Italian Wedding Soup
Servings: 6 people
Calories: 419kcal
This Italian Wedding Soup marries delicious Italian flavors together in one pot! Made with homemade meatballs, vegetables, kale, and pasta, this classic soup is easy to make in less than an hour on the stove top.
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Ingredients
Meatballs:
- 8 ounces ground beef
- 8 ounces ground pork
- 1/2 cup Italian bread crumbs
- 1/2 cup grated parmesan
- 1/4 cup chopped fresh parsley plus additional for serving
- ½ teaspoon dried oregano
- 2 cloves garlic grated
- 1 large egg whisked
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil
Soup:
- 1 Tablespoon olive oil
- ¾ cup yellow onion diced
- 3/4 cup diced carrots diced
- 3/4 cup celery diced
- 5 cloves garlic minced
- 8 cups chicken broth 64 oz
- 1 cup acini de pepe pasta uncooked (½ package) (or ditalini or orzo)
- 5 ounces baby kale chopped (or spinach)
- Kosher salt and pepper to taste
- Finely shredded parmesan cheese for serving
Instructions
- In a large mixing bowl combine all meatball ingredients EXCEPT olive oil.
- Using your hands, mix until well combined, then gently form into very small meatballs, about ¾” wide.
- Transfer to a large baking sheet covered with foil (for easy cleanup) or a large plate.
- Heat the 1 TBSP olive oil in a large skillet over medium high heat. Once hot, add half the meatballs and cook, turning occasionally, until browned on all sides, 4-5 minutes.
- Remove meatballs with a slotted spoon to a paper towel lined plate and repeat with remaining meatballs.
- While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions, carrots and celery and season with a pinch of salt and pepper. Saute until veggies have softened, 6-8 minutes. Add garlic and saute for an additional 30 seconds, until fragrant.
- Add chicken broth and bring to a boil. Add in pasta and meatballs and stir to combine. Reduce heat to medium (low boil) and cook for 10 minutes, stirring occasionally. Add in kale and cook for an additional 1-2 minutes, until pasta is tender and kale has wilted. Season with additional salt and pepper, to taste.
- Serve, sprinkled with parmesan cheese and parsley. Enjoy!
Video
Notes
Notes: I use a teaspoon to measure out equal sized portions for meatballs.
If you have a leftover parmesan rind, throw it in with the pasta as it cooks
Do ahead: Can make the meatballs ahead of time and keep in the fridge for up to 3 days, or freezer for 3 months.
If you have a leftover parmesan rind, throw it in with the pasta as it cooks
Do ahead: Can make the meatballs ahead of time and keep in the fridge for up to 3 days, or freezer for 3 months.
Nutrition
Calories: 419kcal | Carbohydrates: 25g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1874mg | Potassium: 712mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2768IU | Vitamin C: 57mg | Calcium: 201mg | Iron: 4mg