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SUNDAY SLOW SOUPERS WEEK 4 - ITALIAN WEDDING SOUP

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I can't believe we are already on week 4 of the Sunday Slow Soupers. This week's soup was chosen by teaberry, and what a good choice it was. If you are looking for a very flavorful, filling soup, then try this Italian Wedding Soup. It contains small meatballs that are made from ground turkey and flavored with many things, including parmesan cheese, allspice, nutmeg and cinnamon. The broth is a flavorful mixture of onions, celery, and onions, enriched with chicken stock, balsmic vinegar and Marsala wine. It makes a nice large pot with plenty of leftovers. My suggestion would be to make a double batch of the meatballs, and freeze one half so that you'll have them on hand when you get a craving for the soup again (and believe me, you will).

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Italian Wedding Soup 10 Servings
Meatballs:
2 eggs beaten
1/2 cup grated Parmesan
1/2 cup Italian bread crumbs
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. Set aside.

Soup ingredients:
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.


Comments (3)

The meatballs were my favorite part!
Another great soup.

I agree with you, this one was awesome. I can't wait to make it again. Your photo is wonderful! Hope you have a great holiday!

Christian:

An absolutely fantastic soup! The addition of Marsala and arugula make you wish you had more Italian weddings to attend! I froze half the meatballs and will be happy to make it again in a little while. I am SO grateful I found this gem! It's so wonderfully Italian!

I'm so glad you like the recipe. It's one of my favorite soups. Those meatballs are so addicting! Cindy

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