Italian Wedding Soup
Equipment
- 1 stock pot
- 1 Large mixing bowl
Ingredients
Meatballs
- 1.5 lbs ground turkey, chicken, or pork
- 1 egg
- 1/4 cup seasoned bread crumbs
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp dried herbs of your choice (basil, parsley etc)
Soup
- 1/2 onion, finely diced
- 2 small carrots, diced
- 1 celery stalk, diced
- 1 bunch of flat leaf kale (pull leaves off, discard stem and chop into small pieces)- you can also use spinach or other greens you enjoy in soup
- 3 cups chicken broth
- 1/2 cup small, uncooked, pasta noodles (like ditalini)
Garnish
- Grated Parmesan over soup bowl (optional)
- Chopped parsley (optional)
Instructions
- In mixing bowl, mix all ingredients for the meatball and set aside. (When done, you can microwave a small teaspoon of meat to taste for flavor and adjust).
- Heat up stock pot on medium high heat and add 1-2 tbs oil. Once oil is heated, add the onions, carrots and celery and saute for a few minutes until softer. Add salt and pepper and saute for a couple more minutes.
- Add chicken broth and bring to a low simmer. Then slowly drop 1 tsp sized meatballs into the soup (you can use melon ball scoop).
- Add some water to the soup if you need more liquid to cover all the meatballs in soup.
- Add kale and pasta into the soup and simmer for 15 minutes. Add more water if you need more liquid for the soup.
- Turn heat off, add salt and pepper to taste.
- Serve and you can sprinkle some Parmesan and parsley for garnish.
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