Italian Wedding Soup

Delicious and healthy soup!  Great for a rainy night or any time you want to slow down.

 
 

Directions


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1. In a Dutch oven or a soup pot, warm the olive oil over medium heat.

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2. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes.

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3. Stir in the garlic and cook for 3 minutes. Add the wine and tomato and bring to a boil.

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4. Add the kale and cook until wilted, about 2 minutes.


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5. Stir in the chicken broth and bay leaves and bring to a boil. Reduce the heat to medium-low, cover partially and simmer about 1 hour.

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6. In a bowl, combine the chicken, cheese, breadcrumbs, egg, and Italian seasoning. Scoop out golf ball sized meatballs and place them on a parchment paper lined baking dish. Set aside.

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7. Drain the beans, rinse with cold running water and drain again. Cover and put them in the refrigerator. Discard the bay leaves and add the beans. Add 1 cup of water. Increase to medium and bring to a light boil.

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8. Drop rounded tablespoons of the chicken mixture into the soup.

 
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9. Cover and cook until the meatballs are cooked through, about 12 minutes.

 

Italian Wedding Soup

Yield: 6 servings
Author:
prep time: 30 Mcook time: 1 H & 30 Mtotal time: 1 H & 60 M
On the lighter side, this delicious and healthy Italian soup is great for a rainy night or a lazy Sunday at home with the family.

ingredients:

  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 6 carrots, cut into rounds 1/2 inch thick
  • 4 celery stalks, cut 1/2 inch thick
  • 2 teaspoons minced garlic
  • 3 cups chopped kale leaves; stems removed
  • 1 cup dry red wine
  • 1 large tomato, seeded and chopped into 1-inch pieces
  • 8 cups chicken broth
  • 1 cup water
  • 2 bay leaves
  • 2 cans cannellini beans (15 oz each)
  • 1 lb. ground chicken
  • 1/3 cup dried breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons Italian seasoning
Italian Seasoning
  • 1 teaspoon marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

instructions:

How to cook Italian Wedding Soup

  1. In a Dutch oven or a soup pot, warm the olive oil over medium heat.
  2. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes.
  3. Stir in the garlic and cook for 3 minutes. Add the wine and tomato and bring to a boil.
  4. Add the kale and cook until wilted, about 2 minutes.
  5. Stir in the chicken broth and bay leaves and bring to a boil. Reduce the heat to medium-low, cover partially and simmer about 1 hour.
  6. In a bowl, combine the chicken, cheese, breadcrumbs, egg, and Italian seasoning. Scoop out golf ball sized meatballs and place them on a parchment paper lined baking dish. Set aside.
  7. Drain the beans, rinse with cold running water and drain again. Cover and put them in the refrigerator. Discard the bay leaves and add the beans. Add 1 cup of water. Increase to medium and bring to a light boil.
  8. In the last ten minutes of your soup’s one hour of simmering discard the bay leaves and add the beans. Add 1 cup of water. Increase the heat under the soup to medium and bring to a light boil.
  9. Drop rounded tablespoons of the chicken mixture into the soup.
  10. Cover and cook until the meatballs are cooked through, about 12 minutes.

NOTES:

Feel free to use store bought Italian seasoning. If making your own seasoning and you can not find marjoram...substitute with additional oregano.

Calories

447.66

Fat (grams)

15.43

Sat. Fat (grams)

3.53

Carbs (grams)

40.88

Fiber (grams)

9.82

Net carbs

31.06

Sugar (grams)

6.95

Protein (grams)

32.49

Sodium (milligrams)

1595.52

Cholesterol (grams)

118.53
Created using The Recipes Generator