If you crave a bowl of warmth filled with tender meatballs, vibrant greens, and tiny pasta pearls swimming in a savory broth, then this Italian Wedding Soup Recipe is exactly what you need. This classic Italian-American soup combines the heartiness of perfectly seasoned meatballs with fresh vegetables and delicate acini di pepe pasta, making every spoonful a comforting celebration of flavor and texture. Whether you’re looking to impress family at dinner or simply indulge in a cozy homemade meal, this Italian Wedding Soup Recipe is both an easy and deeply satisfying choice.
Ingredients You’ll Need
Gathering the right ingredients is a key step toward achieving that perfect balance of flavors and textures in this Italian Wedding Soup Recipe. Each component plays its part—from the savory ground meats forming tender meatballs to the fresh kale adding a pop of color and nutritional goodness.
- Ground beef and pork: These provide the rich, juicy base for your meatballs, blending flavor and moisture beautifully.
- Egg: Acts as a binder to keep your meatballs tender and intact while cooking.
- Panko bread crumbs: Light and airy, they help create a soft, non-dense meatball texture.
- Grated Parmesan: Adds a salty, umami kick both in the meatballs and for finishing the soup.
- Garlic and dried oregano: These aromatic spices infuse the meatballs and broth with classic Italian flair.
- Kosher salt and black pepper: Essential for seasoning and bringing all the other flavors together.
- Olive oil: Perfect for sautéing vegetables and deepening the soup’s flavor foundation.
- Yellow onion, carrots, and celery: The holy trinity of soffritto provides a sweet, savory base for the soup.
- Chicken stock: The heart of the broth, offering a rich and comforting body to the soup.
- Kale: Adds a fresh, slightly earthy contrast with a lovely green color boost.
- Acini di pepe pasta: Tiny and delicate, this pasta completes the soup with bite-sized morsels that soak up the broth beautifully.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare and Bake the Meatballs
Start by heating your oven to 400 degrees F and lining a sheet pan with foil or parchment. Mixing ground beef and pork with panko, Parmesan, egg, garlic, oregano, salt, and pepper, you gently combine everything by hand. This ensures the meatballs remain tender without becoming too dense. Using a teaspoon, drop 1-inch portions of the mixture onto your pan, then roll each into a neat ball. Bake them for 15 minutes until they’re just cooked through and showing a light golden-brown hue. These meatballs will bring that signature savory bite to your soup.
Step 2: Sauté the Vegetables
While the meatballs are baking, heat olive oil in a large, heavy-bottomed soup pot over medium heat. Toss in diced onion, carrots, celery, and minced garlic with a pinch of salt and cook gently until softened and beginning to turn golden, about 6 to 8 minutes. This soffritto forms a fragrant, flavorful base that transforms the broth into something truly special.
Step 3: Simmer the Broth and Pasta
Pour the chicken stock into the pot and bring it up to a boil. Once boiling, add the acini di pepe pasta and cook for 4 to 6 minutes until the pasta is al dente—soft but still with a slight bite. This small pasta is perfect because it holds onto the broth effortlessly and complements the tender meatballs.
Step 4: Add Kale and Meatballs, Then Season
Stir in the chopped kale and allow it to simmer for another 2 minutes, just enough to soften while maintaining its vibrant color. Follow this by adding your baked meatballs to the soup, letting it all stew together for a minute more to marry the flavors. Taste your soup carefully and adjust the seasoning with salt and pepper as needed. If you’re using a low or no-sodium chicken stock, a little extra salt will go a long way here. Finish with a generous sprinkle of freshly grated Parmesan as you ladle it into bowls.
How to Serve Italian Wedding Soup Recipe
Garnishes
A sprinkle of grated Parmesan adds an irresistible salty richness and a lovely presentation touch. For a little extra freshness, a few torn basil leaves or a drizzle of high-quality olive oil can elevate the experience, gifting the soup a fragrant lift and silky finish.
Side Dishes
This soup shines wonderfully on its own as a satisfying meal, but pairing it with a lightly toasted crusty bread or garlic knots can turn it into a fuller dining experience. A crisp green salad dressed with lemon vinaigrette also complements the warm savory flavors and adds a refreshing contrast.
