Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

Ingredients

Meatballs
½ lb Ground Beef
½ lb Ground Turkey
2 tbsp Bread Crumbs
1 Egg
2 tbsp Parmesan Cheese
½ tsp Dried Basil
½ tsp Granulated Garlic
½ tsp Onion Powder
1 tbsp Parsley
½ tsp Salt
½ tsp Pepper
Soup
2 tbsp Olive Oil
1 cup Onion, chopped
1 cup Carrots, chopped
2 tbsp Minced Garlic
2 cups Mushrooms, sliced
6 cups to 8 Broth
1 Large Bunch Kale
Salt & Pepper to taste
1 tbsp Thyme, dried
2 tsp Basil, dried
2 tbsp Fresh Parsley
1 cup Orzo
½ cup Parmesan Cheese

Directions

Add all of the ingredients for the meatballs into a bowl and mix just until incorporated. Make into 1 inch balls.
In soup pot add oil and heat on medium heat. When oil is hot add meatballs and lightly brown. When meatballs are browned add the onion and carrots. Sauté until the onions are translucent. Then add the garlic, mushrooms and spices. Sauté until the mushrooms have softened.
Add broth to the pot and bring to a slight simmer. When the soup is simmering add the orzo and cook about 6 minutes, then add the kale to the pot and cook another 2 minutes. At this point the kale and orzo should be done. Add fresh parsley to finish the soup. Serve into bowls and add parmesan to each bowl as desired. You can garnish with fresh parsley too if desired.

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