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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This soup is a standard in my area - don't ask me why it's called Wedding Soup - iot's never served at weddings but it is a standard at my mother-inlaw's on Halloween when everyone needs to get the chill out of their bones after trick or treating. Ingredients:
1 lb. ground beef |
2 tbsp. garlic |
1 tbsp. oregano |
1 tsp. grated parmesan cheese |
1 medium egg |
1 tbsp. italian style bread crumbs |
4 c. chicken stock |
1 tbsp. crushed garlic |
1 tbsp. olive oil |
1 head escarole - rinsed and chopped |
1 llb. ditalini pasta |
parmesan cheese to garnish ( if desired) |
Directions:
1. Mix together first 6 ingredients and form small meatballs - 1 inch round
2. Boil stock and drop meatballs into until well cooked
3. In additional fry pan - saute crushed garlic in oil
4. Add rinsed, chopped escarole and saute until medium soft
5. Add chicken stock and meatballs simmer to boiling stage
6. Add pasta and simmer until pasta is Al Dente
7. Serve with Parmesan Cheese garnish!
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