Soup, Soup, Soup and More Soup

Soup has been the theme of the week here. It was like the perfect soup storm; it was cloudy and cool outside, I had a drawer full of random veggies and greens to use up and everyone in my house has a cold. So three times this week, I made soup for dinner.

Of this week’s versions of chicken noodle, minestrone and Italian wedding soup, the Italian wedding was my favorite! Now, I can’t claim authenticity on this one because I have only ever had Italian wedding soup that I have cooked and I have never been to Italy. BUT, I’m in love with my version! I may never try Italian wedding soup anywhere else for fear it will ruin my relationship with my version…

This soup is right up there with chicken noodle as far as being comforting and soothing for a cold. It is broth based with carrots and greens, plus meatballs! I also serve mine with small pasta such as orzo or rings. I can’t even pick a favorite part. Of course I love pasta, always but the meatballs! They are so savory and soaked in broth. They just make such a perfect bite! The carrots are shredded so you get some in each spoonful. This is the first time I have used collard greens in this soup but they turned out awesome! I liked them better in this soup than when I braised them with bacon and garlic.

I grabbed my trusty bouillon cubes for this one. I have made this soup with bouillon, stock from a box and homemade stock. Homemade is always the best but this soup has never not turned out! It takes more time to make the meatballs than to put all of the rest of the soup together (unless you are making homemade stock!). I like to mix and bake my own meatballs in large batches and toss them in the freezer. Having those on hand helps this soup come together in minutes. Of course I didn’t have any in the freezer but I do now!

Meatballs, broth, veggies and tiny pasta make this soup a meal in a bowl. Served nice and warm to take the chill right out of your cold and make you feel comfy cozy! It is definitely in my top five soups to make at home!

Easy Italian Wedding Soup

1/2 batch meatballs (recipe follows)

6 cups chicken broth (homemade, stock in a box or bouillon and water)

2 carrots, grated

3-4 large collard green leaves, spines removed, cut into 1 inch squares

1 tablespoon butter

Small pasta, cooked per package instructions

Melt butter in soup pot over medium high heat. Add collard greens and sauté until they begin to wilt. Add chicken broth and bring to simmer.

Simmer collard greens until tender, about 15 minutes. Then add carrots and simmer 2-3 minutes longer. Add meatballs and small pasta* and warm through. Serve immediately.

*I like to dish my pasta into each bowl and then pour the soup over it rather than adding all of the pasta into the soup. This way I can store the pasta separately if there are leftovers without it bloating in the broth.

Meatballs

1 lb ground beef

1 lb bulk Italian sausage

1 cup bread crumbs

1/4 grated Parmesan

1 egg

1 tsp Worcestershire sauce

1 Tbsp basil

1 tsp garlic powder

1 tsp onion powder

Salt & pepper

Preheat oven to 350.

Add all ingredients to a bowl. Use hands to combine thoroughly.

Use roughly 1/2 tablespoon of the mixture per meatball so they fit on your soup spoon. Roll into balls and place on un-greased cookie sheet. Bake for 25 minutes.