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Italian Wedding Soup

This comforting soup combines tender meatballs, fresh vegetables, and tiny pasta in a savory broth.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 egg, beaten
  • 2/3 cup bread crumbs
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup onion, finely chopped
  • 1 tsp Italian seasoning
  • 1/4 cup parmesan cheese, grated
  • salt and pepper
For the Soup
  • 2 tbsp bacon fat (or olive oil)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • salt and pepper
  • 4 cloves of garlic, chopped
  • 1 bay leaf
  • 8 cups chicken or meat stock
  • 2 cups kale
  • 1/2 cups tiny pasta (e.g., ditalini, small stars, orzo)

Method
 

  1. In a large pot or Dutch oven, heat the olive oil (and optional bacon fat) over medium heat.
  2. Add the chopped onions and sauté until they start to soften and brown.
  3. Add the chopped celery and carrots. Season well with salt and pepper. Cook for 6–8 minutes until the vegetables are softened.
  4. Stir in the chopped garlic and bay leaf. Cook for 1 minute more until fragrant.
  5. Pour in the broth and bring the soup to a boil, then reduce the heat to a gentle simmer.
  6. While the broth is heating, prepare the meatballs: In a medium bowl, combine the ground meat, egg, bread crumbs, chopped parsley, onion (if using), Italian seasoning, and optional Parmesan cheese.
  7. Mix well with your hands until just combined (do not overmix).
  8. Once the broth is simmering, wet your hands and form the mixture into small meatballs, about 121​ to 2 inches in diameter.
  9. Gently drop the meatballs into the simmering broth.
  10. Cook the meatballs for about 20-30 minutes, until their internal temperature reaches 200°F.
  11. Add the chopped kale and cook for another 10 minutes until wilted and tender.
  12. Add the tiny pasta and cook according to the package instructions until al dente.
  13. Serve hot with parmesan cheese and a drizzle of olive oil