Italian Wedding Soup
A light soup focused around green vegetables and delicious, homemade meatballs.
For Meatballs: (makes ~24 meatballs, or 2 recipes worth)
large garlic clove
crumbled Ritz crackers OR plain breadcrumbs.
Dash each of salt and pepper
(canola or coconut)
shallots or 1 onion
chicken broth or stock
(http://halifaxbloggers.ca/isaynomato/2015/01/07/homemade-chicken-stock/) or vegetable broth (http://halifaxbloggers.ca/isaynomato/2015/05/04/easy-homemade-vegetable-broth/)
OPTIONAL chopped vegetables, 1 cup of each: peas, asparagus, carrots, kale, cabbage, lettuce
Preheat oven to 350°
Layer all meatball ingredients in a mixing bowl in the order they are written above.
Mix ingredients with hands gently until mixed. Do not over handle!
Create 2” meatballs and place on a Broiler Pan or tin-foil covered baking sheet.
Place in oven and bake for 20 minutes.
While those are in the oven, cut your vegetables and place them in the bottom of a large pot with oil. Cook until soft.
When meatballs are finished, add them to the pot along with herbs and broth.
Bring to a boil and then simmer for 20-30 minutes.
Serve with last week’s amazing Whole Wheat Pretzel Rolls or my ‘Just One More’ Sweet Rolls