Italian Wedding Soup

The Meatballs:

1 Large Egg
¾ cup grated Pecorino Romano or Parmesan cheese
1 ½ teaspoons “minced” garlic
1 small “chopped” onion
1 teaspoon salt
¼ cup Italian Parsley
½ cup fresh “white” bread crumbs
1 ½ pounds ground beef, turkey or chicken
Fresh cracked pepper

The Soup:

12 cups low sodium chicken broth
¾ cup orzo pasta
1 pound of fresh kale or spinach leaves – stems removed & chopped
2 large eggs
3 tablespoons Pecorino Romano or Parmesan cheese (plus extra for the
topping)
Salt and Pepper to taste

Start with making the meatballs: Stir all ingredients together, except for the ground meat and cheese. Now, blend in the meat and cheese; incorporating slowly. Using a tablespoon, shape the mixture into meatballs of approximately 1 inch in diameter. Place the meatballs on a baking sheet.

For the soup: Bring broth to a boil in a medium/large pot over medium heat. Add meatballs and kale or spinach and orzo pasta. Now, cook for 8 to 10 minutes. In a separate bowl, whisk together eggs and cheese and then slowly incorporate into the soup with a fork (circular motion). Cook for another minute or two. Salt and pepper to taste.

This soup is best served in bowls and topped with grated Pecorino Romano or Parmesan cheese.

Diva Tips:

• Make sure to have a crusty baguette on hand for this delicious and healthy soup plus pre-washed packaged spinach works just fine with this dish, too.

• If desired, ½ cup chopped carrots may be added with kale or spinach to the soup mixture.