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Soup: Italian Wedding Soup




Source of Recipe


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List of Ingredients




2/3 cup orzo (rice-shaped) pasta
2 quarts chicken broth, homemade or low salt
1/4 cup dry vermouth or sherry, optional
4 basil leaves
1/4 cup scallions, chopped
2 cups fresh spinach, ribbon-sliced
2/3 cups thin sliced mushrooms
Salt and pepper

Veal Dumplings:
1/2 lb. ground veal
1/2 cup ricotta cheese
3 tbsps. dry bread crumbs
1 egg white
3 tbsps. scallions, chopped
3 tbsps. parsley, chopped
1/2 lemon

Recipe



Cook orzo pasta in salted water 5 minutes. Drain and reserve.

Meanwhile, combine chicken broth, wine and basil in a large saucepan and bring to t a slow boil. Add orzo, scallion, spinach, mushrooms and salt and pepper to taste. Bring back to a boil.

Make veal dumplings by stirring together veal, ricotta, bread crumbs, egg white, scallions and parsley. Seaon to taste with salt and pepper. Shape into small balls and add to the soup. Cook 5 minutes. Add a squeeze of lemon and serve immediately.