Italian Wedding Soup Recipes

Total Time: 1 hour

Yield: 8 servings

Source: My husband's Grandmother, Esther

Ingredients:

• 1/2 lb lean ground beef
• 1 egg
• 2 Tbsp fine dry bread crumbs
• 1 Tbsp grated Parmesan cheese
• 6 to 10 basil leaves, chopped fine (or 1/2 tsp. dried)
• 2 Tbsp finely chopped onion (or 1/2 tsp. onion powder)
• 12 cups chicken broth (or two 46 oz. cans)
• 1/3 cup finely chopped carrot
• 2 medium-size heads escarole, washed well and cut into 1/2 inch slices
• 1/2 cup orzo or pastine (acini de pepe)
• Grated Parmesan cheese to serve

Steps:

1. In a large pot, bring chicken broth to a boil. Meanwhile make the meatballs, chop the carrot and wash, slice and drain the escarole.
2. In a medium bowl, combine meat, egg, bread crumbs, 1 Tbsp. Parmesan, basil and onion. Meat should be a little more "wet" than dry. Mix well. Roll meat into 1/2 inch (or smaller) balls and set on a plate.
3. Add meatballs slowly to the chicken broth, stirring occasionally so they don't stick together. Cook for about 5 minutes. Add the carrot, then escarole and lower to a slow boil.
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4. When escarole is limp, add the orzo. Cook for about 10 minutes until the orzo is tender.

Note: Make the meatballs by pinching off small pieces. This is the time consuming part, the rest is a breeze. Esther said great pride was taken in making them very small! Wet hands make rolling them easier. TIP: Escarole is sandy. Make sure you wash well, drain and shake off excess water.