On May 22 Stone Soup Tour 2012 begins. The play: A Midsummer Night's Dream. The play is considered to be Shakespeare's wedding play. In honor of the happy "midsummer" couples we are offering this Italian Wedding Soup recipe (of course not complete without a magic soup stone). Whether you are making soup for a wedding feast, a big Italian family, or just your own hungry table, enjoy and mangia bene!
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, lemon rind, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.
In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.
In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and stone and bring to a boil. Add the kale and pasta, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
Meanwhile, combine remaining 2 eggs, remaining cheeses and lemon juice in small bowl and stir with a fork to blend. Slow pour 1 cup of the broth into this mixture, stirring constantly. Add the egg mixture into hot soup, still stirring. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, and serve immediately in a low bowl if possible so the meatballs are visible. Remember, especially if your soup stone looks like a meatball, do not serve your stone or your guests might be in for a shock.
To re-heat, simmer gently over low heat.