If you have ever dreamed of capturing a heartwarming, hearty Italian classic in your own kitchen, this Italian Wedding Soup Recipe is exactly what you need to try next. This dish brings together tender, savory meatballs, bright and fresh kale, delicate tiny pasta, and a rich, flavorful broth that feels like a warm hug in a bowl. It’s the perfect example of Italian comfort food that’s surprisingly simple to make but delivers incredible taste and texture in every spoonful.
Ingredients You’ll Need
To craft this Italian Wedding Soup Recipe, you’ll only need straightforward ingredients, but each one is essential for creating its iconic, satisfying flavor, texture, and vibrant look. From ground meats that form melt-in-your-mouth meatballs to fresh vegetables that build the soup’s foundation, every item plays a starring role in this masterpiece.
- 1/2 pound ground beef: Adds rich, hearty flavor and moisture to the meatballs.
- 1/2 pound ground pork: Balances the beef with a touch of sweetness and tenderness.
- 1 large egg: Binds the meatball mixture together for perfect shape and texture.
- 1/2 cup panko bread crumbs: Keeps the meatballs light and tender instead of dense.
- ½ cup grated Parmesan: Infuses the meatballs with savory, cheesy umami.
- 3 garlic cloves (minced): Provides aromatic depth and a classic Italian punch.
- 1 teaspoon dried oregano: Brings that unmistakable Mediterranean herb flavor.
- 1 teaspoon kosher salt (such as Diamond Crystal): Enhances all the natural flavors in the soup.
- ½ teaspoon black pepper: Adds subtle heat and complexity.
- 2 tablespoons olive oil: Used to sauté vegetables, lending richness and smoothness.
- 1 large yellow onion (diced): Creates a sweet and savory base for the broth.
- 3 medium carrots (peeled and diced): Adds texture, sweetness, and color.
- 3 celery ribs (diced): Contributes aromatic crunch and balances the soup.
- 2 garlic cloves (minced): Another layer of garlic for the broth’s richness.
- 8 cups chicken stock: Builds the flavorful, comforting broth that ties everything together.
- 4 cups kale, chopped and stems removed: Offers vibrant color and a nutritious, slightly earthy bite.
- ½ cup acini di pepe pasta: The tiny pasta that gives the soup its classic texture; orzo can be a versatile substitute.
- Grated Parmesan (for serving): The finishing touch that elevates each spoonful with creamy, salty goodness.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 400 degrees F and lining a sheet pan with foil or parchment paper for easy cleanup. In a bowl, gently combine ground beef, pork, panko bread crumbs, garlic, Parmesan, egg, oregano, salt, and pepper with your hands until everything is evenly mixed but not overworked. Use a teaspoon to scoop out small portions and roll each into a 1-inch meatball. Arrange them on your sheet pan and bake for 15 minutes until lightly browned and completely cooked through. These meatballs are the heart of the soup — tender and packed with flavor.
Step 2: Sauté the Vegetables
While the meatballs bake, heat olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add diced onions, carrots, celery, and minced garlic alongside a pinch of salt. Sauté this mixture until the vegetables soften and begin to take on a light golden color, about 6 to 8 minutes. This step unlocks the sweet, aromatic base that gives Italian Wedding Soup Recipe its beloved depth and warmth.
Step 3: Build the Soup Base
Pour in the chicken stock and turn up the heat to bring the broth to a boil. Once boiling, add the acini di pepe pasta and simmer for 4 to 6 minutes until tender but not mushy. The pasta adds that comforting, familiar bite that completes the classic soup experience.
Step 4: Add Greens and Meatballs
Stir in chopped kale, letting it simmer just a couple of minutes so it stays vibrant and slightly crisp. Then add your freshly baked meatballs to the pot and simmer everything together for an additional minute to marry all the flavors. Taste and adjust salt and pepper as needed, especially if your chicken stock was low or no-sodium. This final step brings all the elements together for that authentic Italian Wedding Soup Recipe flavor.
How to Serve Italian Wedding Soup Recipe
Garnishes
The traditional way to garnish this soup is with freshly grated Parmesan cheese scattered on top. The salty richness of the cheese melts beautifully into the hot broth, adding an irresistible finishing layer. A sprinkle of freshly cracked black pepper can add a nice touch of warmth next to the cheese as well.
Side Dishes
This soup holds its own as a complete meal, but if you’d like to round things out, crusty garlic bread or a simple Caesar salad make excellent companions. The bread can soak up every last drop of that delicious broth, while the salad adds a refreshing crunch and bright contrast to the warm soup.
