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
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 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
