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Italian Wedding Soup

A classic soup recipe with meatballs, parmesan and acini di pepe pasta.
Prep Time10 minutes
Cook Time15 minutes
Baking Time25 minutes
Total Time50 minutes
Course: Soup
Cuisine: American, Italian

Ingredients

  • 16 ounces Italian sausage
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 cup parmesan, grated
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large egg
  • 8 cups chicken stock
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 5 kale leaves, stems removed, chopped
  • 1/2 cup parmesan, finely shredded
  • 1 1/4 cups acini di pepe pasta
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • red pepper flakes (optional)
  • parmigiano reggiano, finely shredded (optional garnish)

Instructions

  • Preheat your oven to 400 degrees
  • In a large bowl, combine 16 ounces of italian sausage with 1/4 cup of italian seasoned breadcrumbs, 1/4 cup of grated parmesan, 1 tablespoon of dried parsley, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 large egg
  • Form the mixture into teaspoon sized meatballs and place them on a foil lined baking sheet
  • Bake at 400 degrees for 20-25 minutes 
  • While the meatballs are baking, add 1 tablespoon of olive oil into a medium skillet and place it over medium heat
  • Add 1 medium chopped yellow onion and 1 large chopped shallot 
  • Cook for 5-7 minutes or until the onions have softened a bit
  • Add 3 cloves of finely chopped garlic and cook for 60 seconds, stirring consistently
  • Add 8 cups of chicken stock into a soup pot and place it over medium high heat
  • Add the softened onions, shallots and garlic into the chicken stock
  • Bring the stock up to a simmer
  • Once the stock is simmering, add 1 1/4 cups of acini di pepe pasta, 1 teaspoon of lemon zest, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and a pinch of red pepper flakes
  • Simmer for 5 minutes 
  • Add the browned meatballs, 1/2 cup of finely shredded parmesan and the thin sliced kale and stir to combine
  • Let the soup simmer for a few minutes before serving
  • Garnish with shredded parmigiano reggiano (or parmesan) and red pepper flakes