Italian Wedding Soup- This is a meal that you can leave on the stove all day or in a crock pot
1 yellow or white onion (diced or grated)
4 celery stalks
2 cups baby carrots
2 tbl thyme
7 cups chicken stock/broth (I use stock because it's all they have in my grocery store with no msg)
1/2 lb meatball mix (veal, pork, beef- really you could use whatever ground meat)
1/4 cup bread crumbs
2 tbl milk
salt &pepper
1/4 cup parm cheese
1 egg
handful of escarole chopped
1 cup uncooked ditalini
1 1/2 heads of escarole, torn
Saute the veggies and thyme in a little bit of butter until they begin to soften, add the chicken broth and simmer for 30 minutes.
Mix the bread crumbs, parm cheese, milk, egg and salt and pepper together. Then add in escarole and ground meat. Shape into mini meatballs.
Add to the stock after the 30 minutes has passed, also add in the escarole at this point. Simmer for another 30 minutes. For the last 30 - 45 minutes, add in the ditalini. It will look like there's not enough pasta, but the pasta really soaks up broth and at least triples in size.
This is also best when you have time to just let it simmer in the crock pot or on the stove all day. I top it with shredded asiago or parmesan cheese when serving.
Side note: I reworked this recipe from a food network site I found with 50 easy soups - they have a lot of good ideas
http://www.foodnetwork.com/recipes-and-cooking/50-easy-soups-1--10/index.html
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