Italian Wedding Soup
featuring
Mushroom & Tomato Toasted Pasta

INGREDIENTS (serves 4)

1/4 pound ground pork

1/4 pound ground beef

1/4 cup Parmesan cheese, grated

3 tablespoons onion, finely chopped

2 tablespoons dry breadcrumbs

2 tablespoons Italian parsley, chopped

1 egg, beaten

1 teaspoon garlic, chopped

1/2 teaspoon salt

freshly ground pepper

1 teaspoon Núñez de Prado Extra Virgin Olive Oil

2 teaspoons Núñez de Prado Extra Virgin Olive Oil

1/2 cup onion, chopped

1/2 cup carrot, diced

1 cup DHC Mushroom & Tomato
Toasted Pasta

1/2 cup zucchini, diced

2 cups kale, chopped

6 cups chicken or beef broth
Parmesan cheese, grated, for garnish

DIRECTIONS

First, make the meatballs by mixing their ingredients together. Shape mixture into 1-inch meatballs. Heat 1 teaspoon of the olive oil in a heavy soup pot. Brown the meatballs, remove and set aside. Pour off any extra fat in the pan.

In the same pan, heat 2 teaspoons olive oil. Add the onion and carrot and cook until softened, scraping up any brown bits off the bottom of the pan when stirring. Stir in the pasta and cook for 1 minute. Stir in the zucchini and kale. Add the broth and bring to a boil. Reduce heat, stir in the meatballs and simmer gently for 10 minutes. Adjust the consistency of the soup to your preference by adding water or more broth.

Serve with grated Parmesan cheese.