Homemade Italian Wedding Soup with Kale

meatball soup

A truly soul-satisfying soup: Meatballs, noodles, a bit of green, and Parmesan cheese broth.




  1. In a large pot, combine stock and cheese rinds and aged cheese pieces (not feta or Cheddar)
  2. Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch balls. You should have 30 to 40 meatballs, depending on how large you form them.
  3. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the meatballs in batches and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don’t worry; they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.
  4. In a 4- to 6-quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until the onions are tender and the garlic is soft, but not browned, about 5 minutes. Add the warm cheese stock and bring to a boil. Add the greens and macaroni, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
  5. Meanwhile, combine the remaining egg and remaining feta cheese in small bowl and stir with a fork to blend. Slowly pour the egg mixture into the hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 30 seconds.