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
Scale
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.
