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Prep Time: Cook Time: Total Time:
Meatballs
1 pound ground Turkey
1/3 cup dried bread crumbs
1 teaspoon onion salt
3 tablespoons grated Parmigiano or Asiago Cheese
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 egg, beaten
Soup
2 tablespoons Olive Oil
1 medium white onion, finely chopped
2 Cups carrot, finely chopped (3 - 5 Carrots)
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper, to taste
1 1/2 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
2 Quarts chicken broth
1 cup uncooked orzo
1 Head Escarole shredded
Directions
Meatballs:
Combine the ingredients till everything is well moistened and shape tiny meatballs, (about 1" diameter or less). Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
Soup:
Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic powder, and cook for another minute.
Add the broth and herbs, bring to a simmer, and cook gently for 5 minutes.
Gently drop the meatballs into the soup. Simmer the soup for 15 minutes.
Add the Escarole and simmer for 10 minutes
Stir in the Orzo cooking till it's al dente. (about 8 - 10 minutes or so)
Add salt and pepper to taste
Serve the soup garnished with freshly grated Parmesan or Asiago cheese.
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Italian Wedding Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Meatballs
1 pound ground Turkey
1/3 cup dried bread crumbs
1 teaspoon onion salt
3 tablespoons grated Parmigiano or Asiago Cheese
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 egg, beaten
Soup
2 tablespoons Olive Oil
1 medium white onion, finely chopped
2 Cups carrot, finely chopped (3 - 5 Carrots)
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper, to taste
1 1/2 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
2 Quarts chicken broth
1 cup uncooked orzo
1 Head Escarole shredded
Directions
Meatballs:
Combine the ingredients till everything is well moistened and shape tiny meatballs, (about 1" diameter or less). Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
Soup:
Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic powder, and cook for another minute.
Add the broth and herbs, bring to a simmer, and cook gently for 5 minutes.
Gently drop the meatballs into the soup. Simmer the soup for 15 minutes.
Add the Escarole and simmer for 10 minutes
Stir in the Orzo cooking till it's al dente. (about 8 - 10 minutes or so)
Add salt and pepper to taste
Serve the soup garnished with freshly grated Parmesan or Asiago cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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