Hey Ya’ll! For this Sunday soup edition we are making Garnish and Gather's Italian Wedding soup. If you haven’t tried Garnish and Gather then now is your sign. They are a company out of Atlanta delivering meal kits, prepared foods and groceries to your doorstep. Their ingredients are local and fresh! This soup was pretty easy to make, loaded with veggies, delicious pork meatballs and super tasty.
Look at those parmesan crisps. Yum. Don’t forget to use my code “RedefinedMamma” at checkout to get 20% off your first order.
Makes 2 servings!
Ingredients:
• 8 oz ground pork
• Meatball Spice: ¾ t ground fennel, ¼ t dried oregano, ¼ t coriander, 1/8 t red pepper flakes
• Soup Starter: 1/2 c onion, 1/2 c diced carrot, 2 tsp garlic
• 2 cups chicken broth (plus 2 cups water)
• 1/2 c ditalini pasta
• 4 oz kale
• Oregano & Parsley: 3 Tbsp oregano, ¼ c parsley
• 1/4 t garlic
• 1 lemon
• 1/3 c parmesan
Directions:
1. PREP VEGGIES & MAKE PARMESAN CRISPS • Preheat oven to 400° • Remove any large stems and chop kale • On a sheet pan, use a 1 Tbsp measurement to make 4 piles of parmesan (8 piles for meals serving 4), then pat each pile evenly into about a 3” circle, reserving remaining parmesan for gremolata • Bake 5–8 min, until light golden brown, then remove from pan and let cool.
2. MAKE MEATBALLS • In a med bowl, mix together pork, Meatball Spice, ½ tsp salt (1 tsp), ¼ tsp pepper & 1 Tbsp olive oil ( 2 Tbsp) • Shape into ½ Tbsp-sized meatballs • Heat 1 Tbsp oil (2 Tbsp) in a stockpot over med-high • Cook meatballs on all sides until cooked through, about 5–8 min total, then remove and set aside
3. START SOUP • Heat the pot used for meatballs over med-high, adding another 1–2 tsp oil if dry • Add Soup Starter then cook 3 min • Add chicken broth & 2 cups water (4 cups) and bring to a boil • Add ditalini and cook just shy of completely done, about 6 min, stirring so pasta doesn't stick together
4. MAKE GREMOLATA & FINISH SOUP • Remove stems and mince oregano & parsley • Zest & juice HALF of lemon (whole lemon) then cut remainder into wedges for garnish • In a small bowl, combine herbs, garlic, lemon juice & zest, 2 Tbsp olive oil (1/4 cup), remaining parmesan & salt to taste • To soup, add meatballs & kale, reduce heat to med[1]low and cook 2–4 min, until kale is wilted, then adjust seasoning to taste
5. GARNISH & GATHER • Serve soup topped with a spoonful of gremolata, lemon wedges & parmesan crisp
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