Italian Wedding Soup
> from: "joseph ferraro" <j...@optonline.net> 
> req: italian wedding soup recipe thanks in advance 
 
 
 
>from abruzzo and features the meatballs traditional to that part of 
italy. 
flavorful yet subtle. something to throw a bouquet about. serve hot to 6 
people. (for nonbridal occasions, it can be a proper meal for 4.) 
 
1/2 lb.  ground veal
1/2 lb.  ground sirloin beef
1   egg, slightly beaten
1/2 cup  fresh bread crumbs
1/4 cup  minced parsley
1/2 cup  romano cheese, grated finely
pinch  nutmeg
  salt and pepper to taste
4 cup  excellent chicken stock
2 cup  escarole, washed and torn into little pieces
  garnish 1/4 cup grated romano cheese
 
preheat the oven to 350 degrees f. mix the veal, sirloin, egg, bread 
crumbs, parsley, 1/2 cup grated cheese, salt, and pepper until uniform, 
but don't overwork. form into small meatballs (like really big 
marbles)--about 50 of them--arrange on a baking sheet, and cook at 350 
degrees for about 30 minutes. they should still be tender, not too brown. 
drain off the fat and let them drain on paper towels. when ready to serve, 
bring the stock to a boil in a large pot. add the torn escarole, cover, 
and boil for 5 minutes. add the meatballs, reduce heat, and bring to a 
simmer. let simmer for a few minutes, then stir in the remaining 1/4 cup 
grated cheese. serve immediately--sprinkling with more cheese, if you 
like. 
 
consider this variation: use chicken meatballs, no nutmeg, and homemade 
chicken stock: chicken balls are made with ground chicken, bread crumbs, 
eggs, and romano cheese. roll mixture into small (1/2") balls and drop 
into simmering soup. add cooked escarole. 
 
-- 
old magic 1 
 
-- 
(ID: 3605) Mirror: rec.food.recipes: Wed, Feb 16, 2005


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