Italian Wedding Soup

Directions Print

1. Heat a rondeau over medium heat and add olive oil.
2. Sear the meatballs on all sides being careful not to burn.
3. When browned, remove meatballs from pan and set aside. 
4. Add the garlic, carrots, onion, and celery to the pan, and sweat until translucent. 
5. Add the chopped kale and cook an additional 2–3 minutes. 
6. Deglaze the pan with cooking wine, and add red pepper flakes.
7. Allow the wine to reduce by half. 
8. Whisk together the hot water and the vegetable base.
9. Add this to the pan and bring to a simmer. 
10. Next, add the oregano, parsley and bruschetta mixture to the pot.
11. Allow to simmer until the carrots are fork tender, about 30 minutes. 
12. Season with salt and pepper to taste.

To Serve

1. Add 4 halves of the browned Sysco Simply Plant Based Meatball to each bowl. 
2. Ladle piping hot soup over the meatballs. 
3. Drizzle one teaspoon of pesto over the soup prior to serving.