Sachs Italian Wedding Soup

October 21, 2012

30 min or less active, 60 min or less total, appetizer, fall, main, soup, spring, summer, winter

Information

Servings: 6
Time: About 30 minutes active; 1 hour total
Price: About $12.50 total; $2.10 per serving
Nutrition (per serving):
Calories: 279.4
Protein: 20.9g
Fat: 10g
Saturated fat: 4g
Carbohydrates: 27.6g
Fiber: 4.8g
Sodium: 795.9mg
Cholesterol: 117.7mg
High In:
Good Source:
Low In:

Ingredients

• 1 slice bread, toasted
• 1/2 cup milk
• 14 oz faux ground beef or sausage (I used Lightlife Gimme Lean Ground Beef)
• 3 oz Parmesan cheese, grated, plus extra as garnish
• 1/2 cup fresh parsley, finely chopped
• 3 garlic cloves, minced or grated
• 1 tsp SnP
• 1/4 tsp ground cinnamon and nutmeg, each
• 3 eggs, separated
• 1 Tbsp EVOO
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 carrot, peeled and chopped
• 10 cups vegetable broth
• 1 bunch kale/escarole/collards, ribs removed and chopped

Preparation

1. Preheat oven to 350 degrees.
2. To make meatballs, soak toasted bread in milk, flip so it absorbs milk, then crumble with hands and discard any extra milk. In a large bowl, add milk-soaked bread, faux meat, cheese, parsley, garlic, SnP, cinnamon, nutmeg and one egg. Mix with hands until ingredients are well incorporated.
3. Form mixture into about 20 balls and place on a cookie sheet lined with foil and sprayed with cooking spray. Bake 10 minutes then turn on the broiler and brown 3-5 minutes. Remove from oven and let cool.
4. Meanwhile in a soup pot heat EVOO over medium heat. Add onion, celery and carrots and cook until slightly softened, about 5 minutes. Add broth and bring to a boil over medium-high heat.
5. Turn heat down to medium, add kale and cook 3-5 minutes until wilted. Add meatballs to the soup and turn heat to low. Whisk remaining two eggs in a small bowl. Stir soup and stream whisked eggs a bit at a time into the soup. They will cook instantly.
6. To serve, spoon broth into a large bowl adding 3-4 meatballs. Garnish with extra cheese.