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Recipe: Italian Wedding Soup

Here this week's recipe pick from Terry. She writes:

"I was originally going to do Escarole and Meatball soup, but decided to switch to Italian Wedding instead, although they are pretty close, but not entirely.

The list of ingredients looks a little long, but it's really not that many. As many or some of you know, I am lactose-intolerant, and I made this whole soup with soy cheeses, when dairy is called for. I also used turkey for my meatballs, but I think you could and should use whatever meat you enjoy for your soup. This soup serves 10. For us, that = leftovers! (I've had this recipe for a while; I believe it was from a magazine clipping, but I can't remember!)"

Italian Wedding Soup

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.

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This page contains a single entry from the blog posted on December 13, 2008 9:33 AM.

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