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Italian Wedding Soup
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Description
Italian Wedding Soup is a classic featuring pasta, fresh greens and tiny meatballs. It’s perfect for a chilly fall evening.
Ingredients
- FOR THE SOUP:
- 2 teaspoons Olive Oil
- ½ cups Diced Carrots
- 1 teaspoon Minced Garlic
- 6 cups Chicken Or Beef Stock Or Broth, Or A Combination Of The Two
- ½ cans (15 Oz. Size) Cannellini Beans
- 3 leaves Kale, Stems Removed, Thinly Sliced
- ½ cups Ditalini Or Other Small Pasta
- FOR THE MEATBALLS:
- 2 Tablespoons Bread Crumbs
- 1 Tablespoon Milk
- 1 whole Egg Yolk
- ½ teaspoons Salt And Pepper
- ¼ pounds Ground Pork
- ½ pounds Ground Beef
- 2 Tablespoons Parmesan, Plus More For To Serve
Preparation
For the soup:
In a 4-quart pot or Dutch oven, heat olive oil and carrots over medium high heat for 5 minutes. Add garlic and sauté 30 seconds.
Add broth or stock, beans and kale and bring to a boil. Add pasta and cook for 5 minutes, keeping soup gently boiling.
For the meatballs:
While pasta cooks, combine breadcrumbs and milk. Add remaining ingredients and mix thoroughly.
Pinch off small bite size pieces of meatball mixture into a rough round shape and drop into simmering soup. Cook 5 minutes from the time the last meatball goes in.
Serve topped with extra Parmesan.
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