If you’ve ever craved a hearty, comforting bowl that feels like a warm hug from an Italian nonna, then this Italian Wedding Soup Recipe is exactly what you need. Bursting with tender homemade meatballs, bright kale, delicate pasta, and savory broth, it delivers a perfect balance of flavors and textures. Every spoonful brings together the rustic charm of classic ingredients with a freshness that’ll have you coming back for seconds, thirds, and maybe even fourths. Trust me, once you try this soup, it’ll become a beloved staple in your kitchen and heart.
Ingredients You’ll Need
These ingredients are straightforward but truly essential. Each one plays a key role: the meatball mix gives richness and protein, the vegetables add vibrant color and earthiness, and the pasta along with kale contribute beautiful texture and a touch of green freshness in every bowl.
- Ground beef and pork mix: The blend keeps meatballs juicy and flavorful.
- Large egg: Acts as a binder to hold your meatballs perfectly together.
- Panko bread crumbs: Adds light texture and helps keep the meatballs tender.
- Grated Parmesan cheese: Provides that unmistakable Italian savory note inside and on top.
- Minced garlic cloves: Infuses both the meatballs and soup with wonderful aroma and flavor.
- Dried oregano: Offers a fragrant, herbal undertone.
- Kosher salt and black pepper: Essential seasoning to bring out all the flavors.
- Olive oil: Used for sautéing to develop depth and sweetness from your onions, carrots, and celery.
- Yellow onion, carrots, and celery: The classic soffritto base that builds your soup’s savory foundation.
- Chicken stock: The soul of the soup, providing a rich and hearty broth.
- Kale: Adds a pop of green and a nourishing touch that contrasts the tender meatballs.
- Acini di pepe pasta: Tiny pearls of pasta that soak up the broth and add delightful chewiness.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare and Bake the Meatballs
Start by preheating your oven to 400 degrees F and lining a sheet pan with foil or parchment for easy cleanup. In a bowl, gently mix your ground beef, pork, panko, minced garlic, grated Parmesan, egg, oregano, salt, and pepper with your hands until evenly combined. Then, drop teaspoon-sized portions onto your sheet pan, rolling them into about 1-inch meatballs. Bake them for 15 minutes until they’re cooked through and lightly browned. These little meatballs are the star players, so handle them with care—they bring so much heart and savory flavor to your soup.
Step 2: Sauté the Vegetable Base
While the meatballs bake, warm olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Toss in the diced onion, carrots, celery, and minced garlic, seasoning with a pinch of salt. Cook for 6 to 8 minutes until everything softens and just starts to develop hints of golden color. This step is where your soup begins layering its rich, inviting flavors, so don’t rush it—sensory goodness happens here.
Step 3: Simmer the Broth and Pasta
Pour in the chicken stock, turn up the heat, and bring it all to a gentle boil. Then add the acini di pepe pasta. Let the pasta cook for 4 to 6 minutes, until tender but still just holding its shape. Tiny pasta pearls blend perfectly with the broth and meatballs for an authentically comforting experience. Next, stir in the chopped kale and simmer for two more minutes, allowing those green leaves to soften while remaining vibrant.
Step 4: Finish with Meatballs and Adjust Seasoning
Gently add your baked meatballs to the soup and let everything simmer together for about one minute to marry the flavors. Now’s the perfect time to taste and tweak your seasoning—add more salt and pepper if needed, especially if your chicken stock was low or no sodium. Finally, ladle into bowls and sprinkle with fresh grated Parmesan. Serve immediately for a soul-warming feast that’s sure to please everyone gathered around your table.
How to Serve Italian Wedding Soup Recipe
Garnishes
Freshly grated Parmesan cheese is the classic garnish here, melting just slightly into the hot broth to add a creamy, savory lift. For an extra touch, try a few torn basil leaves or a drizzle of good-quality extra virgin olive oil to brighten the flavors and add a glossy finish. Some freshly cracked black pepper on top always makes everything pop.
Side Dishes
This soup shines as a complete meal but pairs perfectly with warm, crusty Italian bread or garlic breadsticks for dipping. A light spinach salad with lemon vinaigrette can add a fresh contrast to all that savory goodness. You might also consider a side of sautéed green beans or roasted vegetables to round things out beautifully.