Creative Ways to Present
For casual dining, serve your Italian Wedding Soup Recipe in wide, shallow bowls to showcase the colorful mix of meatballs, kale, and pasta. A clear glass mug or a mini crock served at parties makes for charming, shareable portions. You can also stir in some fresh herbs like parsley or chives at the last minute to add pops of color and a fresh aroma that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully overnight, making it even tastier the next day. Just be mindful that the pasta will continue to absorb broth, so it may thicken slightly.
Freezing
This soup freezes well when kept separate from any pasta or kale if possible, as they can change texture after thawing. Freeze the broth and meatballs in a sealed container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and cook the pasta and kale fresh to retain their ideal texture.
Reheating
Reheat gently on the stove over medium heat until warmed through. If the soup is too thick, add a splash of chicken stock or water to loosen it. Add fresh pasta or kale during reheating if you stored them separately, ensuring your soup tastes as fresh as the first serving.
FAQs
Can I use different meats for the meatballs?
Absolutely! While the traditional blend is beef and pork for flavor and texture, you can substitute ground turkey or chicken for a lighter version. Just keep in mind those meats are leaner and might need a bit more moisture, like an extra egg or some olive oil.
What can I substitute for acini di pepe pasta?
If you can’t find acini di pepe, other tiny pastas like orzo or tiny ditalini work perfectly. Choose a small pasta that cooks quickly and absorbs broth, preserving the signature texture of the soup.
How spicy is Italian Wedding Soup?
Traditionally, Italian Wedding Soup is not spicy at all. It’s all about warm savory flavors from the meatballs, broth, and herbs. However, you can add a pinch of red pepper flakes if you like a little heat.
Is kale the only leafy green I can use?
While kale is classic and adds fantastic texture and nutrition, you can swap in other sturdy greens like spinach or Swiss chard. Add them towards the end of cooking so they don’t wilt excessively.
Can I make this soup vegetarian?
Yes! Replace the meatballs with vegetarian or plant-based meatballs, and use vegetable broth instead of chicken stock. You could also add beans or lentils to boost protein and texture.
Final Thoughts
There is something truly comforting about a hearty soup brimming with homemade meatballs, tender vegetables, and delicate pasta. This Italian Wedding Soup Recipe captures that cozy feeling perfectly, whether after a long day or during a special family meal. Give this recipe a try and discover how such simple ingredients come together to create a bowl full of love and warmth that you’ll want to savor 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-American
Description
Italian Wedding Soup is a comforting and hearty soup combining tender meatballs baked to perfection with sautéed vegetables, pasta, and kale simmered in a flavorful chicken broth. This classic Italian-American recipe balances savory flavors and textures, perfect for a satisfying meal.
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 into pieces and stems removed
- 1/2 cup acini di pepe pasta (or substitute with orzo or similar tiny pasta)
- Grated Parmesan, for serving
Instructions
- Prepare the 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 with your hands until just combined, taking care not to overwork the mixture.
- Shape and Bake the Meatballs: Using a teaspoon, drop about 1-inch portions of the meat mixture onto the prepared sheet pan. Roll each portion into a round meatball. Bake in the preheated oven for 15 minutes until cooked through and lightly browned. Remove from oven and set aside.
- Sauté the Vegetables: While the meatballs bake, heat the olive oil over medium heat in a large heavy-bottomed soup pot or Dutch oven. Add the diced onion, carrots, celery, minced garlic, and a pinch of kosher salt. Sauté the vegetables until they soften and begin to turn golden, about 6 to 8 minutes.
- Simmer the Soup: Pour the chicken stock into the pot and increase the heat to bring the soup to a boil. Add the acini di pepe pasta to the boiling broth and cook for 4 to 6 minutes until tender.
- Add Greens and Meatballs: Stir in the chopped kale and simmer for about 2 more minutes until the kale is tender. Add the baked meatballs to the soup and simmer for an additional minute to heat through.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed, especially if low sodium broth was used. Ladle into bowls and serve hot, garnished with freshly grated Parmesan cheese.
Notes
- Using panko bread crumbs keeps the meatballs light and tender.
- Substitute acini di pepe pasta with orzo or other small pasta if unavailable.
- For richer flavor, use homemade or high-quality chicken stock.
- If preferred, meatballs can be pan-fried instead of baked, but baking is a cleaner, healthier option.
- Add a squeeze of lemon juice or a sprinkle of fresh herbs like parsley for added brightness.
