Skip to main content

Italian Wedding Soup


Meatballs

  • 2 hamburger rolls or 4 slices white bread
  • 2/3 cup milk
  • 1 large egg
  • 1 1/4 teaspoons salt
  • 1 1/2 pounds ground beef or meatloaf mix
  • 1 medium onion, grated or very finely diced
  • 3 tablespoons grated Parmesan or Asiago cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Soup

  • 2 tablespoons olive oil
  • 2 medium onions, diced; about 2 cups
  • 2 cups finely diced carrots, about 3 large carrots
  • 2 large garlic cloves, peeled and minced
  • 4 to 4 1/2 quarts (16 to 18 cups) chicken broth, homemade or purchased
  • 1 1/2 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
  • 10-ounce box frozen chopped spinach
  • 1 teaspoon salt, to taste
  • 1/2 to 1 teaspoon coarsely ground black pepper, to taste
  • 2 2/3 cups uncooked orzo, ditalini, or other small, roundish pasta
 

Directions:

1) To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.
2) Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.
3) Shape tiny meatballs, (about 1" diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
4) Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.
5) Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.
6) Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.
7) Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it's al dente. For orzo, this will take about 8 minutes or so.
8) Add salt and pepper to taste; using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.
9) Serve the soup garnished with freshly grated Parmesan or Asiago cheese.
Yield: 29 cups, about sixteen 12-ounce servings.

Comments

Popular posts from this blog

Chop Suey Retro 60's Style

Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...

Preacher Cake

  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...

Copycat Franks Red Hot Sauce

"Recreate the flavor of Americas favorite red hot cayenne pepper sauce in your very own kitchen!" Ingredients 18 fresh cayenne peppers ( ends & stems removed) 1 1/2 cups white vinegar ...