There is something truly heartwarming about a bowl of Italian Wedding Soup, and this Italian Wedding Soup Recipe captures that cozy feeling perfectly. With tender meatballs, delicate acini di pepe pasta, vibrant kale, and savory chicken broth, every spoonful bursts with flavor and tradition. Whether you’re making it for a family dinner or sharing with friends, this recipe promises to deliver that classic, comforting taste that feels like a warm hug on a cool day.
Ingredients You’ll Need
This Italian Wedding Soup Recipe uses simple, straightforward ingredients that blend beautifully to create a rich and satisfying experience. Each item plays a crucial role, from the flavorful ground meats forming the tender meatballs to the fresh vegetables adding color and texture, and the tiny pasta providing just the right bite.
- 1/2 pound ground beef: Brings a hearty, savory base to the meatballs for rich flavor.
- 1/2 pound ground pork: Adds juiciness and a subtle sweetness that complements the beef.
- 1 large egg: Acts as the perfect binder to hold the meatballs together.
- 1/2 cup panko bread crumbs: Provides lightness and tenderness in the meatball texture.
- ½ cup grated Parmesan: Infuses the meatballs with a sharp, nutty cheese flavor.
- 3 garlic cloves, minced: Adds a punch of aromatic depth to the meatballs.
- 1 teaspoon dried oregano: Brings a hint of earthy Italian seasoning that ties all the flavors together.
- 1 teaspoon kosher salt: Enhances the natural flavors throughout the soup.
- ½ teaspoon black pepper: Gives a subtle, warming spice to the dish.
- 2 tablespoons olive oil: Used for sautéing vegetables, adding richness without overpowering.
- 1 large yellow onion, diced: Creates a sweet and savory base for the soup’s broth.
- 3 medium carrots, peeled and diced: Adds natural sweetness and vibrant color.
- 3 celery ribs, diced: Contributes a fresh crunch and aromatic flavor.
- 2 garlic cloves, minced: Enhances the broth with a subtle garlic essence.
- 8 cups chicken stock: Forms the comforting and flavorful soup base.
- 4 cups kale, chopped (stems removed): Introduces a fresh, slightly earthy green element keeping it nutritious and bright.
- ½ cup acini di pepe pasta: The tiny pasta perfect for soaking up every bit of broth while adding texture.
- Grated Parmesan for serving: Optional but highly recommended for that last touch of cheesy goodness.
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. In a bowl, gently combine the ground beef, ground pork, panko breadcrumbs, grated Parmesan, minced garlic, egg, dried oregano, salt, and pepper. Use your hands to mix just until everything comes together—avoid overworking the mixture to keep the meatballs tender. Using a teaspoon, portion out the mixture and roll each into a 1-inch ball. Arrange them on the prepared pan and bake for about 15 minutes until the meatballs are cooked through and lightly browned. Set them aside while you prepare the soup base.
Step 2: Sauté the Vegetables
In a large, heavy-bottomed soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, celery, minced garlic, and a pinch of salt. Sauté these until the vegetables are softened and beginning to turn a lovely golden color, about 6 to 8 minutes. This step builds the flavor foundation for the entire soup, so be patient and let those vegetables develop their natural sweetness and aroma.
Step 3: Simmer the Broth and Pasta
Next, pour in the chicken stock and increase the heat to bring the mixture to a rolling boil. Once boiling, add the acini di pepe pasta to the broth and cook for 4 to 6 minutes until the pasta is just tender. The pasta is delicate and cooks quickly, so keep an eye on it to avoid turning mushy. After the pasta reaches the right texture, stir in the chopped kale and let it simmer for about 2 more minutes. The kale is going to add a lovely pop of green and a slight earthy bite that balances the meat and broth perfectly.
Step 4: Combine Meatballs and Final Seasoning
Finally, add your freshly baked meatballs to the soup pot and let everything simmer together for another minute to meld the flavors. Taste your soup and adjust the salt and pepper if needed, especially if you used low-sodium chicken stock, which tends to be a bit milder. Once you’re happy with the seasoning, your Italian Wedding Soup Recipe is ready to be served piping hot with plenty of grated Parmesan on top.
How to Serve Italian Wedding Soup Recipe
Garnishes
For garnishing, nothing beats a fresh sprinkle of grated Parmesan cheese. It adds a salty, nutty finish that enriches every bite. A dash of freshly cracked black pepper or a few torn basil leaves can also elevate the presentation and flavor, making the soup feel just a little more special and homey.
