Italian Wedding Soup

• Meat

  • 1/2 Ground beef
  • 1/4 Ground pork

• Produce

  • 1/2 can Cannellini beans or other tasty bean
  • 1/2 cup Carrots
  • 1 tsp Garlic
  • 3 Kale, leaves
  • 1/4 tsp Oregano

• Refrigerated

  • 1 Egg yolk

• Canned Goods

  • 6 cups Total broth or stock

• Pasta & Grains

  • 1/2 cup Ditalini or other small pasta

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 2 tbsp Bread crumbs

• Dairy

  • 1 tbsp Milk
  • 2 tbsp Parmesan plus more

Found on chefintheburbs.com

Description

Ingredients

• 2 teaspoons olive oil
• ½ cup diced carrots
• 1 teaspoon minced garlic
• 6 cups total broth or stock; a combination of chicken and beef or one or the other
• 3 leaves kale, stems removed, thinly sliced
• ½ can cannellini beans or other tasty bean
• ½ cup ditalini or other small pasta
• 2 tablespoons bread crumbs
• 1 T milk
• 1 egg yolk
• 2 tablespoons grated Parmesan plus more for the table
• ½ teaspoon salt and generous sprinkling of pepper
• ¼ teaspoon oregano
• ¼# ground pork
• ½ # ground beef

Directions

• In a four quart pot or Dutch oven, heat the olive oil and carrots over medium high heat for five minutes. Add garlic and sauté 30 seconds.
• Add broth/stock, kale and beans and bring to a boil.
• Add pasta and cook for five minutes keeping soup gently boiling.
• While pasta cooks, combine breadcrumbs and milk. Add remaining meatball ingredients and mix thoroughly.
• Pinch off small bite size pieces of meatball mixture into a rough round shape and drop into simmering soup. Cook five minutes from the time the last meatball goes in.
• Serve topped with extra Parmesan.