Tuesday, December 10, 2013

In the Kitchen: Italian Wedding Soup

It's been chilly this week in NC and sometimes soup is the only thing that will warm the soul. This one is hearty enough for dinner and can even satisfy R's appetite.  It's really tasty with crusty bread and leftovers freeze really well.

Italian Wedding Soup

For the Meatballs:
1/3 Tennessee Pride Mild breakfast sausage
1 lb ground turkey
1 cup parmesan cheese
1 cup breadcrumbs
1 egg
1 tablespoon Italian Seasoning
1 teaspoon salt and pepper
Pam Spray

For the soup:
1 medium white onion chopped
2 tablespoons minced garlic
1 tablespoon oil
2 boxes chicken stock or broth (I used Swanson fat free low sodium broth)
6 cups rinsed chopped kale
2 bay leaves
1 cup dry, small pearl pasta
1 cup Parsley (may be omitted, I had it in the fridge and wanted to use it)
salt and pepper to taste

Place the meat, egg, seasoning, cheese, and breadcrumbs in a bowl and combine by hand.  Roll into small balls and place on a baking sheet sprayed with Pam.  Bake at 350* for about 15 -20 minutes, check to see if they are done.  In a large stock pot, heat the oil and add onion and garlic, saute until translucent.  Add broth and bring to a boil. Add pasta and kale.  Add bay leaves and salt and pepper.  Add the meatballs, reduce the heat and cook for approx. 20 minutes.  I added parsley at the end.  

Was this post not festive enough?  Here is a quick shot of my office decked for the holidays.

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