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48
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ITALIAN WEDDING SOUP
1. In a large mixing bowl, stir together ground beef,
egg, half and half, parsley, oregano, garlic powder,
1 tablespoon of the salt, ½ tablespoon of the black pepper
and Italian breadcrumbs. Combine all ingredients together
to form a ball.
2. Form the mixture into 1-inch balls, about 45 meatballs total.
Set aside.
3. Put olive oil in the pot. Set to sauté for 20 minutes.
4. When oil is wet and shiny, place the formed meatballs in
cooking pot and brown on both sides, about 4 minutes per
side.
5. After meatballs have browned, add in onion, carrots, celery
and garlic. Cook together until vegetables are almost
cooked, about 6 minutes.
6. After vegetables are almost cooked, add in parsley,
oregano, remaining 2 tablespoons of salt, ½ tablespoon of
black pepper, chicken broth and kale. Stir to combine. Let
sauté time expire.
7. Put on lid and set to pressure cook on high for 15 minutes.
8. When time has expired, release pressure and remove the lid.
9. Stir in pastina. Let sit for about 3 minutes.
10. Serve immediatley with parmesan.
• 1 ½ lb lean ground beef
• 2 eggs
• ½ cup half and half
• 1 tbsp dried parsley
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 2 ½ tbsp salt, divided
• 1 tbsp black pepper, divided
• 1 ½ cups Italian breadcrumbs
• 3 tbsp olive oil
• 2 large onions, chopped
• 6 large carrots, peeled and
chopped
• 6 stalks of celery, chopped
• 6 cloves of garlic, thinly sliced
• 1 ½ cups of parsley, chopped
• 1 cup of oregano, chopped
• 12 cups of chicken broth
• 3 cups kale, destemmed and
rough chopped
• 1 ½ cups of pastina
• Grated parmesan for serving
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
30 min 15 min MEDIUM 12
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