Post by marlaoh on Jan 12, 2004 8:18:55 GMT -6
Italian Wedding Soup
This is probably the most requested soup there is. Almost everyone loves it and it is the staple soup at East Side Mario's restaurant. With the weather the way it is; why not make it tonight.
1 lb.lean ground beef
1 egg (or 2 egg whites )
1/2 cup fresh bread crumbs
3 Tbsp. grated Parmesan or Romano cheese
2 Tbsp. grated onion
1/2 to 1 tsp. salt
1/4 tsp. pepper
6 cups chicken broth
2/3 cup of riso( tiny pasta shaped like grains of rice )
1 cup cut-up baby bok choy( or escarole or spinach )
1. Combine first 7 ingredients and form into tiny meatballs, about 1/2 inch in diameter.
2. Bring to a slow boil in a 3 quart pan, the 6 cups of well-seasoned chicken broth.( I use 3 14oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course you could use home-made broth.
3. Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon.
4. Add the cut up bok choy or escarole.(I use bok choy and add the cut up white part a couple of minutes early. Then I add the cut up green part for just a minute or two until it wilts.
5. Add the meatballs back in the soup pot, heat and serve.
This is probably the most requested soup there is. Almost everyone loves it and it is the staple soup at East Side Mario's restaurant. With the weather the way it is; why not make it tonight.
1 lb.lean ground beef
1 egg (or 2 egg whites )
1/2 cup fresh bread crumbs
3 Tbsp. grated Parmesan or Romano cheese
2 Tbsp. grated onion
1/2 to 1 tsp. salt
1/4 tsp. pepper
6 cups chicken broth
2/3 cup of riso( tiny pasta shaped like grains of rice )
1 cup cut-up baby bok choy( or escarole or spinach )
1. Combine first 7 ingredients and form into tiny meatballs, about 1/2 inch in diameter.
2. Bring to a slow boil in a 3 quart pan, the 6 cups of well-seasoned chicken broth.( I use 3 14oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course you could use home-made broth.
3. Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon.
4. Add the cut up bok choy or escarole.(I use bok choy and add the cut up white part a couple of minutes early. Then I add the cut up green part for just a minute or two until it wilts.
5. Add the meatballs back in the soup pot, heat and serve.