Hearty Italian Wedding Soup with Homemade Meatballs Delight

This comforting Italian Wedding Soup features homemade meatballs, vibrant vegetables, and rich broth, perfect for a cozy family dinner.

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Prep Time 20

Cook Time 40

Resting Time 10

Total Time 1 10

Servings: 6 bowls

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 egg Egg Can use a flax egg as a vegan substitute.
½ cup Grated parmesan cheese Substitute with pecorino for a sharper taste.
⅓ cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
¾ lb Ground beef (85/10) Substitute with ground turkey for a lighter option.
¾ lb Ground sweet Italian sausage Alternatively, use chicken sausage for a healthier choice.
2 tablespoons Tomato paste Can be replaced with a few diced tomatoes if preferred.
4 cloves Garlic, minced Use garlic powder as a substitute, if needed.
3 tablespoons Minced Italian parsley leaves Substitute with basil for a different flavor profile.
1 teaspoon Kosher salt Replace with sea salt.
½ teaspoon Freshly cracked black pepper White pepper can be used if preferred.
1 tablespoon Olive oil Can replace with canola oil.

For the Soup

4 oz Diced pancetta Use bacon or skip for a lighter option.
1 yellow onion Diced yellow onion Shallots can be a milder alternative.
2 large Carrots, diced Substitute with parsnips for a different sweetness.
3 ribs Celery, diced
1 teaspoon Dried oregano Use Italian seasoning for a mix of herbs.
1 teaspoon Dried basil Fresh basil can substitute for better flavor.
8 cups Chicken stock Homemade stock is preferred, or use high-quality store-bought.
1 cup Acini de pepe pasta Substitute with ditalini if unavailable.
5 oz Baby kale Spinach can act as a substitute.
2 teaspoons Lemon zest Lime zest can be an alternative.
2 tablespoons Fresh lemon juice Use vinegar for a different tang.
Finely grated parmesan for serving Optional nutritional yeast for a non-dairy option.
Kosher salt and pepper to taste Use to taste based on preference.

Equipment

large mixing bowl
baking sheet
Parchment paper
Large pot or Dutch oven

Method

Step-by-Step Instructions

In a large mixing bowl, combine ⅓ cup breadcrumbs, 1 beaten egg, and ½ cup grated parmesan cheese; let the mixture sit for 10 minutes to meld flavors. Next, add ¾ lb ground beef, ¾ lb ground sweet Italian sausage, 2 tablespoons tomato paste, 4 minced garlic cloves, 3 tablespoons minced Italian parsley, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper. Mix gently, then form into tablespoon-sized meatballs.
Preheat your broiler to high and line a baking sheet with parchment paper. Arrange the meatballs in a single layer on the sheet, ensuring they have some space between them for even cooking. Broil for 6-8 minutes until they are nicely browned, turning halfway through if needed. Once done, remove them from the oven and set aside to rest.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 4 oz diced pancetta and cook for about 6-7 minutes until it turns crispy and golden. Use a slotted spoon to transfer the pancetta to a bowl and leave the rendered fat in the pot for added flavor in your Cozy Italian Wedding Soup.
In the same pot, add 1 diced yellow onion, 2 diced large carrots, and 3 diced ribs of celery. Sauté the vegetables for 3-4 minutes until they soften and become fragrant. Stir in 1 teaspoon each of dried oregano and dried basil, cooking for an additional minute to release the herbs' flavors into the soup base.
Pour in 8 cups of chicken stock and bring the mixture to a gentle simmer. Once simmering, carefully add the broiled meatballs and the crispy pancetta back into the pot. Cover with a lid and let simmer for approximately 10 minutes, allowing the flavors in the Italian Wedding Soup to meld beautifully.
After the soup has simmered, stir in 1 cup of acini de pepe pasta and let cook for about 8 minutes or until al dente. Keep an eye on the pasta to prevent it from overcooking, as you'll want it to remain slightly firm and perfect for absorbing the delicious broth.
Once the pasta is cooked, add 5 oz of baby kale, 2 teaspoons of lemon zest, and 2 tablespoons of fresh lemon juice to the pot. Stir until the greens are wilted and bright in color, approximately 2-3 minutes. Season your Cozy Italian Wedding Soup with additional kosher salt and pepper to taste, and then serve hot topped with grated parmesan for an extra touch of flavor.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 200mgIron: 4mg

Notes

For expert tips, avoid mixing meatballs too much for tenderness. Store leftovers in an airtight container for 3-5 days or freeze for longer storage.

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