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Italian Wedding Soup

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Cook Time
30 mins
Servings: 8 Servings
Calories: 301 kcal
Course: Main Course , Others

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

Instructions

    Cup of Yum
  1. 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
  2. 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.
  3. 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.
  4. 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

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

% 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.