Italian Wedding Soup
Source of Recipe
Debra Rossi
List of Ingredients
Meatballs:
1 small onion, grated
1/2 cup chopped fresh Italian parsley
1 lg. egg
1 tsp. minced garlic
1 tsp. salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan cheese
8 oz. ground beef
8 oz. ground pork
freshly ground pepper
3 carrots, chopped
3/4 cup ditalani pasta
Soup:
12 cups chicken broth
1 pound of escarole coarsely chopped
2 tbsp. freshly grated Parmesan cheese
salt and pepper to tasteRecipe
To make meatballs:
Stir the first 6 ingredients in a lg. bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 tsps. for each, shape the meat mixture into 1-inch meatballs. Place on baking sheet, bake for about 8 minutes at 400 degrees.
To make soup:
Bring the broth to a boil in a lg. pot over med-high heat. Add the chopped escarole, pasta and carrots simmer around 8 minutes. Add meatballs. Finish each bowl with Parmesan cheese.
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