"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Thayer
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. lean ground turkey
1 egg, lightly beaten
2 Tbsp. Italian-seasoned breadcrumbs
1 Tbsp. grated Parmesan cheese
2 Tbsp. shredded fresh basil leaves
1 Tbsp. chopped cilantro
2 green onions, sliced (including green parts)
5-3/4 cups low-salt, low-fat chicken broth
2 cups finely sliced escarole or spinach
1/2 cup orzo or tube-shaped pasta
Grated Parmesan cheese for topping

Directions:
Directions:
Mix together the meat, egg, bread crumbs, cheese, basil, parsley and green onions. Shape into 3/4-inch balls.
Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole or spinach and orzo or pasta. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo/pasta is tender, stirring frequently. Serve sprinkled with cheese.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sometimes I'm unable to find ground turkey at the market. In those cases, I've substituted frozen turkey balls for the handmade meatballs. It works out fine.

 

 

 

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