Monday, June 11, 2012

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, bread crumbs, 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.



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2 comments :

Leah Beyer said...

Yum! I have never made Italian Wedding Soup, but your recipe looks like I can handle it! Full of color and flavor. Thanks for sharing over at Hunk of Meat Monday!

Carrie @ My Favorite Finds said...

This looks great! I wish I made soup more during the summer, but my hubby thinks it's too hot :). Thanks for sharing at Must Try Monday.