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
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 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.
