Description
Italian Wedding Soup is a comforting, hearty soup featuring tender homemade meatballs, nutritious kale, delicate acini di pepe pasta, and a savory chicken broth, all enhanced with aromatic herbs and grated Parmesan. This classic Italian-American dish combines rich flavors with a satisfying texture, perfect for family dinners or cozy gatherings.
Ingredients
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (such as Diamond Crystal)
- ½ 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
- ½ cup acini di pepe pasta (or substitute with orzo)
- Grated Parmesan cheese, for serving
Instructions
- Prepare the meatball mixture: Line a baking sheet with foil or parchment paper and preheat your oven to 400°F. In a large bowl, gently combine ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper using your hands until just combined.
- Form and bake the meatballs: Using a teaspoon, scoop out about 1-inch portions of the mixture and roll each into a meatball ball. Place the meatballs on the prepared baking sheet. Bake in the preheated oven for 15 minutes until they are cooked through and lightly browned. Remove and set aside.
- Sauté the vegetables: While the meatballs bake, heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, minced garlic, and a pinch of salt. Sauté the mixture for 6 to 8 minutes until the vegetables soften and begin to turn golden.
- Cook the soup: Pour in the chicken stock and increase the heat to bring it to a boil. Add the acini di pepe pasta and cook for 4 to 6 minutes until tender. Stir in the chopped kale and simmer for an additional 2 minutes. Then add the baked meatballs to the pot and simmer together for 1 minute more. Taste the soup and adjust seasoning with salt and pepper if needed, especially if using low or no sodium chicken stock.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese. Serve immediately and enjoy the comforting flavors of this classic Italian Wedding Soup.
Notes
- You can substitute acini di pepe pasta with orzo or another small shape pasta if preferred.
- Use low-sodium chicken stock if you want better control over the saltiness of the soup.
- For a gluten-free version, use gluten-free breadcrumbs or omit them, adjusting the texture of the meatballs accordingly.
- Make sure not to overmix meatball ingredients to keep them tender.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
