So I have an over-abundance of Kale and Swiss Chard right now… I am lovin it! I enjoy the challenge of finding things to do with all this produce … one of these ways was to make Italian Wedding Soup with my giant kale!
It’s very simple, I promise!
Here are the Ingredients:
1-2lbs ground beef
(I used extra lean; less grease and my meatballs done end up changing sizes on me)
1/2-1 lb italian sausage
2 eggs, beaten
about 1/2 C bread crumbs
(I used italian seasoned ones, for obvious reasons)
3 generous Tbs parmesan cheese
1/4 C of fresh minced basil
1/4 C of fresh minced parsley
3-4 Tbs fresh minced yellow onion
2 1/2 quarts chicken/vegetable broth
(I like using veggie broth usually, but the chicken broth brings some added flavor here)
3 C rinsed, chopped/thinly sliced, and packed Kale
1 cup pasta of your choice
(I have used seashell, orzo, acini di pepe, or in this case I used little ditalini! Don’t know your pastas? Look Here !!)
1 C diced carrots
(I love carrots in soup so I generously used more than most recipes, so feel free to reduce this amount)
Directions:
:: In a medium bowl combine your ground beef, egg, bread crumbs, cheese, a pinch of the parsley, and a pinch of the basil. form as many small meatballs as you can, about 3/4-inch and set them aside on a plate or in an additional bowl. Next in a large pot heat your broth to boiling then stir in the kale, parsley, basil, pasta, carrots and meatballs. Wait for the mixture to return to a boil then reudce heat to medium. Let it simmer at a slow boil stirring frequently for 10-15 minutes or until the pasta is desire tenerness and meatballs are no longer pink inside.
Serve hot and enjoy!!
