Kittencal's Italian Wedding Soup
Recipe: #392
October 10, 2011
Categories: Soups and Stews, Beef, Ground Beef, Italian, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Wedding, more
"I recommend to make the meatballs a day in advance to allow the flavors to blend, a good quality chicken broth will only improve on the flavor, this is a wonderful soup to serve to guests and the complete recipe may be doubled"
Original is 6 servings
Ingredients
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- FOR THE MEATBALLS
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Nutritional
- Serving Size: 1 (381.9 g)
- Calories 201.7
- Total Fat - 11.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 75.6 mg
- Sodium - 1593.5 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 1.1 g
- Sugars - 0.8 g
- Protein - 16.2 g
- Calcium - 127.9 mg
- Iron - 1.9 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
TO MAKE THE MEATBALLS: in a bowl combine all ingredients together, using clean hands mix until well combined.
Step 2
Shape into 3/4-inch balls.
Step 3
Place onto a plate or cover and refrigerate until ready to use.
Step 4
Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
Step 5
Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
Step 6
Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
Step 7
Optional; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through. Season with salt if desired.
Step 8
Ladle into bowl then sprinkle with more Parmesan cheese on top.
Tips & Variations
No special items needed.
2 Reviews
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