Gary's Healthy Soups

Gary's Heavenly Soups

Delicious and healthy recipes

Italian Wedding Soup

Spinach, kale, grassfed beef and
barley make this soup
as nutritious as it is delicious

Soup ingredients:
2 tsp. olive oil
2 leeks, white and green parts, chopped
3-4 scallions or 1 yellow onion, chopped
4 medium carrots, chopped
2 ribs celery, chopped
5 garlic cloves, minced
12 cups organic chicken broth or stock
2 bay leaves
3/4 cup barley*
6 oz. baby spinach
4 oz. kale, center stem removed, leaves chopped
meatballs (see recipe below)
Italian blend spices
sea salt, pepper

*Barley: Follow directions on packaging but cook just 1/2 recommended time so that barley will absorb the rest from the soup stock.

Meatball ingredients:
1 lb. grassfed ground beef
1 small onion
2 garlic cloves
1 egg
panko crumbs
1 tsp. fine sea salt
1 tsp. pepper

Soup:
In a soup pot, heat olive oil at medium heat, add leeks, scallions/onion, carrots, celery and garlic and saute until they soften and start to carmelize (5 to 10 minutes).
Add healthy sprinkling of Italian seasoning (like Mrs. Dash) and mix in.
Add chicken broth/stock and bay leaves, bring to boil. Lower heat, cover and simmer 30 minutes.
Add barley, simmer another 10 minutes
Add meatballs, simmer another 10 minutes.
Add spinach and kale, simmer 5 minutes more.
Add broth or water to reach desired consistency.
Season with salt and pepper to taste.
NOTE: I usually reduce heat to lowest setting and let it sit for up to an hour to help blend the flavors.

Meatballs:
With your hands, mix all ingredients except Panko crumbs in a large bowl. Add Panko until the right consitency for forming meatballs is achieved. Make small meatballs (1 lb. should yield at least 50) and bake at 350 degrees for 5-10 minutes (they'll finish cooking in the soup).

Recipe makes about 8 pints. Enjoy!

For more recipes, check out the
Heavenly Soup Kitchen

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