If you’ve ever craved a bowl of comfort that feels like a warm hug in a bowl, this Italian Wedding Soup Recipe is exactly what you need. This classic soup brings together tender homemade meatballs, vibrant kale, and tiny pasta pearls swimming in a flavorful chicken broth that’s nothing short of soul-soothing. It’s surprisingly simple to prepare but every bite bursts with layers of flavor and texture that make it an instant family favorite. Whether you’re cooking for your loved ones or just treating yourself, this Italian Wedding Soup Recipe will soon become your go-to for both weeknight dinners and special occasions.
Ingredients You’ll Need
Gathering the right ingredients is key to making this soup truly shine. Each one plays a specific role, from the savory meatballs to the fresh vegetables and hearty pasta, creating a harmonious mix of flavor, texture, and color.
- 1/2 pound ground beef: Provides rich, juicy flavor and a tender texture to the meatballs.
- 1/2 pound ground pork: Adds moisture and a subtle sweetness that balances the beef.
- 1 large egg: Acts as a binder that holds the meatball mixture together perfectly.
- 1/2 cup panko bread crumbs: Keeps the meatballs light and tender instead of dense.
- ½ cup grated Parmesan: Boosts the umami and adds a salty, nutty depth.
- 3 garlic cloves, minced: Infuses the meatballs with aromatic pungency.
- 1 teaspoon dried oregano: Brings an herby, earthy note essential for Italian flavor.
- 1 teaspoon kosher salt: Enhances all the other flavors in the meatballs and soup.
- ½ teaspoon black pepper: Adds subtle warmth and slight bite.
- 2 tablespoons olive oil: Used for sautéing the vegetables and building the soup’s base.
- 1 large yellow onion, diced: Offers sweetness and depth when softened.
- 3 medium carrots, peeled and diced: Provide color, subtle sweetness, and a bit of texture.
- 3 celery ribs, diced: Add a fresh, crunchy base flavor often found in classic soups.
- 2 garlic cloves, minced: Give an additional layer of rich aroma to the broth.
- 8 cups chicken stock: The rich, savory liquid that ties everything together.
- 4 cups kale, chopped with stems removed: Offers a hearty green boost with pleasant, slightly bitter notes.
- ½ cup acini di pepe (tiny pasta): Small pasta pearls that cook fast and perfectly complement the soup’s textures.
- Grated Parmesan (for serving): A finishing touch that melts in and elevates every spoonful.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 400 degrees Fahrenheit and lining a sheet pan with foil or parchment paper to prevent sticking. In a large bowl, gently mix together ground beef, ground pork, panko, minced garlic, Parmesan, egg, oregano, salt, and pepper. Be careful not to overwork the meat – you want the meatballs to stay tender. Use a teaspoon to scoop out the mixture, then roll each portion into a smooth 1-inch ball and place on the sheet pan. Bake for 15 minutes until the meatballs are evenly cooked through and lightly browned. Setting these aside allows you to focus on the soup base while they rest.
Step 2: Sauté the Aromatics
While the meatballs are baking, heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Toss in the diced onion, carrots, celery, and minced garlic with a pinch of salt. Sauté for about 6 to 8 minutes until the vegetables soften and begin to caramelize, releasing their natural sweetness and forming the flavor foundation of this Italian Wedding Soup Recipe.
Step 3: Build the Soup Base
Pour in the chicken stock and turn up the heat until it reaches a boil. This broth is the heart of the soup, carrying all the melded flavors through every spoonful. Once boiling, add the acini di pepe pasta and cook for 4 to 6 minutes, until the pasta is tender but still has a little bite, giving a delightful chew.
Step 4: Add Greens and Meatballs
Stir in the chopped kale and simmer for another 2 minutes so it softens yet keeps its bright color and nutrients. Gently add the cooked meatballs into the soup and heat for just a minute to warm through without toughening the meat. Taste and adjust seasoning with salt and pepper as needed, especially if you used low-sodium broth. It’s these final layers that complete the classic Italian Wedding Soup Recipe experience.
How to Serve Italian Wedding Soup Recipe
Garnishes
A generous sprinkle of freshly grated Parmesan cheese right before serving amplifies the soup’s savory notes and adds a creamy finish. If you like, a touch of fresh chopped parsley can brighten the presentation and keep things fresh and vibrant. For a little extra indulgence, a drizzle of good-quality extra virgin olive oil brings a silky richness.
Side Dishes
This soup stands beautifully on its own, but pairing it with crusty garlic bread or a simple green salad creates a well-rounded meal that’s perfect for lunch or dinner. The bread is excellent for soaking up the broth, making each bite even more satisfying.
