Description
This cozy Italian Wedding Soup features homemade mini meatballs, crisp vegetables, and pasta in a nourishing chicken broth.
Ingredients
Scale
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 3/4 lb ground beef
- 3/4 lb ground sweet Italian sausage
- 2 tablespoons tomato paste
- 4 garlic cloves minced
- 3 tablespoons minced parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 oz pancetta diced
- 1 yellow onion diced
- 2 large carrots diced
- 3 ribs celery diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- Parmesan for serving
Instructions
- Combine breadcrumbs egg and Parmesan and rest 10 minutes
- Mix in beef sausage tomato paste garlic parsley salt and pepper
- Form small meatballs and place on baking sheet
- Broil 6 to 8 minutes until browned
- Cook pancetta in olive oil until crisp and remove
- Saute onion carrots and celery 3 to 4 minutes
- Add oregano basil and chicken stock and simmer
- Add meatballs and pancetta and cook 10 minutes
- Stir in pasta and cook until tender
- Add kale lemon zest and juice and season to taste
Notes
- Do not overmix meatball mixture
- Simmer gently to keep meatballs tender
- Add extra broth when reheating
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg