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Italian Wedding Soup Recipe

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4.4 from 67 reviews

This Italian Wedding Soup recipe features tender homemade meatballs, fresh vegetables, and small pasta cooked in a flavorful chicken broth. A classic comfort soup that is hearty and easy to prepare, perfect for family dinners or special occasions.

Ingredients

Meatballs

  • 1 egg
  • 1/2 cup panko bread crumbs (sub gluten-free if needed)
  • 1/2 teaspoon garlic powder (or 2 cloves garlic pressed or grated)
  • 1 teaspoon onion powder (or 3 tablespoons grated onion or shallot)
  • 1/4 teaspoon ground nutmeg, freshly grated if possible
  • 2 tablespoons fresh parsley, chopped fine
  • 1/3 cup parmesan cheese or pecorino romano, grated
  • 1 pound ground turkey (or use ground beef, ground chicken, better than beef crumbles, beyond beef)

Soup Base and Vegetables

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped small
  • 2 cups carrots, chopped (about 2 large carrots)
  • 1 1/2 cup celery, diced (about 3 ribs)
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups chicken broth, low-sodium (see notes)
  • 5 cups kale, roughly chopped (or escarole, endive, or fresh spinach)
  • 3 tablespoons fresh thyme, minced or 1 1/2 teaspoons dried (or fresh oregano)
  • 1/2 cup small pasta - acini de pepe, pastina, pearl couscous, orzo, or ditalini
  • 1/2 cup fresh parsley, minced

Instructions

  1. Mix meatballs: Beat the egg with a fork in a medium bowl, then stir in the bread crumbs, garlic powder, onion powder, ground nutmeg, chopped parsley, and grated parmesan. Mix well and fold in the ground turkey until fully combined.
  2. Form meatballs: Using your non-dominant hand to hold the mixture, pinch off about a teaspoon-sized portion and gently roll it between your fingers to create small, marble-sized meatballs. Aim for about 80 small meatballs. Making them ahead can ease later prep.
  3. Cook meatballs: Heat olive oil in a large pot or Dutch oven over medium-high heat. In batches, sear the meatballs until browned on all sides. This step adds rich flavor to the soup base as the pot collects all the drippings.
  4. Sauté aromatics: To the same pot, add more olive oil (if needed), then add chopped onion, carrots, celery, minced garlic, salt, and pepper. Cook over medium heat, stirring frequently for about 5 minutes until vegetables soften and become fragrant.
  5. Simmer: Pour in 8 cups of low-sodium chicken broth. Add the browned meatballs back into the pot along with chopped kale, fresh thyme, and the small pasta. Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally, until the pasta is al dente and the kale is tender.
  6. Adjust flavor: Taste the soup and add additional salt, pepper, and a splash of fresh lemon juice to brighten flavors as needed. Serve hot topped with more grated Parmesan and a sprinkle of Aleppo flakes or red pepper flakes for a gentle heat.

Notes

  • For a gluten-free version, substitute panko bread crumbs with gluten-free bread crumbs.
  • To keep soup low sodium, use low-sodium chicken broth or homemade broth to control salt content.
  • Meatballs can be formed ahead of time and refrigerated or frozen for convenience.
  • If you prefer not to sear the meatballs, you can gently drop them directly into the simmering broth but searing adds valuable depth of flavor.
  • Other greens like escarole, endive, or spinach can be substituted for kale depending on preference.
  • Small pasta shapes like acini de pepe, pastina, or orzo work best as they cook quickly and blend well into the soup.

Find it online: https://recipethrive.com/italian-wedding-soup-recipe/