Italian Wedding Soup with Kale – Recipe
Italian Wedding soup is almost a whole meal in one bowl, as you have the broth, the veggies, the little meatballs, and pasta or rice.
My daughter makes this soup for her family, as her children love the little meatballs in the soup, so I also added it to my list of soups I prepare at home and often share with them.
I like to make my own chicken broth, usually from chicken wings, as the base for this soup, but in a pinch, I use the low-sodium ready-made broth found in a grocery store. For the meatballs, I like to use beef, ground turkey, or a mixture of beef, turkey, and pork. If you are not a fan of Kale, you can use spinach, but due to its tenderness, you will need to add it during the last few minutes of cooking to preserve its texture.
This recipe yields 6 quarts of soup. Enough to serve 12 or more people.
- 6 chicken wings
- 6 quarts of water
- 1 bay leaf
- 1 whole onion, grated finely
- 3 celery stalks, cut in half
- 2 carrots, grated coarsely (large eye grater)
- 1 Tbs. salt
- 1 tsp. black pepper
- 2 garlic cloves, minced
- 4 cups of chopped Kale leaves
- 1 lb. lean ground beef (you can use turkey, or a mix of both plus pork)
- 1 Tbs.onion, grated finely
- 1 Tbs. fresh Italian Parsley, finely chopped
- 2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup Panko crumbs
- 1 egg
- 1/2 cup Parmesan Cheese
- Maggi Seasoning (optional)
- 1/4 cup cooked small size pasta or rice, per serving
- In a large soup pot add 6 quarts of water, chicken wings and salt.
- Bring to boil, turn down the heat and simmer for 30 minutes, scooping off and discarding the froth forming on top of the water.
- Once the foaming is almost gone, add the celery stalks, bay leaf, onions and carrots.
- Simmer semi-covered for about an hour.
- Remove the chicken wings, bay leaf and celery stalks.
- Discard bay leaf and celery, but save the wings for another use (chicken salad, or hot chicken wings)
- Add the pepper, garlic, and chopped Kale. Continue simmering.
- Prepare the meatballs by mixing the ground beef, 2 eggs, salt, pepper, garlic powder, Italian seasoning, onion, Worcestershire sauce, and panko crumbs, Form into small meatballs, and add them to the soup. Cook for additional 15 minutes.
- In a small cup mix the egg with 1/2 cup of Parmesan Cheese, to create a paste.
- Drizzle it steadily into the simmering soup, while vigorously mixing it into the soup at the point of entry. Turn off the heat.
- Adjust the soup taste by adding salt, pepper, and Maggi Seasoning if you wish.
- Place a scoop of pasta or rice into each bowl, pour soup over it and serve.
- You may sprinkle the top of each bowl of soup with freshly graded Parmesan cheese, just before serving.
If you don't have Kale, you may use spinach, endive, or escarole. Also, if you like your meatball more crusty, you can fry them first, then add them to the soup.
Instead of making your own broth, you can use ready-made chicken broth, but will need to adjust the salt quantity.