Italian Wedding Soup
serves 4-6
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1/4 cup bread crumbs
1 pound ground beef (or combination beef with pork or veal)
1/2 yellow onion, diced
1 egg
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 clove garlic, minced
1/2 cup freshly grated parmesan
1/3 cup chopped fresh parsley
10 cups low-sodium chicken broth
2 cups orzo
1 carrot, diced
1 pound escarole, coarsely chopped
prep: 35 minutes
total: 45 minutes
large bowl
large saucepan
grater
1. Prep all the ingredients. In a large bowl, combine the bread crumbs, beef, onion, egg, salt, pepper, garlic, parmesan and parsley. Gently mix these ingredients together until just combined -- overmixing will toughen the meatballs you're about to form.
2. Bring the broth to a boil in a large saucepan. While the broth is heating, make small meatballs with the beef mixture. (Meatballs should be between 1/4- and 1/2-inch in diameter.)
3. Once the broth is boiling, gently add the meatballs, orzo and carrots. As soon as the broth starts boiling again, gently stir in the chopped escarole. Reduce the heat to medium-low and simmer until the pasta is al dente and the escarole is wilted and tender, about 10 minutes.
4. Add salt and pepper or more grated parmesan to taste.
2. Bring the broth to a boil in a large saucepan. While the broth is heating, make small meatballs with the beef mixture. (Meatballs should be between 1/4- and 1/2-inch in diameter.)
3. Once the broth is boiling, gently add the meatballs, orzo and carrots. As soon as the broth starts boiling again, gently stir in the chopped escarole. Reduce the heat to medium-low and simmer until the pasta is al dente and the escarole is wilted and tender, about 10 minutes.
4. Add salt and pepper or more grated parmesan to taste.
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