Italian Kale Soup

The weather’s getting brisker and the leaves are beginning to change colors. Now I don’t know about everyone else, but there’s nothing more comforting to me than a big bowl of hot soup on an autumn or winter day. This is an old Italian recipe with meat, some greens, and some pasta (which is a trio that you just absolutely cannot go wrong with) and takes no time at all!

Ingredients
1 small onion, chopped
1/3 cup fresh parsley
3 large eggs
1 tsp minced garlic
1 tsp salt
1 cup Panko breadcrumbs
1/2 cup + 2 tbsp grated Parmesan
8 oz ground beef
8 oz ground pork
12 cups chicken broth
8 oz orzo pasta (or any other small pasta)
2 cups kale
black pepper

Professional 6-Quart Pasta Cooker
8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

Directions
Stir the chopped small onion, fresh parsley, 1 egg, minced garlic, salt, and Panko breadcrumbs in a large bowl to blend. Stir in 1/2 cup of Parmesan cheese, beef and pork once everything else is combined. Try and shape the mixture into small little clumps using your hands, making enough as the mixture allows you to.

Turn on your Aroma pasta cooker to the “Boil” function, add in the chicken broth and bring to a boil. Once boiling, add the meatballs and kale. Heat until the meatballs are cooked all the way through and the kale is tender (about 10-12 minutes). In a separate bowl, whisk together the 2 remaining eggs and 2 tbsp Parmesan cheese. Gradually drizzle in this egg/cheese mixture while constantly stirring the cooking broth. The point of constantly stirring is to try and create egg “strands!” If the egg is not “stranding,” try and use a fork to gently pull apart.

Add in the orzo pasta and allow it to cook through for about 10 more minutes.
Season with freshly ground black pepper then serve while hot!

Over to You
What’s your version of a hearty soup? Share and inspire us!

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