A perfect marriage of ingredients comes together in this comforting soup.
Recipe by Sarah Godwin | Photographed by Joe Worthem
Winter is on the way. Warm up inside with this original soup recipe. Start by preparing the tiny meatballs that are the signature ingredient in any Italian Wedding Soup, and then marry it with vegetables, broth and pasta for a satisfying and hearty supper. Serve it to visiting family or share it with a neighbor in need.
The Meatballs
½ pound ground pork
½ pound ground beef
1 egg
½ cup Italian breadcrumbs
½ cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon butter
The Soup
½ yellow onion, chopped
3 large carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons Italian seasoning
Salt, to taste
Pepper, to taste
8 cups chicken broth
1 cup ditalini or other small pasta
Juice of 1 lemon
2-3 cups chopped fresh kale
Grated Parmesan cheese, for topping
To the same soup pot the meatballs were cooked in, add onion, carrots, celery and garlic. Saute over medium-high heat for 2-3 minutes. Season with Italian seasoning, salt and pepper, and saute until tender, 1-2 minutes. Add chicken broth, pasta and lemon juice, and stir. Add meatballs to broth mixture, and bring to a simmer over medium heat. Simmer until pasta is cooked, about 10 minutes. Remove from heat, add chopped kale, and let stand for kale to wilt, about 10 minutes. Top with Parmesan cheese. Serve with bread or crackers.
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