We are up to week four on our soups, and I have loved them all, including this one! We had it one evening when the temperature was in the 20's, and it was a very satisfying one-dish meal. Our basil plants got completely fried the night before, so I thawed out some pesto and put a spoonful of that on top in place of the basil.
Terry (teaberry) chose this recipe - thanks, Terry!
Italian Wedding Soup
Makes 10 servings
Meatball Ingredients:
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
Instructions:
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
Instructions:
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.
