Italian Wedding Soup
Ingredients
The broth
-
2
tablespoons
olive oil
-
1
medium
onion, finely chopped
-
1
bulb
fennel, stalks removed, halved, cored and chopped
-
4
cloves
garlic, peeled and smashed
-
¼
ounce
dried porcini mushrooms
-
1
leaf
bay leaf
-
½
cup
dry white wine
-
1
tablespoon
Worcestershire sauce
-
4
cups
chicken broth
-
2
cups
beef broth
-
2
cups
water
-
1
cup
ditalini pasta or other small pasta
-
12
ounces
kale, stemmed and cut into ½-inch pieces
The meatballs
-
1
large
egg
-
¼
cup
heavy cream
-
1
slice
white sandwich bread or ⅓ cup bread crumbs
-
8
ounces
ground beef
-
8
ounces
ground pork
-
1
medium
onion, finely chopped
-
1
tablespoon
fresh parsley, chopped
-
¼
teaspoon
dried oregano
-
1
teaspoon
salt
-
½
teaspoon
black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, fennel, garlic, mushrooms, and bay leaf until the onion is translucent.
- Add wine and Worcestershire sauce, cooking for 1 minute before adding chicken broth, beef broth, and water. Simmer for 30 minutes.
- In a bowl, mix egg, cream, and bread into a smooth paste. Add beef, pork, onion, parsley, oregano, salt, and pepper, and mix well.
- Roll the meat mixture into balls and set aside.
- Strain the broth to remove solids and return it to the pot. Bring to a simmer and add pasta and kale, cooking for 5 minutes.
- Add meatballs to the pot and cook until the pasta is al dente and the meatballs reach 165°F, about 5 to 10 minutes. Season to taste with salt and pepper.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
23g
Total protein
16g
Sodium
1083mg
Cholesterol
73mg
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