Side Dishes
This soup is hearty enough to stand alone, but pairing it with crusty Italian bread or garlic breadsticks is always a winning choice. A simple mixed green salad with a zesty vinaigrette also complements the richness of the soup and adds a refreshing counterpoint to the meal.
Creative Ways to Present
Why not serve this Italian Wedding Soup Recipe in individual mini soup crocks for a charming touch if you’re hosting a dinner party? Another idea is to ladle the soup over a bed of tender polenta for a rustic twist. Either way, presenting it thoughtfully encourages everyone to dive in and savor the comforting magic of this classic dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Wedding Soup in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen beautifully overnight, making your leftover bowl just as delicious as the first.
Freezing
This soup freezes well but keep in mind the pasta tends to soften more after thawing. For best results, freeze the soup without the pasta and add fresh cooked pasta when reheating. Freeze in tightly sealed containers or heavy-duty freezer bags for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems thick, add a splash of chicken stock or water to loosen it. Add freshly cooked or leftover pasta in the last few minutes if you froze the soup separately from the pasta.
FAQs
Can I use other meats for the meatballs?
Absolutely! While this Italian Wedding Soup Recipe calls for ground beef and pork, you can substitute ground turkey or chicken for a lighter option. Just be mindful that the flavors and texture might shift slightly.
What can I substitute for acini di pepe pasta?
If acini di pepe isn’t available, tiny pasta shapes like orzo, pastina, or even small ditalini work beautifully in this soup. Just make sure to adjust cooking times so the pasta doesn’t overcook.
Can I make this soup vegetarian?
You can make a meatless version by skipping the meatballs and using vegetable broth instead of chicken stock. Consider adding extra beans or lentils for protein and heartiness.
How do I keep the kale from getting too tough?
Adding the kale towards the end of the cooking process and simmering it for only a couple of minutes keeps it tender yet still vibrant and nutritious.
Is there a gluten-free option for this recipe?
Yes! Use gluten-free breadcrumbs or omit them altogether for the meatballs, and choose gluten-free pasta or skip the pasta to suit dietary needs while still enjoying the soulful flavors.
Final Thoughts
Making this Italian Wedding Soup Recipe is like inviting a piece of Italian tradition right into your kitchen. It’s wholesome, flavorful, and downright comforting with every spoonful. I can’t wait for you to try it, share it with loved ones, and create warm memories around the dinner table. Once you make this soup, it’s sure to become one of your all-time favorites.
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 tender homemade meatballs baked to perfection, simmered in a flavorful chicken broth with fresh vegetables, kale, and delicate acini di pepe pasta. A comforting and hearty soup, it’s perfect for family dinners or special occasions, finished with a sprinkle of grated Parmesan for an authentic touch.
Ingredients
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
Soup
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery ribs, diced
- 2 garlic cloves, minced
- Pinch of kosher salt
- 8 cups chicken stock
- 4 cups kale, chopped with stems removed
- 1/2 cup acini di pepe pasta (or substitute with orzo)
- Grated Parmesan cheese for serving
Instructions
- Prepare Meatballs: Line a sheet pan with foil or parchment paper and preheat the oven to 400°F (204°C). In a large bowl, combine the 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 evenly incorporated.
- Shape and Bake Meatballs: Using a teaspoon, scoop out approximately 1-inch portions of the mixture, rolling each into a ball. Place the meatballs on the prepared sheet pan, spacing them apart. Bake in the preheated oven for 15 minutes, or until the meatballs are cooked through and lightly browned. Remove from oven and set aside.
- Sauté Vegetables: While the meatballs bake, heat olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, and minced garlic along with a pinch of kosher salt. Sauté the vegetables for about 6 to 8 minutes, stirring occasionally, until they are softened and beginning to turn golden.
- Cook Soup Base and Pasta: Pour in the chicken stock and increase the heat to bring the mixture to a boil. Once boiling, add the acini di pepe pasta. Cook for 4 to 6 minutes, stirring occasionally, until the pasta is tender.
- Add Kale and Meatballs: Stir in the chopped kale and simmer the soup for an additional 2 minutes, allowing the kale to soften. Then gently add the baked meatballs to the pot and simmer everything together for 1 more minute to meld the flavors.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed, especially if using low or no-sodium chicken broth. Ladle the soup into bowls and serve topped with freshly grated Parmesan cheese.
Notes
- Use panko bread crumbs for a lighter texture in the meatballs.
- Acini di pepe is traditional, but you can substitute with small pasta like orzo if unavailable.
- If you prefer, use low sodium chicken stock and adjust salt according to taste.
- To make it gluten-free, substitute the panko bread crumbs and pasta with gluten-free alternatives.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
