Resourceful {Italian Wedding Soup}

For this recipe, there is no real back story, no historical references, no personal significance. I just happened to have a recipe pop up in an email newsletter that I get and the sound of the dish captured my attention. Italian Wedding Soup. To me, it just sounds so alluring: delicious meatballs floating in warm broth with wilted greens, Romano and Parmesan cheeses and I knew I had to make it. And then, I saw that making of meatballs was involved. Now, don't get me wrong, I can make a mean meatball, but I had no strong desire to do so. I wanted results without all the work. That's when it clicked - the bag of frozen meatballs that El Syd and I picked up during a recent foray to the Costco. I know. I know. I KNOW! Store-bought meatballs. I am as shocked as you are. But, let me tell you, (as I'm sure you well know)  you can try things at Costco before you buy them. I love that. I don't want a five pound bag of something that is horrid. So, on that last trip there, we sampled the meatballs (Italian-style meatballs) and they were quite amazing. Beef, Romano and Parmesan cheeses that almost taste as if they've been charbroiled. I highly recommend them for a quick Italian style dinner and, after last night's experiment, they are the perfect way to make Italian Wedding Soup a weeknight possibility.

Italian Wedding Soup (serves 6-8)

• 3/4 - 1 lb pre-made, store-bought meatballs (should be about 25 or so meatballs depending upon size) (or homemade meatballs if you prefer)
• 2 lg eggs
• 1/4 C grated Romano cheese
• 1/4 C grated Parmesan cheese
• 2 Tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 8 C chicken stock
• 1 bunch kale, trimmed and cut or torn into bite sized pieces; about 6 lightly packed cups ( I used baby kale that I found near the salad greens in our market - super tender and eliminated the need for cutting)

1. Cook meatballs in oven according to package directions. While they are cooking, in a large 4-6 qt dutch oven or soup pot, heat olive oil over med-high heat and add onion and garlic and saute until the onions are translucent and the garlic is softened (about 5 minutes.)
2. Add stock and bring to a boil. Add the greens (I ended up grabbing 6 handfuls of greens from the container- as stated above about 6 loose cups.) Reduce heat to low, cover and simmer to let the greens wilt & cook into the broth (about 10 minutes). Add meatballs and cook another 5 minutes.
3. In a small bowl, lightly beat 2 eggs and add in cheeses. Stir with a fork to blend. Slowly pour the egg mixture into the hot soup, stirring constantly to created cooked streamers of egg in the soup. Cover and simmer for about 1 minute to ensure eggs set up. 
4. Season to taste with salt and pepper. Add some red pepper flakes to the bowls of your spice lovers and a bit of lemon juice for a perked up bit of brightness.
5. Serve and enjoy!

We really loved this soup. It was warm and satisfying without being overly heavy. We served it with some calzones that I whipped up as well and it was the perfect soup and "sandwich" combo for a chilly, overcast Sunday supper. Considering how easy it is to make with the help of those pre-made meatballs,  this could easily be pulled off in under an hour for a weeknight meal. Leftovers can be kept for about 3 days and reheated gently on low, it would make a great lunch item to take to work during the week.

Happy Cooking!

sld