Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe

If you’re on the hunt for a soul-warming, hearty soup that feels like a big, comforting hug, this Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe is exactly what you need. It brings together tender little meatballs, delicate acini di pepe pasta, and bright, fresh kale in a rich, flavorful broth — a perfect mix of textures and flavors. Whether you’re cooking for a chilly night or gathering with friends and family, this soup hits all the right notes of comfort and tradition.

One of the things I love most about this Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe is how it balances nourishing greens and protein-packed meatballs with a light, lemony broth. It’s a soup that feels indulgent without being heavy — ideal when you want something satisfying but not overly rich. Plus, it’s surprisingly easy to make from scratch, and once you master it, you’ll find yourself turning back to it over and over in the colder months.

Ingredients You’ll Need

Every ingredient in this soup plays a role in building a layered, flavorful experience — from the savory meatballs to the fresh kale and bright lemon. I always recommend grabbing the freshest herbs and good-quality meats because those details really come through.

• Ground beef: Choose an 85/10 lean-to-fat ratio to keep meatballs juicy without excess grease.
• Sweet Italian sausage: Adds a wonderful depth and subtle spice; I use casings removed for easy mixing.
• Parmesan cheese: Freshly grated for both meatballs and serving — it amps up the umami.
• Egg: Acts as a binder, so your meatballs stay tender and don’t fall apart.
• Breadcrumbs: I like plain or lightly toasted for a bit of texture and moisture retention.
• Tomato paste: Just a couple tablespoons enriches the meatball flavor beautifully.
• Garlic and parsley: Fresh is key here to brighten and add that classic Italian aroma.
• Pancetta: Provides a smoky, salty base to the soup—don’t skip this if you can find it!
• Yellow onion, carrots, celery: The holy trinity of soup – make sure they’re diced evenly for uniform cooking.
• Dried oregano and basil: Classic Italian herbs that layer herbaceous notes into the broth.
• Chicken stock: Homemade or high-quality store-bought makes all the difference — it’s the soul of your soup.
• Acini di pepe pasta: Tiny, delicate pearls that cook quickly and soak up broth-so good.
• Baby kale: Adds color, nutrients, and a mild earthy bite; you can substitute with spinach if needed.
• Lemon zest and lemon juice: These bright elements elevate the soup, cutting through richness with freshness.
• Salt and pepper: Essential for balancing flavors at every stage.

Variations

I’ve tried a few twists on the classic over the years, depending on what I have on hand or dietary needs. Feel free to tweak this Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe so it suits your taste and lifestyle — that’s part of the fun!

• Make it gluten-free: I swap regular breadcrumbs for gluten-free ones and use gluten-free pasta. It still turns out just as delicious.
• Meatball mix-up: Sometimes I go for turkey or chicken sausage to lighten things up, especially in warmer months.
• Veggie boost: On days I want more greens, I toss in chopped spinach or swiss chard along with the kale.
• Spice it up: Adding a pinch of red pepper flakes or a dash of hot sauce gives the broth a nice kick without overpowering.
• Broth alternatives: If you prefer a richer soup, replacing part of the stock with vegetable broth or even a splash of white wine can be lovely.

How to Make Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe

Step 1: Mix the Meatballs with Love

Start by combining your ground beef, sweet Italian sausage, beaten egg, parmesan, breadcrumbs, tomato paste, garlic, parsley, salt, and pepper in a large bowl. I find that using my hands is the best way to mix everything evenly without overworking the meat, which keeps the meatballs tender. Once combined, roll into bite-sized meatballs about the size of a walnut — no need to be perfectly uniform, but aim for consistency so they cook evenly.

Step 2: Build a Flavorful Base

Heat olive oil in a big soup pot over medium heat, then add diced pancetta. Let it render its fat for about 3-4 minutes until crispy and fragrant — that’s your flavor base right there. Next, toss in onions, carrots, and celery, sautéing until softened and translucent, about 7 minutes. Stir in the dried oregano and basil so they bloom in the heat and infuse the vegetables.

Step 3: Simmer the Soup and Meatballs

Add your chicken stock to the pot and bring everything to a gentle boil. Carefully drop the meatballs in one by one — they’ll cook in the simmering broth, becoming tender and flavorful. Let them cook for about 10 minutes, stirring occasionally to prevent sticking. When the meatballs are almost done, stir in the acini di pepe pasta and baby kale. Keep simmering until the pasta is al dente and the kale is wilted, usually around 6-8 minutes.

Step 4: Brighten and Season

Once everything is cooked, stir in the lemon zest and fresh lemon juice — this adds a wonderful brightness that makes the soup feel light and fresh. Taste and adjust seasoning with kosher salt and freshly cracked black pepper as needed. I always recommend tasting before serving because soups like this can vary depending on your stock and ingredients.

How to Serve Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe

Garnishes

I swear by a generous sprinkle of finely grated parmesan on top — it melts into the warm broth and adds that extra punch of umami. Sometimes I’ll throw on a few torn fresh basil leaves or a tiny drizzle of good-quality olive oil to finish. Crusty bread on the side begging for dunking is an absolute must in my book.

Side Dishes

This soup stands beautifully on its own but pairs perfectly with a simple green salad or a classic Italian antipasto platter — think olives, cheeses, and thinly sliced cured meats. When I’m in a cozy mood, I like serving it with garlic-rubbed toasted baguette slices to scoop up every bit.

Creative Ways to Present

For holidays or dinner parties, I’ve ladled this soup into small, individual crocks and topped with parmesan crisps for a fancy touch. Another time, I served it with a side of polenta cakes for a comforting twist. You can even make mini meatball skewers on the side as an appetizer to echo the soup flavors.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup into airtight containers and keep it in the fridge for up to 3 days. Because the pasta continues to soak up broth, I like to store pasta and meatballs separately if I’ve got extra — it helps keep the pasta from getting mushy.

Freezing

Freezing works well if you skip adding pasta and kale first. Freeze the meatballs in broth in a zip-top bag or freezer-safe container for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and add fresh pasta and kale when reheating.

Reheating

I reheat this soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. If pasta has been added and thickened the broth too much, a splash of chicken stock or water works wonders to loosen it back to soup consistency.

FAQs

Final Thoughts

This Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe holds a warm place in my recipe rotation — it’s one of those meals that feels special but is easy enough for a weeknight. It brings together so many comforting flavors in a way that’s both nourishing and bright. I hope when you make it, it becomes your go-to comfort soup too and you share it with friends like I do. Nothing beats that cozy feeling of a homemade bowl full of love!

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