Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 egg, lightly beaten; 1/2 cup grated parmesan cheese; 1/3 cup breadcrumbs; 3/4 lb ground beef (85/15); 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; 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; 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

Italian Wedding Soup is a classic dish that is flavorful, comforting, and perfect for any occasion. This delicious soup is a crowd-pleaser with its hearty meatballs, veggies, and pasta all simmered together in a savory broth.

Why You’ll Love This Recipe?

Great flavors: The combination of seasoned meatballs, vegetables, and pasta creates a delicious and satisfying meal.
Quick prep time: This recipe comes together easily and is perfect for a weeknight dinner or special gathering.
Perfect for meal prep: Italian Wedding Soup reheats well and can be enjoyed as leftovers for a few days.

Ingredient Notes:

Meatballs: The mixture of ground beef and sweet Italian sausage gives the meatballs a rich flavor. You can use ground turkey or chicken as a substitution.
Acini de pepe pasta: This small pasta adds a nice texture to the soup. You can use orzo or ditalini as alternatives.
Baby kale: Baby spinach or Swiss chard can be used instead of baby kale for a different green in the soup.

Step-by-Step Instructions:

In a large bowl, mix together the ingredients for the meatballs until well combined.
Shape the mixture into small meatballs and place them on a baking sheet.
In a large pot, heat olive oil and cook the pancetta until crispy.
Add the onion, carrots, and celery, and cook until softened.
Stir in the oregano, basil, and chicken stock, then bring to a simmer.
Add the meatballs and acini de pepe pasta, and cook until the meatballs are cooked through.
Stir in the baby kale, lemon zest, and lemon juice, then season with salt and pepper.
Serve the soup hot, topped with grated parmesan cheese.

Helpful Tips:

For a lighter version, use lean ground turkey in place of beef and sausage.
Make a double batch of meatballs and freeze half for future use.
Add a splash of white wine to the soup for extra flavor.

Expert Tips for the Best Results:

Use homemade chicken stock for the best flavor.
Let the soup simmer for at least 30 minutes to allow the flavors to meld.
Garnish each bowl with a drizzle of olive oil for a finishing touch.

Serving Suggestions:

Italian Wedding Soup pairs well with a crusty bread or a side salad. A glass of white wine or sparkling water with lemon complements the flavors of the dish.

Storage and Reheating Tips:

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin out the soup.

Frequently Asked Questions:

Can I make the meatballs ahead of time? Yes, you can shape the meatballs and refrigerate them until ready to cook.
Can I use frozen kale in the soup? Frozen kale can be used, but fresh baby kale is recommended for a better texture.
How can I make this soup vegetarian? Substitute vegetable broth for the chicken stock and use plant-based meatballs for a vegetarian version.

Conclusion:

Italian Wedding Soup is a comforting and satisfying dish that is sure to become a favorite in your recipe rotation. Try this recipe for a delicious meal that is perfect for any occasion, and don’t forget to share your feedback with us! Enjoy!