Description
This Easy Italian Wedding Soup recipe features tender homemade meatballs baked to perfection, simmered in a flavorful chicken broth with vegetables, small pasta, and nutrient-rich Tuscan kale. Ready in about 50 minutes and serving six, this comforting soup combines classic Italian flavors and a wholesome balance of ingredients, perfect for a cozy family meal.
Ingredients
Meatballs
- 1 large egg
- ¼ cup milk
- ½ cup breadcrumbs
- ¼ cup parmesan cheese (grated)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 8 ounces ground beef
- 8 ounces ground pork
- 2 tablespoons olive oil (for coating)
Soup
- 2 tablespoons olive oil
- 1 cup carrots (sliced)
- ½ cup onion (diced)
- 2 cloves garlic (minced)
- 6 cups chicken broth
- 1 cup Acini di Pepe (or other small pasta)
- 2 cups Tuscan kale (chopped)
Instructions
- Make the Meatballs: Preheat your oven to 350° F. In a large bowl, whisk together the egg and milk until well combined. Add the breadcrumbs, grated parmesan cheese, garlic powder, onion powder, salt, Italian seasoning, and red pepper flakes if using. Mix everything thoroughly. Gently stir in the ground beef and ground pork until just combined—avoid overmixing.
- Form and Bake the Meatballs: Coat a baking sheet with olive oil, and also lightly oil your hands to prevent sticking. Using a spoon or cooking scoop, portion out about a tablespoon of the meat mixture and roll it gently into smooth meatballs. Arrange them evenly on the prepared baking sheet. Bake for 12-15 minutes until the meatballs are nearly fully cooked.
- Sauté Vegetables: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat for one minute. Add the sliced carrots and diced onions and sauté for 4-5 minutes until they start to soften. Add the minced garlic and cook for one additional minute, stirring frequently to prevent burning.
- Add Broth and Pasta: Pour in the chicken broth and stir well, ensuring to scrape the bottom of the pot to lift any browned bits from the veggies. Bring the soup to a boil, then add the Acini di Pepe or small pasta of choice. Cook for 3 minutes until the pasta begins to become tender.
- Combine and Simmer: Gently add the baked meatballs back into the soup along with the chopped Tuscan kale. Let everything cook together for an additional 3-5 minutes until the kale wilts and meatballs finish cooking through.
- Serve: Ladle the soup into bowls and top with extra grated parmesan cheese if desired. Enjoy your warm, comforting Italian Wedding Soup!
Notes
- You can substitute Acini di Pepe pasta with other small-sized pastas such as orzo or small ditalini.
- Red pepper flakes are optional and can be omitted if you prefer a milder soup.
- To save time, you can prepare the meatballs a day ahead and refrigerate them before baking.
- For a lower-fat option, substitute ground turkey for beef and pork.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian
