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Italian Wedding Soup from www.whatsgabycooking.com (@whatsgabycookin)
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4.91 from 11 votes

Italian Wedding Soup

File this under my new fav recipe: Italian Wedding Soup with the best chicken meatballs and Parmesan broth! Omg
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Italian
Keyword: italian wedding soup, how to make italian wedding soup, italian wedding soup recipe, the best italian wedding soup, parmesan broth for italian wedding soup
Servings: 6 people
Author: Gaby

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.