Tuesday, February 2, 2016

Laura's Italian Wedding Soup

Lacinato kale (source: Park Seed)
Developed January, 2016 by Laura on a cold winter day. Comes together quickly using frozen meatballs. Lacinato kale (also known as Italian or black kale) has been cultivated since Roman times. It gives Italian soups such as this and minestrone their special character. Its sturdy texture stands up to cooking.
4 T olive oil
1 large white onion, chopped
1 large scallion, chopped
2 large carrots, cubed
2 ribs celery, chopped
1 T garlic, minced
8 oz mushrooms, sliced
1 bunch of Lacinato kale, rinsed, stems removed, cut into 2 inch pieces
1 t dry oregano
1 t dry thyme
2 bay leaves
6 c chicken stock
4 oz small pasta, uncooked
1 lb frozen cooked meatballs, homemade or commercial
salt, pepper, and lemon juice to taste
Heat the oil over medium heat in a heavy Dutch oven. Add the onion, scallion, carrot, celery and garlic, and a teaspoon of salt. Cover, lower heat, and sweat until they soften, about six minutes. Add the mushrooms, oregano, and thyme, and continue cooking a few minutes more. Stir in the stock, bay leaves, and meatballs. Cover and simmer 30 minutes. Remove the bay leaves, stir in the kale. Cook five minutes. Add the pasta, and cook until the kale is tender and the pasta is al dente, 7 to 10 minutes more. Adjust seasoning. Serves six as a main course. Pair with crusty bread.

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