Soups and Stews

Italian Wedding Soup

PorkLow-Carb

Ingredients

½ cup diced onions
½ cup diced celery
½ cup diced carrots
5 cloves garlic, minced
2 Tbsp olive oil
½ Tbsp dried Italian seasoning
5 quarts chicken stock
1 bag (12 meatballs) La Famiglia DelGrosso Grandma Murf’s Italian Style Meatballs, cut into fourths.
2 cups shredded chicken breast
1 pound kale rinsed, drained, and coarsely chopped
1 cup acini de pepe pasta (uncooked) or other tiny pasta
4 Tbsp grated Parmesan cheese
Salt and pepper to taste

In a large stockpot cook onions, celery, and carrots in olive oil over medium heat until soft. Season with salt and pepper to taste.
Add garlic and cook additional two minutes.
Add Italian seasoning and chicken stock, then bring to a boil.
Reduce heat to simmer and add meatballs, shredded chicken, kale, and pasta.
Simmer for 30 minutes, allowing pasta to cook and flavors to “marry”.
Ladle soup into bowls and top each serving with grated Parmesan cheese.

Kale can be substituted with escarole/endive.
This recipe can be adapted by whisking together 4 eggs with 4 Tablespoons of Parmesan cheese and slowly stirring into the soup as it is simmering, allowing egg to cook on top of the broth, then breaking up the cooked egg with a fork while it cooks.