This Italian wedding soup is nothing like the one in my memory, most specifically, the one I used to devour by the Styrofoam bowlful between waiting on customers at the cafe where I worked just out of college. The soup was made with an incredibly greasy broth and filled with a million mini meatballs, a few strands of spinach and a handful of these little lentil-shaped pasta noodles. I think there may have been a few specks of diced carrots, too. Along with about a gallon of salt. It was delicious — and not good for me at all.
This lighter Italian wedding soup is nothing like that soup. Instead of greasy, salty broth, this soup is made with low-sodium broth and diced tomatoes with their juices. Instead of a million mini meatballs, this soup is made with more substantial turkey Parmesan meatballs that poach in the broth to tender perfection. Instead of a few strands of spinach, this soup is filled out with an entire bunch of curly kale. It’s all done in 30 minutes, and then you top it with more Parmesan cheese.
So yeah, this soup is nothing like that soup — it’s much, much better.