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.
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