Tuesday, January 08, 2013

Recipe of the Day -- Italian Wedding Soup

Because this is National Soup Month, we asked our followers on FaceBook to suggest their favorite soups to us and we chose a number of them to feature as our soup of the day during January.  First up is Italian Wedding Soup which is being served on January 8.  Here is the recipe in case you cannot make it here today to have some of our chef's creation of this timeless classic.

Italian Wedding Soup Recipe


1 lb. ground beef, turkey or mixture of both
3 TBL parsley, chopped
½ cup bread crumbs
½ cup Parmesan cheese
Salt and pepper
1 egg
1 tsp very finely chopped/minced garlic
2 TBL milk

Mix ingredients together gently to keep meatballs light and refrigerate.  Form into tiny meatballs and keep those refrigerated until you are ready with the soup.


1 cup carrots
1 cup onion
½ cup celery
2 TBL olive oil
3 cloves garlic, minced
10 cup chicken stock, canned bouillon or home made
1 cup white wine
1 cup tiny pasta (pastina, grandini, orzo or similar)
Italian (flat leaf) parsley washed, stemmed and chopped to make ¼ cup
1 head of escarole, kale or spinach, washed well and cut into bite sized pieces
1 bay leaf
2 eggs beaten together with
3 TBL grated Parmesan cheese
Salt and Pepper to taste


Prepare meatball mix and refrigerate.  

Finely dice, and then sauté carrots, onions, celery and garlic in oil until soft. Add stock and wine and bring to simmer. Form meatballs and add to the soup along with the greens and pasta until meatballs rise to surface then stir. Cook gently until meatballs and pasta are cooked, about 10-12 minutes.  Remove bay leaf and add parsley.  Keep on the heat, and stirring soup, slowly add beaten eggs mixed with Parmesan cheese to form thin strings in broth.  Season to taste with salt and pepper.


Or save yourself a lot of trouble and come here to either the Tavern or Nathaniel's to enjoy some of this delicious soup.

I hope to see you here.


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