- Cooking Time: 30 minutes
- Servings: 12 servings
- Preparation Time: 15 minutes
BackstoryDespite it's name, Wedding Soup is not usually served at weddings, but rather, it is named this because it is a wonderful "wedding" of ingredients.
This soup started out with a very basic stock base, but over the years we have made it more and more like our typical chicken soups, with lots of vegetables included. You can also include a piece of parmesan rind to kick up the flavor. We often do this with most of our homemade soups.
We usually make this about once a month and there are always plenty of leftovers for lunches and dinners on night when we are too busy to consider cooking a complete meal.
Originally posted as part of Recipes in Rotation on My Word with Douglas E. Welch (http://welchwrite.com/blog/category/recipes-in-rotation/)
- For the meatballs:
- 1 lb ground turkey
- 1 egg
- 2 Tbls bread crumbs
- 1 Tbls grated Parmesan Cheese
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- For the soup base:
- 2 Tbls olive oil
- 6 cup chicken stock
- 1 medium onion
- 1 carrot
- 1 celery
- 3 inch section of broccoli stalk (optional)
- 2 cups chopped kale
- 2 inch piece of real Parmesan rind (if available) *
- 1 cup orzo pasta
- Chop onion, carrot, celery and broccoli stalk in food processor
- Heat oil in large pot, add vegetables above and cook over high heat until soft
- Add chicken stock and parmesan rind and heat to a low boil.
- Lower heat
- Mix all meatball ingredients and form into small, spoon-sized meatballs
- Drop meatballs into boiling stock in small groups. Stir between each addition to prevent sticking
- Once all meatballs are added, add orzo and simmer until orzo is cooked al dente
- Add chopped kale, stir and cook until just wilted
- * If you buy real Parmaggiano-Reggiano cheese, it will have a thick rind which is normally inedible. Adding this to a soup or stock, though, adds a tremendous amount of flavor to the soup. You can discard the rind once the soup has completed cooking.