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.
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 along with Potato Leek Soup and Chicken Tortilla Soup. Serve it alone, serve it with crusty bread, or serve it with garlic bread.... you can't go wrong!
Italian Wedding Soup
File this under my new fav recipe: Italian Wedding Soup with the best chicken meatballs and Parmesan broth! Omg
Ingredients
For the Meatballs
- ½ pound ground chicken
- ¼ cup grated parmesan
- ¼ cup Italian breadcrumbs
- 1 egg
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ 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
- ¼ teaspoon red pepper flakes
- 8 cups chicken or vegetable stock (low sodium preferred)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ 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 ½ 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.
Notes
I love to freeze soup in individual portions for quick lunches.
Nutrition Information
Calories: 287kcal | Carbohydrates: 19g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 906mg | Potassium: 782mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2444IU | Vitamin C: 32mg | Calcium: 177mg | Iron: 3mg
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Photo by Matt Armendariz / Food Styling + Recipe by Adam Pearson
Made this for dinner tonight and it was a hit!!! It was so delish!!! Loved the lemon and how it brightens it up. Yummmmm.
If I make this and transfer to a crockpot to keep warm - do you think that will be ok? I have never added an egg mixure to a soup and I want to make sure it does not curdle or change the consistency.
TBH - I havent tried it!! But I would guess that it would be fine!
This was certainly a hit and also with our friends. This is going into the favorites book, like most of your recipes! Thank you, it is delicious.
I made this tonight, it was even better than we expected. I did bake the meatballs, but followed the other directions. I would not change a thing. My husband loved it. It was delicious.
I made this for a Superbowl party. I mashed the beans instead of leaving them whole and added tortellini. It was a total hit!
This hit the spot & kept me cozy this weekend during a storm. I doubled the recipe to ensure I had plenty for lunches this week.
Made this today. The meatballs are a big hit and turn this into a meal for the teenager in my house. I found the broth lack luster though. So pick your broth carefully and/or consider ways to liven the flavor.
Weird question but my family isn’t a fan of beans. I know I could sub orzo, but I’m wondering if it would work to put the soup in a blender after adding the beans? I’d like to include them because - healthy Obviously would need to add the kale after that step - maybe spinach instead since it would probably wilt faster.
I assume you could do the soup portion in the crockpot after seating the meatballs. Thoughts?
haven't tested it!!
This was so good for a snowy quarantine day! Just bought your cookbook. So excited to make more of your recipes!
So easy and tasty! Great weeknight dinner!
Super filling, easy, and delicious. The meatballs were so flavorful.
My egg addiction turned into scrambled eggs! I added it slowly while stirring. Suggestions? Besides that it was amazing! Meatballs were tender and full of flavor
reduce the heat even more next time perhaps? it should be at medium low and if that was too hot, I'd try low!! Perhaps your flames are stronger than mine
Crushed it again!
Thanks Gab!
-Tyler
My son had seconds, which is a win since he complains about every meal lately! Easy to make and flavorful-will make again! Doubled the meatballs 🙂
Such a simple recipe with absolutely amazing flavor! My family was raving about it! I have made other versions of this soup and this is so superior. The lemon at the end gives such a little punch of brightness! Kudos! You knocked this one out of the park!