SOUP Italian Wedding
Prep
Cook
Total
Yield 8-10 servings
This soup. It might be my favorite out of all of our soups here at Vie. There's just something really special about Italian Wedding Soup.
Maybe it's the mini meatballs?
Or the mini pasta?
Or even, perhaps, the addition of greens at the end to beef up the veg factor?
Whatever the case may be, I love this soup and it just seems perfect for this time of year because it's such a light alternative to the heavy meals most of us have been enjoying lately.
Feel free to play around with types of ground meat and pasta shape, you'll have a lot of fun making this!
Ingredients
½ lb USA 90% lean ground beef
2 tsp garlic powder, salt, pepper
1 pinch red pepper flakes
½ bunch parsley
½ red onion
6 cloves garlic
1 tsp olive oil
3 stalks celery
2 carrots
1 green bell pepper
1-2 quarts vegetable or chicken broth
2 cups mini-shaped pasta, like stars
1 bunch collards
½ pkg fresh basil
½ cup parmesan, grated
Instructions
- Combine beef with garlic powder, salt, pepper and red pepper flakes. Form into small meatballs (the size of marbles) and set in the fridge while you make the soup.
- Cook red onion and garlic with olive oil in a large stock pot for 5 minutes. Add celery, carrots, green bell pepper and cook 5 minutes more.
- Add broth, beginning with 1 quart and then adding more broth as needed. Bring to a boil, add meatballs and collards and reduce to a simmer, stirring often to prevent meatballs from sticking together. Note: don’t stir so vigorously that you break up your meatballs!
- Add more stock as needed and pasta. Cook for 10 minutes or more, until pasta is cooked.
- Serve soup with basil and parmesan to garnish.
Courses soup
Recipe by Vie at https://getvie.com/2017/12/29/holiday-meal-plan/