Italian Wedding Soup

Let me scream it from the rooftop again, I LOVE SOUP, all varieties. I do not think there is a soup I would not enjoy, even turtle soup. I did not know it has real turtle in the soup until my Father in Law told me after the fact, it too was delicious.

What I find interesting is this soup has so many ties to the south. Pork for the meatballs and greens, escarole or endive to add color and nutrients. Slow cooked so that all the flavors meld together, sounds familiar don’t you think.

My first memory of enjoying Italian Wedding Soup was at a restaurant in Lexington KY. As I recall, my family and I went to Lexington for back to school shopping and my parents wanted to make sure we had a hearty meal after a big day of shopping. Not recalling the name of the restaurant but I do remember the red checked plastic coated table cloths with wine bottles and a single red candle in the center of the table. Even though it was August and not a typical time of year to eat soup I ordered it anyway. Not one for following the status quo at an early age even. The fact that it had meatballs in it was what sold me on the dish. It did not matter that there was greens floating in the bowl after I tasted the rich, full body stock and glorious mini meatballs.

My version of recipe has been formed by the multiple of bowls I have enjoyed over the years. Hopeful that I have done all the Nonna’s proud. Thanks for a delicious bowl of goodness.

INGREDIENTS

1 medium onion, grated

1/3 cup chopped fresh Italian parsley, additional reserved for garnish

2 garlic cloves, minced

2 teaspoon Kosher salt

1 teaspoon fresh course ground pepper

1/2 freshly grated Parmesan cheese, additional reserved for garnish

1/2 cup bread crumbs

1/2 pound ground beef

1/2 pound ground pork

3-32 ounce cartons chicken stock

1 pound kale, chopped

4” piece of parmesan rind

DIRECTIONS

1. In a large bowl, add in onion, parsley, garlic, salt, pepper, cheese, bread crumbs, beef and pork. Mix ingredients together, once blended form 1 1/2” meatballs, place on baking sheet.

2. In a large stock pot, bring chicken stock to a boil, add in kale, meatballs and parmesan rind, simmer for 30 minutes. Salt and pepper to taste.

3. Ladle in to bowls and garnish with parmesan cheese and chopped parsley.

   Save room for dessert, a Peach Crostata makes for the perfect ending to a warm bowl of love. Serve warm or at room temperature, it perfect for breakfast too.