Italian Wedding Soup
You can never have too many Mediterranean recipes, so give Italian Wedding Soup a try. For $1.51 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. This soup has 160 calories, 9g of protein, and 10g of fat per serving. 28 people have tried and liked this recipe. A mixture of garlic cloves, ground beef, kale, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Olgas Flavor Factory. It is a good option if you're following a gluten free and primal diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a solid spoonacular score of 72%. Users who liked this recipe also liked Italian Wedding Soup, Italian Wedding Soup, and Italian Wedding Soup.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2-3 carrots, chopped
1 celery stalk, chopped
8-10 cups chicken broth
½ Tablespoon fresh parsley, minced
2 garlic cloves, minced
4 oz ground beef
¼ teaspoon ground black pepper
4 oz ground pork
4 cups kale, chopped
¼ cup milk
1 Tablespoon olive oil
1 onion, chopped
¼ cup Parmesan cheese, finely grated
salt, pepper
½ cup white wine
Equipment:
bowl
dutch oven
Cooking instruction summary:
To make the meatballs, mix all the ingredients in a small or medium bowl. (Let the bread crumbs soak in the milk for about 5 minutes first.)With dampened hands, shape them into small meatballs, about ½ Tablespoon each. You should have 30-35 meatballs.Prep the rest of the ingredients.In a medium pot or a dutch oven, heat up the oil on medium-high heat. Add the onions, season with salt and pepper and cook for about 5 minutes, until the onions are tender. Add the carrots, celery and garlic. Season with salt and pepper. Cook for another 5 minutes or so. Pour in the chicken broth and the white wine. Bring the soup to a boil and then reduce to a simmer. Add the pasta and the meatballs. Cook for about 5 minutes, until the pasta and the meatballs are almost cooked through. Add the kale. Cook for another 3-5 minutes. Garnish the soup with fresh parsley and Parmesan cheese.
Step by step:
1. To make the meatballs, mix all the ingredients in a small or medium bowl. (
2. Let the bread crumbs soak in the milk for about 5 minutes first.)With dampened hands, shape them into small meatballs, about ½ Tablespoon each. You should have 30-35 meatballs.Prep the rest of the ingredients.In a medium pot or a dutch oven, heat up the oil on medium-high heat.
3. Add the onions, season with salt and pepper and cook for about 5 minutes, until the onions are tender.
4. Add the carrots, celery and garlic. Season with salt and pepper. Cook for another 5 minutes or so.
5. Pour in the chicken broth and the white wine. Bring the soup to a boil and then reduce to a simmer.
6. Add the pasta and the meatballs. Cook for about 5 minutes, until the pasta and the meatballs are almost cooked through.
7. Add the kale. Cook for another 3-5 minutes.
8. Garnish the soup with fresh parsley and Parmesan cheese.
Nutrition Information:
covered percent of daily need
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