Description
Italian Wedding Soup is a classic, comforting soup featuring tender homemade meatballs, fresh vegetables, and delicate pasta simmered in a savory chicken broth. This recipe combines ground beef and pork meatballs baked to perfection, then added to a vibrant vegetable and kale broth with acini di pepe pasta, garnished with grated Parmesan cheese. Perfect for a hearty family meal, this soup offers warmth and rich Italian flavors in every spoonful.
Ingredients
Scale
For the Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 1/2 teaspoon black pepper
For the Soup
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery ribs, diced
- 2 garlic cloves, minced
- Kosher salt (such as Diamond Crystal), to taste
- 8 cups chicken stock
- 4 cups kale, chopped with stems removed
- 1/2 cup acini di pepe pasta (or substitute with orzo)
- Grated Parmesan, for serving
Instructions
- Prepare and Bake Meatballs: Line a sheet pan with foil or parchment paper and preheat your oven to 400°F. In a bowl, gently mix the ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until just combined. Using a teaspoon, drop 1-inch portions of the mixture onto the prepared sheet, then roll them into balls. Bake for 15 minutes until the meatballs are cooked through and lightly browned. Set aside.
- Sauté Vegetables: While the meatballs bake, heat 2 tablespoons of olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, and minced garlic with a pinch of salt. Sauté for 6-8 minutes until the vegetables are softened and beginning to turn golden.
- Add Broth and Cook Pasta: Pour in the 8 cups of chicken stock and increase the heat to bring the soup to a boil. Once boiling, add the acini di pepe pasta and cook for 4 to 6 minutes until the pasta is tender.
- Add Kale and Meatballs: Stir in the chopped kale and simmer for about 2 minutes to wilt. Then add the baked meatballs to the soup and simmer for an additional 1 minute. Season the soup with more salt and pepper as needed, especially if using low or no-sodium chicken stock.
- Serve: Ladle the soup into bowls and garnish generously with freshly grated Parmesan cheese. Serve hot and enjoy!
Notes
- To save time, you can prepare the meatballs ahead and refrigerate before baking.
- Substitute acini di pepe pasta with orzo, small stars, or any tiny pasta.
- If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the vegetables.
- Use fresh kale or substitute with spinach if desired.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