Creative Ways to Present
If you want to impress guests at a dinner party or family gathering, serve the Italian Wedding Soup Recipe in rustic, shallow bowls topped with a fresh basil leaf and Parmesan shards. You can also offer a small side bowl of extra meatballs and pasta for those who want seconds. For a fun twist, serve it as a mini soup shooter appetizer by portioning into small cups with a sprinkling of cheese and herbs on top.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps everything fresh and flavorful, ready for a quick and wholesome meal on a busy day.
Freezing
Italian Wedding Soup Recipe freezes well, especially if you separate the meatballs from the soup. Freeze the broth, vegetables, pasta, and kale together in a container, and the meatballs in a separate one to maintain their texture better. This way, you can thaw and reheat with ease within 2 months without losing quality.
Reheating
When you’re ready to enjoy the leftovers, gently reheat on the stovetop over medium heat, stirring occasionally. Avoid boiling as it can overcook the pasta and kale. Add a splash of water or broth if the soup seems too thick, and finish with a fresh sprinkle of Parmesan to revive those delicious flavors.
FAQs
Can I use other greens instead of kale?
Absolutely! Spinach, Swiss chard, or escarole work wonderfully as well, adding their own unique textures and flavors. Just remember to add them towards the end of cooking since these greens wilt faster than kale.
Is there a vegetarian version of this Italian Wedding Soup Recipe?
Yes, you can swap the meatballs with vegetarian or plant-based meat alternatives and use vegetable broth instead of chicken stock. Adding mushrooms or lentils can provide that satisfying umami and protein punch.
What can I substitute for acini di pepe pasta?
Tiny pasta shapes like orzo, tiny ditalini, or even small pearl couscous are great substitutes if you can’t find acini di pepe. They cook quickly and provide a similarly delightful texture.
Can I make the meatballs ahead of time?
Definitely. You can prepare and bake the meatballs a day or two in advance, storing them in the fridge. Just add them to the soup when you’re ready to serve and warm gently to keep them tender and juicy.
What if I want a thicker soup?
If you prefer a heartier, stew-like consistency, reduce the amount of broth slightly or cook the soup uncovered for a longer time to allow some liquid to evaporate. Adding extra vegetables or beans can also thicken it naturally.
Final Thoughts
This Italian Wedding Soup Recipe truly feels like a celebration in every bowl, combining freshness, warmth, and timeless flavors that bring people together. It’s straightforward enough for a cozy weeknight yet special enough to share during festive moments. Give it a try and watch it become your family’s cherished go-to soup—comfort never tasted so good!
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian
Description
This classic Italian Wedding Soup features flavorful homemade meatballs baked to perfection, simmered with tender acini di pepe pasta, fresh kale, and a savory chicken broth. A comforting and hearty soup perfect for any season.
Ingredients
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 (such as Diamond Crystal), to taste
- 8 cups chicken stock
- 4 cups kale, chopped with stems removed
- 1/2 cup acini di pepe pasta (can substitute with orzo or similar small pasta)
- Grated Parmesan cheese, for serving
Instructions
- Prepare the Meatballs: Line a sheet pan with foil or parchment paper and preheat your oven to 400°F (200°C). In a mixing bowl, combine 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 with your hands until all ingredients are combined without overworking the mixture.
- Shape and Bake Meatballs: Use a teaspoon to drop approximately 1-inch portions of the meat mixture onto the lined sheet pan. Roll each drop into a smooth ball. Bake in the preheated oven for 15 minutes until the meatballs are cooked through and lightly browned. Remove from oven 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 kosher salt. Sauté for 6 to 8 minutes until the vegetables are softened and beginning to turn golden.
- Simmer the Soup: Pour in 8 cups of chicken stock, increase the heat, and bring the mixture to a boil. Add the acini di pepe pasta, reduce heat, and simmer for 4 to 6 minutes until pasta is tender.
- Add Kale and Meatballs: Stir in the chopped kale and simmer for an additional 2 minutes. Then gently add the baked meatballs into the soup, simmering together for 1 more minute to combine flavors.
- Season and Serve: Taste the soup and adjust salt and pepper as needed, especially if using low or no-sodium chicken broth. Serve hot, topped with freshly grated Parmesan cheese.
Notes
- For a gluten-free version, substitute gluten-free bread crumbs and pasta.
- You can use ground turkey or chicken instead of beef and pork for a leaner meatball option.
- Acini di pepe can be replaced with orzo or very small pasta shapes if unavailable.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent meatballs from becoming tough.
