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Italian Wedding Soup

Italian wedding soup with chicken meatballs kale beans and pasta
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A lighter, brighter take on the classic comfort soup, perfect for spring. Tiny, savory chicken meatballs simmer in a fragrant broth with pasta, kale, and white beans, finished with a vibrant lift of lemon and fresh dill. It’s deeply satisfying yet feels fresh and light.

Ingredients

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  • For the Meatballs:
  • 1 lb ground chicken
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup plain breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Soup:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 cup small pasta (acini di pepe, orzo, or ditalini)
  • 1 bunch lacinato kale, stems removed and leaves chopped
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • Zest and juice of 1 large lemon
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Prepare the meatballs. In a medium bowl, combine all meatball ingredients. Mix gently with hands until just combined. Roll into small, bite-sized balls (about 3/4-inch diameter). Set aside.
  2. Build the soup base. In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, about 8-10 minutes. Add minced garlic and cook for 1 more minute.
  3. Simmer and cook. Pour in chicken broth and bring to a gentle boil. Carefully add meatballs to the simmering broth. Cook for 8-10 minutes, until meatballs float and are cooked through.
  4. Add pasta and beans. Stir in the pasta and cannellini beans. Cook according to pasta package directions, usually 8-10 minutes.
  5. Finish the soup. In the last 3 minutes of cooking, stir in the chopped kale to wilt. Turn off the heat. Stir in the lemon zest, lemon juice, and fresh dill. Taste and season with additional salt and pepper as needed.
  6. Serve. Ladle soup into bowls and top with freshly grated Parmesan cheese.

Notes

For best results, make the meatballs small. The lemon juice and zest are added at the end to preserve their bright flavor. Soup thickens upon standing; add a splash of broth or water when reheating leftovers. For a gluten-free version, use gluten-free breadcrumbs and pasta.

Nutrition

Find it online: https://harmonymeal.com/italian-wedding-soup-3/