Description
Italian Wedding Soup is a hearty and comforting dish that features flavorful meatballs, vegetables, pasta, and delicious broth. This recipe is a perfect combination of savory and satisfying flavors.
Ingredients
Units
Scale
Meatballs:
- 1 egg, lightly beaten
- 1/2 cup grated parmesan cheese
- 1/3 cup breadcrumbs
- 3/4 lb ground beef (85/10)
- 3/4 lb ground sweet italian sausage
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 3 tablespoons minced Italian parsley leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Soup:
- 1 tablespoon olive oil
- 4 oz diced pancetta
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- finely grated parmesan, for serving
- kosher salt and pepper, to taste
Instructions
- Make the Meatballs: In a bowl, combine all meatball ingredients and mix well. Shape into small meatballs and set aside.
- Prepare the Soup: In a large pot, heat olive oil and cook pancetta until crispy. Add onion, carrots, celery, oregano, and basil, and cook until vegetables are tender.
- Add Stock and Pasta: Pour in chicken stock and bring to a simmer. Add meatballs and pasta, cooking until meatballs are cooked through and pasta is tender.
- Finish the Soup: Stir in baby kale, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls, garnish with grated parmesan, and enjoy!
Notes
- You can customize this soup by adding other vegetables like spinach or zucchini.
- For a lighter version, you can use turkey or chicken sausage instead of beef and pork.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg