Italian Wedding Soup
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
8 Servings
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Calories
301 kcal
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Course
Main Course, Others
Italian Wedding Soup
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
For the meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup panko bread crumbs or panko
- ½ cup grated parmesan
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt such as Diamond Crystal
- ½ teaspoon black pepper
For the 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 such as Diamond Crystal
- 8 cups chicken stock
- 4 cups Kale, chopped into pieces and stems removed
- ½ cup acini di pepe Can sub with another tiny pasta such as orzo
- grated parmesan for serving
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Instructions
- Line a sheet pan foil or parchment paper. Preheat oven to 400 degrees F. For the meatballs, combine the ground beef, pork, bread crumbs, garlic, Parmesan, egg, oregano,1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and mix gently with your hands until everything is combined
- With a teaspoon, drop 1 inch meatballs onto the prepared sheet. Roll each meatball into a ball. Bake for 15 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, prepare the soup. Heat the olive oil over medium heat in a large, heavy-bottomed soup pot or Dutch oven. Add the onion, carrots, celery, and garlic with a pinch of salt and sauté until softened and starting to turn golden 6-8 minutes.
- Add the chicken stock, increase heat and bring to a boil. Add the pasta to the simmering broth and cook for 4 to 6 minutes, until the pasta is tender. Add the kale and simmer about 2 more minutes. and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. If you used No or Low Sodium Chicken broth, you will probably need to add more salt to taste. Serve with fresh grated parmesan.
Notes
- Leftovers: Allow to cool and store in the fridge in an airtight container for up to 3 days.
- Leftovers can also be frozen. Freeze in airtight, freezer safe container for up to 3 months. Thaw in the fridge overnight and reheat in a pot on the stove over medium low heat.
- Substitutions: ground beef and pork can be replaced with ground turkey and chicken sausage respectively, or you can use all beef or all pork.
- Kale can be replaced with spinach, however spinach cooks much faster, so add it only in the last 1-2 minutes of cooking.
- I did NOT use low sodium chicken broth. If you use No or Low Sodium Broth, you will need to add more salt to the soup to taste.
- As a time saving tip, I recommend making a double batch of meatballs, freezing half and using them to make another batch of soup next time.
Nutrition Information
Show Details
Serving
1serving
Calories
301kcal
(15%)
Carbohydrates
17g
(6%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
71mg
(24%)
Sodium
1366mg
(57%)
Potassium
374mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4973IU
(99%)
Vitamin C
13mg
(14%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 301kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 1366mg | 57% |
| Potassium | 374mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4973IU | 99% |
| Vitamin C | 13mg | 14% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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