italian wedding soup.
Okay, okay- I swear we don't eat nothing but soup! Really! It's just been so cold and icy, and we've been all hunkered down in our little cave- soup is easy, healthy, and great leftover. So, here's another.
Last night was my husband's company holiday party, and, well- to put it lightly, they know how to throw a rager. We stayed out late, stumbled out of our cab at 3 a.m., and I was feeling it pretty hard today. I didn't feel like making ANYTHING for dinner, but luckily my husband came home with the goods for this amazing soup. It was perfect- filling without being too heavy, brothy without being too weak, filled with healthy vegetables, but satisfying in a way that only meatballs made of sausage can be. I'd never even heard of Italian wedding soup before, but apparently it has tons of variations, with the main elements being meatballs and greens. We used pork sausage and kale for ours.
Italian Wedding Soup
3/4 lb. bulk Italian sausage, or ground meat. (If you buy ground meat like beef or chicken, I'd recommend seasoning them before you cook them, mix with some finely chopped garlic and onions, some basil, and "italian seasoning." Use an egg and some bread crumbs to hold them together.)
1 yellow onion, diced
1 large carrot, diced
2 stalks of celery, diced
1 medium to large zucchini, diced
2 cloves of garlic, finely chopped
1/2 a bunch of kale, roughly chopped
1 large can of diced tomatoes
1 sprig of fresh rosemary
some fresh thyme
8 cups of vegetable or chicken stock
a pinch of chili flakes
salt & pepper to taste
2 cups of orzo pasta
In a very large pot, fry the meatballs until browned. Remove from pot and save on a plate. Saute onions, carrots, celery, zucchini, and garlic until onions become glassy. Dump in the tomatoes to deglaze the pan, stir, and add stock. Add a pinch of fresh thyme, but save the rest for garnish. Season with salt & pepper, chili flakes, and rosemary. Add kale, simmer for few minutes. Add meatballs a few minutes before serving to ensure they're cooked all the way through. Cook pasta in a separate pot, drain, and add before serving.
Last night was my husband's company holiday party, and, well- to put it lightly, they know how to throw a rager. We stayed out late, stumbled out of our cab at 3 a.m., and I was feeling it pretty hard today. I didn't feel like making ANYTHING for dinner, but luckily my husband came home with the goods for this amazing soup. It was perfect- filling without being too heavy, brothy without being too weak, filled with healthy vegetables, but satisfying in a way that only meatballs made of sausage can be. I'd never even heard of Italian wedding soup before, but apparently it has tons of variations, with the main elements being meatballs and greens. We used pork sausage and kale for ours.
Italian Wedding Soup
3/4 lb. bulk Italian sausage, or ground meat. (If you buy ground meat like beef or chicken, I'd recommend seasoning them before you cook them, mix with some finely chopped garlic and onions, some basil, and "italian seasoning." Use an egg and some bread crumbs to hold them together.)
1 yellow onion, diced
1 large carrot, diced
2 stalks of celery, diced
1 medium to large zucchini, diced
2 cloves of garlic, finely chopped
1/2 a bunch of kale, roughly chopped
1 large can of diced tomatoes
1 sprig of fresh rosemary
some fresh thyme
8 cups of vegetable or chicken stock
a pinch of chili flakes
salt & pepper to taste
2 cups of orzo pasta
In a very large pot, fry the meatballs until browned. Remove from pot and save on a plate. Saute onions, carrots, celery, zucchini, and garlic until onions become glassy. Dump in the tomatoes to deglaze the pan, stir, and add stock. Add a pinch of fresh thyme, but save the rest for garnish. Season with salt & pepper, chili flakes, and rosemary. Add kale, simmer for few minutes. Add meatballs a few minutes before serving to ensure they're cooked all the way through. Cook pasta in a separate pot, drain, and add before serving.
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