I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, October 19, 2010

Italian Wedding Soup

This is one of my daughter Tonia's favorite soups. A few steps but easy to make. I was told long ago that the reason this soup is called a wedding soup is not because it's often served at weddings, but the blending (or marriage) of chicken and beef stock. I don't know if it's true, but it makes sense to me.

(serves 8)

*1 pound lean ground beef
*2 eggs, beaten
*1/4 cup dry bread crumbs
*1/4 cup fresh grated parmesan cheese
*2 garlic cloves, minced
*1/2 small onion, chopped fine
*1/2 teaspoon black pepper
*2 teaspoons dried basil
*10 cups chicken stock
*2 cups beef stock
*1 tablespoon chicken granules
*3 cups thinly sliced escarole
*1 cup orzo pasta (or pasta of your choice)
*4 teaspoons olive oil
*2 cups finely chopped carrot
*2 stalk celery, chopped fine

~Preheat oven to 350 degrees.
~In a medium bowl, combine ground beef, egg, bread crumbs, parmesan cheese, garlic, onion & basil.
~Shape into 1/2 inch meatballs.
~Place onto a parchment lined baking sheet.
~Bake for 20 minutes.
~Remove from oven, and set aside.
~In a medium sauce pan cook orzo as directed on box, drain, and set aside.
~In a medium skillet, sauté carrots, & celery in the olive oil, for about 3-5 minutes.
~In a large saucepan, heat chicken stock, and beef stock to a boil.
~Stir in escarole, orzo, chicken granules, meatballs, carrots & celery.
~Return to a boil.
~Reduce heat to medium and cook until escarole is wilted.

~Substitute ground beef or ground turkey.

Vegetarian Version:
~Substitute meatballs for vegetarian meatballs. (You will find those in the vegetarian meatball sub)

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