While the traditional Italian Wedding Soup recipe calls for frying the meatballs in a pan, I prefer the healthier option.
Preheat oven to 350 degrees Fahrenheit. In a bowl, combine all of the above ingredients together.
Then, using the teaspoon scooper, scoop out the mixture, place on foil on a cookie sheet, and bake for 10 to 12 minutes.
Cook, but not all the way through. Turn off the oven, keep them in the oven until you’re ready to put them in the soup.
Soup Instructions
It’s the usual mirepoix of equal parts chopped onion, celery, and carrot. Heat olive oil, cook the mirepoix for about 7 minutes until onions are softened.
Add some salt and pepper, add the can of white beans, a full cup of kale (any variety, or use escarole, or spinach – or all!), a full cup of chopped cabbage. I like to add a lot of chopped parsley too. If you have fennel bulbs in the fridge, all the more delicious. It picks up on the fennel seeds in the meatballs.
Once all of the soup ingredients in the pot are soft, add the meatballs in and use 6 cups of chicken broth – maybe mix with a bit of water if the meatballs start absorbing a lot of the liquid.
Simmer for just a few minutes and enjoy this fantastic Italian Wedding Soup recipe.