Italian Wedding Soup From The Cross Bar C Kitchen

Updated: Jul 7

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

Meatballs:

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






Soup:

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!



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