Creative Ways to Present
If you want to impress guests or elevate your weeknight dinner, serve the soup in rustic mini cocottes or colorful bowls. Adding a swirl of pesto on top or a sprinkle of crushed red pepper flakes can personalize the experience. For a charming touch, place the meatballs on small skewers alongside the soup bowls for a fun appetizer style presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in airtight containers to maintain freshness and prevent the kale from wilting too much. When reheating, do so gently to preserve the integrity of the meatballs and pasta without overcooking.
Freezing
You can freeze this soup, but note that pasta and kale can sometimes become a bit soft after thawing. To freeze, cool the soup completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will stay good for up to 2 months. Consider freezing the meatballs and broth separately from the pasta and kale if you want to preserve the best texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup seems too thick, add a splash of chicken stock or water to loosen it up. Avoid microwaving directly from frozen as uneven heating may dry out the meatballs and pasta.
FAQs
Can I make the meatballs without pork?
Absolutely! You can use all ground beef or even ground turkey for a leaner option. The pork adds juiciness and flavor, but the soup will still be delicious without it.
What can I substitute for acini di pepe pasta?
If you don’t have acini di pepe, tiny pasta such as orzo or small pastina work great. Just adjust the cooking time slightly since different pastas cook at different rates.
Is it possible to make this soup vegetarian?
Yes, by replacing the meatballs with hearty vegetarian meatballs or mushrooms and using vegetable broth instead of chicken stock, you can enjoy a lovely vegetarian twist while keeping the spirit of the soup alive.
Can I prepare this soup ahead of time for a dinner party?
Definitely! Prepare the meatballs and soup base a day ahead and assemble everything before serving. This Italian Wedding Soup Recipe actually tastes even better as flavors meld overnight.
Why is it called wedding soup?
The name is a fun nod to the Italian phrase “minestra maritata,” meaning married soup. It refers to the perfect marriage of flavors between the meat and greens in the soup, not an actual wedding celebration.
Final Thoughts
This Italian Wedding Soup Recipe is more than just a comforting meal—it’s a celebration of simple, hearty ingredients brought together with love and care. From the tender meatballs to the fresh kale and delicate pasta, every spoonful feels like a warm invitation to enjoy good food and great company. I can’t wait for you to make it, share it, and fall in love with this wonderful classic just like I have.
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a comforting, hearty soup featuring tender homemade meatballs, nutritious kale, delicate acini di pepe pasta, and a savory chicken broth, all enhanced with aromatic herbs and grated Parmesan. This classic Italian-American dish combines rich flavors with a satisfying texture, perfect for family dinners or cozy gatherings.
Ingredients
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (such as Diamond Crystal)
- ½ 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
- Kosher salt, to taste
- 8 cups chicken stock
- 4 cups kale, chopped with stems removed
- ½ cup acini di pepe pasta (or substitute with orzo)
- Grated Parmesan cheese, for serving
Instructions
- Prepare the meatball mixture: Line a baking sheet with foil or parchment paper and preheat your oven to 400°F. In a large bowl, gently combine ground beef, ground pork, panko bread crumbs, minced garlic, grated Parmesan, egg, dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper using your hands until just combined.
- Form and bake the meatballs: Using a teaspoon, scoop out about 1-inch portions of the mixture and roll each into a meatball ball. Place the meatballs on the prepared baking sheet. Bake in the preheated oven for 15 minutes until they are cooked through and lightly browned. Remove and set aside.
- Sauté the vegetables: While the meatballs bake, heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, minced garlic, and a pinch of salt. Sauté the mixture for 6 to 8 minutes until the vegetables soften and begin to turn golden.
- Cook the soup: Pour in the chicken stock and increase the heat to bring it to a boil. Add the acini di pepe pasta and cook for 4 to 6 minutes until tender. Stir in the chopped kale and simmer for an additional 2 minutes. Then add the baked meatballs to the pot and simmer together for 1 minute more. Taste the soup and adjust seasoning with salt and pepper if needed, especially if using low or no sodium chicken stock.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese. Serve immediately and enjoy the comforting flavors of this classic Italian Wedding Soup.
Notes
- You can substitute acini di pepe pasta with orzo or another small shape pasta if preferred.
- Use low-sodium chicken stock if you want better control over the saltiness of the soup.
- For a gluten-free version, use gluten-free breadcrumbs or omit them, adjusting the texture of the meatballs accordingly.
- Make sure not to overmix meatball ingredients to keep them tender.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
