Italian Wedding Soup with Meatballs, Pasta, and Kale Recipe
Italian Wedding Soup is a comforting and flavorful classic featuring tender meatballs simmered in a savory broth with vegetables, pasta, and fresh greens. This hearty soup combines ground beef and sweet Italian sausage meatballs with aromatic pancetta, onion, carrots, celery, and fresh herbs, finished with lemon zest and juice for a bright finish. Perfect as a satisfying meal for any season.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meatballs
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 3/4 lb ground beef (85/10)
- 3/4 lb ground sweet Italian sausage
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 3 tablespoons minced Italian parsley leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Soup
- 1 tablespoon olive oil
- 4 oz diced pancetta
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock (homemade is best)
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- Finely grated Parmesan, for serving
- Kosher salt and pepper, to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine the beaten egg, grated Parmesan cheese, breadcrumbs, ground beef, ground sweet Italian sausage, tomato paste, minced garlic, minced Italian parsley, kosher salt, and freshly cracked black pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overwork the meat mixture to keep the meatballs tender.
- Form meatballs: Using your hands or a small scoop, form the mixture into small, bite-sized meatballs about 1 inch in diameter. Place them on a tray or plate and refrigerate while preparing the soup.
- Sauté the pancetta and vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced pancetta and cook until it releases its fat and becomes slightly crisp, about 3-4 minutes. Add the diced yellow onion, carrots, and celery to the pot and sauté until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Add herbs and chicken stock: Stir in the dried oregano and dried basil, allowing them to toast slightly in the pot for about a minute. Pour in the chicken stock and bring the mixture to a gentle boil.
- Cook the meatballs in soup: Carefully add the prepared meatballs to the simmering soup. Reduce the heat to maintain a gentle simmer and cook until the meatballs are cooked through, about 15 minutes.
- Add pasta and kale: Stir in the acini de pepe pasta and baby kale. Continue cooking until the pasta is tender, about 7-9 minutes, and the kale has wilted.
- Finish soup with lemon and seasoning: Remove the pot from heat. Stir in the lemon zest and fresh lemon juice to add brightness to the flavors. Adjust seasoning with kosher salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with finely grated Parmesan cheese. Serve warm as a hearty and comforting meal.
Notes
- For best flavor, use homemade chicken stock or a high-quality store-bought option.
- Acini de pepe pasta can be substituted with other small pasta shapes like orzo or pastina.
- To make the soup gluten-free, replace breadcrumbs with gluten-free breadcrumbs and ensure the pasta is gluten-free.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely.
- You may brown the meatballs first in a skillet for extra flavor before adding to the soup, but it is not necessary.
Keywords: Italian Wedding Soup, meatballs, Italian soup, comfort food, chicken stock soup, acini de pepe, kale soup