Escarole And Bean Italian Wedding Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a comination of the 2 soups Its my favorite. I always double the recipe and freeze it. Ingredients:
3tablespoons olive oil |
3 garlic cloves |
2 cups escarole chopped |
1 cup fresh spinach chopped |
3 tablespoons shredded basil |
zest of 1/2 lemon |
2 tablespoons parmesan cheese, plus |
xtra to grate into bowl |
1/2 pound lean ground beef or turkey or meatloaf mix |
1 egg lightly beaten |
3 tablespoons italian bread crumbs |
1 cup orzo |
1 (15oz) can cannellini beans, drained, and rinsed |
6 to 7 cups chicken broth |
Directions:
1. Mix together the meat,egg,bread crumbs,cheese, & basil, Shape into 1/2 to 3/4 inch balls.
2. Pour broth into a large pot over high heat. When boiling drop in meatballs. In the mean time
3. Heat Olive oil in heavy large pot over medium heat. Add Garlic and saute until fragrant about 20 to 30 seconds.
4. Add the escarole and spinach and saute until wilted, about 2 to 3 minutes.
5. Add to pot with meatballs along with beans, lemon zest and orzo. Return to a boil, reduce heat to medium.
6. Cook at slow boil for about 10 minutes or until beans are heated through and orzo is tender, stirring frequently.
7. Salt and pepper to taste, Sprinkle with fresh grated parmesan cheese.
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