Mar 24, 2013

Wedding Italian Soup

From the kitchen of: Isabel  Makes: A potful, feeds up to 4-6 people
Total time: 45 min to 1 hr


Spring has finally arrived … in the form of snow. Seriously? I love a good snow storm and all, but it’s almost April and I need some warm sun in my life. Why won’t Winter die already?! I’m crossing my fingers that today will be the last day of this white stuff. Well, to cope with this very odd weather, we made this Italian Wedding soup for dinner tonight. It was just what we needed on a very cold day and since Mother Nature is highly confused this season, you still have some time to make this! The first time I made this soup was actually when my husband was hit by a very viral infection back in January. He was a poor sick puppy, helpless on the couch and had to stay home for four days. I felt so bad for him that I made this soup to make him feel better. He and I both fell in love with this hearty and rich soup. It had everything — noodles, homemade meatballs, kale and yummy broth. It was salty and delicious, perfect for his sore throat. So whether sick from a viral infection or sick of this wintery weather, this soup is sure to cure any ailment.

for how to make the meatballs please check my recipe!
1 lb of ground beef
1/4 cup Italian bread crumbs (heaping!)
1/4 cup shaved or grated Parmesan cheese (heaping!)
1 egg
2 tablespoons milk
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon salt and pepper
olive oil

for the soup
olive oil
1/2 red onion, diced
1 bunch of kale, sliced 1-inch thick
salt & pepper
2 – 49 ounces of low-sodium chicken broth
1 bouillon cube or powder
1 3/4 cup of dried elbow noodles (or any noodle of your choice or even gnocchi!)
1 egg
1/3 cup grated Parmesan cheese

1. Prepare meatballs.
Follow this recipe for my version of homemade meatballs. Form them into gumball-size meatballs. Heat a large non-stick skillet over medium temperature. Add a heavy drizzle of olive oil. When oil heats up, cook the meatballs for 10-12 minutes rotating every few minutes to brown all sides. Place cooked meatballs on a plate and set aside.


2. Sauté kale. While the meatballs are sautéing, heat a large pot over medium temperature. Add a drizzle of olive oil. Brown the diced red onions and season with some salt and pepper. Add the chopped 1-inch slices of kale that have been thoroughly rinsed and dried beforehand. It’s important to rinse the kale since it has a lot of grit. Sauté kale for 5-7 minutes.


3. Add broth and meatballs. Add the chicken broth, meatballs, plus 1 buillon powder or cube to enhance the flavor. Stir to combine. Allow this soup to simmer uncovered at medium temperature until soup get hots. About 20-25 minutes.


4. Add noodles. Add the dried noodles, stir and allow to simmer for 6-8 minutes until noodles are al dente. If you use a different type of noddle, check the box for appropriate cooking time.


5. Add Parmesan cheese and egg mixture. To finish off the soup, mix together an egg and Parmesan cheese in a bowl. Slowly stir it into the soup, which thickens the soup slightly while adding more flavor. Serve and enjoy while hot!


And voilà! A bowl of delicious Wedding Italian soup!


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  • I love Italian Wedding Soup and this looks delicious!

    • Isabel

      If you love Italian Wedding soup, I hope you’ll love this classic version!

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