Italian Wedding Soup

This popular, cold-weather classic just got a Maximized makeover. Italian Wedding Soup does take a bit of preparation, so you will have to think ahead- but it is worth it!  Traditionally this soup is made with pasta. To keep it grain-free, you could add cooked white beans like the No-Noodle Winter Minestrone recipe. Warm, comforting, and protein-packed, this hearty soup is just what you want on a cold winter’s day or night served with fresh homemade bread. 

Italian Wedding Soup Recipe

Makes 6-8 servings

Ingredients

Meatballs

• 1 pound free-range ground veal, beef or bison
• 1 organic egg
• 1⁄2 cup finely grated Parmesan
• 1 clove garlic, minced
• 1⁄4 cup Italian parsley, chopped
• 2 tablespoon olive oil
• salt and pepper to taste

Soup

• 6 cups rich chicken stock
• cooked meatballs
• 1⁄4 cup Italian parsley, chopped
• 1⁄2 cup grated organic Parmesan cheese, chopped

Directions

Meatballs

1. Combine all ingredients, except olive oil, until well mixed.
2. Roll mixture into meatballs the size of a quarter and place on parchment- lined tray in a single layer.
3. Refrigerate meatballs for 2 hours before cooking. Fry meatballs in olive oil until golden brown.
4. Set aside on paper towels.

Soup

1. Sweat celery in olive oil over medium heat until translucent. Set aside.
2. In six shallow soup bowls, divide the celery and meatballs, and ladle in 6-8 ounces hot chicken broth.
3. Sprinkle each with 1 teaspoon parsley and 1 tablespoon grated Parmesan cheese.