italian wedding soup
 
serving size: 6 
categories: soups 
 
2 Tbsp  extra virgin olive oil; 2 turns of the pan
4 clove  garlic; crushed
1 medium  onion; chopped
2 medium  carrots; chopped
2   ribs celery; chopped
2   bay leaves; fresh or dried
6 cup  chicken stock or broth; 1 32 oz container plus one 14 to 16 oz
  container
  preferred brand kitchen basics in paper containers on soup aisle
1 lb.  meatloaf blend of ground beef; pork and veal
  available at your butcher counter
1   egg beaten
1/2 cup  italian bread crumbs
1/2 cup  grated cheese; parmigiano or romano; 2 handfuls
  coarse salt and black pepper to your taste
1/2 tsp  nutmeg; ground or freshly grated; eyeball the amount
1 to 1-1/2 cup  dried pasta: rings; broken fettuccini or ditalini
1/4 cup  chopped italian parsley; a couple of handfuls
 
pour oil into a big pot and add garlic, vegetables and bay. cook over 
medium heat 3 to 5 minutes, covered. add broth and raise heat to high and 
bring liquid to a boil. while soup comes to a boil, mix meat, eggs, bread 
crumbs, cheese, salt, pepper and nutmeg. roll small, 3/4 inch meatballs. 
when soup comes to boil add meatballs and dried pastas. return soup to a 
boil, reduce heat to simmer, cover and cook 8 minutes, stirring 
occasionally, until meat is cooked through and pasta is cooked al dente. 
stir in parsley and serve soup right from the pot at the table. soup my be 
thinned with up to 2 cups of water, to your taste. 
 
preparation time: 10 minutes 
cooking time: 20 minutes 
ease of preparation: moderate 
recipe provided by rachael ray 
from: "duckie " <jmstwn1607@earthlink. 
 
per serving (excluding unknown items): 37 calories; trace fat (6.5% 
calories 
from fat); 1g protein; 7g carbohydrate; trace dietary fiber; trace 
cholesterol; 265mg sodium. exchanges: 1/2 grain(starch); 0 fat. 
 
 
 
 
 
(ID: 74772) Mirror: rec.food.recipes: Sun, Feb 20, 2005


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