Saturday, March 1, 2014

Italian Wedding Soup

Here's a soup that might look a bit strange at first (at least, it did to me), but is very flavorful and satisfying. This recipe serves 6.

8 cups chicken broth
3 cups escarole, coarsely chopped
2/3 cup orzo
Parmesan, to taste

1 pound ground beef
1 egg, beaten
1 clove garlic, minced
1/2 cup onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup breadcrumbs
2 tablespoons Parmesan cheese, grated

Combine beef, garlic, onion, breadcrumbs, parsley, egg and 2 tablespoons Parmesan in a large bowl. Shape into 1" balls and place on a baking sheet. 

Then, bring the broth to a boil and add the meatballs and orzo. Reduce the heat to low and simmer for 8 minutes. Now, add the escarole and cook until wilted and the meatballs are heated through, roughly 2-3 minutes. Serve in bowls with Parmesan on top, if desired.


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