Italian Wedding Soup
Source of Recipe
Rachel Ray
List of Ingredients
2 tablespoons extra virgin olive oil, two turns around the pan
2 carrots, chopped
2 celery ribs from heart of stalk, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
1 32 ounce container of chicken broth
2 cups warm water
3 /4 lb. ground veal or ground beef, pork and veal mix
1 egg, beaten
1 /2 cup plain bread crumbs, a couple of handfuls
1 /2 cup grated Parmigiano or Romano cheese, a handful
2 pinches nutmeg, 1 /4 teaspoon
Salt and pepper, to taste
1 cup of dried pasta -- broken up fettuccini, ditalini, rings, egg pasta -- whatever you like
A handful of chopped flat leaf parsley or 2 teaspoons dried
Extra grated cheese for the table
Crusty Italian bread, for dipping
Recipe
Instructions: In a deep pot heat olive oil over medium heat. Add chopped vegetables and bay leaf. Cover pot and cook 5 or 6 minutes, stirring occasionally. While the veggies hang out, combine ground meat with egg, bread crumbs, cheese, nutmeg, salt and pepper. Uncover veggies and add broth and water and raise heat to high. Bring liquids to a boil. Roll bite-size meatballs and drop into boiling broth. Add pasta. Return to boil. Reduce heat and simmer 8 minutes, until pasta is al dente and meatballs are done through -- split one open and make sure there is no pink left in the meat. Add parsley and remove from heat. Serve soup in shallow bowls with grated cheese and bread
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