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Kittencal's Italian Wedding Soup
 
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Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
Once the meatballs are shaped this soup takes very little time to put together and to cook, it makes a wonderful soup to serve at a dinner party - the success of this soup will strongly depend on your quality of chicken broth so use the very best, the meatballs may be prepared covered and refrigerated up to a day in advance and I strongly recommend doing so to blend the flavors - the complete recipe may be doubled.
Ingredients:
6 cups good quality chicken broth (see my kittencal's best chicken stock/broth (crock pot option))
1/2 teaspoon fresh ground black pepper (or to taste)
1 tablespoon lemon zest (or the zest from 1 lemon)
2 cups finely sliced escarole (or use spinach)
1/2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)
1/3 cup grated parmesan cheese (more for sprinkling) (optional)
1/4 lb extra lean ground beef
1/4 lb ground pork (or use 1/2 pound ground beef)
2 tablespoons fresh minced parsley
1 egg, slightly beaten
2 garlic cloves, minced
1 green onion, finely chopped (use white part only)
2 tablespoons dry breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4-1/2 teaspoon fresh ground black pepper
Directions:
1. For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
2. Shape into 3/4-inch balls.
3. Place onto a plate or refrigerate until ready to use.
4. Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
5. Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
6. Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
7. OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
8. Season with salt if desired.
9. Ladle into bowl then sprinkle with more Parmesan cheese on top.
By RecipeOfHealth.com