If you have been searching for a comforting, hearty dish that brings warmth to the table and a little taste of tradition, this Italian Wedding Soup Recipe is exactly what you need. Brimming with tender meatballs, vibrant kale, tiny pasta pearls, and a rich broth, this soup offers a beautiful balance of flavors and textures that feel like a cozy family hug in a bowl. It’s a classic favorite that’s surprisingly easy to make, with ingredients that come together to create an unforgettable meal that’s perfect any day of the week.
Ingredients You’ll Need
Getting the ingredients right is essential for capturing the authentic spirit of this soup, and the list is delightfully simple. Each element plays an important role, whether it’s the freshly grated Parmesan enhancing the depth or the mix of ground meats creating those perfect tender meatballs.
- Ground beef and ground pork: A blend of both brings rich flavor and juicy texture to the meatballs.
- Large egg: Acts as a binder, keeping the meatballs tender and together without falling apart.
- Panko bread crumbs: Light and airy, panko helps give your meatballs a delicate, soft crumb.
- Grated Parmesan cheese: Adds savory umami to the meatballs and a finishing sprinkle for extra indulgence.
- Garlic cloves: Freshly minced for an aromatic punch throughout the soup.
- Dried oregano: A classic Italian herb that ties the flavors in the meatballs together beautifully.
- Kosher salt and black pepper: Essential for seasoning every component perfectly to taste.
- Olive oil: Used to sauté the veggies and bring out their natural sweetness and color.
- Yellow onion, carrots, celery: The veggie trio forming the flavorful base of the broth.
- Chicken stock: The heart of the soup, rich and savory, bringing everything together.
- Kale: Adds vibrant green color and a healthy, slightly bitter contrast that brightens the soup.
- Acini di pepe pasta: These tiny pasta pearls are traditional and perfect for capturing the broth in every bite.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 400 degrees Fahrenheit and lining a sheet pan with foil or parchment. In a large bowl, gently mix together the ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, oregano, salt, and pepper. Be careful not to overwork the mixture; you want tender meatballs, not tough ones. Use a teaspoon to portion out the mixture, then roll into small, one-inch meatballs. Place them on the sheet pan and bake for about 15 minutes, until cooked through and lightly browned on top. Setting the meatballs aside now allows us to focus on the broth.
Step 2: Sauté the Vegetables
While the meatballs bake, heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, minced garlic, and a pinch of salt. Sauté the veggies until they soften and start to turn a gorgeous golden color, about 6 to 8 minutes. This caramelization process is key—it deepens the flavor base of the soup and builds complexity in what might otherwise be a simple broth.
Step 3: Build the Soup
Pour in the chicken stock and turn up the heat to bring it to a boil. Once boiling, stir in the acini di pepe pasta and cook until the pasta is tender, which typically takes about 4 to 6 minutes. Not only does the pasta add substance to the soup, but it also acts like little flavor sponges, soaking up the savory broth in every bite.
Step 4: Add Kale and Meatballs
Next, stir in the chopped kale and simmer for another couple of minutes until it softens without losing its vibrant green hue. Then, gently add the baked meatballs to the pot and let everything simmer together for an additional minute to meld the flavors perfectly. Taste the soup and adjust seasoning with salt and pepper, especially if your chicken stock is low or unsalted.
How to Serve Italian Wedding Soup Recipe
Garnishes
Nothing completes the Italian Wedding Soup Recipe quite like a generous sprinkle of freshly grated Parmesan cheese right before serving. The cheese melts slightly into the hot soup, adding a luscious, nutty finish. For an extra touch, freshly cracked black pepper or a few torn basil leaves can bring brightness and aroma to every spoonful.
Side Dishes
This soup shines wonderfully as a cozy starter or a light main dish. Pair it with crusty Italian bread to soak up every last drop of broth, or alongside a crisp green salad dressed with lemon vinaigrette to add refreshing contrast. Some roasted garlic breadsticks also make a fantastic companion, bringing extra warmth and crunch to your meal.
