Kale Italian Wedding Soup

Kale Italian Wedding Soup

Ingredients:

• For the Meatballs:

  • 1 lb veal, ground beef, turkey, or chicken

  • 1 egg

  • 1/4 cup parmesan

  • 2 tbsp finely chopped parsley

  • 1 tbsp minced garlic

  • 1/4 cup whole wheat breadcrumbs

  • Seasonings:

    • 1/2 tsp salt & pepper

    • 1/4 tsp Italian seasoning

• For the Soup:

  • 1 tbsp olive oil

  • 1 onion, finely diced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 tbsp minced garlic

  • 8 cups of low sodium chicken bone broth

  • 3/4 cup of pasting (do not add a lot..the patina expands and will soak up all of your broth)

  • 4 cups of chopped kale or spinach

  • Juice of 1/2 a lemon

  • Salt + pepper & Italian seasoning to taste

  • Optional: Parmesan cheese and fresh parsley for garnish

• Directions:

  1. Make your meatballs: In a bowl, mix all meatball ingredients until evenly combined. Roll into small 1 inch balls about (20-25 of them).

  2. Cook your meatballs: Heat 1 tbsp of olive oil in a large pot over medium heat. Add meatballs and cook on all sides. Remove & set aside.

  3. Sauté aromatics: In the same pot, add your onion, carrot, and celery. Sauté for 5-6 minutes until vegetables are softened. Add garlic and cook for another 45 seconds.

  4. Add broth + pasta: Pour in the bone broth and bring to a gentle boil. Add pasting a& meatballs. Simmer for 10-12 minutes until pastina is cooked and meatballs are fully done.

  5. Add kale + finish: Stir in kale and cook until just wilted. Add lemon juice and season to taste with salt + pepper.

  6. Serve: Ladle into bowls, top with parmesan + parsley