Description
Italian Wedding Soup is a comforting and hearty soup featuring tender homemade meatballs simmered in a flavorful chicken broth with vegetables, kale, and tiny pasta. This classic Italian-American dish combines savory beef and pork meatballs with aromatic herbs, Parmesan cheese, and fresh vegetables, creating a perfect well-balanced meal ideal for any season.
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
- Pinch of kosher salt
- 8 cups chicken stock
- 4 cups kale, chopped with stems removed
- 1/2 cup acini di pepe pasta (or substitute with orzo)
- Grated Parmesan cheese, for serving
Instructions
- Prepare meatball mixture: Line a sheet pan with foil or parchment paper and preheat the oven to 400°F (200°C). 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 black pepper. Mix gently with your hands until just combined to avoid tough meatballs.
- Form and bake meatballs: Using a teaspoon, drop 1-inch portions of the meat mixture onto the prepared sheet pan. Roll each scoop into a smooth ball. Bake in the preheated oven for about 15 minutes until meatballs are cooked through and lightly browned. Set aside once done.
- Sauté vegetables: While the meatballs bake, heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, celery, minced garlic, and a pinch of salt. Cook, stirring occasionally, until vegetables soften and begin to turn golden, about 6 to 8 minutes.
- Cook pasta and kale in broth: Pour the chicken stock into the pot and increase heat to bring it to a boil. Add the acini di pepe and cook for 4 to 6 minutes until the pasta is tender. Add chopped kale and simmer for an additional 2 minutes to wilt the greens.
- Combine meatballs with soup: Add the baked meatballs to the pot and simmer everything together for 1 more minute to warm the meatballs through and marry flavors. Taste and adjust seasoning with salt and pepper as needed, especially if using low or no-sodium broth.
- Serve: Ladle soup into bowls and finish with freshly grated Parmesan cheese on top. Serve immediately for a warm, comforting meal.
Notes
- Using both ground beef and pork adds moisture and flavor to the meatballs.
- For gluten-free option, substitute panko bread crumbs with gluten-free breadcrumbs.
- Acini di pepe pasta can be substituted with orzo or another small pasta shape.
- If preferred, kale can be replaced with spinach or Swiss chard.
- Adjust salt carefully, especially if using low-sodium chicken stock to avoid oversalting.
- Meatballs can be made ahead and refrigerated or frozen for quicker preparation.
- For a richer broth, use homemade chicken stock or bone broth.
