Imagine a soup so magical it's named after weddings, a dish that captures the heart of Italian cuisine in a single, soul-warming bowl. Italian Wedding Soup, or Zuppa di Sposalizio, isn't just a meal—it's a celebration of flavors that dance together like newlyweds at their reception. Packed with tender meatballs, nutrient-rich kale, and delicate pasta swimming in a rich chicken broth, this recipe promises to transport you straight to the sun-drenched kitchens of Italy with every delectable bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups chopped kale
- 1 cup small pasta (like acini di pepe)
- Salt and pepper to taste
Instructions
- Begin by preparing the meatballs. In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, egg, garlic powder, Italian seasoning, salt, and pepper. Mix the ingredients thoroughly using your hands or a fork until well combined.
- Once the meat mixture is ready, roll it into small meatballs, about 1 inch in diameter. You should get approximately 24-30 meatballs. Place the formed meatballs on a baking sheet lined with parchment paper.
- In a large pot, bring the chicken broth to a gentle simmer over medium heat. Once simmering, carefully add the meatballs to the pot. Allow them to cook for about 15 minutes, or until they are cooked through and floating to the top.
- While the meatballs are cooking, prepare the kale. Rinse the chopped kale under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.
- After the meatballs have cooked for 15 minutes, add the chopped kale to the pot. Stir gently to combine and let the soup simmer for an additional 5 minutes until the kale is tender.
- Next, add the small pasta (like acini di pepe) to the pot. Stir to incorporate and let the soup simmer for another 10-12 minutes, or until the pasta is al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Once the pasta is cooked, taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the pot from heat.
- Serve the Italian Wedding Soup hot, garnished with extra grated Parmesan cheese if desired. Enjoy your delicious, homemade Zuppa di Sposalizio!
Tips
- Meat Mixture Magic: When mixing meatball ingredients, use a light touch. Overmixing can make meatballs tough, so gently combine ingredients until just incorporated.
- Meatball Size Matters: Keep meatballs uniform (about 1 inch) to ensure even cooking. Wet your hands slightly with water to prevent sticking while rolling.
- Broth Brilliance: Use high-quality chicken broth or homemade stock for the most robust flavor. The broth is the soul of this soup!
- Kale Preparation: Remove tough stems and chop kale into bite-sized pieces for the best texture. Fresh kale provides a wonderful nutritional boost.
- Pasta Perfection: Add pasta towards the end of cooking to prevent overcooking. Acini di pepe works wonderfully, but you can substitute with other small pasta shapes.
- Make-Ahead Tip: This soup tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and develop overnight.
- Serving Suggestion: Always garnish with fresh grated Parmesan cheese and perhaps a drizzle of good olive oil for an extra touch of authenticity.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 90mg
