(Update) Recipe of the Week: Italian Wedding Soup

Italian Wedding Soup, also known as Minestra Maritata, sounds romantic but all it actually is, is a combination of meat and vegetables in a clear broth. This soup is great for nights where you just want to whip up something cheap, healthy, and easy. Both Zach and I love this soup and we overload ours with kale. This is the version we make at home ...

Ingredients

For the meatballs: 

1/2 pound extra-lean ground beef

1 egg, lightly beaten

2 tablespoons dry bread crumbs

1 tablespoon grated Parmesan cheese
4 tablespoons sundried tomatoes, chopped finely
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

4 tablespoons fresh Italian flat leaf parsley, minced
a pinch of nutmeg

a pinch of red pepper flakes

• For the broth:
• 5  cups chicken broth
• 2 bunches of kale, or escarole, or spinach
• 1/2 cup uncooked orzo pasta
• 1/3 carrot, finely chopped

1/3 cup celery, finely chopped

Directions

Mix the ingredients for the meatballs and form into 3/4inch-size balls. Arrange on a cookie sheet.

Bake meatballs in a preheated oven at 350F for 10-15 minutes for a nice brown finish.

In large saucepan, heat broth to boiling; stir in chopped carrots, and celery. 

Return to boil, then reduce heat to medium. 

When meatballs are ready, add them to the broth and bring back to a rolling boil.

Add orzo then lower heat, cook at slow boil for 10 minutes, or until pasta is al dente.

2 minutes before serving, add kale. 

Serve immediately.