Italian Wedding Soup! | Baking With Josh & Ange

Delicious and healthy soup! A great way to kick off the new year! **We just realized we forgot to include the instructions for the beans and meatballs!! We uploaded the footage to Josh's instagram. @bakingwithjosh !! Ack! Sorry! And the full recipe is listed below...

Josh’s Favorite Soup!

(Italian Wedding Soup)

Ingredients:

· 2 Tbs. olive oil
· 1 red onion, chopped
· 6 carrots, peeled and cut into rounds 1/2 inch thick
· 4 celery stalks, cut into slices 1/2 inch thick
· 2 teaspoons of minced garlic
· 3 cups chopped kale leaves
· 1 cup dry red wine (Pinot Noir)
· 1 large tomato, seeded and chopped into 1-inch pieces
· 8 cups chicken broth
· 1 cup water
· 2 bay leaves
· 2 cans cannellini or white kidney beans
· 1 lb. ground chicken
· 1/3 cup grated Parmigiano-Reggiano cheese
· 1/3 cup dried bread crumbs
· 1 egg, beaten
· 1 tsp. red pepper flakes, to taste
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. salt

Directions:

In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 3 minutes. Add the wine and tomato and bring to a boil. Add the kale and cook until wilted, about 2 minutes. Stir in the stock and bay leaves and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour.

While your soup is simmering drain the beans, rinse with cold running water and drain again. Season with red chili pepper flakes and cover them and put them in the refrigerator. In a bowl, combine the chicken, the cheese, the bread crumbs, egg, 1/4 tsp. salt, 1/4 tsp. black pepper and 1 tsp. red chili pepper flakes. Get a baking dish and scoop out your meatballs. They should be about golf ball size. Cover them and put them in the refrigerator.

In the last ten minutes of your soup’s one hour of simmering discard the bay leaves and add the beans. Add 1 cup of water. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.

Your soup is ready to serve!

Enjoy!

Xoxo, Angela

Видео Italian Wedding Soup! | Baking With Josh & Ange канала Baking With Josh & Ange