Italian Wedding Soup

5 from 1 vote

Italian wedding soup is a classic – it’s warm and comforting with tender meatballs, al dente pasta, and perfectly wilted tuscan kale. We’re making homemade meatballs but this recipe can always be made with frozen meatballs for a quick and easy weeknight din ner. Ingredients

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: Italian

Keyword: Italian Wedding Soup

Servings: servings

Calories: 763kcal

Author: Alicia

Ingredients

For the meatballs:

1 large egg
¼ cup milk
½ cup breadcrumbs
¼ cup grated parmesan
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon dried italian seasoning
½ teaspoon red pepper flakes
8 ounces ground beef
8 ounces ground pork
2 Tablespoons olive oil

For the soup:

2 Tablespoons olive oil
1 cup sliced carrots
½ cup diced onion
2 cloves garlic minced
6 cups chicken stock
1 cup small dried pasta see notes
2 cups chopped kale

Instructions

For the meatballs:

Preheat the oven to 350F.
In a large bowl, whisk together the egg and milk.
1 large egg, ¼ cup milk
Add the breadcrumbs, parmesan, onion powder, garlic powder, dried Italian seasoning, kosher salt, and red pepper flakes. Stir to combine.
½ cup breadcrumbs, ¼ cup grated parmesan, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon dried italian seasoning, ½ teaspoon red pepper flakes
Next add the ground beef and pork and gently stir to combine.
8 ounces ground beef, 8 ounces ground pork
Coat a small baking sheet and your hands with olive oil. Scoop out tablespoon sized portions and roll them into smooth balls.
2 Tablespoons olive oil
Bake the meatballs for 12-15 minutes, or until they are browned and almost fully cooked.

For the soup:

Heat a large dutch oven over medium heat. Add the olive oil and allow it to warm for a minute.
2 Tablespoons olive oil
Next add the carrots and onion. Cook for 3-5 minutes, or until the vegetables just begin to soften.
1 cup sliced carrots, ½ cup diced onion
Add the garlic and cook it for an additional minute.
2 cloves garlic
Next add the chicken stock and scrape the bottom of the pan to release any browned bits.
6 cups chicken stock
Bring the soup to a boil and add the pasta. Cook for half of the time directed on the box- about 3 minutes.
1 cup small dried pasta
Add the meatballs and kale to the soup and cook for an additional 3-5 minutes or until warmed through.
2 cups chopped kale
Enjoy topped with a sprinkle of parmesan.

Nutrition