Wedding soup

ITALIAN WEDDING SOUP

1/2LB. EXTRA LEAN GROUND BEEF
1 EGG SLIGHTLY BEATEN
2T FINE DRY BREAD CRUMBS
1T GRATED PARMESON CHEESE
½ TEASPOON EACH DRIED BASIL LEAVES AND ONION
POWDER
5-3/4 CUPS (460Z. CAN) CHICKEN BROTH
2 CUPS SLICED FRESH ESCAROLE OR SPINACH
½ CUP (ABOUT 3OZ.) ORZO UNCOOKED
1/3 CUP FINELY CHOPPED CARROT
GRATED PARMESAN CHEESE

IN MED. BOWL COMBINE MEAT, EGG, BREAD CRUMBS, CHEESE AND SEASONINGS: SHAPE INTO ¾-INCH BALLS.
IN LARGE SAUCEPAN HEAT BROTH TO BOILING: STIR IN MEATBALLS, ESCAROLE, ORZO AND CARROT.
RETURN TO A BOIL, REDUCE HEAT TO MED.
COOK AT A SLOW BOIL 10 MINUTES OR UNTIL ORZO IS TENDER, STIRRING FREQUENTLY.
SERVE SPRINKLED WITH CHEESE.

4 TO 6 SERVINGS

Copied below find my recipe for Italian Wedding Soup. I actually prefer canned broth in this as my homemade stock makes the final product too rich.

ITALIAN WEDDING SOUP
Cindy Alexander Serves 4 as a 1st course, 2 as a main course.

1lb Italian sausage
½ c diced onion
½ c diced celery
½ c diced carrot
2 cloves garlic, minced
3 cans chicken broth
2 tsp fresh oregano, minced
½ tsp crushed red pepper flakes
4-5 oz (1/2 bag) fresh spinach, sliced into 1″ ribbons
2 cans cannellini beans, rinsed and drained
½ tsp nutmeg
1 egg, lightly beaten
1/3 c grated Parmesan
salt and pepper to taste

Shape sausage into ¾″ meatballs. Brown meatballs in dutch oven. Remove with slotted spoon and reserve.

Sweat carrot, onion, celery, and garlic in same pot, adding olive oil if there is not enough fat from the sausage. Once softened, add chicken broth, oregano and red pepper flakes and simmer 10-15 minutes. Add meatballs and simmer an additional 5-10 minutes. Add nutmeg, and beans and simmer briefly. Add spinach and simmer until it wilts. Beat together eggs and cheese in a small bowl. Remove soup from heat and stir in cheese and egg. Add salt and pepper to taste.