Italian wedding soup
Ingredients
- 2 tbsp butter, bacon fat, olive oil, or a combination
- 1/2 onion, chopped
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 to 6 cups chicken stock
- 1/4 cup dry white wine
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp thyme
- salt and pepper to taste
- 1 bunch curly kale, trimmed and thinly sliced
- Italian meatballs
Directions
Prepare a one-pound batch of meatballs per their recipe page.
Heat your bacon fat, butter or oil on medium-high heat. Once the oil is heated, add your chopped onion, celery and carrots to the pan. Heat the vegetables, stirring often, until the onion is beginning to become translucent. Add the minced garlic. Cook the garlic an additional couple minutes and then add your stock. While the stock is coming up to a boil, add your dried herbs and some pepper. This is also the period of time where I start to prep my kale: rinse well, cut or slice out the stem and then chop or rip into small enough pieces to fit in a spoon. Add your kale and meatballs, and bring the soup to a boil. Once it is boiling, bring the heat down to low and simmer until the meatballs are heated through and the kale is cooked – maybe 10-15 minutes. The soup is ready to eat at this point, although you could continue to simmer it for an hour or so if desired. This recipe makes four large servings.
Garnish with Parmesan to serve.
Nutrition Info
Calories: 458 kcal Fat: 24.5 g Saturated Fat: 9.6 g Total Carbohydrate: 16.1 g Fiber: 4.8 g Protein: 41.5 g