Creative Ways to Present
For a visually stunning presentation, serve the soup in charming rustic bowls that highlight its vibrant colors. You can ladle the soup first, then delicately nestle a few chicken meatballs on top, finishing with a sprinkle of Parmesan and a kale leaf or two. Hosting a dinner party? Serve the soup in small appetizer cups or shot glasses as a fun and elegant starter that will get your guests talking.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors often deepen overnight, making it even more delicious the next day. Just be sure to refrigerate promptly and avoid leaving it out too long before storing.
Freezing
If you want to freeze the soup, it’s best to separate the meatballs from the broth to maintain texture. Freeze the meatballs and soup base in separate containers, with the kale added fresh after thawing, since it can get mushy from freezing. Frozen soup will last for up to 3 months and makes for a perfect make-ahead meal on busy days.
Reheating
Reheat gently in a pot over medium heat until warmed through, stirring occasionally. If the soup feels too thick after refrigeration or freezing, simply add a splash of chicken stock or water to loosen it up. Add the kale fresh when reheating if it wasn’t frozen in the soup, and finish again with a bit of fresh Parmesan.
FAQs
Can I make the meatballs without pork?
Absolutely! You can substitute all ground beef or even try ground turkey for a lighter version. Just keep in mind pork adds moisture and richness, so you might want to add a splash of olive oil or a bit more Parmesan for extra flavor if you skip it.
What pasta can I use instead of acini di pepe?
If you don’t have acini di pepe on hand, tiny pastas like orzo, Israeli couscous, or even tiny star pasta work well as substitutes. They hold up nicely in the broth and maintain that delicate balance the soup requires.
Is this soup gluten-free?
This traditional version uses panko bread crumbs and pasta containing gluten. For a gluten-free option, swap panko for gluten-free bread crumbs and use gluten-free small pasta or substitute with tiny gluten-free grains like quinoa.
Can I use kale substitutes?
Yes, sturdy greens like spinach, Swiss chard, or escarole can be used in place of kale. Just add them toward the end of cooking to keep them bright and tender.
How long does it take to make this soup?
The entire process takes about an hour from start to finish, including preparing and baking the meatballs plus the simmering time for the soup to develop its rich flavors.
Final Thoughts
There is something undeniably special about making and sharing this Italian Wedding Soup Recipe. It’s one of those dishes that feels like a warm embrace, bringing people together with its hearty meatballs, flavorful broth, and vibrant greens. Whether you’re cooking it for a cozy family dinner or impressing friends with your homemade skills, this soup promises satisfaction in every spoonful. Give it a try—you might just find a new favorite to add to your recipe collection!
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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 broth-based soup featuring tender homemade meatballs, fresh vegetables, and tiny pasta in a flavorful chicken stock. This classic Italian-American recipe combines savory meatballs baked to perfection with a vibrant medley of carrots, celery, kale, and acini di pepe pasta, all simmered together for a delicious meal that serves eight.
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 (can substitute with orzo or other tiny pasta)
- Grated Parmesan cheese, for serving
Instructions
- Prepare Meatballs: Line a sheet pan with foil or parchment paper and preheat the oven to 400°F. 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 by hand until well combined.
- Shape and Bake Meatballs: Using a teaspoon, drop 1-inch portions of the meat mixture onto the prepared sheet pan. Roll each portion gently to form meatballs. Bake for 15 minutes until cooked through and lightly browned. Remove from 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, minced garlic, and a pinch of salt. Sauté for 6 to 8 minutes until vegetables are softened and beginning to turn golden.
- Add Stock and Pasta: Pour in the chicken stock and increase heat to bring the mixture to a boil. 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. Then add the baked meatballs to the soup and simmer for 1 more minute to combine flavors.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed, especially if using low or no-sodium chicken broth. Serve the soup hot, garnished with freshly grated Parmesan cheese.
Notes
- For easier shaping, slightly wet your hands before rolling the meatballs to prevent sticking.
- If you can’t find acini di pepe pasta, orzo or small ditalini pasta are good substitutes.
- Baking the meatballs instead of frying reduces fat and makes cleanup easier.
- Add kale towards the end to keep it vibrant and tender without overcooking.
- Use chicken stock with appropriate sodium level to avoid overseasoning.
- This soup freezes well; store cooked soup and pasta separately from meatballs for best texture.
