Fall is approaching, and we’re craving a warm, comforting soup.
Italian wedding soup is a nutritious and flavorful classic, full of bold flavors that are wonderfully “married” together into a bowl of goodness. Enjoy it with a crusty, buttery baguette on the side or straight out of the pot.
Ingredients for the meatballs:
1 lb. LaBelle Patrimoine® ground chicken
1 egg
½ cup parmesan, grated
⅓ cup breadcrumbs
3 tablespoons fresh organic parsley, chopped
3 tablespoons fresh organic basil, chopped
1 teaspoon Field Day® organic Italian seasoning
1 teaspoon organic dried oregano (find it in our bulk section!)
1 teaspoon Field Day® organic garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper, or to taste
½ teaspoon Field Day® organic red pepper flakes
2 tablespoons Field Day® organic extra virgin olive oil
Ingredients for the soup:
1 tablespoon Field Day® organic extra virgin olive oil
1 organic yellow onion
2 large organic carrots
1 teaspoon Field Day® organic Italian seasoning
3 garlic cloves, minced
¾ teaspoon salt, or more to taste
¼ tablespoons ground black pepper, or to taste
8 cups Field Day® organic chicken broth
1 cup small pasta (we used Montebello Orecchiette)
4 cups organic spinach or kale, chopped
Instructions:
First, make your meatballs.
Crack an egg into a large bowl. Whisk it well.
Grate your parmesan if it’s not pre-grated. Add it to the bowl.
Toss your spices, seasonings, and breadcrumbs into the bowl. Stir to combine.
Add your ground chicken to the bowl. Mix well, preferably by hand, until everything is combined.
Gather a few plates. Roll the chicken mixture into gumball-sized balls, setting them aside on your plates.
In a large pan or cast-iron skillet, heat 1 tablespoon of olive oil until sizzling.
Fill the pan with your first round of meatballs. Set the heat to medium and brown them on both sides, about 4-5 minutes per side.
Remove them from the pan and set them aside.
Add another tablespoon of olive oil and repeat with the rest of the meatballs.
Once all your meatballs are seared, set them aside and begin working on your soup.
Dice your onions and carrots. Mince your garlic if you’re not using pre-minced.
Add them to a large stock pot with 1 tablespoon of olive oil. Cook for 5 minutes.
Toss in your garlic, spices, and seasonings. Add it to the pot and cook until the garlic is fragrant.
Add the pasta and meatballs to the pot.
Pour in your chicken broth.
Let everything simmer on medium-high heat for 15 minutes.
While the soup is simmering, chop your kale.
Add it to the soup and cook for another 5 minutes.
Allow the soup time to cool down a bit before serving and enjoy.
-Delaney Blomstrom
