Italian Wedding Soup with Fregola and Kale
This version of a beloved Italian classic features tender meatballs, toasty fregola, and vibrant kale, all simmered in a golden broth enriched with Parmesan rind. It’s soulful food—simple, nourishing, and perfect for colder days or a long, slow lunch with a generous pour of Pinot Noir.
Chef Clayton Allen
Serves 6 as a First Course
For the Meatballs
1 Lb. ground beef
⅓ C. Plain breadcrumbs
¼ C. Finely grated Parmesan
¼ C. Fresh parsley, finely chopped
1 Garlic Clove, minced
1 Large egg
Salt and freshly ground pepper
Method
In a medium bowl, gently combine all ingredients by hand. Don’t overmix. Roll into small, bite-sized meatballs—about ½ to ¾ inch each. Set aside on a tray while you prepare the soup.
For the Soup
1 Tbsp. Extra-virgin olive oil
1 Small yellow onion, diced
2 Carrots, peeled and sliced
2 Celery stalks, thinly sliced
2 Garlic cloves, minced
8 C. High-quality chicken broth (enriched with a Parmesan rind, if possible)
¾ C. Fregola Sarda (or orzo)
3–4 Cups Kale, stems removed and leaves chopped
Salt and black pepper, to taste
Grated Parmesan, to serve
Method
In a large soup pot, warm the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened and fragrant, 5–6 minutes. Add the garlic and cook for 30 seconds more.
Pour in the chicken broth and bring to a gentle boil. If using a Parmesan rind, drop 1-2 into the pot now for added depth.
Gently add the meatballs, one at a time. Reduce to a simmer and cook uncovered for 12–15 minutes, until meatballs are just cooked through.
Stir in the fregola and continue to simmer another 10–12 minutes, or until the pasta is tender.
Add the chopped kale and cook for 5 minutes more, just until wilted and vibrant.
Remove the Parmesan rind (if used), season the soup to taste, and serve warm with freshly grated Parmesan over the top.