Description
A hearty and comforting Italian Wedding Soup featuring tender homemade meatballs baked to perfection, simmered with fresh vegetables, kale, and small pasta in a flavorful chicken broth, topped with grated Parmesan cheese. Perfect for a cozy family meal.
Ingredients
Scale
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
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 1/2 teaspoon black pepper
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 (substitute orzo if unavailable)
- Grated Parmesan, for serving
Instructions
- Prepare Meatballs: Line a sheet pan with foil or parchment paper and preheat your oven to 400°F (200°C). In a bowl, combine the ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, dried oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Mix gently by hand until all ingredients are well incorporated.
- Shape and Bake Meatballs: Using a teaspoon, drop 1-inch portions of the meat mixture onto the prepared sheet pan, gently rolling each portion into a ball. Bake the meatballs for about 15 minutes, until they are cooked through and light golden brown. Remove from oven and set aside.
- Sauté Vegetables: While the meatballs bake, heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed soup pot or Dutch oven. Add diced onion, carrots, celery, and minced garlic along with a pinch of salt. Sauté for 6 to 8 minutes until the vegetables are softened and starting to turn golden.
- Simmer Soup and Cook Pasta: Pour in 8 cups of chicken stock, increase the heat and bring the mixture to a boil. Once boiling, add the acini di pepe pasta to the broth and cook for 4 to 6 minutes until the pasta is tender.
- Add Kale and Meatballs: Stir in the chopped kale and allow to simmer for about 2 minutes. Add the pre-baked meatballs to the soup 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 low or no sodium broth was used. Serve the soup hot with a generous sprinkling of freshly grated Parmesan cheese on top.
Notes
- You can substitute orzo pasta if acini di pepe is unavailable.
- If using low or no sodium chicken broth, you may need to add additional salt for flavor.
- For a lighter version, consider using lean ground turkey instead of beef and pork.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for longer storage.
- Make sure not to overcook the pasta to avoid a mushy texture.
