Recipe: Italian Wedding Soup

Recipe: Italian Wedding Soup

Italian wedding soup is the ultimate comfort food. Made with juicy meatballs, hearty veggies and pasta, this soup comes together on the stovetop in under an hour. This soup also gets better over time, making it the perfect one-pot make-ahead meal.

Serves: 6, Serving Size: 520 g

Calories: 347, Protein: 27 g, Carbs: 40 g, Fat: 9 g


  • 8 oz extra lean (95/5) ground beef or buffalo
  • 8 oz lean (90/10) ground pork
  • 75 g white or yellow onion, grated (about 1/4 of a large onion)
  • 1 garlic clove, minced or pressed
  • 25 g parsley, roughly chopped
  • 22 g panko bread crumbs
  • 1 tsp Italian seasoning or pizza seasoning
  • 1 large egg
  • 35 g Parmesan cheese, grated
  • 1 tsp salt
  •  1/2 tsp pepper
  • 245 g white or yellow onion (about 3/4 of a large onion), diced
  • 125 g celery, diced
  • 125 g carrot, dicced
  • 5 g (1 tsp) olive oil
  • 2 garlic cloves, minced or pressed
  • 2 quarts of chicken stock
  • 150 g fresh green kale, washed and roughly chopped
  • 200 g small pasta, like ditalini, orzo, or mini shells


  • Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, carrot and garlic to the hot oil along with a 1/2 tsp of salt. Keep the heat low enough so the veggies don't brown and let them cook, stirring occasionally, for 10 minutes.
  • Meanwhile, prepare the meatballs. Add all the meatball ingredients to a bowl and use your hands to mix everything together. Use a teaspoon to measure out 10 g portions, then roll the portions into balls.
  • When the veggies are cooked add the chicken stock to the pot and bring the soup to a boil, and then reduce the heat down to a simmer. Cover the soup and let it bubble, for 7-10 minutes, or until the pasta and meatballs are both fully cooked. Adjust the salt and pepper to your liking and enjoy!

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