Italian Wedding Soup From The Cross Bar C Kitchen
Updated: Jul 7, 2022
This week in our test kitchen, we are using our premium ground beef in a recipe by our friends and local vendors at The Healing Begins. We love the minimal ingredients and easy to follow directions. This recipe is sure to please a table for two or double it to please a crowd!
Italian Wedding Soup
Submitted By: The Healing Begins
½ pound ground beef
½ pound ground chicken
½ cup grated Parmesan cheese
1 tsp The Healing Begins Italian Seasoning
¼ cup The Healing Begins Italian Oil
1 medium onion, chopped
2 cloves minced garlic (1-2 tsp)
2 large carrots, sliced or diced
3 stalks celery, sliced or diced
10 cups chicken broth
1 cup uncooked Pastini*
½ pound fresh kale
First: Mix all ingredients together well. Roll into small meatballs, about 1 inch each. Cover and refrigerate for 30 minutes. When meatballs are set, heat 3-4 tbsp. of The Healing Begins Italian Oil to saucepan on med-high heat. Add meatballs, stir occasionally. Cook until lightly seared on all sides, about 4-6 minutes.
Next: Add onions to the pan, stir frequently. Cook 2-3 minutes. Add garlic, carrots, and celery, continue to stir frequently. Cook 3-4 minutes. Add chicken broth, bring to a boil.
Finally: While boiling, add pasta, stir frequently, cook until almost done, about 6 minutes. Add meatballs and kale. Reduce heat to med-low and cover. Add The Healing Begins Italian Seasoning to taste. Gently beat egg, then slowly add Parmesan cheese.
Slowly stir egg mixture into soup…
And you’re done! In a bowl, top with fresh parsley, Parmesan cheese, and green onion.
Let us know if you try this recipe or submit one of your favorites to be featured on our blog!