You Need To Make This Italian Wedding Soup

Ingredients

• 250 g Ground Pork (80% lean, fresh)
• 250 g Ground Beef (80% lean, fresh)
• 1/2 cup Breadcrumbs (plain, fine texture)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 Egg (large, room temperature)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Fresh Oregano (chopped; dried oregano can be used (1/2 tsp))
• 2 cloves Garlic (minced)
• 1 small Onion (finely diced)
• 1 tsp Salt (kosher or sea salt)
• 1/2 tsp Black Pepper (freshly ground)
• 2 tbsp Extra Virgin Olive Oil (for sautéing and finishing drizzle)
• 2 medium Carrot (peeled and diced)
• 2 stalks Celery (diced)
• 6 cup Chicken Stock (low‑sodium, homemade or store‑bought)
• 2 cup Water (cold)
• 1/3 cup Pastina (small star‑shaped pasta)
• 2 cup Kale (stems removed, chopped)
• 1 Bay Leaf (whole)
• 2 tbsp Parmesan Cheese (freshly grated for serving)

Instructions

1. Prepare the meatball mixture

   In a large mixing bowl combine ground pork, ground beef, breadcrumbs, grated Parmesan, egg, chopped parsley, chopped oregano, minced garlic, diced onion, salt, and black pepper. Mix gently with your hands until just combined; avoid over‑mixing.

   Time: PT10M

2. Form and fry the meatballs

   Roll the mixture into 1‑inch balls (about 24 balls). Heat 2 tbsp olive oil in a skillet over medium‑high heat. Fry the meatballs, turning occasionally, until all sides are golden brown, about 5‑6 minutes. Transfer to a plate; they will finish cooking in the broth.

   Time: PT8M

   Temperature: medium-high heat

3. Sauté the vegetables

   In the same skillet, add a little more olive oil if needed. Add diced carrots, celery, and the remaining onion. Sauté over medium heat until softened, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Build the broth

   Transfer the sautéed vegetables to the large pot. Add chicken stock, water, and the bay leaf. Bring to a gentle simmer, stirring occasionally.

   Time: PT5M

   Temperature: medium-high heat

5. Cook the meatballs in the broth

   Gently drop the browned meatballs into the simmering broth. Let them cook for about 3‑4 minutes, until they float to the surface and are just set through.

   Time: PT3M

   Temperature: high heat

6. Add pastina and finish cooking

   Stir in the pastina and continue to simmer for 7‑8 minutes, or until the pasta is al dente. Remove the bay leaf.

   Time: PT7M

   Temperature: medium heat

7. Add kale and finish

   Add the chopped kale to the pot and cook for 2 minutes, just until wilted but still bright green.

   Time: PT2M

   Temperature: medium heat

8. Plate and garnish

   Ladle soup into bowls, ensuring each serving gets several meatballs. Top with a generous sprinkle of fresh grated Parmesan and a drizzle of extra‑virgin olive oil (liquid gold). Serve hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

15 g

Carbohydrates

22 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Pork: Ground turkey, Ground chicken
• Instead of Ground Beef: Ground pork, Ground bison
• Instead of Breadcrumbs: Panko, crushed crackers
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Fresh Oregano: Dried oregano
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Onion: Shallot (1 small)
• Instead of Salt: Table salt (reduce to 3/4 tsp)
• Instead of Black Pepper: White pepper
• Instead of Extra Virgin Olive Oil: Vegetable oil (for frying)
• Instead of Carrot: Parsnip (1 medium)
• Instead of Celery: Fennel (1 stalk)
• Instead of Chicken Stock: Vegetable stock, Water + bouillon cube
• Instead of Pastina: Acini di pepe, Orzo
• Instead of Kale: Spinach, Swiss chard
• Instead of Bay Leaf: Dried thyme (1/4 tsp)
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Pot
• Skillet
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Ladle
• Grater

Critical Steps — Do Not Skip

• Forming and gently mixing the meatball mixture without over‑working.
• Frying meatballs until golden to prevent sogginess.
• Maintaining a gentle simmer when cooking meatballs in the broth.
• Adding kale at the very end to keep its color and texture.

Chef Tips from the Video

• Use a mixture of pork and beef for richer flavor and better texture.
• Toast the breadcrumbs lightly in a dry pan for extra nuttiness before mixing.
• A splash of lemon juice at the end brightens the broth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Cool completely, then freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Not recommended; soup contains perishable meat and dairy.

Make-Ahead Tips

• Form and freeze the raw meatballs on a tray; transfer to a zip‑top bag once frozen. Add directly to the broth when ready.
• Prepare the broth a day ahead and refrigerate; reheat before adding meatballs.

Frequently Asked Questions