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Italian Wedding Soup

January 3, 2014

My friend Nicole shared some of her homemade Italian Wedding Soup recently.  It tasted FABULOUS!!!!  There was something unusual about the taste of the broth that really knocked my socks off.  So, I was inspired to try to make is for us.  Nicole hadn’t written down the recipe, but sent me a link that was her starting point.  She told me her modifications.  Altough one detail, her Italian family’s special meatball recipe, was not shared.  I too just used the recipe as a starting point and I modified almost every ingredient and line!

Meatball Ingredients:

  • 1/2 lb Sweet Italian Sausage (was 2 links) (contains pork, fennel, etc)
  • 3/4 lb ground pork
  • 2/3 c oats (instant, rolled, plain)
  • 2 T minced garlic (next time, send through garlic press)
  • 1/8 oz (=1/4 c?) parsley (from my frozen parsley log)
  • 1/2 c parmesan cheese (also from my freezer stash)
  • 3 T (=1/4c?) milk (goat, of course)
  • 1 large egg, lightly beaten

Meatball Instructions:

  • Put all the ingredients in a bowl.
  • Then turn on your oven to 350.
  • Then line two baking sheets with parchment paper and make small (bite sized) meatballs.
  • Bake 30? minutes until done.  I let mine get quite browned, they were a bit hard but still yummy.

Soup Ingredients:

  • 3 T pasture butter
  • 1 c yellow onion, diced
  • 1 c carrot, diced
  • 1 c celery, diced
  • 1/8 t Ju’s salt
  • 8 1/2 c chicken broth (homemade via Nourishing Traditions)
  • 3 iced cubes of white wine (next time aim for 1/2 cup)
  • 1/2 c barley cooked in 1 1/2 c water (next time bouillon broth?)
  • 1/8 t parsley
  • 8 oz fresh Kale (cleaned, destemmed, cut into bite sized pieces)
  • ~2 t salt (to taste)
  • extra Parmesean cheese for serving

Soup Instructions:

  • While meatballs are baking:
  • Get barley cooking
  • Get large pot of water boiling to do a 3 min blanch of kale later.
  • Dice onion, carrot & celery.
  • In a large soup pot, melt butter.  Saute carrots, onions, celery for 5-6 min until soft.
  • Add wine and chicken broth.
  • Blanch Kale in boiling water for 3 min.  Then drain.
  • Add meatballs.
  • Add barley and kale.
  • Salt to taste.
  • Dish up into bowls.
  • Sprinkle on Parmesan cheese, serve. (I think this is the key step for the phenomenal broth flavor, so don’t skip it or use fake cheese!)

It all took me 2 1/2 hours from start to eating. This also included some other kitchen clean up and toddler interactions.  And cleaning much of what I had made dirty.

Nicole canned hers, then stored it in the freezer.

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