I never thought this would happen, but… I cooked with kale. And, at least with all the other things in this recipe, it was good! This makes a very filling, comforting soup, with enough for several days of leftovers.

Ingredients:

• 2 1/2 quarts (10 cups) low-sodium chicken broth
• 2 cups water
• 4 carrots, cut into 1/2-inch dice
• 1 tablespoon (about 3 cloves) minced garlic, divided
• 1 bunch kale, stems removed, leaves cut into thin strips
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
• 2 eggs, lightly beaten
• 1/2 cup plain bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb ground pork
• 1 1/4 cups ditalini pasta (or other small shape – I used stars!)

Preheat oven to 350 F. Line a jelly roll pan with aluminum foil, and spray with nonstick cooking spray. I forgot the spray and it wasn’t the end of the world, but it definitely would have been helpful.

Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat.

SO MUCH KALE

Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about half an hour.

While that heats, combine the eggs, cheese, bread crumbs, salt, pepper, and remaining teaspoon of garlic in a medium bowl.

Add the pork and use your hands to stir until just combined.

Portion the mixture out into 1″ balls and place them on the foil-lined sheet.

Bake 18-20 minutes, until cooked through.

When the carrots in the broth mixture are tender, add the pasta to the soup, simmering until the pasta is tender.

The kale should have shrunk a good deal by now.

Stars!

When the pasta’s cooked, add the meatballs and season with salt and pepper to taste.

Serve garnished with more cheese, if desired.

A big bowl of cozy.

Highly recommended!

Italian Wedding Soup

From Tracey’s Culinary Adventures.

• 2 1/2 quarts (10 cups) low-sodium chicken broth
• 2 cups water
• 4 carrots, cut into 1/2-inch dice
• 1 tablespoon (about 3 cloves) minced garlic, divided
• 1 bunch kale, stems removed, leaves cut into thin strips
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
• 2 eggs, lightly beaten
• 1/2 cup plain bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb ground pork
• 1 1/4 cups ditalini pasta

Preheat oven to 350 F. Line a jelly roll pan with aluminum foil, and spray with nonstick cooking spray.

Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about half an hour.

While the broth and veggies heat, combine the eggs, cheese, bread crumbs, salt, pepper, and remaining teaspoon of garlic in a medium bowl. Add the pork and use your hands to stir until just combined. Portion the mixture out into 1″ balls and place them on the foil-lined sheet. Bake 18-20 minutes, until cooked through.

When the carrots in the broth mixture are tender, add the pasta to the soup, simmering until the pasta is tender. Add the meatballs and season with salt and pepper to taste. Serve garnished with more cheese, if desired.