Italian wedding soup is a traditional favorite that gets its name from the harmonious "marrying" of little meatballs and greens. It's a hearty combination that's even better with the addition of a tiny pasta like orzo. I bet you can't wait to spend a chilly night in with this delicious, warming meal.
Italian Wedding Soup adapted from Food Network
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread
- 1/2 cup grated Parmesan
- 8 oz. ground beef
- 8 oz. ground pork
- Freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese and meat. Shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- 12 cups chicken or veggie stock
- 1 pound curly endive, escarole, or other greens, coarsely chopped
- 2 cups orzo
- 2 large eggs
- 2 tablespoon freshly grated Parmesan
- Salt and freshly ground black pepper
Bring broth to boil in a large pot over medium-high heat. Add the meatballs, greens, and orzo and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
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