Italian Wedding Soup

My husband has a thing for Italian Wedding Soup. He is constantly asking me to make it. I've made a few soups pretty close to it, but he wants the traditional stuff. So I remembered not too long ago, I had bookmarked Tracey's recipe. I usually try not to make super new recipes I've found since I have 10 year old recipes that have never been made, but every once in a while, the temptation is too great! So we had this soup on Wednesday - our soup night - and it was absolutely delicious! I loved the meatballs, which is surprising because I don't like sausage. The kale once again though was one of my most favorite parts! I even froze some of the soup for a later time. I was unable to find the ditalini pasta, so I used some other kind of pasta.

(Print)
What you need:

• 10 cups chicken broth
• 2 cups water
• 4 carrots, diced
• 1 tbsp. garlic, minced
• 1 bunch kale
• 1/2 cup Parmigiano Reggiano cheese
• 2 eggs, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup plain breadcrumbs (I used Italian)
• 1 lb. ground pork (I used ground pork sausage)
• 1 1/4 cup ditalini pasta

Directions:

Combine broth, water, carrots, garlic, and kale in a large pot. 

Bring to a boil and then reduce to a simmer for 30 to 40 minutes.

In a bowl, combine Parm-Regg, eggs, salt, pepper, and ground pork. 

Form into meatballs. I used a cookie scooper for this.

Line on an aluminum foil-lined sheet and bake at 350* for 18 to 20 minutes.

Add pasta to soup, cook until al dente.
Add meatballs to soup when they are done cooking.

Serve garnished with more Parm-Regg, if desired.

Recipe from Tracey's Culinary Adventures

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