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Italian Wedding Soup

A delicious soup filled with meatballs, greens, and pasta in a light chicken stock. Low calorie, low fat, high flavor.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 generous servings

Ingredients

  • 1 1 /2 pounds ground sirloin (this makes ALOT of meatballs, you can cut the meat to 3/4 pound if you want)
  • 1 egg , lightly beaten
  • 1/2 cup Panko crumbs
  • 2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ancho chile powder (more to taste)
  • 2 quarts of chicken broth (I used Pacific Organic Free Range)
  • 4 cups chopped kale
  • 2 cups uncooked ditalini pasta
  • 2/3 cup finely chopped carrot
  • 3 chopped garlic cloves
  • 1/2 cup grated Romano cheese

Instructions

  • Mix the sirloin, egg, Panko, basil, chile, and paprika.
  • Knead the mixture with your hands until very well mixed.
  • Form small,grape sized meatballs.
  • Bring the chicken broth to a boil.
  • Add all of the remaining ingredients except the cheese.
  • Simmer until the pasta is done.
  • Serve with cheese sprinkled on top