Italian Wedding Soup

I can’t lie. It’s been pretty dreary in my world over the past few weeks. Between the rain and the cold and the dark, I really need my hearty soups to keep me from curling up in bed and pulling the covers over my head. This soup is a satisfying meal on its own, but pair it with a just-from-the-oven loaf of bread to make this a truly uplifting dinner.

Serves 4

Ingredients

  • 1 batch Basic Meatballs
  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 medium carrots, diced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. fresh rosemary
  • 6 cups broth, chicken or vegetable, homemade if you have it
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 1/2 cups uncooked Israeli couscous
  • 16 ounces kale, deveined and coarsely chopped
  • 1/2 cup Parmesan cheese

Instructions

  1. Make meatballs.
  2. While meatballs are in oven, heat oil over medium-high heat in large, cast iron Dutch oven or soup pot. Add onions, celery, carrots and herbs. Sauté, stirring frequently, until vegetables begin to soften, about 3 to 4 minutes.
  3. Add broth, salt and pepper. Bring to a simmer. Add couscous and stir. Simmer with top on for 8-10 minutes, until couscous and carrots are tender.
  4. In last 2-3 minutes of cooking, add kale and meatballs to soup pot. Stir and cover, cooking until all is heated through and tender.
  5. Divide into soup bowls and top with Parmesan.

Published by christinanifong

A writer of stories. About kale and turnips. Seeds and dirt. And, you know, life. Find essays, recipes and writing samples at christinanifong.com