My husband has a thing for Italian Wedding Soup. He is constantly asking me to make it. I've made a few soups pretty close to it, but he wants the traditional stuff. So I remembered not too long ago, I had bookmarked Tracey's recipe. I usually try not to make super new recipes I've found since I have 10 year old recipes that have never been made, but every once in a while, the temptation is too great! So we had this soup on Wednesday - our soup night - and it was absolutely delicious! I loved the meatballs, which is surprising because I don't like sausage. The kale once again though was one of my most favorite parts! I even froze some of the soup for a later time. I was unable to find the ditalini pasta, so I used some other kind of pasta.
What you need:
- 10 cups chicken broth
- 2 cups water
- 4 carrots, diced
- 1 tbsp. garlic, minced
- 1 bunch kale
- 1/2 cup Parmigiano Reggiano cheese
- 2 eggs, lightly beaten
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup plain breadcrumbs (I used Italian)
- 1 lb. ground pork (I used ground pork sausage)
- 1 1/4 cup ditalini pasta
Line on an aluminum foil-lined sheet and bake at 350* for 18 to 20 minutes.
Add pasta to soup, cook until al dente.
Add meatballs to soup when they are done cooking.
Serve garnished with more Parm-Regg, if desired.