It’s been so cold here, I can’t help but crave soup, specifically a healthy italian wedding soup that wasn’t too hard and used common ingredients.
I went on a run today while it was 30 degrees and it wrecked me pretty good. Still building up from my knee issues, so it wasn’t long, but long enough to freeze my face!
Anyways, healthy italian wedding soup. So delicious and much easier than I was expecting. It did take some time to shape meatballs, but the whole labor intensive process took less than a half hour.
There were quite a few different variations that I found online. You could bake, fry or boil your meatballs in the broth. I chose to bake them since my diced onion turned out to be a bit bigger than I anticipated. I’ve had meatballs fall apart from onion thats too big before and I didn’t want to have ground beef soup.
While they baked, I cut up the rest of the onion and carrot and sautéed it in the stockpot. After that, you just add the rest of the ingredients and simmer until you are ready to eat.
The family liked it a lot. It was definitely different than what they’re used to, but it was a hit! This made a great meal for our large family and could be made in advance to eat throughout the week.
- 1 lb ground beef
- 3 garlic cloves
- ¼ cup grated parmesan cheese
- 1 tsp salt
- 1 tsp pepper
- 2 tsp oregano
- 2 tbsp psyllium husk (you could use ¼ cup breadcrumbs instead)
- 1 onion
- 2 carrots
- 1 can great northern or cannelini beans
- 4 cups pre-cut kale
- 4 cups chicken broth
- 4 cups water
- ½ cup dry white wine
- Preheat oven to 350
- Dice the onion
- Combine beef, parmesan, salt, pepper, ½ diced onion, 2 minced garlic cloves, oregano and psyllium husk
- Shape in to small meatballs, slightly larger than a melon ball
- Bake for 20 minutes
- While the meatballs are baking, thinly slice the carrot
- Spray bottom of a large stockpot and add carrot, onion and last minced garlic clove
- Saute until onion turns translucent
- Add broth, water and white wine, bring to a boil
- Reduce to a simmer and add the rest of the ingredients
- When meatballs are done, let cool for 10 minutes then add to mixture
- Keep warm until time to serve