Tuesday, January 31, 2012

Raley's Italian Wedding Soup Reinvented

Raley's Italian Wedding Soup My Way

During these cold winter months I find it a very easy excuse to load up on those hot soups in your local grocery stores. With this recipe I took inspiration from an Italian Wedding Soup at my local Raley's grocery store. The family loved it!

Serves: 4-6
Prep: 15 minutes
Cook: 35 minutes

1 T. olive oil
1 medium onion, chopped
4 large carrots, peeled and diced
3 cloves garlic, minced
1 bunch kale, stemmed and chopped
1 bay leaf
1/2 c. dry white wine
2 c. chicken broth
6 c. water
1/2 t. red pepper flake
salt and pepper, to taste
1 lb. Italian sausage
1 egg
1/3 c. bread crumbs
1/2 lb. acini di pepe pasta
1/2 c. parmesan cheese, freshly grated
1/4 c. Italian parsley, minced

Heat oil over medium in a large pot and add onions. Cook until slightly tender and pale yellow about 5 to 7 minutes. Add carrots and cook another 5 to 7 minutes before stirring in garlic, kale and bay leaf.

Deglaze pot with white wine and let cook until almost gone about 3 to 5 minutes. Add broth, water, red pepper flake, salt and pepper to taste then bring to low a boil.

In a mixing bowl combine Italian sausage, egg and bread crumbs then using your hands mixing well and shape into small meatballs about the size of a ping pong ball.

Begin dropping the meatballs into the simmering broth and cook until they float to the top and all the flavors meld about 10 to 15 minutes.

In the meantime bring a medium pot of salted water to a boil and add pasta. Cook until al dente about 10 minutes then drain.

Serve soup by spooning pasta into the bottom of a bowl, next ladle in the soup, sprinkle with parmesan cheese and garnish with parsley.

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