Italian Wedding Soup

by on December 15, 2016 » Add the first comment.
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Ingredients

  • 1 TBL EVOO
  • 1/2 onion – diced
  • 1 carrot – julienne strips
  • 4 leaves Tuscan Kale – chopped
  • 1/4 C white wine
  • 2 C beef stock
  • 1 LB meatballs – see below

Step by Step

  1. Sweat onions, carrots and Tuscan kale – All chopped – in EVOO
  2. Deglaze with white wine
  3. Add beef stock
  4. Bring it up to a boil
  5. Reduce to a simmer
  6. Nestle meatballs carefully – see recipe below
  7. Cover
  8. Simmer for an hour
  9. Garnish with grated parm

Italian Meatballs

  • 1/2 LB lean ground beef
  • 1/2 LB ground pork
  • Parm cheese
  • 2 TBL AP flour
  • 1/4 C Panko bread crumbs
  • 1/2 onion – grated or minced
  • 1 egg
  • salt, parsley and nutmeg to taste
  • Mix to combine, but do not overmix.
  • Create rustic “almost round” meatballs

Find more like this: Stews and Soups, World Cuisine

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