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Italian Wedding Soup
with meatballs / mushrooms

Active: 40 Total: 40

With meatballs from earlier in the week, this classic Italian soup is loaded with colorful vegetables and mushrooms for some extra substance. This soup was last featured in 2020.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.



Italian Wedding Soup with Meatballs:
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , chopped
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Oil, olive - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Italian seasoning - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Stock, any type - 4 cups
  • Meatloaf meatballs (ingredients listed separately) - ~12 , halved
  • Baby spinach - 5 oz
  • Lemon juice - 1 tsp
Meatloaf Meatballs:
  • Onions, medium and red - 1/4 , finely diced
  • Carrots - 6 oz , finely grated with a box grater
  • Garlic - 1 clove , finely diced
  • Butter - 2 Tbsp
  • Eggs - 1
  • Almond meal - 1/4 cup
  • Thyme, dried - 1 tsp
  • Beef, ground (chuck or 90% lean) - 1 lb
  • Bragg's / coconut aminos - 1 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Foil (opt) - for baking
  • Ketchup, paleo-friendly (opt) - 1/4 cup


  1. Onions (portion for soup) / Carrots (portion for soup) - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)

  3. Cook meatball aromatics - (Skip if meatballs were cooked ahead on Monday. If prepping right before cooking, get oven heating.) Prep onions (portion for meatballs), carrots (portion for meatballs), and garlic as directed and combine. Melt butter in a skillet. Add onions, carrots, garlic, and some salt. Saute until very tender, 5 to 8 minutes. (Can be done up to 5 days ahead)

  4. Make meatballs - (Skip if made ahead for Monday.) Combine cooked onions, carrots, and garlic with eggs, almond meal, and dried thyme. Stir well to combine. Add ground beef, aminos, salt, and black pepper. Gently mix with a spoon or your hands. (To keep the meatballs tender, try not to overwork them.) Form into 1” / 2.5 cm balls. (Can be done up to 2 days ahead.)

  5. Cook meatballs - Heat oven to 400F / 204C. Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil. Line meatballs up on prepared sheet pan. (Note: Ketchup is listed as an optional topping in case you made meatloaf meatballs earlier in the week. If you want to use it here to add more flavor to the meatballs as they cook, brush the ketchup over top.) Bake until the meatballs are cooked through, 12 to 18 minutes

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  1. Heat a large Dutch oven over medium heat.

  2. To heated Dutch oven, add olive oil. Add onions (portion for soup) and carrots (portion for soup) with a pinch of salt. Saute until softened, 5 to 6 minutes.

  3. Add mushrooms, tomato paste, Italian seasoning, and oregano. Stir until fragrant, ~1 minute more.

  4. Add stock and bring to a simmer.

  5. Halve meatballs.

  6. Add meatballs and spinach. Continue to simmer soup until spinach cooks down and meatballs are warmed through.

  7. Move soup off heat and stir in lemon juice. Taste and season with some salt and pepper.

  8. Ladle soup into bowls. Enjoy!



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