Italian Wedding Soup
Serves 4 to 6
1/3 cup Onion, roughly chopped
1/4 cup Fresh parsley (leaves and stems), chopped
1 clove Garlic, smashed
1/8 tsp Salt
1/8 tsp Black pepper
1/2 cup Panko bread crumbs
1/4 cup Grated Parmesan
1 Egg, beaten
6 oz Ground beef
4 oz Ground pork
4 oz Spicy Italian Sausage
6 cups Low-sodium chicken broth
2 cups Water
2 stalks Kale, stems removed and leaves chopped
½ cup Carrot, peeled and finely diced
3 stalks Swiss chard, leaves and stems separated- stems finely dice and leaves chopped
1cup (packed) Baby spinach, chopped
1/3 cup Orzo, Ditalini or tubetti, or spaghetti broken into bite-size pieces
1/2 cup Grated or shaved Parmesan
1/2 cup Chopped Parsley leaves
Salt and Pepper to taste
To make the meatballs:
Preheat oven to 400° F. Place onion into a food processor and puree. Add parsley, garlic, salt, pepper, Panko bread crumbs and parmesan cheese. Pulse until blended. In a medium bowl combine egg, ground beef, ground pork, sausage and onion mixture (by hand). Shape the meat mixture into meatballs (using wet spoons), approximately 1 tablespoon each. Line a cookie sheet with parchment paper. Place meatballs onto the cookie sheet and bake till golden brown; approximately 8 minutes.
To make the soup:
Bring the broth and water to a boil in a sauce pot over medium-high heat.
Reduce heat to medium and bring liquid to a simmer.
Add the kale, carrots, and Swiss chard stems simmer until the carrots are just tender. Add pasta and Swiss chard leaves, cook until pasta is fully cooked (about 8 minutes or cooking time recommended on the box).
Stir spinach into the soup, cook for about 1 minute or until wilted.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve.
Garnish soup with parmesan cheese and fresh parsley.