Italian Wedding Soup
Serving Size: 25
4 Pounds of Rosina Traditional Wedding Soup Meatballs
8 Tablespoons of vegetable oil
4 Can (15 oz.) White Beans
18 Quarts low-sodium Chicken Broth
16 Carrots cut into 1/2 inch diced cubes.
2 Tablespoons plus 1 teaspoon minced garlic
4 Bunches of Kale, stems removed (leaves cut into thin strips)
2 ¼ Cups of grated Parmigiano-Reggiano Cheese, plus more for serving
4 1/8 Tablespoons of Balsamic Vinegar
4 1/8 Teaspoons of Onion Powder
4 1/8 Teaspoons of Garlic Powder
2 Teaspoons of Crushed Red Pepper
Salt and Pepper to taste
In a 5-Quart Dutch oven over medium-high heat, combine the broth, water, carrots, onion powder, garlic powder, balsamic vinegar and the ½ tablespoon minced garlic along with the Kale. Bring to a boil. Reduce the heat to low and simmer until the carrots are tender, 30-40 minutes.
Add the meatballs and the white beans to the soup and simmer until the meatballs are hot. Adjust the seasonings with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Top with some grated cheese.