Post by Hellonlinks on Jan 1, 2006 17:48:39 GMT -4
Italian Wedding Soup
Serves 6
There are many variations of this soup, although it seems they all contain small meatballs and greens in a flavorful broth. Some recipes boil the meatballs in boiling water before adding them to the broth to keep it clear, while others fry or bake the meatballs. I find by cooking the meatballs in the broth adds additional flavor to the soup. If any foam develops while cooking, simply skim it off with a ladle. I use a mix of ground veal and sirloin, which is low in fat and creates a delicately flavored meatball.
1/2 Pound Ground Veal
1/2 Pound Ground Sirloin
1 Large Egg
1 Cup Grated Parmesan Or Romano Cheese
1/2 Cups Bread Crumbs
Salt And Pepper
2 Tablespoons Finely Chopped Fresh Parsley
8 Cups Homemade Chicken Broth
1 Small Head Of Escarole, Washed, Trimmed And Chopped
1/2 Cup Grated Parmesan Or Romano Cheese
Heat the broth in a large pot. Mix together the meats, cheese, egg, bread crumbs, parsley and salt and pepper. Once the broth is hot, reduce it to a simmer. Form small meatballs about one inch in diameter, and drop them into the broth. Cook for about 5 minutes, and then drop in the escarole. Cook for a few more minutes or until all the meatballs float to the top, and the escarole is wilted. Skim off any foam that develops as the meatballs cook. Serve the soup in individual bowls, with a good helping of grated cheese on top.
Buon Appetito!
Serves 6
There are many variations of this soup, although it seems they all contain small meatballs and greens in a flavorful broth. Some recipes boil the meatballs in boiling water before adding them to the broth to keep it clear, while others fry or bake the meatballs. I find by cooking the meatballs in the broth adds additional flavor to the soup. If any foam develops while cooking, simply skim it off with a ladle. I use a mix of ground veal and sirloin, which is low in fat and creates a delicately flavored meatball.
1/2 Pound Ground Veal
1/2 Pound Ground Sirloin
1 Large Egg
1 Cup Grated Parmesan Or Romano Cheese
1/2 Cups Bread Crumbs
Salt And Pepper
2 Tablespoons Finely Chopped Fresh Parsley
8 Cups Homemade Chicken Broth
1 Small Head Of Escarole, Washed, Trimmed And Chopped
1/2 Cup Grated Parmesan Or Romano Cheese
Heat the broth in a large pot. Mix together the meats, cheese, egg, bread crumbs, parsley and salt and pepper. Once the broth is hot, reduce it to a simmer. Form small meatballs about one inch in diameter, and drop them into the broth. Cook for about 5 minutes, and then drop in the escarole. Cook for a few more minutes or until all the meatballs float to the top, and the escarole is wilted. Skim off any foam that develops as the meatballs cook. Serve the soup in individual bowls, with a good helping of grated cheese on top.
Buon Appetito!