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Italian Wedding Soup

1 lb ground sirloin
1 onion, chopped
1/3 cup fresh parsley
1 egg
1 tsp minced garlic
1 tsp salt
2/3 cup bread crumbs
1/2 cup parmesan cheese
black pepper, to taste

Combine first 6 items, add cheese and beef. Shape into 1 inch balls.  Bake at 350 for 15-20 minutes, or until cooked through.

1 Tbsp olive oil
1 cup onion, diced
2 garlic cloves, minced
8 cups chicken broth
1 bay leaf
1 tsp oregano
1 tsp basil
1 tsp thyme
1/2 cup orzo
1 lb escarole
1 chicken breast, chopped
1 lb meatballs
2 eggs
2 Tbsp parmesan cheese
salt and pepper, to taste

Heat oil over medium heat in large stock pot.  Add onion and saute until translucent (about 5-7 minutes), adding garlic in the last minute. Add broth to pot and bring to a boil over high heat, dump in the herbs. Add orzo to the pot and simmer. When 8 minutes are left in the cooking time of the orzo add the escarole, chicken, and meatballs, simmer 8 minutes. Whisk the eggs and cheese in a bowl. Gradually drizzle the egg mixture into the soup while stirring, takes about 1 minute. Check the seasoning and adjust with salt and pepper.

Published inRecipesSoups