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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 qt homemade chicken stock or low-sodium broth
1 large carrot, finely diced
1 celery rib, finely diced
Kosher salt and freshly ground pepper
1/4 cup orzo
1 lb. ground pork
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
1/4 cup dry bread crumbs
5 oz. baby spinach, chopped
one can (15 oz.) chickpeas, drained and rinsed
Directions:
Directions:
1. In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper. Add the orzo and cook until al dente, about 7 minutes.

2. Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 tsp each of salt and pepper. Form the mixture into 1-inch balls.

3. Drop the balls into the boiling soup and simmer until the meatballs are cooked thruough, 5 minutes longer. Serve, passing extra cheese at the table.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min
Personal Notes:
Personal Notes:
Excelent

 

 

 

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