Cooking for Others: Italian Wedding Soup

Today the ALI blogging community grieves with Mo, whose water broke last night at just over 22 weeks.

Friends have written beautiful eloquent posts about that grief, and about Mo.  I don't know her very well, but I do know that I am heartsick tonight for her, just as I was when Rebecca's beautiful Lillian Grace was born at 22 weeks, just as I've been too many other times these past few years for my fellow bloggers.  Because as much as we find it difficult to wrap our minds around it, we are part of the interconnected web of human existence.  We are each other.

I hope that there will be lots of people taking care of Mo and her family.  I wish I were there to offer her some comfort, even if just to sit silently with her.  I would probably bring a meal, because that's what I do.  Food is easier than words for me at times like this.  (I add the vegetarian meatball version in case you're cooking for a vegetarian or someone who keeps Kosher and is OK with food cooked in a non-Kosher kitchen like mine.)

I don't know when Mo will be updating her blog, but please go leave her your love.


Italian Wedding Soup
adapted from Williams-Sonoma

2 1/2 quarts (10 c.) low-sodium broth
2 c. water
4 carrots, cut into 1/2-inch dice
1 T. (about 3 cloves) minced garlic, divided
1 bunch kale, stems removed, leaves cut into thin strips

meatballs:
1/2 c. grated Parmigiano-Reggiano cheese, plus more for serving
2 eggs, lightly beaten
1/2 c. plain bread crumbs
1/2 t. salt
1/2 t. pepper
1 lb ground pork

for vegetarian meatballs:
1/2 onion, chopped, roasted
1/2 red bell pepper, seeded and chopped, roasted
1/2 carrot, peeled, chopped, roasted
Salt and pepper
1 t. olive oil
1/2 cup cooked French lentils
1 1/2 t. balsamic vinegar
1 c. cooked brown basmati rice 1/4 c. breadcrumbs
1/3 c. oat bran
2 cloves of garlic, roughly chopped
1 T.  fresh parsley, chopped
1/8 t. nutmeg
1 T. fresh basil, chopped
1/2 t. kosher salt
Freshly ground pepper, to taste
1 T. almond milk (soy or regular work too)
2 T. grated Parmesan cheese
1 egg white, beaten

1 1/4 cups ditalini pasta (or other small shape)

Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, and spray with nonstick cooking spray.

Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about 30-40 minutes.

Meanwhile, combine meatball ingredients in a medium bowl (or if using the vegetarian version, process in a food processor). Use a small cookie scoop to portion the mixture into roughly 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through.

Once the carrots are tender, and while the meatballs are baking, add the pasta to the soup. Continue simmering until the pasta is tender (check the package for cooking time). Add the meatballs to the soup (heat briefly to rewarm if necessary). Season with salt and pepper to taste. Garnish each bowl of soup with more grated Parmigiano-Reggiano before serving, if desired.