Go Back
+ servings
A bowl of Italian wedding soup with a Latin Twist. There is a spoon holding one of the small meatballs in the recipe. You also see that this soup is made with fideos which is a cut spaghetti.
Print Recipe
No ratings yet

Italian Wedding Soup with a Latin Twist

This recipe is absolutely chock full of flavor. Using Auyama (West Indian Pumpkin) gives this recipe a delicious hint of sweetness. The meatballs are super tender and made with beef, sausage and pork. Yum!
Prep Time15 mins
Cook Time25 mins
Meatball browning7 mins
Total Time47 mins
Course: dinner, lunch, Main Course, Soup
Cuisine: Italian, Latin Fusion
Keyword: 3 meat meatballs, auyama soup, best italian wedding soup, best soup ever, caribbean soup, como hacer sopa italiana, easy soup, fideo soup, how to make italian wedding soup, how to make latin soup, how to make pumpkin soup, how to make tiny meatballs, italian wedding soup, italian wedding soup latin twist, latin pumpkin soup, latin soup, meatball soup, pumpkin soup, sopa con auyama, sopa de albondigas, sopa de fideo, sopa italiana con albondigas, soup, soup with vermicelli, twisted italian wedding soup
Servings: 6 servings


For the mini meatballs

  • 1/3 lb ground beef I prefer 85%
  • 1/3 lb ground pork
  • 1/3 lb ground sweet italian sausage
  • 1 egg
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs
  • 2 tbs yellow onion chopped fine (amount to taste)
  • 1 tsp garlic minced
  • 1/4 tsp salt optional (the less the better)
  • 1/4 tsp pepper
  • 1 tsp Worcestershire sauce
  • 1/2 tsp parsley I use Gourmet Garden semi-dried
  • 1/4 tsp oregano
  • 1 tbs olive oil for browning after formed

For the soup

  • 1 tbs olive oil
  • 1/4 cup yellow onions chopped
  • 2 celery stalks chopped fine
  • 1/4 cup carrots chopped fine
  • 1 tsp garlic minced
  • 8 cups chicken broth or stock Add extra if you'd like your soup more watery
  • 1 cup auyama (West Indian Pumpkin) sub with regular pumpkin, Kabocha squash
  • 1 cup fideos vermicelli or cut spaghetti are similar
  • 1 hand bunch of baby spinach
  • 1/4 cup fresh cilantro rinsed hand chopped into soup
  • 3/4 tbs Better than Boullion Chicken Roasted Chicken Base


Making the mini-meatballs

  • Place beef, sausage and pork in a deep bowl.
  • Place egg, parmesan, breadcrumbs, onion, garlic, salt, pepper, worcestershire sauce, parsley and oregano over the meats and then mix well.
  • With a teaspoon, make small 1 inch or so mini-meatballs. When you are forming them do so with little pressure so that the meatballs is not to tightly packed.
  • Set the meatballs aside on a plate ot baking pan until finished making them all.
  • In a large skillet, over medium high heat, add olive oil and brown the meatballs making sure they do not touch. Turn them over one by one as they brown to brown all around.
  • Once mostly browned, lightly stir with a large spoon making sure none are breaking apart.
  • Once done, turn stove off and set aside until we are ready to place in the soup.

Start making the soup

  • In a large pot, over medium high heat, add olive oil.
  • Once the oil is hot, add onions, celery and carrots. Cook for about 5 minutes or until they start becoming translucent.
  • Then add garlic and stir in for 30 seconds.
  • Add the chicken stock, cover and bring to a boil.
  • Once it's boiling, lower heat and add the auyama (West Indian pumpkin) or pumpkin or Kabocha squash, fideos and mini-meatballs. Make sure to get some of the drippings of the pan in too.
  • Cover and cook for 10 to 12 minutes.
  • Next add the spinach and cilantro and stir. They should be wilted in a couple of minutes.
  • Have a taste. If you think it needs a bit of salt or a bit more flavor, mine always does, add about 3/4 tablespoon of Better Than Bouillon Roasted Chicken Base. Mix in and give it a minute. Taste again and that should be it!
  • I like to save my soup in small freezable containers and freeze to have when I want soup. These will stay good for about 3 months.