There is something so heartwarming and comforting about a classic Italian Wedding Soup Recipe that never fails to bring a smile to the table. This soup combines tender homemade meatballs with fresh kale, delicate tiny pasta, and a rich, flavorful broth that feels like a warm hug in a bowl. Whether you’re new to Italian cuisine or a longtime fan, this dish is incredibly satisfying, simple to make, and perfect for sharing with family and friends. Get ready to dive into a spoonful of tradition and taste that instantly transports you to a cozy Italian kitchen.
Ingredients You’ll Need
The magic of this Italian Wedding Soup Recipe lies in its simple, fresh ingredients, each carefully chosen to build layers of flavor, texture, and color that make the soup so special. From the juicy meatballs to the bright greens and tender pasta, every component plays a crucial role.
- Ground beef and ground pork: A blend of these gives the meatballs the perfect balance of flavor and tenderness.
- Large egg: Acts as a binder to keep the meatballs moist and intact while baking.
- Panko bread crumbs: Light and airy, they add a delicate texture to the meatballs.
- Grated Parmesan: Brings a salty depth and classic Italian flair into both the meatballs and as a finishing touch.
- Garlic cloves (minced): Adds aromatic warmth in both the meatballs and soup base.
- Dried oregano: A gentle herbaceous note that complements the meat perfectly.
- Kosher salt and black pepper: Essential for seasoning and enhancing every bite.
- Olive oil: For sautéing vegetables and lending a subtle fruitiness to the broth.
- Yellow onion (diced): The savory backbone that enriches the soup’s flavor.
- Carrots and celery (diced): Classic soffritto ingredients that give sweetness and texture.
- Chicken stock: The soup’s golden body, offering rich, comforting depth.
- Kale (chopped): Adds freshness, vibrant color, and a slightly earthy bite.
- Acini di pepe (or orzo): These tiny pasta shapes create delightful tenderness and mouthfeel.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 400 degrees F and lining a baking sheet with foil or parchment paper. In a mixing bowl, gently combine ground beef, ground pork, panko, minced garlic, grated Parmesan, egg, oregano, salt, and pepper using your hands. The key here is to mix just until combined—overworking the mixture can make your meatballs tough! Then, using a teaspoon as your guide, scoop and roll the mixture into 1-inch balls. Place them evenly spaced on your prepared sheet and bake for about 15 minutes until they’re cooked through and lightly browned. This ensures juicy meatballs with a beautiful golden crust.
Step 2: Sauté the Vegetables
While your meatballs bake, heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onions, carrots, celery, minced garlic, and a pinch of salt. Sauté these until the vegetables become tender and start to turn golden—this step unlocks their natural sweetness and adds incredible depth to your broth. Expect about 6 to 8 minutes, during which your kitchen will already start smelling amazing.
Step 3: Build the Soup Base
Pour in the chicken stock and raise the heat to bring everything to a boil. Once boiling, stir in the acini di pepe or your chosen tiny pasta. Let it cook for 4 to 6 minutes until tender but not mushy. This pasta is a hallmark of the Italian Wedding Soup Recipe, adding a delicate softness that balances the meatballs beautifully. Next, add the chopped kale and simmer for about 2 more minutes so it wilts without losing its lovely bright color and slight crunch.
Step 4: Combine Meatballs and Finish
Gently add the baked meatballs into the simmering soup. Let the soup simmer together for just 1 minute to allow the flavors to harmonize. Taste your creation and adjust salt and pepper as needed—especially if your chicken stock was low or no sodium. Before serving, sprinkle freshly grated Parmesan on top for that irresistible final touch that pulls the whole Italian Wedding Soup Recipe together perfectly.
How to Serve Italian Wedding Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan is essential to finish this soup — it adds a savory, creamy boost. You can also offer a drizzle of extra virgin olive oil for a fruity note or a handful of freshly chopped parsley for a pop of green and freshness. A few twists of black pepper on top bring the perfect hint of spice to round out the flavors.
Side Dishes
This soup pairs wonderfully with crusty Italian bread to soak up every last drop of broth. A simple mixed green salad with a light vinaigrette cuts through the richness, while garlic bread makes it a cozy, indulgent meal. For something heartier, serve alongside a Caprese salad or roasted vegetables for a well-rounded Mediterranean feast.
