Bea's Italian Wedding Soup

The first time I tried this was at a friends house and I really enjoyed it. I live in an Italian neighbourhood so I asked around for a recipe but no one actually had a recipe, it was more or less a bit of this and a bit of that. So off I went on a venture to make a great Italian Wedding Soup recipe. This is what I came up with and still stick to when making this soup. My husband says this is the best soup I have ever made, so I hope you enjoy it as much as we do.

INGREDIENTS

1/2 pound ground pork

1/4 pound ground lamb or venison

1/4 cup milk

1/4 cup chopped flat leaf parsley

2 tablespoons grated Parmesan cheese

2 tablespoons GF bread crumbs

1/2 teaspoon ground fennel seeds

1/4 teaspoon salt

1/4 teaspoon onion powder

1/8 teaspoon black pepper

1 tablespoon extra-virgin olive oil

1/4 cup diced bell pepper

1/4 cup diced onion

1/4 cup diced celery

1/4 cup diced carrot

6 cups chicken stock

1/2 cup small GF pasta shells

2 cups chopped escarole or kale

DIRECTIONS

Whisk together the  milk, Parmesan cheese, bread crumbs, parsley, ground fennel seeds, salt, onion powder and pepper and mix well with the ground meat; from into bite sized meatballs and set aside.

Pour the olive oil in a large heavy bottomed pot and bring to medium-high heat; add the vegetables and cook until onions are translucent.

Add the stock and bring to a boil and add the pasta.

Add the meatballs, one at a time and reduce heat to medium-low; simmer for 15 minutes.

Add the escarole or kale and cook until wilted, ladle into bowls and serve.