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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 grandchildren love this soup, so I either make it from scratch, or in a pinch, I purchase the ready made one.

Since I still have some of my Kale greens I purchased last week, and found chicken wings for $1.99 per pound vs the usual price of $3.99 per lb. , I knew I needed to cook some soup to use up these ingredients.

Here is the recipe I used for this Italian Wedding Soup.

This recipe yields 6 quarts of soup.  Enough to serve 12 or more people.

Italian Wedding Soup with Kale – Recipe

Italian Wedding Soup with Kale – Recipe


  • 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
  • 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


  1. In a large soup pot add 6 quarts of water, chicken wings and salt.
  2. Bring to boil, turn down the heat and simmer for 30 minutes, scooping off and discarding the froth forming on top of the water.
  3. Once the foaming is almost gone, add the celery stalks, bay leaf, onions and carrots.
  4. Simmer semi-covered for about an hour.
  5. Remove the chicken wings, bay leaf and celery stalks.
  6. Discard bay leaf and celery, but save the wings for another use (chicken salad, or hot chicken wings)
  7. Add the pepper, garlic, and chopped Kale. Continue simmering.
  8. 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.
  9. In a small cup mix the egg with 1/2 cup of Parmesan Cheese, to create a paste.
  10. Drizzle it steadily into the simmering soup, while vigorously mixing it into the soup at the point of entry. Turn off the heat.
  11. Adjust the soup taste by adding salt, pepper, and Maggi Seasoning if you wish.
  12. Place a scoop of pasta or rice into each bowl, pour soup over it and serve.
  13. 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.

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