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Italian Wedding Soup with Kale Recipe

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3.8 from 13 reviews

This cozy Italian Wedding Soup with Kale features tender chicken meatballs simmered in a flavorful Parmesan and lemon-infused broth with Tuscan kale and gluten-free stelline pasta. Perfect for cool weather, this comforting soup balances hearty protein and vibrant greens with a zesty finish.

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • 1/4 cup gluten-free panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 large garlic clove, grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 large egg
  • Kosher salt and freshly ground black pepper, to taste
  • Zest of 1 lemon, plus juice for serving
  • 2 tablespoons extra-virgin olive oil, divided

Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 small leek or garlic leek, thinly sliced
  • 2 medium carrots, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 6 cups chicken broth
  • 4 ounces gluten-free stelline pasta (about 1/2 cup)
  • 2 cups chopped Tuscan kale, stems removed
  • 1/4 cup finely grated Parmesan, for serving

Instructions

  1. Prepare Meatball Mixture: In a large bowl, gently combine ground chicken, gluten-free panko breadcrumbs, Parmesan, grated garlic, dried oregano, red pepper flakes, salt, pepper, lemon zest, egg, and 1 tablespoon olive oil until just mixed to avoid dense meatballs.
  2. Form Meatballs: Roll mixture into small meatballs using about 2 teaspoons each, yielding approximately 35 to 40 meatballs. Arrange on a parchment-lined sheet pan, spaced apart.
  3. Sear Meatballs: Heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. In batches, sear meatballs on all sides until deeply browned, around 3 to 4 minutes per side. Transfer browned meatballs to a bowl and wipe out the Dutch oven.
  4. Sauté Vegetables: Heat 1 tablespoon olive oil in Dutch oven. Add sliced leek and diced carrots, season with salt and pepper, and cook for 2 to 3 minutes until softened.
  5. Add Garlic and Wine: Stir in minced garlic and cook for 30 seconds until fragrant. Pour in white wine, if using, and simmer 1 to 2 minutes while scraping browned bits from the pan.
  6. Simmer Broth and Carrots: Pour in chicken broth and bring to a gentle simmer over medium to medium-low heat. Cook 5 to 8 minutes until carrots are tender.
  7. Add Meatballs and Stelline: Return seared meatballs to the soup and simmer 2 to 3 minutes to heat through and infuse broth with their flavor. Stir in stelline pasta and cook according to package directions, about 10 minutes, stirring occasionally.
  8. Finish with Kale: Add chopped Tuscan kale during the last few minutes of cooking. Continue simmering until pasta is tender and kale is vibrant green and wilted.
  9. Season and Serve: Taste soup and adjust seasoning with additional salt and pepper. Ladle into bowls and garnish with freshly grated Parmesan, cracked black pepper, and a squeeze of fresh lemon juice.

Notes

  • For tender meatballs, do not overmix the mixture to avoid a dense texture.
  • Leek can be substituted with onion or shallot if unavailable.
  • This soup can be prepared ahead of time and reheated on the stovetop or in the microwave.
  • Store cooled soup in an airtight container in the refrigerator for up to 4 days. To prevent pasta from soaking up broth, store pasta separately or cook pasta in broth just before serving.
  • For freezing, store soup and pasta separately for best texture retention.

Find it online: https://glowcooks.com/italian-wedding-soup-with-kale-recipe/