Italian Wedding Soup

This is my variation on a recipe from Soup The Ultimate Cookbook by Derek Bissonnette

Derek has a great meatball recipe if you add more fat with the ground pork and add some vinegar to balance out the fat. Enjoy!

Yield: 6 Portions

Meatballs

12 oz ground chicken

12 oz ground pork

2 Garlic Cloves, Minced

4 Tsp Parsley, fresh chopped

1/2 cup Parmesan Cheese, grated

2 Tbsp Milk

2 Egg, Whole

1/4 tsp fennel seeds

1/4 Tsp Red Pepper Flakes

1 Tsp Paprika

To Taste Salt

To Taste Pepper

Directions

1. Preheat oven to 350 Degree Fahrenheit

2. In a bowl, add all the ingredients and mix with your hands and well combined. Start with all ingredients but the pork or chicken and mix to combine. Then add meat and combine

3. Divide the mixture into balls into #20 scoop or 1.77 oz with hands until mixture is round then place on baking sheet

4. Place tray in oven and bake for 20 to 25 min or until cicely browned and cooked through to 165 degree Fahrenheit. Set aside or add to soup in next step.

Soup

1/4 cup olive oil

2 onion, diced

3 carrots, diced

2 celery stalk, diced

1 cup yellow squash, sliced

8 cups, chicken stock

1/2 cup white wine

1/2 cup Orzo Pasta

1 Tsp Dill

8 oz Red Russian Kale

2 Tbsp Balsamic Vinegar

salt & Pepper to taste

Parmesan Cheese for garnish

Fresh Parsley for garnish

Directions

1. In 6-8 qt saucepan, add the oil and cook over medium heat and add onions, carrots, celery, yellow squash and garlic till translucent

2. Add wine to deglaze, then stock and bring to boil

3. Add meatballs (6-9 and set the rest aside)

4. Reduce heat and simmer, add orzo and cook for 9 min

5. Add kale dill till kale is wilted

6. Ladle into bowl and garnish with Parmesan

Happy cooking!