Light, delicious and super easy this Italian Wedding Soup is packed with veggies, spices and meatballs that come together and create an absolutely delectable soup!
If you haven’t gathered by now, we like quick and easy around here. This Italian Wedding Soup is just that, quick and easy.
It is one of our favorite weeknight dinner meals, not to mentions one of our favorite soups ever! We can’t get enough, and the kids absolutely adore it.
WHY THIS RECIPE WORKS:
- With fresh, readily available ingredients the soup is flavorful, healthy and quick.
- You can easily substitute or add ingredients to this soup recipe to make it your own.
- It is perfect for weeknight dinners, with a mixture of greens, veggies and meat, it has a mixture of everything.
Even know this is really such a light soup, it is super filling. That is what I really like about it. A little goes a long ways with this Italian Wedding Soup Recipe.
There really are minimal ingredients and prep time, which is one of my favorite ways to cook. I don’t remember the first time I tried this soup, but I’ve been hooked since.
Traditionally I’ve seen other Italian Wedding Soup have couscous in it, but when I started making it, couscous wasn’t easily available to purchase.
So in my nature, I like to find great substitutions and what better substitution that acini de Pepe pasta. It is pretty much the same shape and texture, so it fit right in.
HOW TO MAKE ITALIAN WEDDING SOUP, STEP BY STEP:
Italian Wedding Soup is done in 30 minutes from start to finish, that is why it makes the perfect weeknight dinner.
CAN YOU FREEZE ITALIAN WEDDING SOUP?
Absolutely, when freezing this soup it is good to leave out the pasta before you freeze. That way it won’t be mushy when you reheat it, just add it to the soup once it’s cooking and the pasta should cook within minutes.
CAN THE MEATBALLS BE FROZEN?
100% yes! These are some of our favorite meatballs to just eat with anything they are delicious because of the spices and cheese in them.
To freeze, just roll into meatballs and place on parchment paper lined pan and place in freezer for about 1 hour, then remove and place in a ziploc baggie until ready to use.
TIPS AND TRICKS FOR MAKING ITALIAN WEDDING SOUP:
- Make sure you blend your pork in a food processor to make it gummy, it is essential to the texture of the meatballs.
- If you can’t find kale, a good substitute would be spinach, we have used that in the past and it has worked out well.
- If you cannot find acini di pepe, you can use any other smaller pasta such as orzo or ditalini, or even small pearl couscous.
If you are looking for the perfect soup recipe that everyone will enjoy, this easy and flavorful Italian Wedding Soup recipe is exactly what you are needing.
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Italian Wedding Soup
- 1 lb ground pork
- 1/2 cup ricotta cheese
- 2 Tbs panko bread crumbs
- 2 cloves garlic minced and divided
- 1 Tbs Italian seasonig divided
- 1 large carrot cut in half and sliced
- 1 medium onion diced
- 4 cups chicken broth
- 1/2 cup acini de pepe pasta
- 2 cups kale chopped
- Parmesan cheese shredded
- Olive Oil
- Salt and Pepper
- In food processor add your ground pork and pulse until it becomes gummy or sticky, remove to bowl.
- Add your ricotta, panko, a sprinkle of salt, 1 clove garlic and 1/2 Tbs Italian seasoning and mix.
- Form into meatballs and place on a plate and set aside.
- In large pot heat a drizzle of olive oil on medium-high heat and add your onion, carrots, 1 clove garlic, 1/2 Tbs Italian seasoning, and a little salt and pepper and stir around until veggies become tender.
- Add your chicken broth, bring to boil and reduce to simmer for about 10 minutes.
- Add your pasta and then gently drop in your meatballs and return to a simmer until the outside of meatballs are no longer pink.
- Stir in your kale and cook until it wilts, about 5 more minutes.
- Season with extra salt and pepper to taste if needed.
- Serve topped with parmesan cheese.