I had been planning on making this recipe for a while now, I had seen a bunch of recipes and then I made up my own taking ideas from all of them.
Traditionally, I think, this soup is made with spinach, but I wanted to to use kale. I like the texture more and it has way more nutrients than spinach. Also, for the meatballs, I used all pork and as this recipe usually calls for you to put the meatballs straight in the soup and let them cook in there, I don’t care for boiled meat. So I baked them first which adds texture and (I think) more flavor.
This soup is so easy, the most time consuming part are the meatballs.
Italian Wedding Soup
2 lbs ground pork
1 small onion, minced
1 Tbs minced garlic
1/4 cup chopped parsley
1/3 cup bread crumbs
1/2 cup shredded parmesan cheese
salt and pepper
12 cups of chicken broth (I used 12 cups water and 1/4 cup chicken base)
2 cups kale (you can use as much or as little as you want)
I 12 oz box of Acini de pepe pasta (they look like tiny balls)
opt: parmesan cheese for garnish
For the meatballs, combine all the ingredients, form into tiny balls, place on a greased or lined tray and bake at 400F for 10-15 minutes. They don’t have to be completely cooked through, I just like some color on it.
For the soup, place chicken broth in the pot with the chopped kale and meatballs. Bring to boil, add the pasta and cook until done. Serve and be completely blown away!
You can serve this with french bread and garnish with parmesan cheese if you would like.