Italian Wedding Soup Recipe
I’m not Italian, but this stuff is crack in a crock.
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Ingredients
- 1/2 lb Ground Beef
- 1/4 lb Ground Pork
- 1/3 cup Panko Bread Crumbs
- 3 tbsp Flat Leaf Parsley chopped
- 3 tbsp Fresh Basil chopped
- 3 tbsp Fresh Parmeson Cheese grated
- 2 tbsp garlic chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Egg beaten
- 2 tbsp Unsalted Butter
- 3/4 cups Shallots chopped
- 3/4 cups Carrots chopped
- 2 tbsp garlic chopped
- 4 cups Chicken Stock
- 2 cups Water
- 1 cup Orzo uncooked
- 2 cups Kale shredded
- Salt / Pepper to taste
Ingredients
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Instructions
MAKING MEATBALLS
- Combine beef, pork, garlic, bread crumbs, parsley, Parmesan, oregano, basil, egg, salt & pepper in large bowl.
- Blend meatball mixture, using hands.
- Use a teaspoon to measure out meat balls for size consistency
- With dampened hands, form 1″ balls.
- Store covered in refrigerator until ready to cook.
MAKING SOUP
- Melt unsalted butter in large soup pot over medium heat. Add shallots, garlic, carrot, salt & pepper.
- Cook 4 minutes, until translucent.
- Add chicken stock (optional tomatoes) and 2 cups water.
- Cover & cook until soup comes to a boil.
- Add meatballs and orzo.
- Stir, making sure to fully submerge meatballs and pasta.
- Cover and simmer over medium heat for approximately 15 minutes.
- Test meatball and orzo for doneness.
- Add kale.
- Serve immediately.
Recipe Notes
Optional: Add 1 large can whole tomatoes, drained and halved. You may replace pork with ground elk.
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