I’m pretty sure the only two places I’ve ever had Italian wedding soup were at weddings or at the small restaurant where I worked during high school, but it’s always been a favorite. The little meatballs and the greens make for such a good combination! Since I’ve been on such a soup kick this winter, I knew I had to finally attempt a homemade version of this soup. Given Shane’s feelings about carrots and greens (hint, they’re not positive), I originally planned to make the soup just for me and eat it for lunch. Then I noticed that the recipe said “serves 10” and decided I definitely didn’t want to eat it that many days…
Instead, I threw it on the menu for dinner one night and hoped for the best. Shane’s actually been pretty good about eating veggies in soups this winter, especially if the soup also happens to include meat and pasta. Progress! I adapted the original recipe just a bit – it called for beans, which neither of us likes, so I omitted and replaced with pasta. I also baked the meatballs instead of browning them on the stove top – I think it’s easier, plus one less pan to wash is always a good thing ๐ We served the soup with a little bit of garlic bread. When I saw Shane go back for a second bowl of soup, I knew it was a hit! I really enjoyed it too, and was surprised by how filling it was. A full recipe will serve two people for several meals as a main course (perhaps more). It’s one of the healthier soups I’ve made this winter, and has definitely earned a spot in the dinner rotation for the next few months!
Italian Wedding Soup
adapted from Williams-Sonoma
2 1/2 quarts (10 cups) low-sodium chicken broth
2 cups water
4 carrots, cut into 1/2-inch dice
1 tablespoon (about 3 cloves) minced garlic, divided
1 bunch kale, stems removed, leaves cut into thin strips
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
2 eggs, lightly beaten
1/2 cup plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb ground pork
1 1/4 cups ditalini pasta (or other small shape)
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, and spray with nonstick cooking spray.
Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about 30-40 minutes.
Meanwhile, combine the cheese, eggs, bread crumbs, the remaining 1 teaspoon of garlic, salt and pepper in a medium bowl. Stir until well combined. Add the ground pork and use your hands to gently incorporate the meat – don’t overmix. Use a small cookie scoop to portion the mixture into roughly 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through.
Once the carrots are tender, and while the meatballs are baking, add the pasta to the soup. Continue simmering until the pasta is tender (check the package for cooking time). Add the meatballs to the soup (heat briefly to rewarm if necessary). Season with salt and pepper to taste. Garnish each bowl of soup with more grated Parmigiano-Reggiano before serving, if desired.
We love Italian Wedding Soup! I had never heard of it before I moved to NY, but now it’s one of my favorites!
Please feed me… please.
๐
ButterYum
I have been slacking on making more soup lately after I made lasagna soup because I had so much leftover! But I really want to try this one. It’s been a long time since I’ve had it!
I’ve wanted to make Italian Wedding Soup for years now but I was worried the husband wouldn’t eat kale. I’ll have to try it since your husband enjoyed it so much! Looks amazing!
I have been wanting to make this ever since I saw it on Di’s blog. Now I have two motivating me. Looks delicious. Now all I need to do is find KALE!!! (And I had a hard enough time finding LEEKS!!)
This is one of my favorite soups!! I love that you added pasta in place of the beans. Yummy!!
Peter and I used to buy Safeway’s “Signature” Italian wedding soup. I was too lazy to make it. But yours looks marvelous.
This soup looks just perfect for this time of year. I have never had it myself but from the looks of this recipe, it could easily become a new favorite for me.
This used to be my favorite soup to order before I became vegetarian. It’s truly a treat!
One of my favourite soups too, Tracey. Very nice recipe!
This is one of my favorite kinds of soup! I’m excited to try this one out this winter. ๐
I miss Italian wedding soup.
Maybe it’s because all of my friends are married. But what a great idea! Actually, you’ve talked about soup so much, you make me want to do a soup blitz. It might also help me shed some pounds.
Cooksploratrice (www.cooksploratrice.com)
That looks delicious!!
Yes! Italian Wedding soup brings me back to many crazy family festivities. I can’t wait to make this. Thanks for sharing ๐
I could live on soup this time of year. I love the little pasta in this soup, sounds delicious!
This looks delicious! Especially for the winter season.
I never heard of wedding soup but this looks hearty and comforting like the kind of soup my mom makes! ๐
This looks delicious. I love soup and homemade meatballs and kale!
I’ve never heard of Italian wedding soup, but it looks interesting, and I do like turkeynand pasta.
Looks like the perfect winter bowl of comfort!
Wow, that looks fantastic!
Looks so warm and comforting! I’ve never made Italian wedding soup before, but I think I’ll have to give it a try soon!
I’m impressed with your slow and steady progress with leading Shane into the world of foods he thought he didn’t like. I’m working on my Hubby, but the progress is hit or miss. I think he might be scared by the greens in this soup, but I know he likes meatballs and pasta. ๐
I’ve been wanting to try this recipe as soon as you posted it. I finally had the chance to make it tonight. Let me tell you that it was a HUGE hit with my 3 kids (11, 9 and 5). My husband has yet to try it as he is working late. What an easy recipe!! Thanks!!
My husband just made this for me and I LOVED it. He added the kale later in the process because we like it a little less cooked. We also used beans because we like them, but I like the pasta idea too!
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