The comforting aroma of this soup conjures up childhood memories and connects me to my grandmother. And just like that, I’m 7 years old in her kitchen and there’s a big pot of simmering soup on her stove that she says she has made just for me. I can still smell the warm cotton of her sleeve as she sets down a bowl in front of me.
Like my grandmother, I use a combination of ground beef and pork, and seasoned breadcrumbs mixed with a handful of parmesan or pecorino cheese, then I roll out the little meatballs by hand. Fresh kale from the farm market simmers soft and tender in the broth. White wine adds another layer of flavor to the soup, though it remains subtle.
In addition to the wonderful flavor of kale, it’s also a super green. Read about 26 science-backed health benefits here.
This recipe is the base for the variations you have seen for “Italian Wedding Soup” which means the “marriage” or combination of greens and meats in broth, or as it is known in my house, Meatball Soup. I usually add tiny pasta too, but you don’t have to, it’s just as comforting with only the meat and greens – and warm bread, of course.
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Ingredients
- 1/4 cup seasoned breadcrumbs
- milk, as needed
- 8 oz ground beef
- 8 oz ground pork
- 1 tbsp dried mixed Italian herbs any combination of basil, parsley, oregano, thyme, savory, etc.
- 2 cloves garlic, finely grated
- kosher salt
- freshly ground black pepper
- 1/3 cup grated parmesan, plus more for garnish
- 1 egg
- 16 cups chicken broth
- 1 cup Sauvignon Blanc
- 1 bunch of kale, center stems discarded, coarsely chopped substitute with spinach or escarole
- 1 lb small pasta of choice recommended ditalini or acini de pepe
- extra virgin olive oil
Instructions
- In a medium bowl, add the breadcrumbs and enough milk to thoroughly moisten the breadcrumbs, set aside.
- In a separate large bowl, combine the beef, pork, herbs, garlic, 1 teaspoon of salt, pepper and 1/3 cup of parmesan cheese, mix gently with hands to combine. Squeeze out the excess milk from breadcrumbs, and add it to the meat mixture. Add the egg to the meat mixture and gently mix by hands to combine all of the ingredients together.
- Add the broth and wine to large 8-quart (8-liter) stockpot, season to taste with salt and pepper. When it comes to a boil, take small portions of the meat and roll into bite-sized, spoon-able, balls (about the size of a quarter) and drop them into the hot broth one at a time. Add the kale and stir to gently to combine. Reduce to a medium simmer (periodically skimming any foam that rises to the top) and cook until the meatballs are cooked through and the flavors have had a chance to come together, about 45 minutes to an hour. When done, slowly stir in a tablespoon or two of parmesan cheese into the broth, stir well to combine. Taste and adjust the seasonings if needed. Soup can remain on the lowest heat setting for a few hours.
- While the soup is cooking, bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook according to the package directions. Drain and very briefly rinse the pasta to remove just some of the starch. Drizzle with olive oil and stir gently to prevent sticking, set aside.
- To serve, spoon the desired amount of pasta into individual serving bowls and ladle the hot soup on top, garnish with freshly grated parmesan cheese. Serve hot.*
Notes
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