I did different, used spinach and baked the meatballs and added them after I put the broth in. Thanks SO much!
    Shorty

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