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
This soup was so yummy! I doubled the recipe for the family so the hardest part for me was chopping all the garlic but it sure was worth it!
This soup was delicious! Exactly what you need for a cold winter day! I will definitely be making this again - highly recommend!
I love this soup- what’s the secret to keeping the egg and cheese from curdling?
It was delicious! I’m to nervous to add the egg, don’t want it to curdle!
FYI your mozzarella Parmesan meatballs, are on our regular rotation now. So freakin good!
Tried this last night - SO SO good. A big hit across the family - will definitely make again. Thank you for the great recipe!