Italian Wedding Soup II Recipe - Cooking Index
Italian Wedding Soup II Recipe - Cooking Index
One of the most requested soups on my site -- 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. Something to throw a bouquet about.
Courses: Soup| 1/2 lb | 227g / 8oz | Ground veal |
| 1/2 lb | 227g / 8oz | Ground sirloin beef |
| 1 | Egg - slightly beaten | |
| 1/2 cup | 73g / 2.6oz | Fresh bread crumbs |
| 1/4 cup | 23g / 0.8oz | Minced parsley |
| 1/2 cup | 73g / 2.6oz | Finely-grated Romano cheese |
| 1 | Nutmeg | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 cups | 948ml | Excellent chicken stock |
| 2 cups | 474ml | Escarole - washed, and |
| Torn into little pieces | ||
| Garnish | ||
| 1/4 cup | 36g / 1.3oz | Grated Romano cheese |
Preheat the oven to 350 degrees.
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.
Serve hot to 6 people. (For nonbridal occasions, it can be a proper meal for 4.)
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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