So I accidentally almost killed my husband tonight! I may have not been as careful as I could/should have been with some shrimp shells and they ended up in his bowl. So, note to self: prepare seafood more carefully in the future. Some food blogger I am!

Ha, and speaking of being a less than awesome blogger: I was too busy hanging out with my friend Sarah while making this soup to take any pictures of the process. This means that not only will you be getting a shorter than normal post [I'm not sure why; let's call it laziness?] but only one picture of the end product. What a cruel, cruel world it is. But it’s not really, because this soup is tasty and pretty easy to make on a work night.

Italian Wedding Soup

For the meatballs:

1 pound ground turkey
3/4 cup seasoned bread crumbs
1 egg, scrambled
1/2 cup freshly grated Pecorino Romano
1/8 cup milk
1 or 2 cloves of garlic (to taste), minced
salt and pepper to taste

Preheat oven to 350. Mix together all of the ingredients until thoroughly combined. Form into golf ball size [I use a cookie dough scooper] and place on a greased cookie sheet. Bake for about 25 minutes until browned and cooked all the way through.

For the soup:

10 cups chicken stock
1 cup dry white wine
3 carrots, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 Parmesan rind
3/4 – 1 cup orzo, to preference
1/2 bunch kale, chopped
2 tablespoons olive oil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

In a large pot, heat the olive oil. Add the carrots and cook for 3 – 4 minutes, until softened, then add in the oregano and basil and heat until fragrant. Next add in the liquids and rind, and let come up to a simmer. Allow the soup to simmer for about 30 minutes. At this point, you’re ready to add the pasta into the soup dry or already cooked; if you add it dry, be prepared to add in more liquids upon reheating leftovers as the orzo will soak up most of it. Add in the meatballs and kale, then let everything come back up to a simmer again for another 10 minutes. Serve immediately, with Parmesan cheese grated on top.