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Dee - Italian Wedding Soup
I have no idea where I got this recipe?? It must have been someone from here, but I can't remember who. Here's the recipe:
For the meatballs:
1 lb ground chicken
1/2 cup seasoned bread crumbs
2 cloves garlic, minced
1 T dried parsley
3 T parmesan cheese
2 T pecorino romano cheese
2 T milk
1 egg, beaten
salt & pepper
1. Preheat onion to 350 degrees. Combine all ingredients in a bowl and mix with a fork.
2. Roll heaping teaspoons of the meat mixture into balls and place on a greased cookie sheet.
3. Bake for about 20 minutes. Makes about 50-60 meatballs.
For the soup:
2 T olive oil
1 onion, chopped
1 garlic clove, minced
3-4 carrots, chopped
2-3 stalks celery, chopped
12 cups chicken broth (3 32oz cartons)
1/2 cup white wine
escarole, about 1c chopped or 1c baby spinach
1 cup pasta (I used orzo)
bay leaf
meatballs
1. Heat oil in a large soup pot. Saute os and add in garlic for about a minute. Add in carrots and continue to saute for another minute before adding in celery. Saute the veggies for a few minutes more.
2. Add broth, pasta, bay leaf and whine and bring to a boil. Reduce heat and add escarole and meatballs.
3. Cover and simmer for about an hour or until veggies are desired tenderness and the flavors have all come together.
Enjoy!
Re: Dee - Italian Wedding Soup