Wedding Soup

Servings

Calories 220kcal

Soak bread in milk in large bowl. Beat with a fork or whisk until large lumps are gone.
Stir in remaining ingredients, except meat.
Add meat and knead by hand until well combined.
Set aside briefly if preparing the soup immediately.
If making meatballs in advance, use a ½-ounce scoop to form mixture into 1-inch meatballs. Arrange on parchment-lined, rimmed baking sheet. Cover with plastic wrap and refrigerate. Meatballs can be made up to 2 days in advance.

Heat oil in Dutch oven over medium-high heat until shimmering.
Cook garlic and red pepper flakes until fragrant, about 30 seconds. Add broth and bring to boil. Reduce heat to medium.
Use a ½-ounce scoop to form mixture into 1-inch meatballs. As you make each meatball, drop it into simmering broth. You should end up with about 60 meatballs.
Stir in kale and simmer until softened, 10 to 15 minutes.
Stir in pasta, increase heat to medium high, and cook until pasta is tender, about 10 minutes for orzo. See directions on box/bag if using another shape of pasta.
Stir in fresh parsley. Serve hot with fresh bread. Enjoy!
Each serving is about 6 meatballs and 8 ounces of soup. Leftovers can be refrigerated for up to 7 days.