Italian Wedding Soup
This hearty and wholesome Italian wedding soup is a comforting bowl of goodness that brings together tender meatballs, nutritious kale, and flavorful Parmigiano-Reggiano cheese in a savory broth. Perfect for chilly days or whenever you crave a satisfying meal that warms both body and soul.
— Constant Cookbook
Ingredients
- 2 1/2 quarts low-sodium chicken broth
- 2 cups water
- 4 carrots, cut into 1/2-inch dice
- 1/2 Tbs. plus 1 tsp. minced garlic
- 1 bunch kale, stems removed, leaves cut into thin strips
- 1 lb. ground pork
- 1 small yellow onion, minced
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 2 eggs, lightly beaten
- 1/2 cup fresh bread crumbs
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. pepper, plus more, to taste
- 2 Tbs. vegetable oil
- 1 can (15 oz.) white beans, drained
Instructions
- In a 5-quart Dutch oven over medium-high heat, combine the broth, water, carrots, the 1/2 Tbs. garlic and the kale. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 to 40 minutes.
- Meanwhile, in a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the eggs, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix briefly with your hands. Form the mixture into 1-inch balls and place on a plate.
- In an electric skillet set on medium-high heat, warm the oil. Working in batches, add the meatballs and cook until browned, about 5 minutes per side. Transfer to a paper towel-lined plate.
- Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes. Adjust the seasonings with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Pass grated cheese at the table. Serves 10.
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