A couple of weekends ago, I was watching America’s Test Kitchen with E8. They made an amazing Italian Wedding soup* that he begged me to make for him. I really don’t have the time or energy to be making real meatballs so I came up with my own lazy version. It was really good, even though none of the kids would eat the kale (IT’S A SOUP WITH KALE WHY DID YOU ASK ME TO MAKE IT ARRRRGH!). Hubs and I quite liked it.
1 package mild italian sausage
4 carrots, sliced
1 box chicken stock (I use the kind from Kitchen Basics.)
1 box beef stock
1 Tbsp Italian herbs (I use the Lighthouse freeze-dried herb blend. It’s delicious and almost as good as fresh herbs.)
2 cups quick cooking gluten-free pasta (I found Gefen macaroni in the local Publix. It was good, although it did thicken the soup.)
Kale (I used about 1/2 a bag of chopped kale from Trader Joe’s)
Remove the sausage from the casing and form into 1/2″ meatball shapes. Brown the meatballs in a few Tbsp of canola oil. Add the carrots and cook for a few minutes. Pour in both of the broths and bring to a boil. Add the pasta. Cook until tender. Don’t forget to stir! Reduce the heat and add the kale. When it has wilted down, the soup is ready to eat.
This was really tasty, but I do wish the kids had done more than just pick out the sausage. :-\
*link may or may not be behind a registration wall
Knitting Interrupted 
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