Italian Wedding Soup with Kale
on Oct 05, 2026
This post may contain affiliate links! For more info, check out our privacy policy.
This cozy Italian Wedding Soup with Kale with tender chicken meatballs and Tuscan kale, Parmesan, and lemon broth is all we want once the temperatures drop. This version is made with a base of leeks and finished with wilted Tuscan kale and freshly squeezed lemon juice. All in just under 40 minutes.
If you’re looking for more soup recipes, be sure to check out our Lemon Chicken Orzo Soup, Lemon White Bean Chicken Soup, and Matzo Ball Soup.
Why You’ll Love This Recipe
- One-pot meal where you sear the meatballs and then create your broth
- Includes earthy and bright flavors from lemon juice and leeks
- Easy to scale servings and prep ahead
- Freezer-friendly and a great make-ahead soup
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Chicken Meatballs: The meatballs combine a blend of ground chicken, gluten-free panko breadcrumbs, Parmesan, fresh garlic, dried oregano, red pepper flakes, egg, lemon zest, and extra-virgin olive oil.
- Soup base: The base begins with leeks (or garleek if you find it!), carrots, garlic, white wine (which is optional), and chicken broth.
- Grains and finish: Towards the last 10 minutes of the soup cooking, add in gluten-free stelline pasta (small “star” shaped pasta), as well as Tuscan (lacinato) kale. When serving, finish with freshly squeezed lemon juice, more Parmesan cheese, and cracked black pepper.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For tender meatballs: Don’t overmix the meatball mixture; this will result in a dense meatball.
- Substitutions for ground chicken: You can use other proteins such as ground turkey, ground beef, or ground lamb.
- Substitutions for leek: Swap with an onion or shallot.
- Prep: You can prepare this ahead of time and warm on the stovetop or microwave when ready to serve.
- Storing: Cool and store in an airtight container in the refrigerator for up to 4 days. If you are planning to store in the fridge, we recommend storing the pasta in a separate container, or cook the pasta in the broth when planning to serve.
- Freezing: If you want to freeze this soup, we recommend storing the pasta separately so the pasta doesn’t soak up all the broth.
How to Make Italian Wedding Soup
Step 1: In a bowl, mix together all of your meatball components, mixing well, and roll into small balls.
Step 2: Prepare your soup base, and once the carrots are tender, add in your meatballs.
Step 3: Next, add your pasta, cook, and then add your kale to wilt. Season with salt and pepper.
Step 4: Serve in bowls, topping with parmesan, lemon, and black pepper.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this Italian Wedding Soup? We have you covered!
Italian Wedding Soup FAQs
Yes, you can make this ahead for a crowd. If you are preparing the pasta ahead of time, adjust accordingly with another cup of broth, so the pasta doesn’t sop up all the soup. Alternatively, you can prepare the soup base, then add the pasta towards the last 10 minutes before serving.
You must have a nice binding agent, such as egg or panko. Also, not searing your meatballs beforehand can also be a cause for this, since they hold their shape nicely. Additionally, not overmixing will help this issue, too!
This soup is titled Italian wedding soup because it is exploring the “marriage” between the meatballs and the greens in the soup.
More Soup Recipes
Soups & Stews
Roasted Tomato Soup with Crispy Gruyère Toasts
Dinner
Brothy Beans and Greens
Soups & Stews
French Onion Soup
Soups & Stews
Lemon White Bean Chicken Soup
If you do make this Italian Wedding Soup recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Italian Wedding Soup with Kale
Equipment
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
- 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 garleek, thinly sliced
- 2 medium carrots, peeled and diced
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1/4 cup dry white wine, optional
- 6 cups chicken broth
- 4 ounces gluten-free stelline pasta, ½ cup
- 2 cups chopped Tuscan kale, stems removed
- 1/4 cup finely grated Parmesan, for serving
Instructions
- Line a large sheet pan with parchment paper.
- In a large bowl, combine the ground chicken, panko, Parmesan, garlic, oregano, red pepper flakes, salt, pepper, lemon zest, egg, and olive oil. Mix gently until everything is combined.
- Using about 2 teaspoons of the mixture per meatball, roll into small meatballs. You should get approximately 35 to 40 meatballs.
- Arrange the meatballs on the prepared sheet pan, leaving a little space between each. In a large Dutch oven, heat olive oil and sear your meatballs on all sides until deeply brown; do this in batches if needed, around 3 to 4 minutes per side. Transfer to a bowl, and carefully clean out the Dutch oven.
- Heat your remaining olive oil in the Dutch oven over medium heat. Add the leek and carrots and season with salt and pepper. Cook for 2 to 3 minutes to soften.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the white wine and simmer for 1 to 2 minutes, scraping up any bits from the vegetables.
- Add the chicken broth and bring to a gentle simmer on medium to medium-low heat. Cook for about 5 to 8 minutes until the carrots are fork-tender.
- Add the cooked meatballs to the soup and simmer for 2 to 3 minutes to warm them through and let them flavor the broth.
- Add the stelline and cook according to the package directions, about 10 minutes, stirring occasionally.
- During the last few minutes of cooking, add the kale and continue simmering until the pasta is tender and the kale is a vibrant green and wilted.
- Taste and adjust with additional salt and pepper.
- Ladle into bowls and finish with freshly grated Parmesan, cracked black pepper, and a fresh squeeze of lemon.
Notes
- For tender meatballs: Don’t overmix the meatball mixture; this will result in a dense meatball.
- Substitutions for leek: Swap with an onion or shallot.
- Prep: You can prepare this ahead of time and warm on the stovetop or microwave when ready to serve.
- Storing: Cool and store in an airtight container in the refrigerator for up to 4 days. If you are planning to store in the fridge, we recommend storing the pasta in a separate container, or cook the pasta in the broth when planning to serve.
- Freezing: If you want to freeze this soup, we recommend storing the pasta separately so the pasta doesn’t soak up all the broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The first new soup recipe of the season! This one is PACKED with flavor, and all made in one pot! Enjoy!