This soup packs a bold punch of flavor for being so dainty. Don’t let it’s feminine exterior and name fool you.
Check out what my friends over at Tasty Kitchen had to say about this recipe:
“Italian Wedding Soup is a classic featuring pasta, fresh greens and tiny meatballs. It’s perfect for a chilly fall evening.”
Tiny meatballs. Gotta love ’em.
Ingredients
FOR THE SOUP:
2 teaspoons Bertolli Olive Oil
½ cups Diced Carrots
1 teaspoon Minced Garlic
6 cups College Inn 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 4C Bread Crumbs
1 Tablespoon TruMoo Milk
1 whole Egg Yolk
½ teaspoons Salt And Pepper
¼ pounds Ground Pork
½ pounds Ground Beef
2 Tablespoons Kraft Parmesan, Plus More For To Serve
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Pair this soup with a nice, thick slice of crusty bread.
Thank you to Tasty Kitchen for this great recipe.
