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Italian Wedding Soup
Authentic old world charm |
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Broth Ingredients
1 stewing chicken
1 ham bone or ham hock
2 carrots, quartered
4 celery stalks, quartered
1 large onion, quartered
5 cloves garlic, chopped
2 bay leaves
1 tsp salt
1/2 tsp pepper
Meatball Ingredients
1 pound lean ground beef
1 medium sized onion, minced
2 eggs, beaten
1/2 cup bread crumbs, dried
2 TBLS Parmesan cheese, grated
1 clove of garlic, crushed
1 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
Olive oil for frying
Soup Ingredients
3 cups fresh spinach, chopped
1 cup Orzo pasta, (Any small pasta will work)
1 carrot, diced
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Combine all broth ingredients in a large stock pot with 3 quarts of water and simmer for about 2 hours. Remove Chicken, ham bone and veggies and discard. Save the boiled chicken for another dish as you will no longer need it in this recipe. Strain broth and return to pot. You should have about 12 cups or 2-1/2 quarts of broth, if not add a little water back into the broth.
While the broth is simmering, in a medium bowl combine the beef, egg, bread crumbs, parmesan cheese, garlic, Italian seasoning and onion. Roll mixture into 3/4 inch meatballs and fry them in a bit of olive oil, turning frequently, until evenly browned and the juices run clear. (You may also broil or bake the meatballs if desired.) Set aside on a paper towels to drain then refrigerate.
Return broth to a slow boil and add the orzo pasta, spinach, diced carrot and meatballs. Simmer for 15 minutes or until the pasta is al dente.
Serve soup with a sprinkle of Parmesan cheese and nice crusty French bread.
Salute!
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Preparation Time: 2-1/2 hours |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Tom
Minnesota
United States |
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| This recipe has been viewed 5630 times. |
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