Italian Wedding Soup

I came across this site while I was catching up on my morning news.  I have no idea how I got there, but Chef  Fabio Viviani is a hoot.  Besides being entertaining, this recipe looked great.  I had to make a change do to some of the kids…oops…I mean my husband’s idiosyncrasies.  The spinach had to go.  Amazingly enough that was the only ingredient I left out. I did have to send my husband out for Orzo, which made him very suspicious of this dish.  He really doesn’t like anything new when it comes to cooking.  He was very relieved to find Orzo is just another form of pasta.

Here’s the recipe.  It is another 2 thumbs up meal especially on a cold night.  I served it with hot rolls.  Here’s a link to the recipe.  I highly recommend you watch the video.  He is entertaining to watch and also gives you a insight into how this soup got named.  I was surprised to learn it wasn’t because it was a staple at Italian weddings!

Here’s the link:  http://shine.yahoo.com/shine-food/italian-wedding-soup-172100354.html

ITALIAN WEDDING SOUP

Recipe by Fabio Viviani

Yields 6-8 servings of soup

Ingredients:

  • 1 lb. ground beef (80/20)
  • 2 eggs
  • 1/3 cup panko bread crumbs
  • 3 Tbsp. Parmesan cheese, grated
  • 3 quarts chicken broth
  • 3 cups fresh baby spinach
  • 1 cup carrots, diced
  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 2 cups orzo pasta
  • ½ cup (to taste) extra virgin olive oil
  • Salt and Pepper to taste

Method:

Saute carrots, onion and celery in oil until soft and starting to brown.  Aren’t they beautiful!  What great color!

While veggies sauté, make the meatballs: mix beef, eggs, breadcrumbs, parmesan, salt and pepper in a separate mixing bowl. Form into ½ inch balls, and set on a baking sheet.

Amazingly enough, I started these when I started to saute the veggies.  When the veggies were done my meatballs were formed.  It was not as time consuming as I thought it would be.  Although you can tell, I wasn’t careful about their shape.

Cook meatballs on the baking sheet in 375 degree oven for 12-15 minutes.

Stir in the spinach to the sautéing veggies and let it wilt.  (I skipped this.  All though I think it would be a great addition!)

Add chicken stock to veggies.

Let the mixture reduce on high heat.

Add pasta to soup to cook.

When meatballs are cooked, add them to the soup.

Boil 5 minutes and season with salt and pepper.  Here’ the finished product.  Definitely 2 thumbs up!

 

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