Joyce K. 1/30/13
This is the Italian Wedding Soup recipe that many of you asked for:
2 eggs, lightly beaten
1 cup finely chopped onion
1/3 cup fine dry bread crumbs
2 Tbls. grated Parmesan cheese
2 Tbls. snipped fresh flat-leaf parsley
1 1/2 lbs. lean ground beef ( I use ground turkey 7% fat)
1/2 tsp. salt & 1/4 tsp. black pepper
In a large bowl combine all of the above ingredients and shape into small 1" meatballs. I bake them for 30 min. @350 degrees on a cookie sheet or you can cook them in a large skillet with 1 Tblsp. oil until browned on all sides. Remove and drain on paper towels.
8 cups reduced sodium Swanson chicken broth (2-32oz. boxes)
(I usually add 3-4 boxes)
3-5 large carrots, peeled and chopped
2 Tbls. snipped fresh oregano or 11/2 tsp. dried oregano, crushed
3-4 large curly kale leaves, cut off the stem and chopped into 1/2" strips
1 cup dried acini di pepe pasta
1/2 tsp. salt and pepper
In a large soup pan combine broth, carrots, oregano, salt, pepper and bring to a boil. Simmer until carrots are tender. Add add pasta, meatballs and kale and simmer until pasta is cooked about 20 minutes.
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