ITALIAN WEDDING SOUP
*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.
~Substitute meatballs for vegetarian meatballs. (You will find those in the vegetarian meatball sub)