Beas Italian Wedding Soup
Created by QueenBea on January 27, 2015
- Servings: 5
- Prep Time: 20m
- Cook Time: 20m
- Recipe #17042
Ingredients
- 1/2 pound ground pork
- 1/4 pound ground lamb (or venison)
- 1/4 cup milk
- 1/4 cup chopped flat leaf parsley
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons bread crumbs
- 1/2 teaspoon ground fennel seeds
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil (extra-virgin)
- 1/4 cup diced bell pepper
- 1/4 cup diced yellow onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 6 cups chicken stock
- 2 ounces dry shell pasta (1/2 cup small shell pasta)
- 2 cups chopped escarole (or kale)
How to Make
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Step 1: Whisk together the milk, Parmesan cheese, bread crumbs, parsley, ground fennel seeds, salt, onion powder and pepper and mix well with the ground meat; from into bite sized meatballs and set aside.
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Step 2: Pour the olive oil in a large heavy bottomed pot and bring to medium-high heat; add the vegetables and cook until onions are translucent.
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Step 3: Add the broth and bring to a boil and add the pasta.
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Step 4: Add the meatballs, one at a time and reduce heat to medium-low; simmer for 15 minutes.
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Step 5: Add the escarole or kale and cook until wilted, ladle into bowls and serve.
Nutritional Facts
- Serving Size: 1 (520.1 g)
- Calories 387.3
- Total Fat - 22.8 g
- Saturated Fat - 7.9 g
- Cholesterol - 72 mg
- Sodium - 1117.1 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 1 g
- Sugars - 6.1 g
- Protein - 28.3 g
- Calcium - 103.7 mg
- Iron - 2.8 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.6 mg