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
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 (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.
