Italian Wedding Soup
45 min12 servings
A broth-based soup with herb-seasoned beef meatballs, pasta, and kale.
| prepLine a baking sheet with parchment paper | |||||||||
| 450 g ground beef (85%) | Mix meatball ingredients gently | Form about 50 meatballs, set aside | Heat oil, brown meatballs in batches, 4 min | Sauté onion, carrots, celery, 4 min | Add garlic, basil, oregano, salt, pepper, flakes, 30 sec | Add broth & meatballs, simmer | Add pasta, cook until tender, 6 min | Stir in kale & lemon juice, 2 min | Serve with Parmesan cheese |
| 1 large egg | |||||||||
| 115 g Italian breadcrumbs | |||||||||
| 25 g freshly grated Parmesan cheese | |||||||||
| 1/4 tsp garlic powder | |||||||||
| 1/4 tsp onion powder | |||||||||
| 15 g finely chopped fresh parsley | |||||||||
| 3/4 tsp sea salt | |||||||||
| 1/4 tsp freshly ground black pepper | |||||||||
| 2 tbsp olive oil | |||||||||
| 1 large yellow onion, finely chopped (about 320 g) | |||||||||
| 130 g finely chopped carrots | |||||||||
| 90 g finely chopped celery | |||||||||
| 3 large cloves garlic, grated | |||||||||
| 1 tsp dried basil | |||||||||
| 1 tsp dried oregano | |||||||||
| 1 tsp sea salt | |||||||||
| 1/2 tsp freshly ground black pepper | |||||||||
| 1/8 tsp red pepper flakes | |||||||||
| 2.4 L chicken broth | |||||||||
| 130 g uncooked acini de pepe or stelline pasta | |||||||||
| 130 g chopped curly kale | |||||||||
| 1 tbsp freshly squeezed lemon juice | |||||||||
| Parmesan cheese, for serving | |||||||||
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