Italian Wedding Soup for a Crowd
A hearty main dish soup, with meatballs, vegetables and pasta in a chicken broth.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12 people
- 96 oz Chicken Broth
- 1 lb Carrots, chopped
- 1 medium onion chopped
- 1 cup celery, chopped
- 1 lb 85% lean ground beef
- 1 lb bulk Italian sausage (sweet)
- 1 large egg (beaten)
- 1/2 cup Italian style breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 lb Acini di pepe pasta (uncooked)
- 1 lb raw Kale, roughly chopped
In a large, heavy-bottomed soup pot, heat a small amount of olive oil. Add onions and saute' until translucent (about 3-5 minutes).
Add carrots and celery and continue to cook over medium heat for 5 minutes.
Add chicken broth and bring to a boil.
Meanwhile, make meatballs. Combine the meats, egg, breadcrumbs, and cheese in a large bowl and mix well. Make meatballs with about 1 Tablespoon of the mixture and drop into the boiling soup.
When all of the meatballs are added to the soup, stir in the pasta. Reduce heat to a simmer and cook for an additional 15 minutes.
Stir in the Kale in small batches and cook until the Kale is wilted.
Serve with additional Parmesan cheese.