Southern Wedding Soup Recipe

Name: Southern Wedding Soup Recipe
Ingredients: 1 pound ground sirloin; 1 pound ground pork; 1 cup finely chopped yellow onion (from 1 onion); 1/2 cup Italian-seasoned breadcrumbs; 2 ounces Parmesan cheese, grated (about 1/2 cup); 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon Worcestershire sauce; 2 teaspoons kosher salt; 2 large eggs, lightly beaten; 1 tablespoon olive oil; 1 cup chopped yellow onion (from 1 small onion); 1 cup chopped celery (from 3 medium stalks); 1 tablespoon sliced garlic cloves (from 2 large garlic cloves); 1 teaspoon kosher salt; 10 cups chicken stock; 1/4 cup jarred refrigerated basil pesto sauce; 1 cup uncooked ditalini pasta (about 4 1/2 oz.); 1 (5-oz.) package baby kale; Shaved Parmesan cheese

Southern Wedding Soup Recipe was pinched from <a href="http://www.southernliving.com/recipes/southern-wedding-soup-recipe" target="_blank" rel="noopener">www.southernliving.com.</a>

"Serve your family a bowl of warm soup for supper. This recipe can easily be made on a weeknight in 45 minutes, or you can plan ahead. You can make and freeze the meatballs in advance. If you want to freeze the soup as well, just leave out the pasta. You can prepare that when you’re ready to serve the soup. We gave this Italian-American classic our own twist with fresh greens and pork meatballs. The meatballs are also great with spaghetti or in a sandwich. If you prefer, you substitute baby spinach leaves or turnip greens for the baby kale. If you can’t find ditalini pasta, any small shape (like orzo or elbow macaroni) will work fine. Perfect in the evening with a glass of wine and warm buttery bread, Southern Wedding Soup also tastes great for lunch the next day...."

INGREDIENTS

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1 pound ground sirloin

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1 pound ground pork

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1 cup finely chopped yellow onion (from 1 onion)

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1/2 cup Italian-seasoned breadcrumbs

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2 ounces Parmesan cheese, grated (about 1/2 cup)

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1/4 cup chopped fresh flat-leaf parsley

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1 tablespoon Worcestershire sauce

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2 teaspoons kosher salt

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2 large eggs, lightly beaten

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1 tablespoon olive oil

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1 cup chopped yellow onion (from 1 small onion)

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1 cup chopped celery (from 3 medium stalks)

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1 tablespoon sliced garlic cloves (from 2 large garlic cloves)

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1 teaspoon kosher salt

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10 cups chicken stock

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1/4 cup jarred refrigerated basil pesto sauce

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1 cup uncooked ditalini pasta (about 4 1/2 oz.)

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1 (5-oz.) package baby kale

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Shaved Parmesan cheese

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