"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Mellen
Added: Wednesday, February 18, 2009


3/4 lb. meatloaf mix (beef, pork, veal) or all beef
1/3 c. fresh bread crumbs mixed with 1/4 c. milk.
1/3 c. Parmesan cheese
2 T. chopped cilantro
1 egg
12 tsp. salt
1/4 tsp. pepper
1 T. olive oil

1 c. each diced onion and carrot
4 cloves garlic, crushed
7 c. low-sodium chicken broth
1 can cannelloni beans, rinsed & drained
3/4 c. Italian pasta
1/2 lb. Swiss chard, stems chopped and leaves torn
1/2 - 1 tsp. oregano
1/2 t. each salt & pepper
1 eggs, beaten
Grated or shredded Parmesan cheese

1. Meatballs: Mix all ingredients, except oil. Shape into 24 walnut sized meatballs. Heat oil, add meatballs and cook until well browned, turning, 6-8 mins. Remove to plate. Reserve 2 T. drippings.

Soup: Heat reserved drippings in a soup pot over medium heat; add onion, carrot & garlic. Cook 2 mins. Stirring. Reduce heat to low, cover pot and cook l0 mins
Add broth; bring soup to a boil. Stir in meatballs, beans, pasta, chard, oregano, salt and pepper. Reduce heat to low, cover pot and simmer 10 mins., stirring
occasionally, or until pasta is tender.

Whisk eggs with some of the hot broth; remove pot from heat and stir in egg mixture. Let stand covered until egg sets. garnish each serving with Parmesan cheese.




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