Italian Wedding Soup. Comfort Food for the New Year! скачать в хорошем качестве

Italian Wedding Soup. Comfort Food for the New Year!

Thank you for watching the making of Italian Wedding Soup. Italian Wedding Soup Recipe Mini Meatballs 1 pound ground beef or meatloaf mixture ¾ cup Panko or regular Italian bread crumbs 2 eggs ¾ cup Parmigiano Romano fresh or in container. Or any Italian cheese you have on hand. 1/3 cup Italian parsley finely chopped 1 tsp garlic powder 1 tsp salt 1 tsp pepper Soup 2 Tbsp olive oil (to sauté vegetables) 1 small yellow onion 3 celery stalks finely chopped 3 carrots finely chopped 3 cups escarole or spinach 3 cloves garlic mashed, or 3 tsp minced garlic in jar ¾ cup mini pasta (stelline, orzo, acini de pepe) 6 cups chicken broth ¼ cup lemon juice 2 bay leaves, or 2 tsp Italian seasoning Grated cheese and parsley on the side for garnish Make meatballs first – mix all ingredients in a large bowl well. Make mini meatballs (about 1 tsp each). Makes about 40-70 meatballs. Brown in a large skillet with olive oil or heat in 350 degree oven just until slightly brown, do not cook thoroughly, the meatballs will finish cooking in the soup. In large soup pot, add 1 Tbsp olive oil, heat until warm then add carrots, celery and onion. Cook until onion becomes tender and translucent. Add lemon juice and then garlic. Cook 1 minute on medium heat. Do not let garlic brown too much, it will burn quickly. Add chicken broth and mix well for 5 minutes. Add meatballs and cook for 5 minutes. If adding pasta to the pot, pour in desired amount and cook according to box instructions. Then add escarole and cook until tender. If making pasta separate, cook pasta while meatballs are in the oven or on the stove, drain and set aside until soup is done. Add to bowl then pour soup over pasta before serving. Serve in a bowl with grated cheese and parsley garnish.