Description
Italian Wedding Soup is a comforting and hearty classic Italian-American dish featuring tender baked meatballs, savory chicken broth, tender vegetables, and delicate pasta, garnished with freshly grated Parmesan cheese. This soup is perfect for a family meal or a cozy dinner, packed with flavors and textures that blend beautifully together.
Ingredients
Scale
For the 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
For the 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, for serving
Instructions
- Prepare and bake the meatballs: Preheat your oven to 400°F and line a sheet pan with foil or parchment paper. In a bowl, gently combine ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper using your hands. Using a teaspoon, drop 1-inch meatballs onto the prepared pan, rolling each into a ball. Bake for 15 minutes until cooked through and lightly browned. Remove and set aside.
- Sauté the vegetables: While the meatballs bake, heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add diced onion, carrots, celery, minced garlic, and a pinch of salt. Sauté gently for 6-8 minutes until the vegetables soften and begin to turn golden.
- Simmer the broth and cook pasta: Pour in 8 cups of chicken stock, increase heat to bring it to a boil. Add the acini di pepe pasta and cook for 4 to 6 minutes until pasta is tender.
- Add kale and meatballs: Stir in chopped kale and simmer the soup for about 2 more minutes until the kale is wilted. Add the baked meatballs and simmer for an additional 1 minute to heat through.
- Season and serve: Taste the soup and adjust salt and pepper as needed, especially if you used low or no-sodium broth. Serve hot, garnished with freshly grated Parmesan cheese.
Notes
- Panko breadcrumbs provide a light texture to the meatballs; regular breadcrumbs can be substituted if necessary.
- Acini di pepe pasta is traditional, but orzo or other small pasta shapes work well.
- Use fresh kale and remove the tough stems for best texture.
- If using low sodium chicken stock, adjust salt accordingly at the end for balanced flavor.
- Meatballs can be made ahead and frozen for convenience.
- For a richer broth, add a Parmesan rind to the soup during simmering and remove before serving.
