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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
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
generous servings
Calories
Author
Marye Audet-White
Ingredients
1 1 /2
pounds
ground sirloin
(this makes ALOT of meatballs, you can cut the meat to ¾ pound if you want)
1
egg
, lightly beaten
½
cup
Panko crumbs
2
teaspoons
dried basil
1
teaspoon
smoked paprika
½
teaspoon
ground ancho chile
(more to taste)
2
quarts
of chicken broth
(I used Pacific Organic Free Range)
4
cups
chopped kale
2
cups
uncooked ditalini pasta
⅔
cup
finely chopped carrot
3
chopped garlic cloves
½
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