An Italian Wedding Soup with Quinoa and Kale based off the Barefoot Contessa’s recipe that uses quinoa instead of traditional pasta. Perfect for a weeknight or a quick lunch.
This soup recipe stood out to me because of how easy it was and how it had all the comforting flavors in it that I love! Italian wedding soup with quinoa and kale is very similar to chicken soup however instead I made chicken meatballs with parmesan cheese and parsley. I really enjoy how this recipe uses chicken sausage as well as ground chicken in the meatballs which makes them moist and healthier because chicken is leaner then beef.
Italian Wedding Soup is not something that I eat frequently but with this recipe I may have to make it more often! It may be my new go-to soup when I need comforting! I love all the flavors especially the dill which adds freshness. Dill has a strong flavor so if you are not sure if you like it add less- then add more.
The only thing that would make this recipe even better is homemade chicken stock which is on my to-do list! One of these days I will make a large batch so that way I can pull it out of the freezer for recipes like these.
Italian Wedding Soup with Quinoa and Kale
For the Meatballs:
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 heaping cup of grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
For the Soup:
- 2 tablespoons good olive oil
- 1 yellow onion, diced
- 4 carrots, cut into 1/4 inch pieces
- 4 stalks celery, cut into 1/4 inch pieces
- 1 cup dry white wine
- 64 ounces chicken stock, plus 1 cup of water (I added for when the quinoa was cooking)
- 1/2 cup uncooked quinoa, rinsed!!!
- 1/4 cup minced fresh dill
- 3 cups chopped kale, stems removed
- Make the meatballs: Preheat the oven to 350 degrees. In a large bowl put the ground chicken, sausage (casing removed), breadcrumbs, garlic, parsley, parmesan cheese, milk, egg and gently combine. On a large baking tray spray non-stick spray, form meatballs into desired size (mine were smaller) and place on to tray in rows. Bake for 15-30 minutes depending on size of meatballs. Remove from oven and put aside.
- While meatballs are cooking chop vegetables and heat a large soup pot with oil. Add the onion, carrots and celery let cook for 5-10 minutes until softened. Season with salt and pepper and add a cup of wine. Let reduce and bring to a boil, about 3 minutes. Add the chicken broth and 1 cup water – bring the liquid to a boil. Once boiling add the quinoa and let cook about 15 minutes until tender.
- When the quinoa is tender put the meatballs into the soup with the dill. Lastly add the kale right before serving and let wilt down, about 5 minutes. Stir and serve.
Barefoot Contessa Italian Wedding Soup
This weekend I went Pumpkin Picking at Harbes Farm in Mattituck NY on the North Fork of Long Island. It was so much fun actually picking the pumpkins off the vine instead of a field. This place is a lot of fun for kids and has fall food such as roasted corn, pumpkin muffins and a vineyard with wine tasting!
I suggest visiting this farm in Mattituck if you live in New York. There is a lot of fun things to do in the area such as wine tasting at other vinyeards and tons of farm stands with fresh produce. If you are going to go out there on an October weekend go early and stop for breakfast at Love Lane Kitchen.
Love Lane Kitchen is located on Love Lane in Mattituck a small street with small business shops. This small cafe has outdoor seating and delicious options for breakfast and lunch! People wait as long as 40 minutes for a table, luckily our wait was only 20. If you go out earlier you will miss all the traffic – it’s so worth it!