Italian Wedding Soup

Discussion in 'Food and nutrition' started by Old Magic1, Feb 15, 2005.

  1. Old Magic1

    Old Magic1 Guest

    > From: "Joseph Ferraro" <[email protected]>
    > REQ: Italian Wedding Soup Recipe Thanks in advance



    Italian Wedding Soup

    >From Abruzzo and features the meatballs traditional to that part of

    Italy.
    Flavorful yet subtle. Something to throw a bouquet about. Serve hot to 6
    people. (For nonbridal occasions, it can be a proper meal for 4.)

    1/2 pound ground veal
    1/2 pound ground sirloin beef
    1 egg, slightly beaten
    1/2 cup fresh bread crumbs
    1/4 cup minced parsley
    1/2 cup Romano cheese, grated finely
    pinch nutmeg
    salt and pepper to taste
    4 cups excellent chicken stock
    2 cups escarole, washed and torn into little pieces
    Garnish: 1/4 cup grated Romano cheese

    Preheat the oven to 350 degrees F. Mix the veal, sirloin, egg, bread
    crumbs, parsley, 1/2 cup grated cheese, salt, and pepper until uniform,
    but don't overwork. Form into small meatballs (like really big
    marbles)--about 50 of them--arrange on a baking sheet, and cook at 350
    degrees for about 30 minutes. They should still be tender, not too brown.
    Drain off the fat and let them drain on paper towels. When ready to serve,
    bring the stock to a boil in a large pot. Add the torn escarole, cover,
    and boil for 5 minutes. Add the meatballs, reduce heat, and bring to a
    simmer. Let simmer for a few minutes, then stir in the remaining 1/4 cup
    grated cheese. Serve immediately--sprinkling with more cheese, if you
    like.

    Consider this variation: Use chicken meatballs, no nutmeg, and homemade
    chicken stock: chicken balls are made with ground chicken, bread crumbs,
    eggs, and Romano Cheese. Roll mixture into small (1/2") balls and drop
    into simmering soup. Add cooked escarole.

    --
    Old Magic 1

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