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homemade mini meatballs

Homemade Mini Meatballs That Make Comfort Food Magic

These homemade mini meatballs shine in every bite, making them the heart of your comfort food Italian Wedding Soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 Egg A vegan egg replacement can be used for a plant-based version.
  • 1/4 cup Grated Parmesan Cheese Substitute with vegan cheese for a dairy-free option.
  • 1/2 cup Breadcrumbs Gluten-free breadcrumbs available.
  • 1 lb Ground Beef (85/10) Can swap in ground turkey for a leaner choice.
  • 1/2 lb Ground Sweet Italian Sausage Consider using plant-based sausage for a meatless option.
  • 2 tbsp Tomato Paste Omit for a lighter taste if desired.
  • 2 cloves Garlic Cloves Adjust quantity to taste, or use garlic powder.
  • 1 tbsp Minced Italian Parsley Leaves Replace with basil or oregano for a different flavor.
  • 1 tsp Kosher Salt Sea salt can be a suitable alternative.
  • 1/2 tsp Freshly Cracked Black Pepper Feel free to use ground black pepper.
For the Soup Base
  • 2 tbsp Olive Oil Vegetable oil or butter are good substitutes.
  • 1/2 cup Diced Pancetta Can be left out or replaced with turkey bacon.
  • 1 large Yellow Onion Shallots can be used instead.
  • 2 large Carrots Baby carrots make a great alternative.
  • 2 ribs Celery Substitute with fennel for a different flavor.
  • 1 tsp Dried Oregano Use fresh herbs to amplify the taste.
  • 1 tsp Dried Basil Use fresh herbs for better flavor.
  • 6 cups Chicken Stock Homemade is ideal; vegetable stock is perfect for vegetarian.
  • 1 cup Acini de Pepe Pasta Small pasta like orzo can be substituted.
  • 2 cups Baby Kale Swap for spinach if preferred.
  • 1 tbsp Lemon Zest Lime can serve as a similar alternative.
  • 2 tbsp Lemon Juice
  • 1/4 cup Finely Grated Parmesan For serving.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Dutch oven
  • cookie scoop

Method
 

Step-by-Step Instructions for Classic Italian Wedding Soup with Homemade Mini Meatballs
  1. In a mixing bowl, combine breadcrumbs, beaten egg, and grated Parmesan cheese. Let this mixture sit for about 10 minutes.
  2. Add the ground sweet Italian sausage, ground beef, tomato paste, minced garlic, parsley, kosher salt, and freshly cracked black pepper. Mix gently by hand until just combined, then form small balls.
  3. Preheat your oven's broiler to high, and place the oven rack about 6 inches from the heat source. Broil the meatballs for 6-8 minutes until browned and cooked through.
  4. In a large Dutch oven, add olive oil and cook diced pancetta until crispy. Remove from pot, keeping the fat.
  5. In the same pot, add chopped onion, diced carrots, and sliced celery. Sauté for about 3-4 minutes, then add dried oregano and basil.
  6. Pour in chicken stock and bring to a gentle simmer. Add the broiled meatballs and reserved pancetta, and simmer for about 10 minutes.
  7. Stir in acini de pepe pasta and cook for about 8 minutes until al dente. Watch closely to prevent mushiness.
  8. Add baby kale, lemon zest, and juice. Stir gently, seasoning with salt and pepper if needed. Serve topped with finely grated Parmesan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best results, consider freezing the soup without the pasta to retain the acini de pepe’s texture.

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