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
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 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.
