Italian Wedding Soup
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 8
  • 4 oz ground beef
  • 4 oz ground pork
  • ½ onion, finely grated
  • ⅓ cup panko bread crumbs
  • ¼ cup milk
  • ¼ cup Parmesan cheese, finely grated
  • ½ Tablespoon fresh parsley, minced
  • ⅓ - ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 2-3 carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 8-10 cups chicken broth
  • ½ cup white wine
  • ⅓ cup small pasta (orzo, ditalini, etc)
  • 4 cups kale, chopped
  • ¼ - ½ cup Parmesan cheese
  • 1-2 Tablespoons fresh parsley, minced
  • salt, pepper
  1. To make the meatballs, mix all the ingredients in a small or medium bowl. (Let the bread crumbs soak in the milk for about 5 minutes first.)
  2. With dampened hands, shape them into small meatballs, about ½ Tablespoon each. You should have 30-35 meatballs.
  3. Prep the rest of the ingredients.
  4. In a medium pot or a dutch oven, heat up the oil on medium-high heat. Add the onions, season with salt and pepper and cook for about 5 minutes, until the onions are tender. Add the carrots, celery and garlic. Season with salt and pepper. Cook for another 5 minutes or so. Pour in the chicken broth and the white wine. Bring the soup to a boil and then reduce to a simmer. Add the pasta and the meatballs. Cook for about 5 minutes, until the pasta and the meatballs are almost cooked through. Add the kale. Cook for another 3-5 minutes. Garnish the soup with fresh parsley and Parmesan cheese.
Recipe by Olga's Flavor Factory at