For a richer flavor, use homemade beef stock. Don't overcrowd the pot when searing the beef shank to ensure proper browning. Freezing the short ribs helps to create a better texture when grinding for the meatballs. Make the meatballs ahead of time and refrigerate for even easier prep. Adjust the amount of kale to your preference. Pastina can be substituted with other tiny pasta shapes like acini di pepe.
Chef John's Italian Wedding Soup
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PREP TIME30 mins
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COOK TIME4 hrs 50 mins
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TOTAL TIME6 hrs 5 mins
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SERVING8 People
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VIEWS69
Transport yourself to an Italian celebration with this heartwarming soup! Featuring tender mini meatballs, vibrant kale, and delicate pastina, this classic comfort food is perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol47 mg
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Fiber2 g
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Protein15 g
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Saturated Fat4 g
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Sodium713 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
6 mins
Heat vegetable oil in a large, heavy pot over high heat. Add beef shank slice; cook until seared and browned on both sides.
02
Step
5 hrs
Add water, onion, carrot, celery, 3 cloves peeled garlic, bay leaf, and black peppercorns; bring to a simmer. Reduce heat to low; simmer until beef shank meat falls off the bone and stock turns brown in color. Add more water if beef stock level gets below about 5 cups.
03
Step
15 mins
Freeze short ribs until firm and very cold.
04
Step
45 mins
Cut short rib meat into cubes; return to freezer until almost frozen.
05
Step
2 mins
Whisk cream, egg, parsley, and 2 cloves minced garlic in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
06
Step
5 mins
Combine partially frozen beef rib cubes, 1/3 teaspoon salt, and 1/8 teaspoon black pepper in the bowl of a food processor; pulse until beef is coarsely ground. Pulse in bread crumb mixture until mixture finely ground. Transfer beef mixture to a bowl, cover with plastic wrap, and refrigerate.
07
Step
30 mins
Meanwhile, strain beef stock into a large soup pot; discard beef shank and vegetables. Stir chicken broth into beef stock; whisk in tomato paste. Bring broth mixture to a simmer; season with salt and black pepper. Stir in kale; simmer until tender.
08
Step
5 mins
Roll beef mixture into 2 teaspoon-sized meatballs.
09
Step
5 mins
Cook pastina in simmering soup; gently add meatballs. Simmer until meatballs are cooked through and tender. Garnish servings with shredded Parmigiano-Reggiano cheese and black pepper.
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RECIPE REVIEWS
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Please Rate
Buddy Conroy
May 18, 2025This is the best Italian Wedding Soup I've ever had!
Bertram Jerde
Apr 10, 2025I used orzo pasta instead of pastina, and it worked out great.
Erica Weber
Mar 1, 2025The instructions were clear and easy to follow. Thank you for sharing this wonderful recipe!
Marley Wintheiser
Feb 21, 2025I found that adding a squeeze of lemon juice at the end brightened up the flavors nicely.
Valentina Muller
Feb 15, 2025My kids loved this soup, even the kale!
Ellsworth Mclaughlin
Feb 8, 2025This soup is absolutely amazing! The meatballs are so tender and flavorful.
Gilberto Bode
Jan 26, 2025I added a little bit of sherry to the soup for extra depth of flavor, and it was delicious!
Anabelle Mante
Dec 27, 2024The freezing steps really make a difference in the texture of the meatballs.
Lavon Hickle
Oct 6, 2024I've made this recipe several times, and it's always a hit with my family.
Lawson Tremblay
Sep 15, 2024Next time, I will try making the meatballs in advance and freezing them for an even quicker meal.