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SSS: Italian Wedding Soup

Well, the Slow Travelers are back in the kitchen but now we're simmering soups! We're four weeks in, and while I made the Mexican Turkey Soup, I've missed two others so far but I'm jumping back in with Teaberry's selection. For other Slow Soupers and their take on this delicious soup, click on the links to the right, under Sunday Slow Soupers. The spices mixed into the meatballs give them, and the entire soup an interesting flavor, almost middle eastern as opposed to Italian. For me, I'm looking forward to lunch tomorrow as dinner tonight was delish!

italian_wedding_soup.jpg

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 - I used 96% lean ground beef)
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 (I baked them at 350 instead until they were brown; next time I may try poaching them in the soup). 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 - I used center cut regular)
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 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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Other Thinks (2)

Lisa:

I'm glad to hear you could handle the smells.

Kim [TypeKey Profile Page]:

Lisa, the allspice almost sent me over edge but I stuck through it; today was even better at lunch.

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