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
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 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.
