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

   

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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 stock and bay leaves and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour.

      

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6.  In a bowl, combine the chicken, the cheese, the bread crumbs, egg, 1/4 tsp. salt, 1/4 tsp. black pepper and 1 tsp. red chili pepper flakes. Get a baking dish and scoop out your meatballs.

        

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7.  Drain the beans, rinse with cold running water and drain again. Season with red chili pepper flakes.  D

iscard 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. 


    

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8.  Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. 

   

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

   

 
Yield: 8 cups

Italian Wedding Soup

prep time: 30 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 60 mins

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

ingredients:

Soup
  • 2 tbsp olive oil

  • 1 red onion (chopped)

  • 6 carrots (peeled and cut) 1/2 inch thick

  • 4 celery stalks (cut into 1/2 inch thick slices)

  • 2 tsp garlic (minced)

  • 3 cups kale leaves (chopped)

  • 1 cup dry red wine (Pinot Noir)

  • 1 large tomato (seeded and chopped)

  • 8 cups chicken broth

  • 1 cup water

  • 2 bay leaves

  • 2 cans white kidney beans

Chicken Meatballs
  • 1 lb ground chicken

  • 1/3 cup Parmigiano-Reggiano cheese (grated)

  • 1/3 cup bread crumbs

  • 1 egg (beaten)

  • 1 tsp red pepper flakes

  • 1/4 tsp black pepper (ground)

  • 1/4 tsp salt

instructions:

1. In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes.

2. Stir in the garlic and cook for 3 minutes. Add the wine and tomato and bring to a boil. 3. Add the kale and cook until wilted, about 2 minutes.

4. Stir in the stock and bay leaves and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour.

5. Drain the beans, rinse with cold running water and drain again. Season with red chili pepper flakes and cover them and put them in the refrigerator.

6. In a bowl, combine the chicken, the cheese, the bread crumbs, egg, 1/4 tsp. salt, 1/4 tsp. black pepper and 1 tsp. red chili pepper flakes. Get a baking dish and scoop out your meatballs. They should be about golf ball size. Cover them and put them in the refrigerator.

7. 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.

8. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes.

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