Italian Wedding Soup
 
this one is from abruzzo and features the meatballs traditional to that 
part 
of italy. it's a pretty soup, and very substantial with all those 
meatballs. 
the torn escarole floats on the broth, enriched by the meat and molten 
cheese. 
flavorful yet subtle. serve hot to 6 people. (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 (plain)
1/4 cup  minced parsley
1/2 cup  romano cheese, grated finely
pinch  nutmeg
  salt and black 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 veal, sirloin, egg, bread crumbs, 
parsley, 1/2 cup grated cheese, salt, and pepper until uniform, 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 fat and 
let them drain on paper plates (cheap kind) or paper towels. when ready 
to serve, bring stock to a boil in a large pot. add torn escarole, cover, 
and boil for 5 minutes. add meatballs, reduce heat, and bring to a simmer. 
let simmer for a few minutes, then stir in remaining 1/4 cup grated 
cheese. serve immediately--sprinkling with more cheese, if desired. 
 
source: http://www.soupsong.com/ritalwe2.html 
-- 
(ID: 9198) Mirror: rec.food.recipes: Thu, Jan 8, 2004


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