recipe for Italian Wedding Soup:
Ingredients:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 large egg
- Salt and pepper to taste
For the Soup:
- 8 cups chicken broth
- 1 cup small pasta (such as orzo or acini di pepe)
- 4 cups chopped leafy greens (such as spinach, kale, or escarole)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a large bowl, combine all the meatball ingredients. Mix well and shape the mixture into small meatballs, about 1 inch in diameter.
- In a large pot, bring the chicken broth to a simmer. Add the meatballs and cook for about 10 minutes or until they are cooked through.
- Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
- Add the chopped greens to the pot and cook for an additional 5 minutes or until they are wilted.
- Stir in the cooked pasta and grated Parmesan cheese. Season with salt and pepper to taste.
- Allow the soup to simmer for a few more minutes to let the flavors meld together.
- Serve hot, garnished with additional Parmesan cheese if desired.
Feel free to customize the soup according to your preferences. Some variations include adding carrots, celery, or onions to the broth or using different types of greens. Enjoy your Italian Wedding Soup!
