Description
Italian Wedding Soup is a comforting, hearty soup featuring tender homemade meatballs, fresh vegetables, and delicate acini di pepe pasta simmered in flavorful chicken broth. This classic Italian dish balances savory meat, nutritious greens, and satisfying pasta for a perfect 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 with stems removed
- 1/2 cup acini di pepe pasta (or substitute with orzo)
- Grated Parmesan cheese, 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 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 by hand until just combined.
- 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. Bake in the preheated oven for 15 minutes, or until the meatballs are cooked through and lightly browned. Remove from oven and set aside.
- Sauté Vegetables: While the meatballs bake, heat olive oil over medium heat in a large heavy-bottomed soup pot or Dutch oven. Add diced onion, carrots, celery, minced garlic, and a pinch of kosher salt. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are softened and starting to turn golden.
- Cook Pasta and Kale: Pour in the chicken stock and increase heat to bring to a boil. Add the acini di pepe pasta to the simmering broth and cook for 4 to 6 minutes until tender. Stir in chopped kale and simmer for an additional 2 minutes to wilt.
- Combine Meatballs and Finish Soup: Add the baked meatballs to the soup and simmer for 1 minute to warm through. Taste the soup and adjust salt and pepper as needed, especially if using low or no-sodium chicken stock.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot and enjoy your comforting Italian Wedding Soup.
Notes
- You can substitute acini di pepe pasta with orzo or other small pasta shapes if unavailable.
- Use low-sodium chicken stock and adjust salt to taste for a healthier option.
- To make the meatballs extra tender, avoid overmixing the meat mixture.
- Leftover soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
