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
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 (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.
