SOUP: Wedding Soup
Source of Recipe
Celebrations Italian Style by Mary Ann Esposito
Recipe Introduction
A great version of Wedding Soup!
* Exported from MasterCook *
Wedding Soup
Recipe By : Mary Ann Esposito
Serving Size : 8 Preparation Time :0:00
Categories : Italian, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(Zuppa di Nozze)
1 large egg
1/2 pound ground veal
1/2 pound ground beef sirloin
1/3 cup fresh bread crumbs
2 tablespoons flat-leaf Italian parsley -- finely minced
1 1/2 teaspoons grated lemon zest
1 teaspoon grated nutmeg
fine sea salt -- to taste
8 cups homemade beef broth
10 black peppercorns
3 cups escarole leaves -- washed, drained,
-- and torn into small
-- pieces
Parmigiano-Reggiano cheese -- freshly grated for
-- sprinkling
Preheat the oven to 350 degrees F.
In a large bowl, lightly beat the egg. Add the veal, sirloin, bread crumbs, parsley, lemon zest, nutmeg, and salt and mix until well blended. Do not overmix. Form the mixture into small marble-size balls with your hands and place the meatballs on a rimmed baking sheet or in a shallow baking pan. Bake for 30 minutes. Drain off the fat from the pan.
Meanwhile in a large pot, combine the broth and peppercorns and bring to a boil. Add the escarole to the broth, cover, and boil for 5 minutes. Add the meatballs and simmer for 5 minutes. Serve the soup in individual soup bowls and pass the cheese for sprinkling.
Judi's note: This soup can be made ahead and reheated right before serving. This version of Wedding soup is one of my favorite soups!
Cuisine:
"Italian"
Source:
"Celebrations Italian Style"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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