Italian Wedding Soup W Sas
From sas 15 years agoIngredients
- Meatballs: You all know how to make meatballs!!! shopping list
- extra virgin olive oil shopping list
- 2 eggs, beaten shopping list
- 1/2 cup grated Italian romano cheese shopping list
- 1/4 cup Italian parmigiano cheese shopping list
- 1/2 cup homemade Italian bread crumbs shopping list
- 3-4 T fresh Italian parsley, chopped shopping list
- 3 cloves minced garlic shopping list
- 1 T worcestershire sauce shopping list
- 1/4 cup light cream or milk shopping list
- 1/2 lb lean ground beef shopping list
- 1/2 lb hot italian sausage shopping list
- spices for meat: shopping list
- 1 T freshly ground black pepper shopping list
- 1 T ground allspice shopping list
- 1 t nutmeg shopping list
- 1 t cinnamon shopping list
- 1 T sea salt shopping list
- Combine the above and work all of the ingredients to incorporate completely shopping list
- 1 T dried oregano shopping list
- 2 large leaves fresh basil, chopped shopping list
- 3 cups arugula chopped shopping list
- 3-4 T chopped Italian parsley (for final garnish) shopping list
- 1/2 cup shredded Italian parmigiano-reggiano (sprinkle before serving) shopping list
- Ingredients for the soup: shopping list
- 1-2 T e. v. olive oil shopping list
- 3/4 cup carrots, chopped (an Italian wedding soup staple) shopping list
- 3/4 cup onion, diced shopping list
- 1/2 cup celery shopping list
- 2 cloves garlic, sliced thinly shopping list
- 1 T balsamic vinegar shopping list
- 2 T dry sherry, Madeira shopping list
- 1 cup of cooked crisp bacon shopping list
- 6 cups chicken stock shopping list
- 2 cups of cooked white beans shopping list
- 1/2 lb. of Orzo shopping list
How to make it
- DO NOT FORM MEATBALLS:
- Tear (bite size) irregular pieces of the meat mix and drop into a pan and saute . Work in batches. Set aside.
- Soup Preparation:
- Sauté onions, celery and carrots in olive oil over medium heat for 3-4 minutes
- Add garlic and sauté 2 more minutes.
- Add the balsamic vinegar and let it be absorbed.
- Add sherry and let it reduce.
- When sherry is almost evaporated, add the chicken stock, pasta, meat balls and oregano.
- Add Pasta and beans
- Simmer for about 15 minutes, or until the pasta is soft.
- Add the chopped basil and the whole chopped arugula leaves, and simmer 1 more minute and remove from heat.
- Sprinkle with cheese and parsley.
- Bon Appetit
People Who Like This Dish 8
- Rosella Nowhere, Us
- fire00f1y Athens, GA
- scubasuz Lake Forest, CA
- choclytcandy Dallas, Dallas
- smooch America
- lasaf St. Paul, MN
- sas Farmington, CT
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
it is now my favorite version. thanks so much for sharing.
choclytcandy in Dallas loved it -
Great Soup!
smooch in America loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments