Italian Wedding soup
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Italian Wedding Soup for a Crowd

A hearty main dish soup, with meatballs, vegetables and pasta in a chicken broth.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Italian
Keyword: Italian Wedding soup
Servings: 12 people
Calories: 337kcal
Author: Pam Thompson


  • 96 oz Chicken Broth
  • 1 lb Carrots, chopped
  • 1 medium onion chopped
  • 1 cup celery, chopped
  • 1 lb 85% lean ground beef
  • 1 lb bulk Italian sausage (sweet)
  • 1 large egg (beaten)
  • 1/2 cup Italian style breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 lb Acini di pepe pasta (uncooked)
  • 1 lb raw Kale, roughly chopped


  • In a large, heavy-bottomed soup pot, heat a small amount of olive oil. Add onions and saute' until translucent (about 3-5 minutes).
  • Add carrots and celery and continue to cook over medium heat for 5 minutes.
  • Add chicken broth and bring to a boil.
  • Meanwhile, make meatballs. Combine the meats, egg, breadcrumbs, and cheese in a large bowl and mix well. Make meatballs with about 1 Tablespoon of the mixture and drop into the boiling soup. 
  • When all of the meatballs are added to the soup, stir in the pasta. Reduce heat to a simmer and cook for an additional 15 minutes. 
  • Stir in the Kale in small batches and cook until the Kale is wilted. 
  • Serve with additional Parmesan cheese.