Escarole Soup (Italian Wedding Soup) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is a very tasty soup. Some people call this 'Italian Wedding Soup,' which refers not to matrimony but to the 'wedding' of the small meatballs and pasta. Take care to wash the escarole well. This is a favorite recipe from the files of a soupaholic. Ingredients:
1 medium onion, chopped |
2 garlic cloves, chopped |
2 tablespoons butter |
1/2 teaspoon sugar |
1 head well-rinsed escarole (chopped) |
5 cups chicken stock |
1/2 cup orzo pasta (oat seed sized pasta) |
frozen chopped spinach |
1/2 teaspoon salt |
pepper |
grated locatelli cheese (to garnish) or parmesan cheese (to garnish) |
1 cup tiny meatballs, not browned (marble size) |
ground meat, italian breadcrumbs, grated locatelli cheese (or parmesan) |
Directions:
1. cook Onion in butter, 3 minutes.
2. add Garlic and cook an additional 3 minutes.
3. add Escarole and cook another 3 minutes.
4. add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
5. simmer covered for 15 minutes.
6. add 3 cups stock and bring to a boil.
7. stir in Orzo, Meatballs, and Spinach.
8. simmer 15 minutes
9. garnish with grated locatelli cheese (or Parmesan).
10. When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.
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