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5.0 from 6 votes

Italian Wedding Soup

This Italian Wedding soup is an easy soup recipe filled with juicy homemade mini meatballs, carrots, onions, small pasta or couscous, and kale in a flavorful chicken broth. One bowl of this comforting soup warms me from the inside out!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 465 kcal
Course: Lunch , Dinner
Cuisine: Italian

Ingredients

For the 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 the Soup
  • 2 tablespoons olive oil
  • 1 cup carrots sliced
  • ½ cup onion diced
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup acini de pepe or other small pasta (see notes)
  • 2 cups Tuscan kale chopped

Instructions

Make the Meatballs
    Cup of Yum
  1. Preheat the oven to 350° F.
  2. In a large bowl, add the egg and milk and whisk together well.
  3. Next, add in the breadcrumbs, parmesan cheese, garlic powder, onion powder, salt, Italian seasoning, and red pepper flakes (if using). Mix together well.
  4. Add the ground beef and pork into the mixture and gently stir to combine.
  5. Coat a baking sheet with olive oil (and your hands as well so they meat mixture doesn't stick).
  6. Using a spoon or cooking scoop, scoop a tablespoon of the mixture and roll into smooth balls. place them on the prepared baking sheet.
  7. Bake the meatballs for 12-15 minutes until they are almost fully cooked.
Make the Soup
  1. Add the olive oil to a large soup pot or dutch oven and heat over medium heat for one minute.
  2. Add in the diced carrots and onions and sauté for 4-5 minutes until the vegetables begin to soften.
  3. Then add the minced garlic and cook it for an additional minute.
  4. Add in the chicken broth and stir well, scraping the bottom of the pot to remove any browned veggies.
  5. Bring to a boil, add in the pasta and cook for 3 minutes.
  6. Then add the meatballs back into the soup along with the kale and cook for an additional 3-5 minutes.
  7. Enjoy topped with additional parmesan cheese if desired.

Notes

  • Store any leftovers in an airtight container in the refrigerator for 3-4 days.
  • Use frozen meatballs for quicker prep if desired.
  • Use any meat you prefer. Use all ground beef or all ground chicken or ground turkey or a combination of meats
  • Although Acini de Pepe is the traditional pasta used in Italian Wedding Soup, swap it for ditalini or orzo pasta too.
  • Swap the tuscan kale for regular kale, spinach or escarole.
  • Use any milk of choice.
  • Leave out the red pepper flakes if desired.

Nutrition Information

Serving 1serving Calories 465kcal (23%) Carbohydrates 27g (9%) Protein 25g (50%) Fat 30g (46%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 0.5g Cholesterol 89mg (30%) Sodium 685mg (29%) Potassium 644mg (18%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5938IU (119%) Vitamin C 24mg (27%) Calcium 178mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 465

% Daily Value*

Serving 1serving
Calories 465kcal 23%
Carbohydrates 27g 9%
Protein 25g 50%
Fat 30g 46%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 0.5g 25%
Cholesterol 89mg 30%
Sodium 685mg 29%
Potassium 644mg 14%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 5938IU 119%
Vitamin C 24mg 27%
Calcium 178mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.