Creative Ways to Present
For a more rustic or festive presentation, serve the soup in individual bowls with a swirl of pesto or a drizzle of extra virgin olive oil on top. Adding a lemon wedge on the side is a surprisingly lovely way to brighten each spoonful for those who want a little extra zing. If you want to impress at a dinner party, consider serving it in mini soup mugs alongside a Parmesan crisp for dipping.
Make Ahead and Storage
Storing Leftovers
Italian Wedding Soup Recipe tastes just as good the next day, making it an ideal make-ahead meal. Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. Keep the meatballs submerged to retain their tenderness.
Freezing
You can freeze this soup for longer storage by placing cooled soup in freezer-safe containers or heavy-duty zip-top bags. To prevent soggy meatballs, consider freezing the meatballs and broth/pasta separately and combining after thawing. Frozen, it will keep well for 2 to 3 months.
Reheating
Reheat your Italian Wedding Soup Recipe on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the refrigerator first for even heating and to preserve the textures. Add a splash of water or broth if the soup has thickened too much.
FAQs
Can I use other meats for the meatballs?
Absolutely! While the combination of beef and pork is classic, you can substitute ground turkey or chicken for a lighter option. Just be sure to adjust cooking times and seasoning to keep the meatballs flavorful and moist.
What if I can’t find acini di pepe pasta?
Don’t stress! Orzo, tiny ditalini, or even small elbow macaroni work wonderfully as substitutes. The goal is to have a petite pasta that complements the meatballs and greens without overpowering the soup’s delicate balance.
Can I make this soup vegetarian?
Yes, by swapping meatballs for plant-based alternatives or omitting them entirely and using vegetable broth, you can enjoy a veggie-forward version. Be sure to add extra herbs and maybe mushrooms for a punch of umami flavor.
How long does the soup keep its best texture?
For the best texture, consume within 2 to 3 days of refrigeration. The pasta may continue to soften the longer it sits, so if you are meal prepping, consider storing pasta separately and adding it right before serving.
Is Italian Wedding Soup only made for weddings?
Despite its name, Italian Wedding Soup is not traditionally served at weddings. The “wedding” refers to the marriage of flavors between the meat and the greens. It’s a beloved recipe enjoyed any time you crave cozy, satisfying comfort food.
Final Thoughts
I hope you feel as excited as I do about making this Italian Wedding Soup Recipe your new go-to for soul-warming meals. It’s a beautiful blend of simple ingredients that come together to create something wholesome, flavorful, and truly special. So go ahead, stir up a pot, and share this taste of Italy with those you love – I promise it’ll bring plenty of smiles and full hearts around your table.
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Italian Wedding Soup Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Italian Wedding Soup is a comforting and hearty soup featuring tender homemade meatballs baked to perfection and simmered in a flavorful chicken broth with vegetables, kale, and delicate acini di pepe pasta. This classic Italian-American dish combines savory meat, fresh vegetables, and Parmesan cheese to create a crowd-pleasing soup perfect for family meals or entertaining.
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 cheese
- 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, to taste
- 8 cups chicken stock
- 4 cups kale, chopped and stems removed
- 1/2 cup acini di pepe (or substitute with orzo or other small pasta)
- Grated Parmesan, for serving
Instructions
- Prepare Meatballs: Line a sheet pan with foil or parchment paper and preheat the oven to 400°F (200°C). In a bowl, combine the ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently using your hands until all ingredients are evenly incorporated.
- Form and Bake Meatballs: Using a teaspoon, drop 1-inch portions of the meat mixture onto the prepared sheet pan. Roll each portion into a ball with your hands. Bake in the preheated oven for 15 minutes, until the meatballs are cooked through and lightly browned. Remove from the oven and set aside.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add diced onion, carrots, celery, and minced garlic along with a pinch of kosher salt. Sauté for 6 to 8 minutes until the vegetables are softened and starting to turn golden brown.
- Simmer Soup and Cook Pasta: Add the chicken stock to the pot and bring to a boil over increased heat. 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 an additional 2 minutes to wilt the greens. Then add the baked meatballs to the soup and simmer for 1 more minute to heat through.
- Season and Serve: Taste the soup and add additional salt and pepper as needed, especially if using low or no sodium chicken stock. Serve hot, garnished with freshly grated Parmesan cheese.
Notes
- Substitute acini di pepe with orzo or other small pasta shapes if unavailable.
- For a lighter version, ground turkey can be used instead of beef and pork.
- Use low sodium chicken stock to better control the salt level in the soup.
- Meatballs can be made ahead and frozen to save time on busy days.
- Kale stems should be removed as they can be tough and fibrous.
- Ensure the soup simmers gently during the pasta cooking to avoid overcooking the meatballs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian-American
