Life is filled with unexpected, simple surprises. This makes each day a mystery about to be revealed. Years ago I was scheduled to travel to Pittsburgh, Pennsylvania. Really? Pittsburgh? Ok, truth be known I wasn’t looking forward to this trip. Pittsburgh was right up there with Cleveland. I can talk this way because most of my adult life I have been questioned as to why anyone would live in Kansas. You see, I understand preconceived notions.
Wham! Unexpected surprises. Pittsburgh is a hidden gem. From the time I saw the breathtaking view of the city coming out of the Fort Pitt Tunnel, it took my breath away and I instantly fell in love with Pittsburgh. The entire city stretches in front of you and it is truly a remarkable moment. Now fast forward to what I anticipate about any new travel destination…..the food. Pittsburgh, once again was an unexpected surprise. The famous fish sandwiches made with thick, crunchy pieces of cod on a buttery toasted bun. I’ve yet to find anything like them anywhere else. The white pizza is the best in the country and in Pittsburgh, I first experienced Italian Wedding Soup. I didn’t grow up enjoying Italian Wedding Soup, and what a pity as it is as warm and comforting as any ole bowl of chicken noodle.
It is the time of year when I am cooking at least one to two soups a week. Recently I served Italian Wedding Soup to a group of foodie friends and yes, it was an unexpected surprise to them too. While you may turn your nose up on first site of this soup, if I can just entice you to try one soup spoonful, I promise you will be hooked.
Mini meatballs, pasta, kale and rich chicken broth comprise this recipe along with lots of garlic. What’s not to like? No one in my family would ever chose kale but in this recipe, everyone loves it. Finicky eaters abound at your house? I promise if you can get them to take one bite you will holler from the roof top.
Here’s an adaptation of a recipe that I developed for the Kansas City Star’s Eating for Life column. Enjoy and stay warm despite the polar vortex and I will continue to dream of one day returning to Pittsburgh.
Italian Wedding Soup
Meatballs:
1 package (19 oz.) ground white turkey
3/4 cup Italian seasoned breadcrumbs
4 garlic cloves, minced
1 teaspoon dried oregano leaves
2/3 cup grated Percorino, Romano and Parmesan blend (I use Trader Joe’s)
2 eggs
Soup
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 bag (10 oz) chopped kale (about 12 cups)
12 cups low sodium chicken broth
3/4 cup pepe pasta, uncooked
Preheat oven to 400°F.
In a medium bowl, combine ground turkey, breadcrumbs, garlic, oregano, cheeses and egg. Form into 30 to 40 small (about 1-inch) meatballs.
Line a baking sheet with foil. Spray with nonstick spray. Add meatballs to baking sheet.
Bake for 25 minutes or until slightly brown and cooked through.
In a Dutch oven, heat olive oil over medium high heat. Add onion and garlic; cook for 5 to 6 minutes until tender. Add chicken broth and bring to a boil; reduce heat to a simmer and add kale. Cook for 5 minutes. Add pasta and cook an additional 8 minutes. Add cooked meatballs and cook for 5 minutes.
Makes 8 servings
Tip:
What is pepe pasta? Italians refer to this pasta as Acini Dii Pepe Pasta. It is a small round pasta traditionally used in soups. If you are unable to locate pepe pasta in your grocery store, you can substitute orzo pasta.
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