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