This is an old traditional soup from the region of Northern Italy where it is cooler and they use what they had grown in the summer into this soup. Every of recipe says to add something different, I stick with the most traditional route just because A. I am lazy and B. I am poor. Here is my version of Italian Wedding Soup, please enjoy! This would also be amazing with some Parmesan cheese crisp.
Ingredients:
8 Cups Chicken Broth
2 TBS Olive Oil
2 Large Carrots Diced
1 Onion Diced
1 TBS Italian Seasoning
Salt & Pepper 1 Package Italian Kale, or Spinach, or Escarole Chopped up
1/2 Cup Small Noodles
1 Pound Ground Beef Lean
1/4 Cup Italian Breadcrumbs
1 Egg
2 TBS Parmesan cheese
1 TBS Garlic
1 TBS Italian Seasoning
Salt & Pepper
Directions:
I started with the meatballs just to get those over with first! In a large bowl combine all the ingredients from the second half of my entry. Mix it pretty good and get a large flat section and start rolling balls into thumbnail size. This part takes the longest but it is worth it when you get all these tiny little balls of goodness on your spoon ;o) when finished set to the side.
Next, heat the olive oil in a deep soup pot, toss in the onion and than carrots, cook down about 5 minutes till they get soft. Sprinkle on the salt, pepper and Italian seasoning. Turn the heat up to high and pour in all the broth make sure you taste it for the salt level, if its to salty add in water 1/2 cup at a time. Once the broth comes to a boil roll in the meatballs they will change color immediately, then add in 1 hand full at a time of the greens you chose. Stir it around and put a lid on her for 30-1 hour. When you are 15 minutes out from eating pour in the noodles. When you get ready to serve put in a large pour top with Parmesan and pepper. Yum!
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