I made this soup for one of my co-worker's going away lunch. Damp, gray, early winter day and a bit sad to see him leaving for the West Coast - so a warm soup send off was just what the event required. Paired with local pumpkin seed rolls and a crisp salad topped with pomegranate seeds and a lemon vinaigrette the meal was complete.
Enjoy!
Italian Wedding Soup
Ingredients:
1/2 lb ground meatloaf mix (veal, turkey, beef)
1 egg
2 1/2 tablespoons dry bread crumbs
1 1/2 tablespoons Parmesan
1 teaspoon Italian Seasoning
1/2 teaspoon onion powder
1 32 oz container Chicken Stock
1 32 oz container Vegetable Stock
2 cups water
3 cups chopped soup greens - recommendations: Kale, Escarole, Spinach, Collards (stems removed)
1 cup Orzo pasta
1 cup fine chop carrots
How to:
In a large soup pot add: stocks and bring to boil; add greens, carrots, pasta and 1 cup water - stir occasionally to keep pasta from sticking.
In a mixing bowl add: ground meat blend, bread crumbs, egg (beaten), Parmesan, Italian seasoning, onion powder and mix till fully incorporated. Using a small scoop make meatballs and drop immediately into the boiling mixture.
Add additional cup of water then cook soup at a simmer, once all meatballs are in, for approximately 30 min stir gently and occasionally.
Serve topped with some grated Parmesan cheese.
