Italian Wedding Soup
File this under my new fav recipe: Italian Wedding Soup with the best chicken meatballs and Parmesan broth! Omg
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: Italian
Servings: 6 people
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
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.
- This soup is great leftover. Store in the fridge for 2-3 days.
- Freeze in individual portions for easy lunches.
- You can make the meatballs ahead and freeze to make the soup even easier!
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