Italian Wedding Soup
An abundance of fresh vegetables, including kale, make this comforting Italian Wedding soup doubly delicious, nutrient-rich and satisfying.
Serves: 6-8 servings
  • 1 pound ground pork
  • 1 pound lean ground beef
  • 3 tablespoons chopped fresh parsley
  • 2 garlic cloves, crushed
  • ¾ cup Panko crumbs
  • ½ cup freshly grated Comte cheese *
  • 1 egg, lightly beaten
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 1 teaspoon smoked sweet paprika
Soup ingredients:
  • 8 cups homemade turkey stock *
  • ¾ cup small pasta such as tubetini or stars
  • 2 cups chopped kale
  • 2 tablespoons extra vigil olive oil
  • 1½ cup chopped carrots
  • 1 leek, sliced or 1 cup chopped onion
  • 1 cup diced celery
  • ½ teaspoon red chile flakes
  • 2 tablespoons fresh thyme leaves
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the ground pork, ground beef, parsley, garlic, Panko, egg and spices. Use your hands or a wooden spoon to mix all the ingredients together. Use to scoop up small amounts of the meat mixture and form 1 inch meatballs. Arrange meatballs on parchment paper placed on a rimmed baking sheet. I made about 40 small meatballs for the soup and a few larger ones for meatball sandwiches. Bake for about 30 minutes until browned.
  3. Meanwhile, prepare the vegetables for the soup If you're using a leek, wash thoroughly, cut off the upper dark green part and discard. Then cut the white and light green part of the leek in half lengthwise and slice crosswise. For the kale, remove the center rib using a knife or your hand and chop or tear the leaves into pieces. In a heavy saucepan, heat the olive oil over medium high heat and cook the carrots for 5 minutes. Add the celery and leeks and cook for 5 more minutes, stirring occasionally. Stir in the chile flakes and garlic and cook for another minutes.
  4. While you're cooking the vegetables, heat the turkey stock in a large soup pot over high heat until boiling. Add the pasta and kale, lower the heat to medium high and cover. Cook for about 8 minutes until the pasta is al dente and kale is softened. Add the carrot mixture, meatballs, and thyme. Cook for about 5 minutes more to heat all the ingredients and meld the flavors. Ladle into bowls and serve immediately.
*Comte is a French aged cheese, Parmesan and Fontina are equally delicious.
*Low Sodium Chicken Broth may be substituted.
Recipe by She's Cookin' | food and travel at