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.  You can use remade meatballs if you don't want to make your own.

ITALIAN WEDDING SOUP

(serves 8)

Meatball Ingredients:

*1 pound lean ground beef

*1/4 pound Italian sausage or ground pork

*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

*1/4 cup fresh parley, chopped small

Soup Ingredients: 

*10 cups chicken stock

*2 cups beef stock

*1 tablespoon chicken granules

*3 cups thinly sliced escarole (can use fresh spinach if you prefer)

*1 cup orzo pasta (or small pasta of your choice)

*4 teaspoons olive oil
*1 small yellow onion, chopped 

*2 cups finely chopped carrot

*2 stalk celery, chopped fine

*2 garlic cloves, minced

Directions:

~Preheat oven to 350 degrees.

~In a medium bowl, combine ground beef, egg, bread crumbs, parmesan cheese, garlic, onion, fresh parsley & basil.

~Shape into 1/2 inch meatballs (about 1 teaspoon).

~Place onto a parchment lined baking sheet.

~Bake for 10 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 5-6 minutes.

~Add in minced garlic and sauté for one more minute.

~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.

Instant Pot Directions:
~Make your meatballs.
~Add 1 tablespoon olive oil to instant pot and set it to sauté mode (low).
~Add the meatballs and brown on each side. 
~Sauté carrots, celery and onions until veggies are soft.
~Add chicken and beef stock, orzo, and chicken granules.
~Cancel sauté mode and put on pressure cook.
~Pressure cook for 4 minutes.
~Do a natural release for 2 minutes and then do a quick release.
~Stir in escarole and stir until wilted.