One would think that Italian Wedding Soup is served at well, a wedding
In fact, the translation in Italian is “married soup”
Makes sense… it’s a marriage of meat and vegetables
I personally think this soup is delicious enough to serve at a wedding and I’m certainly making it for our next family gathering
As we typically do, I’m using ground turkey in place of ground beef, but feel free to use whichever you prefer
I’m have assembled 2 pounds of ground turkey meat, 1 medium onion, 4 minced garlic cloves, 2 beaten eggs, 1 cup of plain breadcrumb, 1/2 cup Parmesan, 1 tablespoon of fresh parsley, kosher salt and black pepper
Add all ingredients to a large bowl and gently mix by hand
I like to use a cookie scoop to measure out the meatballs so they’re evenly sized. I also like to enlist the help of a sous chef (or my daughter Marin) to help with the rolling
Add two 28 ounce cans of diced tomatoes with their juice to a large stockpot along with two 28 ounce containers of chicken broth. Stir and bring to a simmer over medium high heat
Add the meatballs and simmer until they float about 7-9 minutes
While you’re waiting for the meatballs to float, let’s get our greens prepped. I like kale for soups because it’s a sturdier green and it holds up well, but you can certainly use spinach, escarole, Swiss chard, whatever you prefer
I’m using a LARGE bunch of kale. Don’t be afraid to over-green… because it will all cook down. Remove the stems and cut into bite size pieces
I added the kale in 2 batches… I put as much as I can fit in the pot, stir and wait a minute or two until it starts to wilt, then add in the rest
It can take 5 – 7 minutes to completely wilt, depending upon the green you choose. Just pluck one out and taste it. The greens should be tender but still have some texture
Gently stir and re-season with kosher salt and black pepper and serve with freshly grated Parmesan cheese & crushed red pepper if desired
I’m pretty sure if I went to a wedding and this was on the menu, I’d be pretty happy! Congrats to the lucky ingredients!
Enjoy!
Simply Sundays! ~ Italian Wedding Soup
Ingredients
2 pounds of ground turkey meat
1 medium onion
4 minced garlic cloves
2 beaten eggs
1 cup of plain breadcrumb
1/2 cup Parmesan
1 tablespoon of fresh parsley
kosher salt and black pepper
2 – 28 ounce cans of diced tomatoes with their juice
2 – 28 ounce containers of chicken broth
Large bunch of kale (or greens of your preference)
Freshly shaved Parmesan and crushed red pepper for serving
Directions
Chop 1 medium onion,mince 4 garlic cloves, beat 2 eggs, and add to a large mixing bowl along with 2 pounds of ground turkey meat, 1 cup of plain breadcrumb, 1/2 cup Parmesan, 1 tablespoon of fresh parsley, and a healthy pinch of kosher salt and black pepper; gently mix by hand
Use a cookie scoop to measure out the meatballs so they’re evenly sized and roll into balls
Add two 28 ounce cans of diced tomatoes with their juice to a large stockpot along with two 28 ounce containers of chicken broth. Stir and bring to a simmer over medium high heat
Add the meatballs and simmer until they float about 7-9 minutes
While you’re waiting for the meatballs to float, remove the stems from the kale and cut into bite size pieces
Add the kale in 2 batches… put as much as you can fit, stir and wait a minute or two until it starts to wilt, then add in the rest
It can take 5 – 7 minutes to completely wilt, the greens should be tender but still have some texture
Gently stir and re-season with kosher salt and black pepper and serve with freshly grated Parmesan cheese & crushed red pepper if desired
Tools used to make this recipe
Royal Classique 10 Piece Measuring Cups and Spoons Set with Soft Silicone Handles for Easy Grip
OXO Good Grips Stainless Steel Food Scale with Pull-Out Display, 11-Pound
Duralex – Lys Stackable Clear Bowl 6 cm (2 3/8 in.) Set of 4
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
Wilton Recipe Right 3 Piece Cookie Pan Set
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover
Simply Bamboo 20 X 14 Valencia Bamboo Cutting Board w/ Juice Groove
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