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Italian Wedding Soup with Organic Grass Fed Beef Mini-Meatballs

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Try our version of a great Italian Wedding Soup using Topline Foods’ organic grass fed beef mini-meatballs and kale!


1 lb Topline Foods organic grass fed ground beef

1/4 cup Parmesan cheese, grated

1 egg

1 tsp Topline Foods Italian Sausage Signature Seasoning


4-6 cups beef stock

4 celery stalks, chopped

3 portobello mushroom caps, chopped

1 red or yellow onion, chopped

8 small sweet peppers (or, use a couple jalapenos for heat!)

4 carrots, chopped

1 bunch kale, chopped (or 2 if you prefer lots of kale)

1/2 tsp Topline Foods Signature Seasoning Salt, or to taste

1/2 tsp black pepper, ground, or to taste

1 bay leaf

1/2 tsp hot chili flakes

1 tsp Topline Foods Italian Style Signature Seasoning


To make the meatballs, first preheat the oven to 375 degrees and line a sheet pan with foil or parchment paper. In a bowl, gently combine the organic grass fed ground beef with the next 3 ingredients. You don’t want to over mix or the meatballs will be tough instead of light and savory! Make tiny, maybe 1/4 to 1/2 inch meatballs and arrange on the sheet pan. Bake for about 10-15 minutes or until browned on top. (If they aren’t cooked all the way through, that is ok because they will get to cook more in the broth.)

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While the meatballs are cooking, add everything but the kale and stock to a soup pot and saute until softened.

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Add the kale and let the kale wilt down.

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Once the kale has wilted down, add the browned meatballs and stock to the pot. Stir gently so the tender little meatballs don’t break apart.

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Bring up to a soft boil, again so the meatballs don’t fall apart, then lower to a simmer for about 15 minutes.Taste your stock and adjust seasonings. Enjoy!

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One Comment

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    Posted August 28, 2013 at 5:03 pm | Permalink

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