Italian Wedding Soup

July 29, 2021
|
Created by Harmons
1 hour 40 minutes
Serves 4-6
INGREDIENTS:
  • Meatballs
  • 1 lb ground pork
  • 1/4 cup panko breadcrumbs
  • 1 egg
  • 1 tsp dried oregano leaves
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh Italian flat-leaf parsley
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • Soup
  • 1 Tbsp olive oil
  • 1/4 cup chopped onion
  • 3 large carrots, cut into 1/2" dice
  • 2 ribs celery, cut into 1/2" dice
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 3/4 cup uncooked acini di pepe, orzo, or ditalini pasta
  • Salt and freshly ground pepper
  • 4 cups chopped kale
  • 2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup grated parmesan, for garnish
  • Parmesan ribbons, for garnish
DIRECTIONS:

Preheat oven to 425°.

To make the meatballs, in a bowl, add pork, breadcrumbs, egg, oregano, thyme, parsley, garlic powder, salt and pepper and combine. Roll into 1” balls. In a large pot over medium heat, brown meatballs in batches. Remove meatballs and set aside.

To make the soup, in same large pot over medium-high heat, add oil, onion, carrots, celery, and garlic and cook until tender, 5-6 minutes. Add broth, increase heat to high, and bring to a boil.

Add pasta, return to a boil, and cook according to package directions. Reduce heat to low, add meatballs and kale and allow kale to wilt, about 5 minutes. Season with salt and pepper. Divide between soup bowls and top with parmesan cheese and ribbons.