If you’re looking for a hearty, comforting soup that feels like a warm hug in a bowl, you absolutely have to try this Italian Wedding Soup Recipe. This classic favorite brings together tender, flavorful meatballs, vibrant greens, delicate pasta, and a rich, savory broth—all simmered to perfection. It’s a dish that’s as joyful to eat as it is to make, offering layers of taste and texture that will keep you coming back for more, whether it’s a weeknight dinner or a special gathering.
Ingredients You’ll Need
The beauty of this Italian Wedding Soup Recipe is in its simple, wholesome ingredients. Each one plays a crucial role—from the rich, meaty meatballs adding depth, to the fresh vegetables that brighten the flavor and color, and the tiny pasta that provides a fun, comforting bite. Here’s what you’ll need to bring this classic to life:
- 1/2 pound ground beef: Provides a juicy and flavorful base for the meatballs.
- 1/2 pound ground pork: Adds tenderness and a subtle sweetness to the meat mixture.
- 1 large egg: Helps bind the meatballs so they hold their shape during cooking.
- 1/2 cup panko bread crumbs: Keeps the meatballs light and fluffy, avoiding heaviness.
- ½ cup grated Parmesan: Brings salty, nutty richness right into the meatballs and as a topping.
- 3 garlic cloves (minced): Infuses a fragrant, savory kick both in meatballs and the soup.
- 1 teaspoon dried oregano: Adds a classic Italian herbaceous note that ties everything together.
- 1 teaspoon kosher salt: Essential for seasoning each component to perfection.
- ½ teaspoon black pepper: Gives a subtle warmth and complexity to the flavors.
- 2 tablespoons olive oil: For sautéing your vegetables to sweet, golden bliss.
- 1 large yellow onion (diced): Builds a savory foundation with its natural sweetness.
- 3 medium carrots (peeled and diced): Adds color, gentle sweetness, and crunch.
- 3 celery ribs (diced): Provides a fresh, aromatic base commonly found in Italian soups.
- 2 garlic cloves (minced): Enhances the soup’s overall garlic flavor, complementing the meatballs.
- 8 cups chicken stock: The heart and soul of the broth, rich and savory.
- 4 cups kale (chopped, stems removed): Brings a tender, earthy green note and vibrant color.
- ½ cup acini di pepe: Traditional tiny pasta that delivers delightful texture—can be swapped for orzo.
- Grated Parmesan (for serving): The perfect final sprinkle to elevate each bowl.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 400 degrees F and lining a sheet pan with foil or parchment paper for easy cleanup. In a bowl, gently combine the ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, oregano, salt, and pepper. The key here is to mix just until everything holds together—overmixing can make the meatballs tough. Using a teaspoon, scoop out small amounts and roll them into nice, even 1-inch balls. Place them on your prepared sheet pan and bake for 15 minutes until they’re browned and cooked through. These meatballs are the star players, and baking them keeps them tender without extra oil.
Step 2: Sauté the Vegetables
While the meatballs bake, heat olive oil in a large, heavy-bottomed soup pot over medium heat. Toss in the diced onion, carrots, celery, and minced garlic along with a pinch of salt. Cook this vibrant medley, stirring occasionally, until the vegetables soften and the onions turn a lovely golden hue, about 6 to 8 minutes. This step unlocks the natural sweetness of the veggies, creating the perfect base for your broth that’s full of flavor and comforting aromas.
Step 3: Build the Soup
Pour in the chicken stock and crank up the heat to bring everything to a boil. Once bubbling, carefully add the acini di pepe pasta, cooking for about 4 to 6 minutes until the pasta is tender but still holds its shape. Then stir in the chopped kale and let it simmer for another couple of minutes so it softens without losing its bright green charm. Finally, add the baked meatballs back into the pot and let the soup simmer for one more minute to meld all the flavors together beautifully. Remember to taste and adjust salt and pepper to make the soup perfectly balanced.
How to Serve Italian Wedding Soup Recipe
Garnishes
One of the joys of serving Italian Wedding Soup Recipe is the opportunity to personalize each bowl with fresh garnishes. A generous sprinkle of freshly grated Parmesan cheese is non-negotiable—it adds a salty, nutty brightness that complements the soup’s savory richness perfectly. If you want to take it up a notch, a few fresh basil or flat-leaf parsley leaves add a vibrant herbal note that’s truly irresistible.
Side Dishes
While this soup shines as a complete meal, pairing it with crunchy garlic bread or a warm focaccia can turn your meal into an unforgettable Italian feast. A fresh green salad with a light vinaigrette provides a crisp contrast that beautifully balances the soup’s richness. For those cozy nights, a simple crusty baguette is always a classic and satisfying option for sopping up every last drop of broth.
