Italian Wedding Soup

5 from 1 review

Italian wedding soup is so comforting and easy to make. With kale, pasta and tiny, juicy meatballs, this soup is such a treat.




  • 1 Tablespoon olive oil
  • 1 1/2 onion, chopped
  • 3 carrots, chopped
  • 12 celery stalk, sliced or finely chopped
  • 36 garlic cloves, minced
  • 8 cups chicken broth
  • 2 cups water
  • 1/2 cup white wine (sauvignon blanc)
  • 1/2 cup small pasta (orzo, ditalini, etc)
  • 4 cups chopped kale, packed 
  • 1/41/2 cup Parmesan cheese
  • 12 Tablespoons fresh parsley, minced
  • salt, pepper, to taste


  • 6 oz ground beef
  • 6 oz ground pork
  • 1/2 onion, finely grated
  • 1/3 cup panko bread crumbs
  • 1/4 cup milk
  • 1/4 cup Parmesan cheese, finely grated
  • 1/2 Tablespoon fresh parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Prep all the ingredients. Chop the onion (s), carrots, celery and mince the garlic. For the kale, remove the center stem and chop the leafy green leaves.
  2. 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.)
  3. With dampened hands, shape them into small meatballs, about 1/2 Tablespoon each. You should have 55-60 tiny meatballs.
  4. Heat the oil in a large pot, then add the onions, carrots, celery and garlic. Season with salt and ground black pepper to taste. Saute until the veggies are softened, about 8 minutes, on medium heat. 
  5. Pour in the chicken broth, water and white wine. Season with salt and pepper, if needed. Bring the soup to a boil and then reduce to a simmer. Cook for about 5 minutes. 
  6. 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.
  7. Garnish the soup with fresh parsley and Parmesan cheese.

Keywords: Italian wedding soup, easy meatball and pasta soup,