How to make it

  • Heat oil in a large stock pot over low-medium heat. Add fennel and saute for 10-12 minutes until beginning to caramelize, stirring occasionally. Add leeks and continue to saute for 10 minutes, stirring occasionally.
  • Add broccoli, kale and Parmesan rinds (if you have them). Cook for about 5 minutes, stirring occasionally, until broccoli starts to turn bright green. Add minced garlic to the pot; season with salt, pepper & red pepper and cook stirring for 2-3 min. Pour in chicken stock to cover and add thyme. Bring to a simmer.
  • Simmer for at least 30 minutes but up to 1 1/2 hours. Remove thyme branches and Parmesan rinds.
  • About ten minutes before ready to serve, brown meatballs in about 1/2 tbsp each canola oil and butter for about 5 minutes. Add to soup pot and cook for an additional 6-8 minutes.
  • Cook pasta according to package instructions, it should take about 5 minutes.
  • Remove soup from heat and stir in lemon juice. Serve with a couple of spoonfuls of pasta and top with parsley and Parmesan.
  • *Note: Serves 8 1 1/2 cup entree portions or 12 1 cup appetizer portions.

Reviews & Comments 2

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Wow what a way to get the family to eat some good green veggies :) I chopped the kale pretty small, so the kids didn't ask too many questions... very good soup Dahlia :) Added my review in the IMI Italian Wedding Soup
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    " It was excellent "
    mommyluvs2cook ate it and said...
    Looks fabulous! Saved!
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  • ttaaccoo 7 years ago
    Thank you for this recipe. Have always been intrigued by the name, and will try this very soon.
    Was this review helpful? Yes Flag

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