Thursday, May 27, 2010

Italian Wedding Soup

This recipe is a little different from a traditional italian wedding soup, but hey, you gotta work with what you got! It was still super tasty and I'd absolutely make this again! Another perk, this was quick AND easy! What better combo is there?!

8 cups chicken broth
1/2 pound lean ground beef
2 cups escarole (but I used kale because my store didn't have any. It was still delish)
1 diced onion
2 diced carrots
2 tbsp bread crumbs
1.5 tbsp parmesan
1.5 tsp oregano (I used italian blend)
1/2 tsp garlic powder
(optional) Cooked Orzo (but again, my store didn't have this, so I used mini shells, 8 oz)

1. Put broth on stove to boil in a large pan. Meanwhile, chop veggies.

2. Combine meat, bread crumbs, parmesan, and remaining seasonings & mix well. Form into small meatballs (less than 1").

3. Once broth is boiling, add veggies & meatballs. Continue boiling for 15-20 minutes. Meatballs will begin to float to the surface when they're cooked.

4. While that's cooking, cook pasta in a separate pan. Add to soup just before serving.

Definately a tasty, easy soup! Yum!


AutumnBrooke said...

Oooh, that looks good! I made something similar the other day but I just used sausage, spinach, and Israeli couscous instead. It was YUM!

brandi said...

OOH! I love italian wedding soup! Definitely going to try this!

Amy Eades said...

Definitely looks good! I think I'd use sweet Italian sausage instead of ground beef, but that's just me. Yummy!

Becca said...

Mmm I've always wanted to make this soup, I order it sometimes at EastSide's when I got eat there. I wonder how many pnts it is.. hmmm.

SG said...

i love italian wedding soup! i always thought it would be hard to make. im glad to know i was wrong. i will definitely be trying this verrrrry sooooon.