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Italian Wedding Soup Recipe
How much do I like soup? Well, in the midst of our record-breaking heat here in Southern California I made Italian wedding soup. What's better than a bowl of hot, steaming soup while you're sweating and about to die of heat stroke? OK, I guess it wouldn't be soup, but hey, I've done crazier things.
I originally found this soup on one of my favorite recipe websites, allrecipes.com. It's a quick and easy weekday dinner if you premake the meatballs. What I do is I make triple the amount of meatballs than the recipe calls for and I freeze them in Ziploc baggies until I need them. It's worth the extra effort since that's the most time-consuming part of making this soup. One session and you have enough for three dinners. Now, that's efficient.  Italian Wedding Soup ?1/2 pound ground beef1 egg, lightly beaten2 T. Italian-seasoned bread crumbs1T. grated Parmesan cheese1 T. fresh basil, chopped1 T. Italian flat-leaf parsley, chopped2 quarts chicken broth2 c. escarole or spinach, chopped1 lemon, zested1/2 c. uncooked little pasta such as orzo or acini de pepegrated Parmesan cheese Combine the beef, egg, bread crumbs, cheese, basil, and parsley. Form into balls about 3/4 inch in size. In a large pot, bring the broth to a boil over high heat. Add meatballs, escarole or spinach, lemon zest, and pasta. Bring to a boil. Lower heat and simmer for about 10 minutes, stirring occasionally. You'll know it's ready when the pasta is tender. Ladle into a bowl and sprinkle grated cheese.  related searches : Italian
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