Side note: I cook VERY casually, a handful here and a pinch there. I give substitutes and allow for variation- cooking is not a science- but a tasty art form.
Enjoy!
Italian Wedding Soup
1/2 lb. Ground Pork
1/2 lb. Ground Turkey
1/2C. Breadcrumbs
Italian Seasoning (Typically a mixture of Basil, Oregano, Rosemary, Marjoram and
Thyme)
1 Egg, beaten
2 cloves garlic, chopped
1/2 White or Yellow Onion, Sliced thinly
12 C. Chicken Broth
4 Large Handful of Kale, washed and chopped (You can also use spinach, escarole or other leafy green-- must be fresh though!)
1 Can, Stewed Tomatoes
1/2 C. Orzo, if desired (or you can skip the carbs)
Parmesan Cheese, Grated
Olive Oil
Sea Salt and Fresh Ground Pepper
Crushed Red Pepper
First, Make the meatballs: Mix ground meat with beaten egg, breadcrumbs, a generous amount of Italian seasoning (about 2 fingerfuls), garlic, a couple pinches salt and a generous peppering.
Don't be scared to get dirty- use your hands to massage the meat to make sure the spices get infused!
Make the meatballs small--an oversized tablespoon will do the trick, roll in your hands and set aside on a plate.
Next, start the soup! Put a little olive oil in a large pot, and heat over medium. Add the onions and saute until soft and light brown-- do not let them burn, or your soup will have a bitter aftertaste! Add the broth and lightly drop the meatballs in. Bring to a boil and at about 3 minutes, you will see the meatballs starting to float-- this is good! Add the stewed tomatoes, lightly stir, cover the top of the pot with kale and cover with lid.
10 minutes later, stir, add salt, pepper and orzo-- cook another 10 minutes and serve... generously top with Parmesan cheese and a good sprinkle of crushed red pepper.
In the picture above I served with garlic toast.
Simply: Wheat bread, buttered, sprinkled with sea salt and garlic powder and toasted in a toaster oven for a couple minutes. Croutons are a simple solution as well.
Enjoy this scrumptious soup!
-E
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