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Sunday Slow Soupers: Italian Wedding Soup


Another week of fabulous soup! Terry shared this recipe, by FAR my favorite so far! I know I will be making a lot of this! I am so glad I doubled the recipe, and now have two tubs in my freezer, ready for company meals during the holidays. I used half beef, and half pork for the meatballs, and baked them. 2 pounds of meat made up 115 meatballs, which I froze separately. I also did not add the orzo, except for a little I cooked separately for the "sample bowl" Brad and I enjoyed before freezing most of the soup.

Here are the raw meatballs. I baked them for 20 min. at 375. Line the baking sheets with foil for easy clean-up.


Here they are cooked. I let them cool a few minutes, then popped them into 2 ziplock bags in the freezer to go with the two tubs of soup I froze.


Here is the delicious soup and the recipe:


Italian Wedding Soup

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)
spices: 3/4 teaspoon black pepper, 1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon salt
Mix together, and roll into 1″ balls. Saute in olive oil until brown.

Soup ingredients:
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 1 T olive oil in a large soup pot for 5 - 6 min. Add bacon and the balsamic. 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 min, 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 (1)

Lucky you, having 2 tubs of the soup in the freezer. I can't wait to make this again.

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