Creative Ways to Present
Looking to impress guests or just add a little extra fun to family dinner? Serve the Italian Wedding Soup Recipe in individual rustic bowls topped with a delicate parmesan crisp or a drizzle of high-quality olive oil. Another idea is to present the meatballs and kale separately alongside the broth, letting everyone customize their own bowls. It’s an interactive twist that delights all ages and adds a unique touch to this traditional favorite.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain the freshness of your meatballs and vegetables. You might notice the pasta soaking up broth over time, so sometimes adding a little extra stock or water when reheating is a good idea to keep things nice and soupy.
Freezing
If you want to freeze the soup, consider keeping the meatballs separate from the broth and pasta to preserve the best texture. Freeze the broth and pasta mixture in a suitable container for up to 3 months. When ready to enjoy, thaw in the fridge overnight and warm gently on the stove. Add freshly cooked or thawed meatballs at the last minute to avoid them turning too dense.
Reheating
Reheat the soup gently over low to medium heat to prevent the kale from turning mushy and the meatballs from overcooking. Stir occasionally and add a splash of broth or water if the soup seems too thick. For maximum flavor, sprinkle with fresh Parmesan after warming and serve immediately for the best experience.
FAQs
Can I use other meats instead of beef and pork?
Absolutely! Ground turkey or chicken can be used for a leaner version. Just keep in mind these meats are leaner and might be a bit drier, so adding a splash of olive oil or finely chopped mushrooms can help keep meatballs moist.
Is there a vegetarian version of Italian Wedding Soup Recipe?
Yes! Substitute meatballs with vegetarian meatballs or sautéed mushrooms and use vegetable broth instead of chicken stock. Adding beans like cannellini can boost protein and keep it hearty while still delicious.
What is acini di pepe pasta?
Acini di pepe is a tiny, round pasta often used in soups because it holds broth well and cooks quickly. If you can’t find it, orzo or small ditalini pasta make excellent substitutes without changing the soup’s classic texture.
Can I make the meatballs ahead of time?
Definitely. You can prepare and bake the meatballs one day ahead, then refrigerate them until you’re ready to add them to your soup. This simplifies your cooking day and keeps the meatballs fresh and flavorful.
How can I make the broth more flavorful?
Using homemade chicken stock or a high-quality store-bought version makes a big difference. Adding a Parmesan rind to the broth while it simmers can deepen the umami flavor, too. Just remove it before serving.
Final Thoughts
This Italian Wedding Soup Recipe is a beloved classic for a reason—its blend of comforting flavors, nourishing ingredients, and straightforward preparation make it a true kitchen winner. Whether you’re feeding a crowd or craving a cozy night in, this soup brings warmth and smiles to the table. So grab your ingredients, roll up your sleeves, and savor every delicious spoonful with friends or family—you won’t regret it!
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Baking
- Cuisine: Italian
Description
This classic Italian Wedding Soup features tender homemade meatballs baked to perfection and served in a savory broth with vegetables, kale, and small pasta. Ready in just one hour, this comforting soup is perfect for family dinners or gatherings, combining hearty flavors and nutritious ingredients for a delightful meal.
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 into pieces and stems removed
- 1/2 cup acini di pepe pasta (or substitute orzo)
- Grated Parmesan, for serving
Instructions
- Prepare the Meatballs: Line a sheet pan with foil or parchment paper and preheat the oven to 400°F. In a bowl, combine ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently by hand until just combined.
- Shape and Bake Meatballs: Using a teaspoon, drop 1-inch portions of the mixture onto the prepared sheet pan, then roll each portion into a smooth ball. Bake in the oven for 15 minutes until the meatballs are cooked through and lightly browned. Set aside once done.
- Sauté Vegetables: While the meatballs bake, heat olive oil over medium heat in a large soup pot or Dutch oven. Add diced onion, carrots, celery, minced garlic, and a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables soften and start to turn golden.
- Simmer the Soup: Add the chicken stock to the sautéed vegetables and increase heat to bring to a boil. Once boiling, stir in the acini di pepe pasta. Cook for 4 to 6 minutes until the pasta is tender.
- Add Kale and Meatballs: Stir in the chopped kale and simmer the soup for about 2 more minutes until the kale wilts. Then add the baked meatballs and simmer for an additional 1 minute to heat through.
- Final Seasoning and Serve: Taste the soup and season with additional salt and pepper as needed, especially if using no- or low-sodium chicken stock. Serve hot with freshly grated Parmesan cheese sprinkled on top.
Notes
- You can substitute orzo or another tiny pasta if acini di pepe is unavailable.
- For a lighter soup, use lean ground meats and low-sodium chicken stock.
- Ensure meatballs are uniform in size for even cooking.
- Add fresh herbs like parsley for a pop of color and flavor.
- This soup freezes well if stored without pasta; add fresh pasta when reheating.
