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.
1/4cupchopped fresh parsleyplus additional for serving
8cupschicken broth64 oz
1cupacini de pepe pastauncooked (½ package) (or ditalini or orzo)
Kosher salt and pepperto taste
Finely shredded parmesan cheesefor serving
In a large mixing bowl combine all meatball ingredients.
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 1 TBSP 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!
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.