I missed a few Sundays of souping when I was in Italy so now I'm catching up. This recipe is a winner! I've had this soup in restaurants and from cans but had never made it myself. Easy and absolutely delicious! I made the meatballs with ground turkey breast and they are so wonderfully spicy with allspice, nutmeg and cinnamon in them; they would be a fine appetizer by themselves.
I'm getting together with a bunch of cousins in early January for a late Christmas party; it's gonna be a potluck with an Italian theme so I'm going to make this soup again for that. It will blow everyone away. Thanks to Terry (teaberry) for this great recipe! (recipe printed below).
A list of the other Slow Soupers is here.
I hope that everyone's holidays are going well. I was wrapping presents yesterday and look what I found inside one of my shopping bags!
Italian Wedding Soup
2 eggs beaten
1/2 cup grated Parmesan
1/2 cup Italian bread crumbs (I used panko)
3 tablespoons chopped Italian parsley
3 cloves minced garlic
1 tablespoon Worcestershire sauce
1 pound ground turkey (or ground meat of choice)
2 tablespoons olive oil
spices: 3/4 teaspoon black pepper, 1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon salt
Mix everything together, and roll into 1″ balls. Saute in the olive oil until lightly browned on the outside. (Or you can bake the meatballs in the oven for approx. 20 minutes at 375 degrees). Set aside.
1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
3 cloves minced garlic
3 diced strips of turkey bacon (or regular bacon)
1 tablespoon balsamic vinegar
2 tablespoons Marsala wine
2 quarts of chicken stock
1 cup orzo
1 tablespoon dried oregano
4 fresh leaves of basil, chopped
3 cups of arugula
1/2 cup shredded Parmigiano for garnish
Saute the onions, celery, carrots, and garlic in large soup pot for 5 - 6 minutes. Add the turkey bacon and the balsamic vinegar, and let all the flavors mix and blend.
Add the Marsala and let this cook down a little. When it is almost evaporated, add the chicken stock, orzo, meatballs, and oregano. Simmer this for about 15 minutes, til the orzo is soft.
Add the basil and arugula and cook for about 1 more minute. Serve with a sprinkling of Parmigiano for garnish.