Tuesday, October 8, 2013

Italian Wedding Soup


True confession time.  I used to buy Campbell's Italian Wedding Soup out of the can all the time.  I thought it was some pretty good stuff.  Well because it is!  But, lately I've been trying to do more home cooking and less canned foods.  So I decided to make my own version of the stuff.  The temperature has also dropped a little, and I can eat soup for lunch everyday.  Add to that a husband who would like me to spend less money on eating out everyday - if I want to build another dream house someday.  And that's my motivation......

Ingredients:

  • Ground pork - about 1 lb. 
  • Green onions, chopped
  • Fish sauce, optional
  • Garlic Powder, to taste
  • 1 Bunch of Kale, shredded, stems discarded
  • Half a bag of baby carrots, thinly sliced
  • 1 White onion, finely diced
  • 1 Cup of Acini de Pepe pasta (Kroger brand)
  • 8 cups of chicken broth, lower sodium, no MSG
  • 2 tbsp butter and/or 1 tbsp extra virgin olive oil
Directions:
  1. Mix the ground pork with the green onions, fish sauce, and garlic powder for maximum flavor.
  2. Heat a medium stock pot with the butter and olive oil.  Add the onions and carrots.  Cook until soft, about 5 minutes.
  3. Add the chicken broth.  Adjust heat to high to bring it up to a boil.
  4. But meantime, start to make the meatballs - smaller than the ones I made!  Drop into the hot broth.
  5. Simmer over medium heat about 20 minutes, until the meatballs are cooked.
  6. Add the pasta.  Bring back up to a boil again.  Add the kale, then cover, simmer.  
  7. Check occasionally until the kale is tender.

2 comments:

  1. Hi! Your Italian wedding soup has been nominated as one of the "Best Italian Wedding Soup Recipes on the Net". To vote for it, please visit http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/ (your recipe is positioned at #63).

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