Italian Wedding Soup

Italian wedding soup with meatballs, carrots, onions, and kale


  • 3 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup breadcrumbs
  • 2 tbsp. milk
  • 3 eggs, divided
  • 1 lb. ground beef (I like 88/12 or 90/10)
  • 2 tsp. olive oil, divided
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 medium celery ribs, diced
  • 78 cups kale, chopped
  • 8 cups chicken broth
  • 1 cup pastina or acini di pepe, uncooked
  • 1/3 cup grated Parmesan cheese


  1. In a large mixing bowl, whisk together garlic, Italian seasoning, salt, pepper, breadcrumbs, milk, and 1 egg until fully incorporated. Add ground beef, mix until just combined.
  2. Roll meat mixture into small meatballs. Heat 1 tsp. oil over medium high heat in a large skillet. Cook meatballs, turning occasionally for about 5 minutes. Meatballs may not be cooked through at this point, they will finish cooking in soup. Set meatballs aside on a paper towel to wick away excess oil.
  3. Heat 1 tsp. oil over medium high heat in a large stock or soup pot. Add in onion, carrots, celery, and season with salt/pepper. Saute vegetables for 6-8 minutes. Stir in kale and cook until kale is wilted, about 3-4 minutes. Add in chicken broth, meatballs, and pastina (or acini di peppi). Bring to boil, lower heat to simmer, and cook for about 10 minutes.
  4. While soup is simmering, whisk together 2 eggs and Parmesan cheese. Once soup is finished simmering, drizzle egg mixture into soup. Wait at least 30 seconds until egg begins to set, then stir to allow egg mixture to break up.
  5. Serve immediately and top with extra Parmesan if desired.