Italian Wedding Soup

By Meals_by_Mel

Ingredients

• 2 1/2 quarts low-sodium chicken broth
• 2 cups water
• 4 carrots, cut into 1/2-inch dice
• 1/2 Tbs. plus 1 tsp. minced garlic
• 1 bunch kale, stems removed, leaves cut into thin strips
• 1 lb. ground pork
• 1 small yellow onion, minced
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
• 2 eggs, lightly beaten
• 1/2 cup fresh bread crumbs
• 1/2 tsp. salt, plus more, to taste
• 1/2 tsp. pepper, plus more, to taste
• 2 Tbs. vegetable oil
• 1 can (15 oz.) white beans, drained

Details

Servings 15
Adapted from williams-sonoma.com

Preparation

Step 1

In a 5-quart Dutch oven over medium-high heat, combine the broth, water, carrots, the 1/2 Tbs. garlic and the kale. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 to 40 minutes.

Meanwhile, in a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the eggs, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix briefly with your hands. Form the mixture into 1-inch balls and place on a plate.

In an electric skillet set on medium-high heat, warm the oil. Working in batches, add the meatballs and cook until browned, about 5 minutes per side. Transfer to a paper towel-lined plate.

Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes. Adjust the seasonings with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Pass grated cheese at the table. Serves 10.