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Italian Wedding Soup Recipe

   
 

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     Italian Wedding Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   45 min

Ingredients
1 onion chopped
3 carrots, peeled and sliced
3 stalks celery, chopped
6 cups chicken broth
salt & pepper
1/2 cup orzo
2 cups cooked, cubed chicken
1 head escarole, trimmed, washed & chopped
 
MEATBALLS
1 lb ground beef or turkey or veal
1 Tbsp chopped parsley
1/2 onion, finely chopped
1 Tsp Italian Seasoning
1 slice day-old bread moistened with milk
1 egg
1/2 cup romano or parmesan cheese
1 clove finely chopped garlic, salt & pepper

Instructions
Saute onion, carrots, & celery in olive oil until transparent. Add 6 cups chicken broth. Cook until tender and then emulsify with a hand-held blender. Add salt & pepper to taste.
Mix meatball ingredients and form into small bite-size meatballs....drop into soup and let simmer until cooked through. At the same time, add 1/2 cup orzo to soup base. Next add the cooked chicken and then the chopped escarole.
Last step....Blend 3 eggs with 1/4 c. grated parmesan. Mix a small about of soup in with the eggs to bring to temp so that the eggs will not cook. Then slowly pour into soup the entire amount.
Serve with a sprinking of parmesan. This soup is delicious!


Originally Submitted
1/10/2013





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