Creative Ways to Present
Try serving the soup in small, rustic bowls for an authentic Italian feel or even in hollowed-out mini bread bowls for an extra special touch. Offering a small bowl of the meatballs with toothpicks on the side lets guests enjoy a fun appetizer-style experience. If you’re making this for a crowd, consider using a slow cooker to keep everything warm and ready to dip into throughout the evening.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to keep the meatballs and soup together to preserve their flavors, but if you want to keep the meatballs more tender, store them separately and add them back into warmed soup at serving time.
Freezing
This soup freezes beautifully! Transfer cooled soup into freezer-safe containers, leaving some space at the top for expansion. The meatballs hold up well, but kale may become softer after thawing. Freeze for up to 3 months for a convenient, ready-to-go meal on busy days.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge or freezer, add a splash of chicken stock or water to loosen it. Heat until everything is warmed through and enjoy a comforting bowl just like freshly made.
FAQs
Can I use turkey or chicken instead of beef and pork for the meatballs?
Absolutely! Ground turkey or chicken will work just fine, though the meatballs might be a bit leaner and less rich. Adding a bit more Parmesan or a touch of olive oil can help keep them moist.
What can I substitute for acini di pepe pasta?
If you can’t find acini di pepe, orzo or even small star-shaped pasta make excellent substitutes. The key is choosing a tiny pasta so it cooks quickly and lends the soup its signature texture.
Is kale the only green I can use in this soup?
While kale is traditional and adds great texture and flavor, you can substitute spinach, chard, or escarole based on your preference or what you have on hand. Just add your greens toward the end of cooking to preserve color and freshness.
How do I make the soup gluten-free?
Use gluten-free bread crumbs in the meatballs and swap acini di pepe for a gluten-free tiny pasta or omit the pasta altogether for a naturally gluten-free version. Always check labels to be sure.
Can I make the meatballs and freeze them separately?
Yes, cooking and freezing meatballs separately is a great way to save time. Just bake them, cool completely, and freeze in a single layer before transferring to a storage bag. When ready to use, add them straight to the simmering soup.
Final Thoughts
Making this Italian Wedding Soup Recipe in your own kitchen is truly a joyful experience, bringing together simple ingredients into something spectacularly delicious and heartwarming. Whether it’s a weekday supper or a special gathering, this soup shines every time. So grab your apron, get comfortable, and let this classic recipe fill your home with warmth and happiness — it’s one you’ll want to make again and again!
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
Italian Wedding Soup is a comforting traditional dish featuring tender homemade meatballs, hearty vegetables, tender pasta, and flavorful kale simmered in a savory chicken broth. This recipe bakes the meatballs to perfection and combines them with a rich vegetable and pasta soup for a satisfying and wholesome meal that serves 8.
Ingredients
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
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 orzo or another tiny pasta)
- Grated Parmesan, for serving
Instructions
- Prepare Meatballs: Line a sheet pan with foil or parchment paper and preheat the oven to 400°F. In a bowl, combine ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined.
- Shape and Bake Meatballs: Using a teaspoon, drop 1-inch portions of the meat mixture onto the prepared sheet pan and roll each into a ball. Bake for 15 minutes until meatballs are cooked through and lightly browned. Remove and set aside.
- Sauté Vegetables: While meatballs bake, heat olive oil over medium heat in a large heavy-bottomed soup pot or Dutch oven. Add diced onion, carrots, celery, minced garlic, and a pinch of salt. Sauté for 6 to 8 minutes until the vegetables soften and start turning golden.
- Cook Soup Base: Pour in the chicken stock and increase heat to bring it to a boil. Add the acini di pepe pasta and cook for 4 to 6 minutes until pasta is tender.
- Add Greens and Meatballs: Stir in the chopped kale and simmer the soup for an additional 2 minutes. Then add the baked meatballs and simmer together for 1 more minute to meld flavors.
- Season and Serve: Taste the soup and adjust salt and pepper as needed, especially if using low or no sodium broth. Serve hot with freshly grated Parmesan on top for added flavor.
Notes
- Acini di pepe pasta can be substituted with orzo or any other small pasta for convenience.
- Baking the meatballs instead of frying yields a lighter, less greasy result.
- If using low-sodium or no-sodium broth, additional salt will likely be needed to balance flavors.
- Using kale adds a nutritious green element, but spinach can be substituted if preferred.
- This soup stores well in the refrigerator for up to 3 days and tastes great reheated.
