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I like to make soup at least once a week especially in the Autumn and Winter months. This week I made your classic Italian Wedding Soup. This soup is full of pork meatballs, kale, tiny cute noodles, and a super flavorful broth.
10 ounces – Kale, rough chopped
1 Cup ditalini pasta
Heat the first 6 indgredients in your Dutch oven over medium-high heat; cook, stirring frequently, until meats are no longer pink, about 5 minutes. Add wine and Worcestshire; cook for 1 minute. Add chicken broth, beef broth, and water; bring to a simmer. Reduce heat to low, cover, and simmer for 30 minutes. Strain broth through a fine mesh strainer over a large bowl, pressing on solids to extract as much liquid as possible; discard solids.
While broth simmers, mix all meatball ingredients in your stand up mixer with the paddle attachment. Grab a spoon and form tiny meatballs with your hands.
Return broth to your clean dutch oven and bring to a simmer over medium high heat. Add your pasta and kale; cook, stirring occasionally for 5 mins. Add meatballs, return to a simmer and cook, stirring occasionally , until meatballs are no longer pink and cooked through and pasta is tender, around 6 minutes. Season w salt and pepper to taste.
Shaylyn Brady was born and raised in Orlando, Florida. When she turned 24, she moved to Seattle, WA, where she found her passion in culinary arts and in life.
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