Italian Wedding Soup

Have you ever had a creamy Italian Wedding Soup before? It had been a minute since I remember this one and honestly, I’m upset it hasn’t been on the blog until today. This meatball loaded soup is light, bright and delicious and perfect for those winter months.

Italian Wedding Soup from www.whatsgabycooking.com (@whatsgabycookin)

The chicken meatballs are great on their own, but add them to a parmesan broth and it’s game over. This soup is going to skyrocket to the top of your fav soups. Serve it alone, serve it with crusty bread, or serve it with garlic bread…. you can’t go wrong!

Italian Wedding Soup

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Description:

File this under my new fav recipe: Italian Wedding Soup with the best chicken meatballs and Parmesan broth! Omg

By:
Gaby Dalkin
Rating:
Servings:
6
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Course:
Soup
Cuisine:
Italian

Ingredients

For the Meatballs

  • 1/2 pound ground chicken
  • 1/4 cup grated parmesan
  • 1/4 cup Italian breadcrumbs
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil

For the Soup

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes
  • 8 cups chicken or vegetable stock (low sodium preferred)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 bunch curly kale, stems discarded and greens torn into bite size pieces, about 4 cups
  • 1 egg
  • 2 tablespoons grated parmesan, plus extra parmesan for serving
  • 1 cup cannellini beans, drained and rinsed
  • 1 lemon, juiced

Instructions

For the Meatballs

  • In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley and crushed red pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
  • Form the mixture into small meatballs about 1 inch, about 1 1/2 teaspoon. Place on a baking sheet.
  • Heat the olive oil in a large skillet over medium high heat and  working in batches if needed sear the meatballs on all sides until golden, about 5 min. Remove to a paper towel lined plate to drain.

To Make the Soup

  • In a 5-6 quart dutch oven or pot heat the olive oil over medium high heat and sauté the onions, garlic and red pepper flakes for 3-5 mins until soft. Add broth, salt and pepper and bring to a simmer. Reduce the heat to medium low, add kale to the pot and cook until the kale is wilted about 3 minutes.
  • Add the meatballs to the pot along with the beans and simmer 8 mins.
  • In a small bowl whisk the egg and grated parmesan, slowly pour the egg mixture into the soup while stirring.
  • Add lemon juice and adjust seasoning with more salt, pepper, or crushed red pepper.
  • Serve with additional parmesan and a squeeze of lemon juice.
Italian Wedding Soup: Chef Vision

Photo by Matt Armendariz / Food Styling + Recipe by Adam Pearson 

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43 comments

  1. Tori

    This looks amazing. Do I need to temper the eggs first before pouring into the broth?

  2. Monika

    5 stars
    I have never tried to make this before, but you sure make it seem pretty easy. We are deep into soup weather here, so this one will be tested out this weekend!

  3. Barbara Gabbe-Harris

    This soup is just soo good! I have made Italian Wedding soup before but by far this is the BEST recipe yet! I think whisking the egg with Parmesan cheese at the end is what gives it it’s wonderful flavor! I substituted fresh spinach instead of the curly kale. The meatballs are awesome too!

  4. Ally

    How do the leftovers hold up? I’m wondering if I can make this ahead and meet warm in a crock pot. Thanks!

    • Gaby

      they are great!! I kept them for a few days every time I tested this before running out and eating it all

  5. Bonnie

    5 stars
    Made this for dinner tonight. It is delicious. Without exaggeration this is the best soup I’ve ever made. I plan on making it for my next get together. Thank you

  6. Meredith

    Can you use orzo instead of or in addition to the cannellini beans to bulk it up a bit?

  7. Pina

    5 stars
    Made this soup today it is so delicious!!! It was a big hit with my Italian family! Thanks for another great recipe, love them all. Your cookbook is the best can’t wait till the next one comes out. 🙂

  8. Annie

    5 stars
    Delicious! I used orzo instead of beans and baked my meatballs. So easy and soooo good. The fam loved it! Thank you!

  9. Bonnie

    I served the leftovers of this soup to my son who is an amazing cook. He loved it. The only question my husband asked was is there anymore left for me. This place is how delicious this soup is. It was so easy to make also.

  10. Barbara

    Nice cold day for this soup I can’t wait to try it !! Your recipe says chicken stock low sodium which is hard to find. Will low sodium chicken broth work as well?

  11. Barbara Ebbert

    4 stars
    I don’t like eggs. Can I leave it out in the broth of the Italian wedding soup?

  12. JHP

    It looks like this is missing eggs from ingredient list for meatballs? I see it in bottom but not on top list.

    • Gaby

      hmmmm there’s an egg in the meatball ingredient list and in the soup ingredient list!

  13. Mo

    If I was going to skip pan searing them and finish cooking them in the liquid, at what temp and for how long would I bake them?

  14. Laura Murphy

    5 stars
    My husband and I really enjoyed this soup. I feel like it took longer than 35 min total, but glad I have leftovers for tomorrow night!

  15. Mary Jane Mitchell

    5 stars
    Delicious! Def took me much longer than 35 minutes – but I doubled the recipe and chose to make my own breadcrumbs. Since I had my broiler on to toast the bread to make the breadcrumbs, I decided to broil the meatballs too. I broiled the meatballs for about a total of 5 minutes. (And they are delicious on their own, btw). The good thing about doubling was that it used the entire bag of kale I got from Trader Joe’s (even after removing the stems, I still had plenty) as well as using the entire can of beans.

  16. Abby c

    5 stars
    This soup was amazing – I swear the leftovers were even better. I think the meatballs are my favorite. I doubled the meatball recipe and froze half of them and am looking forward to using them in another meal. The only substitutions I made was ground turkey and spinach instead of kale. I think I need to temper my egg next time, it looked a bit like a scrambled egg in my soup. I didn’t care, though, because it tastes AMAZING! Thanks for the great recipe!

  17. Sarah

    5 stars
    This soup is amazing, even more so the next day. I used 1lb ground chicken and doubled the beans and a few other ingredients by preference. Amazing! Having my gallbladder removed in a few weeks and I plan to live off this soup!

  18. Lori C Collins

    Any recommendation to replace the kale? I’m afraid we’re not kale lovers in our home. Spinach maybe? Thanks.

  19. Gabby

    This was AMAZING and the perfect recipe for a chilly, quarantined day. Only thing I’d change is tempering the egg/parm with some stock so it doesn’t scramble once you add to the soup (this was probably my fault, but how I plan to avoid the mistake in the future). That said, my slightly scrambled parm eggs tasted just fine going down! Thank you 🙂

  20. Sharie Montgomery

    5 stars
    I doubled the meatball recipe and froze half to have on hand when I wanted to make the soup again. Very tasty.

  21. Alicia Rovero

    Can I use turkey meat??? I love this recipe it was soo good but I have extra turkey meat lol