Name: Hearty Italian Wedding Soup with Homemade Meatballs Magic
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 egg (lightly beaten); 0.5 cup grated Parmesan Cheese (preferably freshly grated); 0.5 cup breadcrumb (plain or Italian-seasoned); 0.5 lb ground Beef (85/10); 0.5 lb ground Sweet Italian Sausage; 2 tbsp Tomato Paste; 2 cloves Garlic Cloves (minced); 0.25 cup Fresh Italian Parsley (chopped); 1 tsp Kosher Salt (adjust according to taste); 0.5 tsp Freshly Cracked Black Pepper (season to taste); 2 tbsp Olive Oil (for sautéing); 4 oz Diced Pancetta (alternatively prosciutto or bacon); 1 medium Yellow Onion (diced); 2 medium Carrots (diced); 2 stalks Celery (diced); 1 tsp Dried Oregano; 1 tsp Dried Basil; 6 cups Chicken Stock (homemade preferred); 1 cup Acini de Pepe Pasta (or other tiny pasta shapes); 1 cup Baby Kale (or spinach); 1 tbsp Lemon Zest (fresh); 2 tbsp Lemon Juice (fresh); 0.25 cup Finely Grated Parmesan (for serving)

Description

Indulge in a comforting bowl of Italian Wedding Soup, filled with homemade meatballs, vibrant vegetables, and rich flavors.

Ingredients

Scale

1 egg (lightly beaten)
0.5 cup grated Parmesan Cheese (preferably freshly grated)
0.5 cup breadcrumb (plain or Italian-seasoned)
0.5 lb ground Beef (85/10)
0.5 lb ground Sweet Italian Sausage
2 tbsp Tomato Paste
2 cloves Garlic Cloves (minced)
0.25 cup Fresh Italian Parsley (chopped)
1 tsp Kosher Salt (adjust according to taste)
0.5 tsp Freshly Cracked Black Pepper (season to taste)
2 tbsp Olive Oil (for sautéing)
4 oz Diced Pancetta (alternatively prosciutto or bacon)
1 medium Yellow Onion (diced)
2 medium Carrots (diced)
2 stalks Celery (diced)
1 tsp Dried Oregano
1 tsp Dried Basil
6 cups Chicken Stock (homemade preferred)
1 cup Acini de Pepe Pasta (or other tiny pasta shapes)
1 cup Baby Kale (or spinach)
1 tbsp Lemon Zest (fresh)
2 tbsp Lemon Juice (fresh)
0.25 cup Finely Grated Parmesan (for serving)

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Instructions

In a bowl, mix breadcrumbs with lightly beaten egg and grated parmesan, letting it sit briefly. Then incorporate the ground meats, tomato paste, minced garlic, chopped parsley, salt, and pepper gently; shape into small meatballs with a tablespoon.
Arrange the meatballs on a parchment-lined baking sheet and broil on high for 6-8 minutes, or until they’re beautifully browned. Set aside as you build the soup.
In a Dutch oven, heat olive oil over medium heat, then add diced pancetta. Cook until crispy and fragrant; use a slotted spoon to remove and set aside.
In the same pot, add diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften. Stir in dried oregano and basil, cooking for an additional minute to release their flavors.
Pour in the chicken stock and bring it to a gentle simmer. Add in the broiled meatballs and crispy pancetta; cover and let it simmer for 10 minutes.
Stir in the acini de pepe pasta and simmer until it’s tender, about 8 minutes.
Add in the baby kale, lemon zest, and lemon juice. Simmer until the kale is wilted; taste and adjust seasoning with salt and pepper. Serve hot with a generous sprinkle of grated parmesan on top.

Notes

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 2 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 80 mg